Previously, cooking vegetable stews was associated with the onset of the summer season, when the first vegetables appeared. But at the present time, economic relations with other countries have made it possible to receive any fruits and vegetables on our table, regardless of the season.

In our family (vegetable stew), we are still accustomed to associate with summer and light food. Indeed, in the heat, our body does not need to consume many calories for heating, and therefore the need for meat is significantly reduced. Therefore, vegetable stews are appropriate during this period.

While preparing this dish, I fry all the ingredients, because it seems to me that the taste is more intense because of this. Yes, and vegetables retain their shape better than just stewing, without frying.

In terms of cooking time, the stew is not very quick, so you need to set aside at least 1 hour before you start cooking it. But it deserves it, tk. this dish is very tasty even when cold.

Usually we eat it as an independent dish, because it is satisfying enough.

If you liked my recipe idea, then let's get down to cooking it!

The original composition of the products.

As we can see, our stew has a simple composition: zucchini, potatoes, onions, carrots, bell peppers, tomatoes, garlic, spices and bay leaves.

Step by step description aboutwax stew with zucchini.

1. Preparing vegetables.

The first step is to start preparing the potatoes, because it takes longer than conventional foods to cook. Rinse the potatoes in water and peel them. I completely peel off the peel even from young potatoes, although you could just scrape off a thin peel, but I cut off the peel so that the potatoes remain soft and crumbly during cooking. It will not be so if you simply scrape the peel from the young potato.

Rinse the peeled potatoes again in cool water and begin to cut into large pieces of 3x3 cm.

I cut it the way my dad taught me, i.e. first you need to cut the tuber into two parts, and then, as it were, I cut off the sharp corners.

With the potatoes sorted out, we proceed to the zucchini. We also rinse it in water, and then remove the peel (even if the zucchini is young). But I leave the seeds of a young vegetable, because they are tender and will be invisible after cooking. If you have a zucchini of medium ripeness, then the seeds must be chosen, because they will be firm in the finished dish.

After all the cleaning procedures, we proceed to cutting it. We cut the zucchini across into several parts, and then dissolve it into layers 2 cm thick.We cut each plate lengthwise into cubes, about 2 cm each, and only then turn the cubes into 1.5 cm cubes.

Onion head: peel, rinse in water and cut into two halves.

Then each half must be cut vertically into cubes, and only then chopped into pieces. In this dish, the size of the onion pieces does not really matter (large or small).

Washed tomatoes: cut into two parts, cut each part vertically into cubes, and then horizontally cut these cubes into two parts. A sharp knife should be used when working with tomatoes. Only with a sharp knife will it be convenient for you to cut the tomatoes, because a dull knife will crush the tomatoes.

Large carrots, you also need: rinse in water, remove the skin and grate on a coarse grater.

Remove the stalk with seeds from the washed bell pepper. To do this, take a knife, pierce the pepper in the tail area and cut out the inner part in a circular motion.

Then we cut the prepared pepper into two parts, and then cut each part vertically into 3 segments, each of which we chop into pieces 1.5-2 cm wide.

2. Let's start frying food.

Fry the diced potatoes first. Pour 6 tbsp into the pan. tablespoons of sunflower oil, turn on the gas at full power and wait for the oil to heat up. Then pour potatoes into the heated oil and fry over high heat for 3 minutes, after 3 minutes, reduce the heat to medium and continue to fry for another 7 minutes. We should have a nice crispy crust.

In another pan we will fry the zucchini. To do this, pour 4 tbsp into a frying pan. tablespoons of sunflower oil, turn on the gas at full power and when the oil heats up, lay the chopped zucchini. Fry the contents over high heat - 3 minutes, and then reduce it to medium and fry for another 10 minutes. Do not forget to stir constantly.

Onions contain a lot of juice, so we will fry all the time over high heat - with constant stirring. It takes me about 15 minutes to fry it.

Since carrots absorb a lot of liquid when frying, you need to pour 5 tbsp into the pan. tablespoons of sunflower oil, heat it and only then lay the carrots. We fry it at a high temperature for 4 minutes, reduce the heat and fry for another 6 minutes at the very minimum.

