Recipe: Zucchini stewed with vegetables. Calorie, chemical composition and nutritional value.

Zucchini stewed with onions - a simple story of delicious food. A little zucchini, onions, carrots, sunflower oil, and favorite spices after a short heat treatment create a surprisingly simple summer dish for eco-food connoisseurs.

There is absolutely nothing complicated in preparing the food. It will be most useful if prepared from homemade products. But those bought at the market will do. It is better to take young zucchini with thin skin. New crop onions and carrots will make food truly fresh.

The high presence of liquid and low calorie content make zucchini stewed with onions the favorite food of all those who are on a diet or seeking to normalize their weight. The food is light, satisfying, and can satisfy hunger and provide the body with the necessary vitamins and microelements.

In general, you can create many interesting dishes from zucchini: appetizers, side dishes, main dishes. They even make jam from them!

And how delicious are the various or !

In general, at the height of the summer season, it would be unforgivable to miss the moment and not enjoy a variety of zucchini dishes.

What else is added to zucchini stewed with onions?

Other seasonal vegetables are often added to zucchini stewed with onions:

tomatoes;
carrot;
eggplant;
potato;
bell pepper;
cabbage

An interesting combination of zucchini with mushrooms, fish, various meat additives: minced meat, pieces of chicken, pork, beef.

All kinds of spices, seasonings, garlic, tomato paste, herbs only emphasize the taste of the food.

Adding sour cream will help make food more nutritious. We offer a basic recipe for zucchini stewed with onions, which can be varied with the mentioned products if desired.

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One of the main advantages of stewed vegetables is the speed of preparation, which, naturally, minimizes the destruction of beneficial substances. Plus, steamed vegetables are a huge opportunity for culinary creativity. To prepare them, you can use any ingredients that you can get your hands on: potatoes, cabbage, tomatoes, eggplants, carrots, onions and, of course, the highlight of our article - healthy zucchini.

Stewed zucchini - general principles and methods of preparation

Zucchini is a dietary food product. They are healthy, filling due to the presence of fiber, and low in calories (only 24 kcal per hundred grams). Some people mistakenly believe that zucchini is a rather simple and bland vegetable that doesn’t stand out in any way, so they don’t include it in the diet, but in vain! After all, it contains a huge amount of essential microelements and easily digestible fiber, which helps our digestion work properly. Moreover, zucchini is able to absorb the aroma and taste of the ingredients around it. This quality helps it “dissolve”, but at the same time give the dish a full and rich taste.

Classic stewing of food is carried out with the addition of water or broth (meat, vegetable), however, due to the fact that the zucchini itself releases a sufficient amount of juice during the cooking process, it is not necessary to “dilute” it with liquid. Most often, zucchini is stewed separately from the other ingredients, since they cook very quickly, unlike potatoes, beets or carrots. A few minutes before it’s ready, all the ingredients of the dish are mixed and simmered over low heat so that each ingredient is thoroughly soaked.

Zucchini stewed with tomatoes

Ingredients

- 2 pcs. + —
- 3 pcs. + —
- 1 PC. + —
- 3 pcs. + —
- to taste + -
— for frying + —
- to taste + -
— 2 cloves + —

Cooking stewed zucchini with tomatoes

Do you know many dishes made from zucchini and tomatoes, in addition to caviar? If not, then it's time to add a new interesting recipe to your cookbook.

We take a vegetable peeler in our hands (a knife will also work) and start peeling the zucchini.
Cut the pumpkin into cubes (about 2x2 cm) and place them in a frying pan heated in oil.
Peel the onion, chop it coarsely and simmer with the zucchini over medium heat. To avoid tears while chopping the onion, before chopping it, hold it under running cold water, and then start chopping.
We peel the carrots, wash them, grate them on a coarse grater and simmer along with the rest of the contents of the pan. We recommend not covering the pan with a lid at this stage.

After all, zucchini is a source of liquid, which, moreover, is released greatly during stewing. Under the lid it will not evaporate - and instead of stewed zucchini you will get soup.

