Vegetable stews in a cauldron or pots are one of the most healthy dishes thanks not only to natural ingredients, but also to the cooking technology itself. The fact is that when stewing foods are cooked in a broth saturated with their juices and not oil, and therefore they lose the minimum amount of their vitamins, and the taste only intensifies.
If you use the zucchini stew recipe for cooking dishes in ceramic pots, this will double the advantages of the technology. Since they heat up for a long time and cool just as slowly, the products with this method will languish in my own juice and enrich the taste of the future culinary masterpiece. If you want to cook any dish in pots, whether it is a roast or zucchini stew, the recipe does not have to be changed at all. This technology is simple and universal, has a number of advantageous features: firstly, it is an opportunity to prepare everything in advance, and at the right time to put everything in the oven. Secondly, due to slow cooling you will not have to heat the dish for at least 3-4 hours, thirdly, in different pots you can lay different dishes, and cook everything together. For example, for her husband - pilaf, for children - tender chicken with potatoes, and for himself - stew from zucchini. At the same time, you can supplement the recipe with herbs or sauce.
Preparation
Zucchini is extremely useful. They are rich in plant fiber, vitamins A and E, magnesium, potassium, calcium and iron. They contribute to fast saturation, and this will help in the best way when switching to a diet or in the absence of time for a long meal. Therefore, they are so popular and universally used in dishes: this is a recipe for zucchini stew, pancakes with cheese based on them, pies, and even boats stuffed with meat or minced meat from this healthy vegetable. Plus, this vegetable is quickly cooked and fully absorbed, stimulating the intestines. Therefore, the recipe for zucchini stew will clearly please you with its composition and simplicity.
Any vegetables can be used to prepare the dish, but it is best to take carrots (2 small root crops), potatoes (2-3 medium tubers), cabbage (1/4 large heads of cabbage), tomatoes (1-2), onions (1-2 ), garlic (5-6 cloves) and herbs (in a bunch of parsley and dill). For satiety, you can add meat, chicken or mushrooms.
Cooking
So, for starters, prepare a kilogram of zucchini: wash them, cut the stalk, and then cut into large cubes or cubes. If you use mature vegetables, and not the so-called dairy ones, then first you also need to clean the seeds.
Now, so that our stew succeeds, we generously salt the zucchini, mix, at the same time crushing it to squeeze the juice, and leave it for half an hour, similarly do the cabbage. At this time, wash and cut the remaining vegetables with either straws or cubes. Finely chop the greens, squeeze the garlic in a saucer.
The recipe for zucchini stew will certainly not let you down if you lay the vegetables in the correct order. First, fry the onion in a cauldron in vegetable oil, then add the carrots and potatoes. Fry lightly, and then add a small mug of water and simmer until half cooked. Next, pour cauliflower and zucchini into the cauldron, add salt (if necessary), and pepper. We cook until all the components are softened, and after turning off the fire, add garlic and herbs, close tightly with a lid and let stand for 5-10 minutes to enrich the smell and taste.