In the summer, zucchini is in great demand among everyone who cares about their figure. This is a dietary vegetable whose calorie content is only 23 kcal per 100 grams. Zucchini contains mineral salts that normalize metabolism; potassium that improves heart function; anti-aging antioxidants and other beneficial substances. When preparing them, it should be borne in mind that most vitamins are stored in stewed vegetables, while carrots, onions, tomatoes, and potatoes can be added to zucchini. The taste of the dish will benefit from this.
Diet recipe: zucchini stewed with carrots and onions
In order to preserve all the useful vitamins contained in the zucchini, they must be baked in the oven at a temperature of 190-200 degrees for 25 minutes before stewing. At this time, chop onion and tomato, grate carrots. Vegetables are fried in oil in a certain sequence. First, onions are prepared, after carrots and tomatoes.
Remove the baked zucchini from the oven and transfer to a pan with other vegetables. Simmer all together under the lid for about 15 minutes. At the final stage of cooking, sprinkle the vegetables with herbs. Braised zucchini with carrots and onions can be served both hot and cold.
Stewed zucchini with tomatoes
A dish prepared according to this recipe can be the main one or used as a sauce. To do this, zucchini, tomatoes, carrots, onions, stewed for at least an hour on low heat, you need to grind in a blender.
Step by step cooking:
- Blanch the tomatoes (8 pcs.): Make crosswise cuts on them on top, then lower them in boiling water for a couple of minutes, and then transfer them to cold water.
- Remove the peel from the tomatoes, after which they need to be finely chopped and stewed until tender in a separate bowl.
- In olive oil (2 teaspoons), fry the garlic (3 prongs) and onions until transparent, about 7-8 minutes. Add carrots, a stem of celery, tomatoes, tomato paste (1 tbsp. Spoon), basil leaves, 1 teaspoon of oregano, salt and pepper. Simmer vegetables on low heat for 45 minutes.
- After the specified time, add large zucchini (2-3 pcs.) Into a pan with vegetables. Stew for 20 minutes.
- Give the finished dish a “rest” for 10 minutes, and you can serve. If necessary, grind in a blender.
Braised zucchini with carrots and onions in sour cream sauce
For this dish you will need such products: zucchini (0.5 kg), onions and carrots, a few tablespoons of sour cream, garlic (2 cloves), parsley (or any other greens), salt, pepper and frying oil.
Peel the vegetables. Cut zucchini into cubes, grate carrots coarsely, chop onion and garlic. Fry the onion first, then add the carrots and zucchini to it. Salt, pepper and simmer vegetables together for 10 minutes. When the zucchini becomes soft enough, add sour cream sauce (from sour cream, herbs and garlic). Stew under the lid for another 10-12 minutes. Remove from heat, then allow to “rest” for 15 minutes.
Stewed zucchini with carrots and onions in sour cream can be served as a side dish for meat or as a separate dish.
Zucchini stewed with carrots, onions and potatoes in a slow cooker
Cooking vegetables in a slow cooker occurs in the "Stewing" mode. Here they do not boil over high heat, but slowly languish for an hour, while retaining all the benefits of vitamins.
In stewed zucchini with carrots and onions, in addition to the specified ingredients, 2 potato tubers, tomato, garlic (2 cloves), as well as other vegetables, if desired (mushrooms, celery, green beans) should be added.
Zucchini and potatoes are cut into large cubes, onions and tomatoes - smaller, carrots - rings. All vegetables are stacked in a multicooker bowl. There you need to add vegetable oil (any, 2 tbsp. Tablespoons) and a glass of vegetable broth (can be replaced with boiling water). Cooking time about 1 hour, mode - "Extinguishing". After cooking, leave the dish in the slow cooker for another 15 minutes.