Make a cross-shaped cut on the washed tomato. Pour boiling water over the fruit, then remove the peeled skin from it. Place the peeled vegetable in a blender, grind it, then add 1 tsp to the tomato. salt. Pour this sauce over the zucchini and continue cooking.

What could be healthier and tastier than stewed vegetables? Never mind! This dish is a must have on your table. Stewed zucchini contains a minimum of calories, but remains nutritious and saturates your body. Zucchini can be stewed with various vegetables, such as cabbage, peppers, potatoes, etc.

Stewed zucchini - food preparation

Before stewing zucchini and other vegetables, we thoroughly wash them, remove the skin, seeds and other unnecessary elements, cut them into approximately equal pieces so that the resulting dish is not only healthy, but also attractive, and proceed according to the recipe. We also note that any vegetables should be peeled before cooking, and meat (if you add it) is better to boil or fry separately in advance.

Stewed zucchini - the best recipes

Recipe 1: Stewed zucchini with yogurt

You are not mistaken, and your eyes are not deceiving you. We will stew the zucchini with yogurt - natural and without any additives. Please note that for this dish we select only milk (young) zucchini with thin skin and without seeds.

Ingredients

— 500 gr. zucchini - 200-250 gr. natural yogurt - mustard seeds - two teaspoons. - salt to taste

Cooking method

We wash the zucchini; it is not necessary to peel the skin (if the vegetable is young and not overripe), although this is a purely individual matter. Cut it into thin slices (or cubes) and place in a saucepan. Simmer the vegetables, lightly adding salt, for ten to fifteen minutes. Next, mix the yogurt with the seeds and pour over the zucchini. Simmer for a couple more minutes and then serve. The dish, thanks to yogurt and mustard seeds, will have a very original taste. The recipe is especially useful for those people who follow a strict diet.

Recipe 2: Stewed zucchini with tomatoes and cheese

The zucchini in this dish literally absorbs the aroma of cheese and smoked chicken and turns out simply magnificent thanks to the successful combination of all components. Feel free to experiment with other vegetables, for example, adding potatoes, cauliflower, etc.

Ingredients

— 800 gr. zucchini - two large tomatoes - smoked breast - one pack of processed cheese - onions - herbs, spices, salt

Cooking method

We wash the zucchini, cut it into cubes, and let them simmer in their own juice, adding a little salt. Meanwhile, fry the onions in a frying pan, remove the skins from the tomatoes, scald them with boiling water, cut them and add them to the fried onions. We also add chopped chicken. Sauté everything until the tomatoes are ready. Cut the cheese into small cubes. Dip the vegetables into the semi-finished zucchini, add the cheese and mix everything well. Simmer for another 5-7 minutes and turn off the stove. Serve the dish sprinkled with herbs.

Recipe 3: Stewed zucchini in sour cream

Ripe zucchini combined with vegetables in sour cream sauce is both a light and satisfying dish that will not harm your figure in any way. An excellent side dish for any meat. We advise you to take it into service.

Ingredients

- zucchini 1.5 kg - four bell peppers - two large tomatoes - three cloves of garlic - 250 gr. sour cream (up to 15% fat content) - herbs - spices, pepper, salt to taste - vegetable oil for frying

Cooking method

Peel the peppers from seeds, cut into cubes and place in a heated frying pan. Fry them in any vegetable oil for about 3 to 5 minutes. We wash the zucchini, peel it if it is old, cut it into cubes and add it to the peppers. Fry the vegetables together over high heat for ten minutes. At this time, remove the skin from the tomatoes, chop them too and add them to the vegetables in the frying pan. Stir and continue frying for another 2-3 minutes. Sprinkle with pepper, spices, herbs, salt, pour in sour cream, close the lid, reduce the heat and simmer the zucchini with vegetables and sour cream until tender (about 10-12 minutes). Do not rush to remove the finished stewed vegetables from the stove after turning them off, this way they will be soaked in the sauce and will become even tastier.

Zucchini stewed with carrots, onions and potatoes in a slow cooker

Vegetables are cooked in a slow cooker in the “Stew” mode. Here they do not boil over high heat, but simmer slowly for an hour, while retaining all the benefits of vitamins.

