Zucchini stew - general principles and methods of preparation
The birthplace of the word "stew" is France, it was in this country that an appetizing snack appeared, which was usually served at the very beginning of the feast. As a rule, this dish was prepared from vegetables, but often fish, meat or mushrooms were added to it, which made the stew more satisfying and tasty. In addition to the main products, spices, sauces and spices were used in the preparation of snacks, the addition of herbs was quite relevant. Zucchini often became the main ingredient in stew - a vitamin-fortified vegetable not only tastes good, but also perfectly affects a person’s state of health.
Zucchini stew does not have to contain only one vegetable, other ingredients are added to it, for example, potatoes, eggplant, meat (pork, beef, veal, lamb, chicken), minced meat, beans, mushrooms, etc. In addition to the excellent taste, the stew has another important plus - it is quickly prepared, so it is used by the hostess as a lifesaver when it is necessary to quickly feed the family or treat guests. Stew can be served hot and cold.
Zucchini stew - product preparation
Before you start cooking stew from zucchini, all products should be thoroughly rinsed with running cold water. Peel the zucchini and peel, remove the spit and veins from the meat, and remove the peel from the vegetables (in the case of tomatoes, the fruits can be scalded with boiling water to make it easier to peel). All stew ingredients are cut into small pieces. It’s better to start cooking with the frying of meat (if it is part of the recipe).
Zucchini stew - the best recipes
Recipe 1: Zucchini Stew with Meat and Potatoes
Meat, potatoes and zucchini - a great combination, stew from such ingredients is a pleasure for men to eat, because it is satisfying 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 addition of cauliflower and (or) sweet pepper will be relevant.
Cooking method
We cut the meat into small pieces, put them in a frying pan, previously sprinkled with vegetable oil. The roasting process lasts 10 minutes. Getting to work with vegetables (except onions and tomatoes) - peel them, cut into small cubes or cubes, add to the meat and fry. Put the onion in the pan next to last (15 minutes after the start of the heat treatment), it is better to cut into rings or half rings. The last to send the pan to the pan are tomatoes and chopped garlic. Add the stew, pepper, add the sauce and mix thoroughly. After the dish is ready (40 minutes), turn off the fire, cover the stew and let it brew for 5-10 minutes. Zucchini stew served on a table in a large dish, decorated with finely chopped greens. You can 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 dietary cooking, so it’s perfect for women who are watching their own figure and children.
Ingredients:
- 1 zucchini (1/2 kilogram);
- ½ kilogram of chicken breast;
- 2-3 sweet peppers;
- 2 tomatoes;
- 1 onion;
- 1 carrot;
- 150 grams of sour cream;
- ground black pepper;
- salt.
Cooking method
Zucchini cut into cubes, send to a pan, fry until half cooked. Chicken into small pieces and separately fry in vegetable oil. Grate carrots on a coarse grater, chop the onion in half rings, passivate. Cut tomatoes and pepper and fry a little. Put all the ingredients of zucchini stew in a deep pan, add black ground pepper and salt. Cook for 10-15 minutes on low heat, then set aside and let it stand under the lid (10 minutes). A dish seasoned with sour cream is served.
Recipe 3: Vegetable Zucchini Stew
A healthy fortified dish that will appeal to children and adults.
Ingredients:
- ½ head of cabbage;
- 1 zucchini;
- 1 carrot;
- 1 onion;
- ½ kilogram of tomatoes;
- 3 tablespoons of olive oil;
- 3 cloves of garlic;
- salt;
- dill.
Vegetable ingredients can be changed, for example, add eggplant, bell pepper, etc.
Cooking method
Chop the cabbage and fry a little, cut the zucchini into cubes, add to the skillet with cabbage, simmer. Grate the carrots, finely chop the onion and passively separate. 10 minutes before being ready for vegetables (zucchini and cabbage), add peeled and finely chopped tomatoes, 5 minutes - passivated onions and carrots, garlic, ground pepper, salt. After the stew is ready, let it brew under the lid.
Vegetable stew is served on the table under sour cream and herbs.
Recipe 4: Zucchini Mushroom Stew
Mushrooms wonderfully combine with zucchini, so the stew from these ingredients is incredibly tasty.
Ingredients:
- 2 zucchini;
- 300 grams of mushrooms;
- 1 onion;
- 1 tomato;
- ½ cans of olives;
- 50 milliliters of vegetable oil;
- ground black pepper;
- salt;
- greenery.
Cooking method
Rinse mushrooms thoroughly, scald, change water several times and boil. Fry mushrooms in a skillet in vegetable oil. Cut zucchini, onions and tomatoes, fry separately from mushrooms in vegetable oil in a pan. In the last minutes of frying, add sliced olives to the vegetables. Add mushrooms, salt and pepper, simmer until tender. Sprinkle the finished dish with herbs.
Zucchini stew - useful tips from experienced chefs
For stews, it is best to take young zucchini, you do not need to peel them, remove seeds and pulp from them.
The composition of the stew can change, if there is no one ingredient, it can be replaced by another without harming the taste.
Ideal when stew products are taken in approximately equal proportions.
In zucchini 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 the oven, microwave, clay pots or slow cooker.
