Vegetable stew with zucchini - 11 recipes

Delicate juicy vegetable stew with zucchini is a great way to diversify your diet with healthy vegetables. If desired, such a dish can be easily turned into a hearty full meal. For example, adding potatoes or meat to it.

Classic vegetable stew with zucchini

Components: half a kilogram of zucchini, the same amount of meaty tomatoes, red and yellow sweet Bulgarian pepper, large onion, 230 g of green peas, carrot, salt, any spices.

1. Zucchini are washed and cut into small pieces. Carrots are chopped into thin slices, pepper - cubes. The onion is cut into tiny half rings.
2. Tomatoes get rid of the peel before chopping. Only then can they be chopped into slices.
3. Vegetables are mixed. Green peas are added to them.
4. In a cauldron with a small amount of fat, the components will be stewed for about half an hour.

About 10-12 minutes before cooking, the dish is poured, sprinkled with selected spices.

How to cook with eggplant?

Ingredients: medium zucchini and eggplant, sweet yellow bell pepper, 2 ripe tomatoes, garlic to taste, salt, universal seasoning.

Tasty recipe:vegetable stew with eggplant and zucchini - recipe

1. Eggplant is cut into cubes together with the skin, after which it is poured with salt and left for 15-17 minutes. This stage is necessary to rid the vegetables of bitterness.
2. All remaining components are also chopped into cubes. Garlic can simply be passed through a press.
3. Tomatoes get rid of peel before slicing.
4. First, onions are fried in a hot pan. Then he cooks already with pepper.When these products soften, zucchini and eggplant spill out to them.
5. Mix of vegetables is cooked over high heat for 3-4 minutes.
6. Further, the heating of the plate decreases, tomatoes are sent to the pan along with the liquid released during the cutting. Vegetable stew with zucchini and eggplant will languish under the lid for about 25 minutes.

Salt and seasonings are added to the dish about 5 minutes before being cooked.

With the addition of potatoes

Ingredients: 420 g of zucchini, 230 g of eggplant, large carrots, onions, 4 potatoes, yellow bell pepper, 2 tomatoes, salt, aromatic herbs.

1. First, washed and peeled potatoes need to be cut into thin sticks and sent to fry in hot oil.
2. When the potato is half ready, other vegetables (randomly chopped) are laid out for it.
3. The stew with zucchini and potatoes is tightly closed with a lid and simmered over low heat for a little less than half an hour.
4. A few minutes before cooking, the dish is salted and sprinkled with selected aromatic herbs.

Serve the resulting stew can be as a main dish, and as a side dish.

Option for a slow cooker

Ingredients: large carrots, bell peppers, 2 large zucchini and as many tomatoes, onions, 2 cloves of garlic, salt, Provence herbs.

1. First, chopped peppers, onions and carrots are sent to the bowl. The last component can be rubbed with a special "Korean" grater. In a program designed for frying, these ingredients are cooked for 8-9 minutes. Stir in constantly stirring.
2. Next, pieces of tomatoes are poured into the bowl. Peeling them is not necessary.
3. The last zucchini cubes are filled. At this stage, seasonings, salt, chopped garlic are added.
4. A meal is prepared for 25 minutes in a stew program.

The resulting dish is mixed, again covered with a lid and left to insist on heating for 10-12 minutes.

With mushrooms - a step by step recipe

Ingredients: 1/3 of a cabbage, large zucchini, 3 tomatoes, 320 g of fresh champignons, half an onion, carrot, 6-7 small potatoes, 1/3 tbsp. filtered water, allspice, pepper, salt, a couple of laurel leaves.

1. The potato is peeled and completely fried in hot oil until soft. Then it is transferred to the cauldron.
2. Zucchini is first cut into circles, and then each of them into another 4 parts.
3. Cabbage is thinly chopped. It is advisable, before adding to the cauldron, to fry it in a pan until golden.
4. The remaining vegetables are chopped at random.
5. Mushrooms are fried in a small amount of oil for 3-4 minutes.
6. All ingredients are transferred to potatoes.
7. Water with salt and pepper is poured into the container. Lavrushka is also added.

Stew stewed under the lid for 40-45 minutes. Mix the finished treat carefully. The potato should remain intact.

Vegetable stew with pork

Ingredients: a pound of pork pulp, a kilo of potatoes, zucchini, 3 Bulgarian sweet peppers of any color, hot pepper, 2 carrots, 4 tomatoes, 3 onions, garlic to taste, 5 tbsp. tablespoons of tomato paste, a pinch of ground pepper and coriander, salt.