In stewed zucchini with carrots and onions, in addition to the specified ingredients, you should add 2 potato tubers, a tomato, garlic (2 cloves), as well as other vegetables as desired (mushrooms, celery, green beans).

Zucchini and potatoes are cut into large cubes, onions and tomatoes into smaller cubes, carrots into rings. All vegetables are placed in the multicooker bowl. There you need to add vegetable oil (any kind, 2 tablespoons) and a glass of vegetable broth (can be replaced with boiling water). Cooking time is approximately 1 hour, mode is “Stewing”. After cooking is complete, leave the dish in the slow cooker for another 15 minutes.

Recipe 4: Stewed zucchini with egg

Another option for preparing healthy zucchini with vegetables. Only this time we’ll add one egg and a little milk to the dish to give it a piquant taste. Zucchini prepared in this way turns out very beautiful and appetizing.

Ingredients

— 500 gr. young zucchini - one carrot - one medium onion - one tomato - one egg - three tablespoons of milk - to taste: herbs, garlic, spices - vegetable oil

Cooking method

Peel and chop the onions and carrots (onions finely and carrots into thin slices). Fry the vegetables with a little oil. Finely chop the tomato (it is better to remove the skin from it first), beat the egg with a pinch of salt with a mixer, then add milk to it and beat slightly again. Add diced zucchini to the overcooked carrots, add tomatoes and beaten egg with milk. Close the lid, simmer the vegetables for 7-10 minutes, then open the lid, add spices, garlic, etc., simmer until the liquid evaporates. Sprinkle the finished dish with finely chopped herbs.

— For stewing, it is more advisable to use young milk zucchini; they do not need to be peeled, which contains the highest concentration of nutrients. In addition, such vegetables will not “go limp” during the stewing process;

— If you use old zucchini, it is best to cut them into large cubes (about 2 cm);

— Stewed zucchini in its own juice can be “diluted” a little with good red wine or beer. An interesting combination that can be treated with caution. But the reviews for such an unusual approach are very worthy;

— For thickness, you can add flour to the stewed zucchini. This is done as follows: add flour to one-quarter cup of cold water (the amount depends on how thick you want to achieve), stir until a homogeneous mass is formed and, stirring, pour the liquid into the stewed vegetables a few minutes before they are ready. By the way, you can use milk instead of cold water.

A good substitute for meat is stewed zucchini with vegetables in a frying pan, an ideal dish when you want something tasty and at the same time light. There are many options for preparing stewed zucchini with vegetables in a frying pan, from complex to simple. Stewed zucchini is served both hot and cold, in combination with any dishes, including meat. Or as an independent dish. How to stew zucchini with vegetables in a frying pan

you will learn from our step-by-step recipe. It is ideal: if you don’t want to spend a lot of time cooking, but the result will be a delicious dish.

Dietary recipe: stewed zucchini with carrots and onions

To preserve all the beneficial vitamins contained in zucchini, before stewing, they should be baked in the oven at a temperature of 190-200 degrees for 25 minutes. At this time, finely chop the onion and tomato, grate the carrots. Vegetables are fried in oil in a certain sequence. First the onions are cooked, then the carrots and tomatoes.

Remove the baked zucchini from the oven and place in a frying pan with other vegetables. Simmer everything together under the lid for about 15 minutes. At the final stage of cooking, sprinkle the vegetables with herbs. Stewed zucchini with carrots and onions can be served hot or cold.

Preparation:

It is better to choose younger zucchini, since older zucchini has hard seeds and will need to be peeled, but in young zucchini the seeds can be left.

Stage 1.

Wash the zucchini, you can peel it if you wish, but if the zucchini is young, you can leave the peel. Cut into small cubes.

Stage 2.

Place in a frying pan without oil. Juice will be released from the zucchini, we evaporate it a little and then pour in a little oil. Fry until half cooked.

Stage 3.

Preparing the vegetables. We cut the onions and tomatoes into rings, cut the pepper into small strips. And put everything in the zucchini. Stir, add salt, pepper, bay leaf. We bring it to readiness.

Stage 4.

Add finely chopped garlic and herbs if desired. Mix. Cover with a lid and turn off the stove. Our preparation is ready.