Now it was the turn of the bell pepper. We put it in a preheated pan with 4 tbsp. tablespoons of sunflower oil and fry over high heat for 3 minutes - no more.

3. Begin to cook the stew.

It is convenient for me to cook stews in a multicooker, but you can also cook it in a regular saucepan.

Put the fried potatoes until golden brown in a slow cooker. But at the same time, the oil in which it was fried must be left in the pan.

I fry potatoes until half cooked, because it will come to full readiness with the full cooking process.

Second, in a slow cooker, we send fried carrots (along with sunflower oil). The oil in this case will give our stew a pleasant golden color. Mix the potatoes and carrots.

After the carrots, in a slow cooker, put the fried: onions and peppers (along with sunflower oil). Mix all the ingredients.

Before starting the cooking process, add to the total mass: 2 tbsp. tablespoons of cold water, 0.5 teaspoons of salt. Mix everything and set the stew mode. This mode corresponds to 100 degrees. In this mode, vegetables should be stewed for 20 minutes.

If you are cooking stew in a saucepan, then you need to add not 2 tbsp. tablespoons of water, and 0.5 cups so that the mass does not burn. Then the contents must be brought to a boil, and only then the heat must be reduced to the very minimum and the contents must be boiled for 20 minutes.

Remember to stir everything periodically.

As soon as 20 minutes are over, add the fried zucchini and simmer for 5 minutes without stirring. Then mix the contents and cook for another 10 minutes. Stirring occasionally. If the mixture in the stew is dry, then add another 1 tbsp. a spoonful of water.

At the very end, add tomatoes and bay leaves, which we mix with vegetables and push for 5 minutes.

At the very last moment, you need to add the garlic, which we pass through the garlic press, seasoning and salt to the desired taste. Stir all the contents and cook over low heat for 5 minutes.

Here is our delicious vegetable zucchini stew ready. We spread it on plates and call everyone to the table. This stew can be eaten as a stand-alone dish. You can also serve boiled rice or mashed potatoes with it.

Enjoy your meal!

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

Components: half a kilo of zucchini, the same amount of fleshy tomatoes, red and yellow sweet Bulgarian peppers, large onion, 230 g green peas, carrots, fine salt, any spices.

1. Zucchini are washed and cut into small pieces. Chop carrots into thin slices, pepper into cubes. The onion is cut into miniature half-rings.
2. Tomatoes are peeled before chopping. Only then can they be cut into slices.
3. The 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 added and sprinkled with the selected spices.

How to cook with eggplant?

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

1. The eggplant is cut into cubes along with the skin, then sprinkled with salt and left for 15-17 minutes. This step is necessary to get rid of the bitterness of vegetables.
2. All remaining components are also chopped into cubes. Garlic can simply be passed through a press.
3. Tomatoes are peeled before slicing.
4. First, onion is fried in a hot skillet. Then it is cooked along with the pepper. When these foods are softened, zucchini and eggplant are poured onto them.
5. The mixture of vegetables is cooked over high heat for 3-4 minutes.
6. Further, the heating of the plate decreases, the tomatoes are sent to the pan together with the liquid released during cutting. The vegetable stew with zucchini and eggplant will simmer, covered, for about 25 minutes.

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

With the addition of potatoes

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

1. To begin with, the washed and peeled potatoes must be cut into thin cubes and sent to fry in hot oil.
2. When the potatoes are half done, other vegetables (randomly chopped) are laid out to it.
3. 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.

The resulting stew can be served both as a main course and as a side dish.

Multicooker option

Ingredients: large carrots, bell peppers, 2 large zucchini and the same amount of tomatoes, onion, 2 cloves of garlic, table salt, Provencal 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 the program for frying, the indicated ingredients are cooked for 8-9 minutes. Stir constantly.
2. Next, pieces of tomatoes are poured into the bowl. It is not necessary to remove the skin from them.
3. Zucchini cubes are poured last. At this stage, seasonings, salt, chopped garlic are added.
4. The dish is prepared for 25 minutes in the stewing program.

