Stews of zucchini, carrots and tomatoes are considered one of the most popular summer dishes. It contains a large number of various vegetables. Therefore, it turns out not only tasty, but also quite useful. In today's article, the most interesting recipes for stews will be described.
Classic version
Using the technology described below, you can relatively quickly and without much hassle make a light aromatic stew of zucchini, peppers, carrots and tomatoes. This low-calorie dish does not contain a single gram of meat, so it will be a real find for those who follow a vegetarian diet. To prepare it, you will need:
- Medium squash.
- 4-5 potatoes.
- Sweet bell pepper.
- A pair of cloves of garlic.
- Large carrot.
- Onion.
- A pair of ripe large tomatoes.
- Salt, spices, herbs and olive oil.
Process description
Before you make a stew of zucchini, you need to do vegetables. They are washed, if necessary, peeled and crushed. Rub carrots on a coarse grater, cut onions in small cubes. Then they are laid out in a pan greased with warmed olive oil, and lightly fried. While the onions and carrots are stewed, you can chop the potatoes. Five minutes later, he was sent to onions and carrots and continued to fry.
Shortly afterwards, thin strips of bell pepper and diced zucchini are laid in the pan. All this is fried for ten minutes, not forgetting to stir occasionally and add vegetable oil if necessary. Otherwise, the contents of the pan may burn. When the vegetables are slightly softened, they are sent slices of tomato, salt, spices, chopped garlic and chopped herbs. Cover the pan and reduce heat to a minimum. After about twenty minutes, the stew of zucchini, carrots and tomatoes with potatoes can be removed from the stove and serve. It can be used not only as an independent dish, but also as a side dish for fried or baked meat.
Green Pea Option
This recipe is interesting in that it involves the use of an oven. Due to this, the main part of healthy vitamins and microelements is preserved in this vegetable dish. Before you prepare a delicious stew of zucchini, be sure to check if your home has everything you need. In this case, you will need:
- 6-8 potatoes.
- Medium squash.
- A pair of onions.
- A glass of drinking water.
- 200 grams of cabbage.
- A pair of large ripe tomatoes.
- A glass of green peas.
- A tablespoon of paprika.
- 3 cloves of garlic.
In addition, make sure you have salt, thyme, bay leaf, herbs and vegetable oil at your fingertips.
Action algorithm
Before you make a stew of zucchini and green peas, you need to do preliminary preparation of vegetables. They are washed, if necessary, peeled and crushed. Potatoes and zucchini are cut into small cubes, onions and tomatoes - in small pieces. Cabbage is chopped into thin strips.
All this is sent in a heat-resistant form, the bottom and walls of which are greased with vegetable oil. The first layer is laid potatoes. Chopped greens and onions are poured on top. They place zucchini, cabbage and tomatoes. All this is seasoned with salt, spices and dried herbs, and then sprinkled with green peas and chopped garlic. Then, water and a couple of tablespoons of vegetable oil are poured into the mold and the lid is covered with a lid. Stew with zucchini is baked in the oven, heated to the traditional one hundred and eighty degrees. After about an hour, they check if the potatoes are ready. If it remains solid, then the form is returned to the oven. If everything is in order, then the dish is laid out on plates and served on the table.
String Bean Option
This simple and low-calorie meal is perfect for a light family dinner. It is prepared from inexpensive and affordable products, the main part of which is always in every pantry. To make a stew of zucchini, carrots and tomatoes, you will need:
- 400 grams of green beans.
- Onion.
- A couple of carrots.
- 80 milliliters of vegetable oil (preferably olive).
- Bay leaf.
- 5 ripe tomatoes.
- A pair of small zucchini.
- A teaspoon of salt.
- 7 peas of black pepper.
- A pair of bunches of fresh herbs.
Cooking sequence
Beans are immersed in salted boiling water with bay leaf and boiled for ten minutes. Then it is thrown into a colander, cooled, freed from hard sections, cut into pieces about three centimeters long and put in a separate bowl.
The remaining vegetables are washed, peeled and chopped. In a deep saucepan, greased with vegetable oil, half the onion rings and grated carrots are fried. As soon as they get a golden hue, chopped tomatoes are added to them. All is well mixed and after three minutes, boiled beans and diced zucchini are sent to the stewpan. Salt and spices are added there. Stew stews of zucchini, carrots, onions and tomatoes over low heat until the vegetables are tender. The finished dish is decorated with chopped herbs and served on the table. Use it only in hot form. After cooling, it loses some of its taste.
Broccoli Option
Using the technology described below, a very tasty and fortified dish is obtained. It is ideal for an evening meal. The calorie stew of zucchini, carrots and tomatoes is quite low. 100 grams of the dish contains only 34 kcal. To prepare it, you will need:
- 250 grams of frozen peas.
- A pair of medium carrots.
- 300 grams of broccoli.
- A pair of zucchini.
- 100 grams of wild garlic.
- A pair of sweet green peppers.
- 35 milliliters of olive oil.
- Leek.
- Salt, spices and fresh herbs.
Cooking technology
All vegetables are washed in cold water, peeled and chopped. Leek is cut into thin slices, zucchini - into cubes, pepper - into strips, carrots - into half rings. Broccoli sorted into inflorescences. Wild garlic and parsley are chopped with a very sharp knife.
Lean oil is poured into a thick-walled pan with high sides and heated. Then put onions and carrots there and lightly fry them. A few minutes later, wild garlic and sweet pepper are sent to them and continue to simmer over moderate heat. It is important to stir the vegetables constantly, otherwise they will burn.
After another ten minutes, zucchini, broccoli and green peas are added to the pan. All this is salted, seasoned with spices and poured with 100 milliliters of water or broth. As soon as the liquid begins to boil, cover the dish and continue cooking. After about a quarter of an hour, stew from zucchini, carrots and tomatoes is removed from the stove, sprinkled with chopped parsley and insisted for five minutes.
Eggplant and Chicken Option
This recipe is interesting in that it involves the use of a multicooker. This allows you to significantly speed up the cooking process and minimize effort. Due to the presence of meat components, the dish is quite nutritious and nutritious. To make such a stew, you will need:
- A pair of eggplant.
- 500 grams of chicken.
- A pair of zucchini.
- 3 potatoes.
- 4 ripe tomatoes.
- A pair of carrots and bulbs.
- 3 cloves of garlic.
- Salt, spices, herbs and vegetable oil.
This recipe is good because it allows you to show imagination. For example, instead of chicken, you can use any other lean meat. And if you want, you can completely do without this component. It should also be remembered that the key to successful cooking is the proper slicing of vegetables. It is important that all pieces are approximately the same size.
All vegetables are washed, peeled and cut. Young zucchini and eggplant can not be freed from the peel. They have it so thin that it is almost not felt in the finished dish.
The washed and dried chicken fillet is cut into medium slices and laid out in a multicooker bowl in which vegetable oil is already poured. The meat is fried until golden brown, and then chopped onions and chopped carrots are added to it. All mix and continue cooking. Ten minutes later, the remaining vegetables, salt and spices are sent to the device. If necessary, half a glass of boiled water is poured into the multicooker.
Stew is prepared from zucchini, carrots and tomatoes in the “Stew” mode for an hour. The residence time of the dish in the multicooker may vary, depending on the model and power of the device. Therefore, you need to focus on the softness of vegetables. After the timer signal informing about the end of the program, chopped garlic is added to the stew and wait until it is infused. This low-calorie dish is served without any mayonnaise or other fatty sauces. If desired, the finished vegetable stew with chicken can be laid out in portioned pots and garnished with sprigs of fresh herbs.