Zucchini stews - the best recipes. How to properly and tasty cook stew of zucchini.

Zucchini stews - the best recipes. How to properly and tasty cook stew of zucchini.

Zucchini stews - general principles and methods of cooking

France is the birthplace of the word “stew”; it is in this country that an appetizing snack appeared, which was customarily served at the very beginning of the feast. As a rule, this dish was prepared from vegetables, but fish, meat or mushrooms were often added to it, which made the stew more nourishing and tasty. In addition to the main products in the preparation of snacks used spices, sauces and spices, quite relevant was the addition of greens. Often the main ingredient in the stew was zucchini - the fortified vegetable is not only palatable, but also has a great effect on the health of the person.

Squash stew does not necessarily have to contain only one vegetable; other ingredients are added to it, for example, potatoes, eggplants, meat (pork, beef, veal, lamb, chicken), minced meat, beans, mushrooms, etc. In addition to excellent taste, the stew has one more important advantage - it is quickly prepared, so it is used by the hostess as a magic wand when it is necessary to quickly feed the family or treat the guests. Stew can be served on the table hot and cold.

Zucchini Stews - Food Preparation

Before preparing the zucchini stew, all products should be thoroughly rinsed with running cold water. Peel and peel zucchini, remove spitting and veining from meat, remove peels from vegetables (in the case of tomatoes, scald with boiling water to make skinning easier). All the stew ingredients are cut into small pieces. It is better to start cooking the dish with meat roasting (if it is part of the recipe).

Zucchini Stews - Best Recipes

Recipe 1: Zucchini Stew with Meat and Potatoes

Meat, potatoes and zucchini are a great combination, a stew of such ingredients is eagerly eaten by men, because it is nourishing and tasty.

Ingredients:

- 300 grams of meat (veal or pork);

- 1 potato;

- 1 small zucchini;

- 1 carrot;

- 2 onions;

- 2 tomatoes;

- 2 tablespoons of vegetable oil;

- a few cloves of fresh garlic; - ground black pepper;

- greenery;

- salt.

The actual will be the addition of cauliflower and (or) sweet pepper.

Method of preparation

Cut the meat into small pieces, put them on a griddle, pre-watered with vegetable oil. The roasting process lasts 10 minutes. We start working with vegetables (except onions and tomatoes) - we clean them, cut them into cubes or cubes, add to meat and fry. Onions put on the pan last but one (15 minutes after the start of heat treatment), it is better to cut it into rings or half rings. Last in the pan send tomatoes and chopped garlic. Add salt and pepper, add sauce and stir thoroughly. After the dish is ready (40 minutes), the fire should be turned off, cover the stew with a lid and let it stand for 5-10 minutes. Squash stew served on a table in a large dish, decorated with finely chopped greens. Season with sour cream and garlic.

Recipe 2: Zucchini Stew with Chicken and Sour Cream

Chicken stew (especially when it comes to breast) is close to diet cooking, so it is perfect for women who watch their own figure and children.

Ingredients:

- 1 zucchini (1/2 kilogram);

- 1/2 kilogram of chicken breast;

- 2-3 sweet peppers;

- 2 tomatoes;

- 1 onion;

- 1 carrot;

- 150 grams of sour cream;

- ground black pepper;

- salt.

Method of preparation

Zucchini cut into cubes, send to the pan, fry until half cooked. Cut the chicken into small pieces and fry separately in vegetable oil. Grate the carrots, chop the onion into half rings, and sauté. Cut tomatoes and peppers and fry a little. Put all the ingredients of zucchini stew in a deep frying pan, add black ground pepper and salt. Cook for 10-15 minutes on low heat, then set aside and let stand under the lid (10 minutes). Served with sour cream.

Recipe 3: Vegetable Zucchini Stew

Useful fortified dish that will appeal to children and adults.

Ingredients:

- 1/2 head of cabbage;

- 1 zucchini;

- 1 carrot;

- 1 onion;

- 1/2 kilogram of tomatoes;

- 3 tablespoons of olive oil; - 3 cloves of garlic;

- salt;

- dill.

Vegetable ingredients can be changed, for example, add eggplants, sweet peppers, etc.

Method of preparation

Chop the cabbage and fry a little, cut the zucchini into cubes, add to the frying pan with cabbage, simmer. Grate carrots, finely chop the onion and fry separately. 10 minutes before the readiness for vegetables (zucchini and cabbage), add peeled and finely chopped tomatoes, for 5 minutes - pasted onions and carrots, garlic, ground pepper, and salt. After the stew is ready, let it stand under the lid.

Vegetable stew served on a table with sour cream and greens.

Recipe 4: Zucchini stew with mushrooms

Mushrooms are wonderfully combined with zucchini, so the stew from these ingredients is incredibly tasty.

Ingredients:

- 2 zucchini;

- 300 grams of mushrooms;

- 1 onion;

- 1 tomato;

- 1/2 cans of olives;

- 50 milliliters of vegetable oil;

- ground black pepper;

- salt;

- greenery.

Method of preparation

Rinse the mushrooms thoroughly, scald, change the water several times and boil. Fry the fungus on the pan in vegetable oil. Zucchini, onions and tomatoes cut, fry separately from the mushrooms in vegetable oil in a frying pan. In the last minutes of roasting, add sliced ​​olives to the vegetables. Add mushrooms, salt and pepper, simmer until tender. Sprinkle the finished dish with greens.

Zucchini Stews - useful tips from experienced chefs

For stews, it is best to take young zucchini, they do not need to peel, remove seeds and pulp.

The composition of the stew can be changed, if there is no one ingredient, it can be replaced with another without sacrificing taste.

Ideal when the products for the stew are taken in approximately equal proportions.

In the squash stew, you can add sesame seeds, the dish will acquire notes of Korean cuisine.

You can cook stew not only on a gas stove, but also in an oven, microwave, clay pots or a slow cooker.

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