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

With mushrooms - a step by step recipe

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

1. The potatoes are peeled and fried in hot oil until softened. Then it is transferred to the cauldron.
2. The zucchini is first cut into circles, and then each of them is cut into 4 more pieces.
3. The cabbage is thinly chopped. It is advisable to fry it in a pan until golden before adding to the cauldron.
4. The rest of the vegetables are chopped randomly.
5. Mushrooms are fried in a little oil for 3-4 minutes.
6. All ingredients are transferred to the potatoes.
7. Water with salt and pepper is poured into the container. Lavrushka is also added.

Stew the stew under the lid for 40-45 minutes. Stir the finished treat carefully. At the same time, the potato must remain intact.

Vegetable stew with pork

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

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

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

How to cook with beef?

Ingredients: a pound of beef pulp, 2 pcs. tomatoes and Bulgarian yellow pepper, large zucchini, 2 onions, carrots, garlic to taste, a bunch of fresh dill, table 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. Next, a little salt water is poured into them, and the meat is stewed under the lid for 6-7 minutes.
2. Next, onions and carrots are sent to the meat. Together they are fried for a couple of minutes.
3. It remains to pour the rest of the chopped vegetables (except tomatoes) into a deep frying pan, and simmer them under the lid for 20-25 minutes. Add some more water if necessary.

Last but not least, slices of peeled tomatoes, grated garlic, salt, and aromatic herbs are added to a stew with zucchini and meat. After about 5-6 minutes the dish is removed from the heat and sprinkled with fresh chopped dill.

Stew with zucchini and cauliflower

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

1. All vegetables are washed and chopped coarsely. First, onions are fried in fat, then chopped carrots are added to it.
2. Gradually, halves of zucchini slices, pepper cubes and cabbage inflorescences are laid out for vegetables.
3. When the contents of the pan have softened a little, you can add salt and spices to it.
4. The last to be sent to the container is the tomato without the skin, cut into small slices. At this point, you can pour soy sauce into the almost finished zucchini and cauliflower stew.

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

Pot recipe

Ingredients: 430 g of any meat, a jar of pickled mushrooms, 2 carrots, an onion, 3-4 potatoes, large zucchini, sweet Bulgarian pepper, a piece of hard cheese, table 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 laid out in pots.
2. All coarsely chopped vegetables are poured on top. If you make them too small, then these ingredients will quickly boil during the baking process.
3. Mushrooms are the last to be placed in the pots. The mass is added and poured with mayonnaise diluted with a small amount of boiled water.
4. The pots are covered 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, a few sprigs of fresh parsley, 90 g of granulated sugar, 40 g of table salt, 35 ml of table vinegar.

1. The skins are removed, the onions are cut into cubes and fried.
2. The carrots are peeled, chopped with a grater and cooked with onions until they are light golden brown.
3. Cubes of young zucchini and a little tomato paste are added to the vegetables in a frying pan. The mass is stewed for a little less than half an hour over low heat.
4. Next, the remaining paste is added to the container, finely chopped parsley, vinegar, salt and granulated sugar are added. The mass languishes on minimum heat for another 5-7 minutes.

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

With potatoes and cabbage in a saucepan

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

1. Onion cubes and thin slices of carrots are sautéed in oil for 8-9 minutes in a thick-walled saucepan.
2. Cubes of potato tubers and zucchini are laid out for the listed vegetables. After another 5-6 minutes of cooking, under a closed lid, finely chopped and mashed cabbage is sent into the container.
3. Next, the mass is salted, pieces of peeled tomatoes, peppers and hot water are sent to it. Fresh crushed garlic can also be added to taste.
4. Under the lid, the food is stewed until all ingredients are soft.

To enhance the flavor of the dish, you should use a mixture of various aromatic herbs.

stew with cheese and zucchinirich in vitamins and minerals such as: vitamin B6 - 11.1%, potassium - 16.8%, cobalt - 48.4%, copper - 11.3%, chromium - 12.4%

Why is stew with cheese and zucchini useful?

• Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine \u200b\u200bin the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

You can see a complete guide to the most useful products in the appendix