Bon appetit!

The fruit of the pumpkin family has a rich vitamin and mineral composition. It consists of 95% water and helps remove excess fluid and toxins from the body. Normalizes the functioning of the cardiovascular system. Reviews from nutritionists indicate that vitamin C in the vegetable helps strengthen the immune system.

Recipe for Stewed Zucchini:

Peel the zucchini, remove the seeds. Cut into small pieces. Fry in vegetable oil for 5 minutes.

Finely chop the onion. Grate the carrots on a coarse grater. Fry the onion in vegetable oil until transparent, add carrots. Fry until carrots are soft.

Place vegetables in layers in a cauldron. 1st layer - half of the zucchini. Salt and pepper.

2nd layer - half an onion with carrots.

3rd layer - zucchini, salt and pepper. 4th layer - onions and carrots. 5th layer - coarsely grated tomatoes (without peel). Add a little salt and pepper.

The last, 6th layer is sour cream. Cover with a lid, turn on high heat, and wait for it to boil. As soon as it boils, turn the heat to low and simmer for 20 minutes.

After 20 minutes, add chopped garlic and herbs, mix gently and simmer for another 15 minutes.

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How to make it 100% delicious

To ensure a successful stew, follow these five tips.

Fruit. For stewing, choose young zucchini. There is no need to peel them or remove the seeds. In addition, they are juicier and will not turn sour during heat treatment. Cut old fruits into large cubes so that they do not lose their shape.
Sauce. To thicken the stew, add a little flour or cornstarch to the sauce.
Extinguishing. Add the vegetable to the pan when all other ingredients are almost ready. Or simmer separately, as it cooks very quickly.
Water and salt. When stewing, do not add excess liquid and add salt at the very end, otherwise the dish will “float”.
Spicy. Red wine will give the appetizer an unusual, refined taste. Add a little drink to the stew and stir.

Stewed zucchini with vegetables: a selection of recipes

One of the main advantages of stewed zucchini is the speed of preparation. This factor allows us to minimize the destruction of useful substances during heat treatment. The fruit absorbs the taste of other ingredients, so snacks with it are flavorful. In addition to vegetables, zucchini can also be combined with meat, mushrooms, cheese, each time getting new dishes and tastes. You can cook the fruits on the stove, in a slow cooker, in the oven and in the microwave. Step-by-step recipes for popular dish options follow.

Classic with potatoes

Peculiarities. Stewed zucchini with potatoes is a hearty side dish, an independent dish during Lent and for vegetarians. The recipe is simple and inexpensive.

What it consists of:

zucchini - one piece;
potatoes - 300 g;
bell pepper - 200 g;
onion - 150 g;
carrots - 200 g;
eggplants - 300 g;
broth - 200 g;
dill - a bunch;
garlic - four cloves;
vegetable oil - two tablespoons;
salt pepper.

Procedure

Chop the onion. Grate the carrots on a coarse grater. Heat a frying pan and fry with chopped garlic.
At the same time, peel the potatoes and cut into squares. Place it in a frying pan.
Chop the eggplants into large cubes.
Peel the pepper from seeds and cut into thin strips lengthwise. Place together with the blue ones to fry with the rest of the ingredients.
Chop the zucchini into squares; if the fruit is young, you don’t have to remove the skin. Place in a saucepan to fry.
Pour the broth into the pan, add salt and pepper.
Close the lid and simmer for 15 minutes until the potatoes are done.
Sprinkle with fresh herbs and serve.

With meat

Peculiarities. The recipe for stewed zucchini with meat is tasty, satisfying and easy to prepare. Suitable for dinner with family and for treating guests. You can cook this stew not only in a frying pan, but also in pots.

What it consists of:

zucchini - three pieces;
pork - 500 g;
onion - 150 g;
tomato paste - 100 g;
vegetable oil - 15 ml;
spices - 20 g.