1. Miniature pieces of pork are quickly fried over high heat until golden brown.
2. Together with the meat, chopped onions and carrots are cooked until soft. Next, the contents of the pan are transferred to the cauldron.
3. Small cubes of zucchini, small pieces of potato, slices of peeled tomatoes, sweet pepper wedges, thin slices of garlic and hot pepper are sent to the same container.
4. Immediately 2 cups of salt water are poured into the container, tomato paste and spices are added.

Under the lid, the stew will languish for about 40-45 minutes over a very low heat. The result is an independent hot dish.

How to cook with beef?

Ingredients: a pound of beef pulp, 2 pcs.tomatoes and bulgarian yellow pepper, large zucchini, 2 onions, carrot, garlic to taste, a bunch of fresh dill, salt, aromatic herbs.

1. First of all, the pieces of beef washed and dried with a paper towel are fried for a couple of minutes in hot oil. Then a little salt water is poured to them, and the meat is stewed under a lid for 6-7 minutes.
2. Next, onions and carrots go to the meat. Together they are fried for a couple of minutes.
3. It remains to pour the remaining chopped vegetables (except tomatoes) into a deep pan and simmer them under the lid for 20-25 minutes. If necessary, you can add a little more water.

Last of all, in a stew with zucchini and meat, sliced ​​tomatoes without skin, grated garlic, salt, aromatic herbs are added. After about 5-6 minutes, the dish is removed from the heat and sprinkled with fresh chopped dill.

Stew with zucchini and cauliflower

Ingredients: a small young zucchini, carrot, 240 g of cauliflower, onion, half a red sweet pepper, half a tomato, dry spices, fine salt.

1. All vegetables are washed and chopped coarsely. First, onion is fried in fat, then chopped carrots are added to it.
2. Gradually, half the circles of zucchini, pepper slices and cabbage inflorescences are laid out to vegetables.
3. When the contents of the pan soften slightly, you can add salt and spices to it.
4. The last one to be sent is a tomato without a skin, cut into small slices. At this point, you can pour soy sauce in almost ready-made stew with zucchini and cauliflower.

After another 7-8 minutes, the dish is completely ready. It is decorated with toasted nuts or sesame seeds.

Potted recipe

Ingredients: 430 g of any meat, a can of pickled mushrooms, 2 carrots, onions, 3-4 potatoes, large zucchini, sweet Bulgarian pepper, a slice of hard cheese, salt, mayonnaise, a mixture of peppers.

1. First, the meat is fried until golden brown. First you need to salt and pepper it. The finished product is displayed in pots.
2. All coarsely chopped vegetables spill out from above. If you make their pieces too small, then these ingredients will boil quickly during the baking process.
3. Mushrooms are laid out last in pots. The mass is poured and filled with mayonnaise, diluted with a small amount of boiled water.
4. Pots are filled with grated cheese and sent to the oven.

The dish is baked for about an hour at 190-210 degrees.

With zucchini for the winter

Ingredients: 2.5 kg of young zucchini, 420 g of tomato paste, 220 g of carrots and onions, several sprigs of fresh parsley, 90 g of granulated sugar, 40 g of table salt, 35 ml of table vinegar.

1. Onions get rid of husks, cut into cubes and fried.
2. Carrots are peeled, chopped with a grater and cooked with onions until a soft golden color.
3. Cubes of young zucchini and a little tomato paste are added to the vegetables in the pan. The mass is extinguished a little less than half an hour over low heat.
4. Then the remaining pasta is added to the container, finely chopped parsley, vinegar, salt and granulated sugar are added. The mass languishes on a minimum fire for another 5-7 minutes.

It remains to pour the dish into prepared jars and roll them up. For several days, inverted jars will be insisted inverted and wrapped in a warm plaid.

With potatoes and cabbage in a pan

Ingredients: half a cabbage, 6 potatoes, a whole zucchini, onion, tomato, carrot, salt, a mixture of ground peppers, 1 cup of filtered water.

1. Onion cubes and thin circles of carrots are passaged in oil for 8-9 minutes in a thick-walled pan.
2. To the listed vegetables, the cubes of potato tubers and zucchini are laid out. After another 5-6 minutes of cooking, under a closed lid, the finely chopped and mashed cabbage is sent to the container.
3. Then the mass is salted, pieces of peeled tomatoes, pepper and hot water are sent to it. Fresh crushed garlic can be added to taste.
4. The dish is stewed under the lid until all the ingredients are soft.

Tasty recipe:chicken stew recipe

To make the taste of the dish more vivid, it is worth using a mixture of various aromatic herbs.