Procedure

Wash the pork, cut into thin slices. Salt the meat and start frying in a saucepan.
After the excess liquid from the pork has evaporated, add the onion rings to the pan. Sprinkle with your favorite seasoning.
Stir tomato paste in a glass of water, pour the mixture into a saucepan, stir.
Cover with a lid and simmer pork for 30 minutes until tender.
While the meat is cooking, remove seeds and skin from the zucchini and chop coarsely. When the pork is tender, add the pieces to the pan.
Simmer for 15 minutes until the vegetables are soft.

You can stew zucchini with pork, beef, chicken, turkey, but the most delicate taste is obtained with veal.

With tomatoes and cheese

Peculiarities. Stewed zucchini with tomatoes is a purely summer dish. The cheese filling makes the appetizer rich, and the garlic emphasizes its piquancy. Can be served as an independent appetizer or as a side dish for fish and meat.

What it consists of:

zucchini - two pieces;
tomatoes - 300 g;
onion - 150 g;
greens - a bunch;
garlic - two cloves;
cheese - 100 g;
mayonnaise - 50 g;
vegetable oil - 15 ml;
salt pepper.

Procedure

Finely chop the onion and fry until golden brown.
Peel the zucchini and cut into cubes. Place in a frying pan.
Pour boiling water over the tomatoes, remove the skin, and add to the rest of the ingredients.
Add mayonnaise and chopped garlic to the saucepan.
Cover with a lid and simmer for 15 minutes until done.
Once the vegetables are ready, sprinkle them with cheese crumbles. Keep the pan on the heat for another two minutes to melt the cheese.

In a slow cooker

Peculiarities. Thanks to the slow cooker, the stew cooks very quickly. Cooked in a modern unit, it turns out more aromatic and tender. The “Extinguishing” mode is used. The dish is considered dietary, suitable for a lean diet and fasting days.

What it consists of:

zucchini - three pieces;
tomatoes - 500 g;
pumpkin - 500 g;
onion - 100 g;
garlic - four cloves;
greens - a bunch;
ground coriander - one teaspoon;
ground ginger - one teaspoon;
vegetable oil - 15 ml.

Procedure

Peel the onion and garlic, cut into small cubes.
Chop the pumpkin pulp into slices.
Add a little oil to the bowl and place the prepared ingredients in it.
Cut the zucchini into rings and cover the rest of the vegetables in the bowl with them. Add some salt.
Cut the tomatoes into circles and place in a bowl.
Cook for 45 minutes.
Ten minutes before cooking, sprinkle the stew with fresh herbs.

With mushrooms

Peculiarities. Stewed vegetables and mushrooms go well together. And sour cream sauce successfully complements the stew. Preference is usually given to champignons. Although you can also include forest species in the recipe.

What it consists of:

zucchini - two pieces;
champignons - 300 g;
onion - 150 g;
carrots - 200 g;
garlic - two cloves;
sour cream - 130 g;
vegetable oil - for frying.

Procedure

Finely chop the onion and carrots and fry until soft.
Cut large champignons in half, leave small ones whole. Add mushrooms to the saucepan and continue frying.
Chop the remaining vegetables into large pieces and throw them into the frying pan. Simmer in your own juice for ten minutes.
Finely chop the garlic with a knife, mix with sour cream, and pepper to taste.
Pour sour cream into a saucepan and stir. Simmer for another ten minutes. Do not cover with a lid, let the excess liquid evaporate.
If desired, a few minutes before the end of cooking, you can sprinkle the dish with grated cheese to create an appetizing crust.

You can use raw, canned, and dry mushrooms. Only the latter must be pre-soaked in hot water.

In sour cream

Peculiarities. A delicate and light side dish with a creamy flavor. If you remove garlic and pepper from the recipe, the dish will be suitable as complementary food for a child.

What it consists of:

zucchini - three pieces;
tomatoes - 300 g;
garlic - three cloves;
sour cream - 100 g;
greens - a bunch;
vegetable oil - to taste;
salt pepper.

Procedure

Peel the fruits and cut into neat bars.
Chop the tomatoes into small slices.
Combine the zucchini and tomatoes and simmer over medium heat for seven minutes. Do not add water as the tomatoes will release juice.
Chop the garlic, mix with sour cream, season the sauce with your favorite spices to taste.
Pour the sauce into the saucepan and stir with a wooden spoon. Cover it with a lid and simmer for another 15 minutes.
When the vegetables become soft, sprinkle with chopped herbs and let them sit for a while before serving.

With egg

Peculiarities. A simple and budget dish. The recipe will be useful for a nursing mother, as it combines a maximum of useful ingredients.

What it consists of:

zucchini - two pieces;
chicken egg - three pieces;
milk - 100 ml;
onion - 200 g;
butter - to taste;
salt pepper.

Procedure

Peel the onion, chop finely, fry in butter for five minutes.
Cut the zucchini into medium cubes. Use young fruits, they are more tender and cook faster.
Add them to the pan. Close the lid.
Cook for 20 minutes. Do not stir.
Beat eggs with milk, pour the mixture into a saucepan. Cover with a lid and continue to simmer the zucchini in the pan for another five minutes until done.

With cream

Peculiarities. A delicate delicacy with a unique milky flavor. Serve as a stand-alone snack or as a side dish for meat. The fat content of the cream can be adjusted at your discretion. The fatter they are, the thicker the creamy gravy will be.

What it consists of:

zucchini - one piece;
onion - 150 g;
carrots - 200 g;
garlic - two cloves;
cream - 150 ml;
greens - a bunch;
chopped nutmeg - one teaspoon;
vegetable oil - to taste;
salt pepper.

Procedure

Peel the carrots and chop into thin slices. Fry in a drop of vegetable oil.
Cut the onion into half rings, zucchini into bars.
Place the prepared ingredients in the pan with the carrots. Fry for five minutes.
Pour the cream into a saucepan, sprinkle with spices and chopped garlic, simmer the ingredients under the lid for seven minutes.
At the end of cooking, sprinkle the side dish with herbs and serve hot.

With rice

Peculiarities. A hearty stew without butter. All ingredients turn out tender, and rice boiled in vegetable juice acquires a crumbly texture.

What it consists of:

zucchini - two pieces;
rice - 200 g;
tomatoes - 150 g;
carrots - 200 g;
onion - 150 g;
garlic - three cloves;
dill - bunch
sour cream - 50 g;
salt pepper.

Procedure

Peel and seed the fruit and cut into cubes.
Chop the onion into half rings.
Cut the carrots into thin slices.
Cut the tomato into small cubes.
In a frying pan, sauté the onion, chopped garlic and carrots until soft.
Then add the zucchini and tomato and fry for another ten minutes.
At the same time, boil the rice.
Now you need a saucepan. Place a layer of rice in it.
Cover the cereal with vegetables, sprinkle with chopped dill. Season with salt and pepper.
Add sour cream and a little water. Simmer until the liquid evaporates.

Zucchini stewed with vegetables (zucchini sauté)

Ingredients:

Zucchini - 1 pc.
Bulgarian sweet pepper - 1 pc.
Carrots (medium) - 2 pcs.
Onions (medium) - 2 pcs.
Spices for vegetables
Tomato paste - 3 tbsp. spoons
Sunflower oil - 2 tbsp. spoons
Cilantro - 1 bunch

Method for preparing stewed zucchini with vegetables

Rinse the zucchini and remove the skin with a knife. Cut the zucchini lengthwise, removing the seeds with a knife or tablespoon. To stew, the zucchini must be cut into cubes about 1 cm thick.

Wash the bell pepper, remove the stem and seeds. Cut the pepper in half, then chop into thin strips.

Peel the carrots, rinse well and grate on a coarse grater.

Peel the onion and chop into small cubes.

Place a frying pan on the heat and pour 2 tablespoons of oil into it. Place the prepared vegetables in the pan and stir with a spoon. Cover the pan with a lid and leave the vegetables to simmer until done.

After 10 minutes, you can add salt and pepper to the saute and pour in tomato sauce. To prepare the gravy, transfer the tomato paste into a deep bowl, add a glass of water and mix well. Pour the resulting mixture over the vegetables in the pan.

It is necessary to simmer vegetables in a closed frying pan, stirring them occasionally with a spoon.

Transfer the finished sauté to a dish or plate, sprinkle with finely chopped cilantro.