Zucchini stew in a frying pan recipe. Zucchini and tomato stew in a frying pan

“I put it out from what I had”

The most favorite, quick and easy to prepare dish of the autumn season is vegetable stew. It is very easy to prepare, and it is eaten with a bang. In its preparation, you can use all your creativity and the dish will not suffer at all. You can use ingredients such as: potatoes, onions, carrots, zucchini, eggplant, bell peppers, cabbage (different types of cabbage), tomatoes, zucchini, corn, peas, beans. Among the seasonings you can add: garlic, herbs, basil, oregano... And you can’t spoil the stew with meat, and you can also add mushrooms.

In addition, you can experiment by cutting foods in different ways. This will also make the dish have a different look and taste. In general, every time you cook a stew, you can end up with a dish with new flavors and a new appearance. The beauty of stew is that it always turns out tasty and satisfying.

Today in the article there are several recipes for this delicious dish:

• Vegetable stew with zucchini and potatoes
• Vegetable stew with eggplants and zucchini
• Recipe for vegetable stew with potatoes and cabbage in a pan
• Vegetable stew with meat

Step-by-step photos of preparation have been added to the description of each recipe for your convenience.

The basic principle of preparing a stew: the products are placed in a frying pan, and then in a saucepan, one at a time, depending on their hardness. It is better to cook the meat in advance. It is better to salt, pepper and season in the middle of cooking, when all the components of this dish have already been collected together. Add the garlic at the very end, five minutes before the vegetable mixture is ready.

This is a very simple, tasty and quick recipe.

Ingredients:

— Sauce peeled zucchini – 2-3 pcs. Choose young fruits that do not have large seeds inside.

— Garlic 2-3 cloves

— Potatoes 1.5 kilograms

- Salt and spices to taste. You can add curry, Provençal herbs, and a mixture of ground peppers.

Step-by-step preparation of stew.

We wash everything.

Place diced carrots in a heated frying pan.

and lightly fry under the lid until lightly browned. Make sure it doesn't burn, but just browns.

Then cut the onion into small cubes

and add to the carrots and lightly fry.

Peel the pepper from seeds and cut into pieces

add carrots and onions to the frying pan.

Remove the skin from the zucchini and remove the seeds from the inside if there are any. Small seeds can be left. Cut the zucchini into cubes of the size you prefer. It should be noted that pieces of zucchini that are too small can cook quickly!

Place the zucchini in the pan with the mixture of carrots, onions and peppers. Lightly salt and cover with a lid. Don't forget to stir!

While the zucchini is cooking in the frying pan - it will take about 15 minutes - don’t waste time - cut the potatoes into large cubes or large strips. Then pour it into a saucepan, fill two-thirds of the potatoes with water, put it on the fire and add salt.

After 15 minutes, after the zucchini has changed color, add the tomatoes, cut into cubes, approximately the same size as the zucchini.

Pour into a bowl and serve.

Bon appetit!

Vegetable stew with eggplants and zucchini

— Sauce peeled zucchini – 2-3 pcs.

— Eggplants – 2-3 pcs. medium size.

— Carrots – 1-2 pcs. It's better to take sweets.

— Onion – 1-2 pcs. depending on size

— Tomatoes or tomato paste. Tomatoes - 2 medium, tomato paste 2-3 tablespoons.

— Bell pepper (not bitter) 1-2 pcs.

— Garlic 2-3 cloves

— Potatoes 1.5 kilograms

— Oil for frying. I use olive oil.

Step-by-step preparation of the dish.

We wash everything.

Pour oil into a deep frying pan and heat it up.

Cut the seeded peppers into pieces and add them to the frying pan with the carrots and onions.

Remove the skin from the zucchini and cut into cubes of the size you prefer. It should be noted that pieces that are too small can quickly become overcooked!

Cut the eggplants into cubes the same size as the zucchini.

Place zucchini and eggplant in a frying pan with a mixture of carrots, onions and peppers. Lightly salt and cover with a lid. Don't forget to stir!

While the mixture of vegetables is being cooked in a frying pan - this will take about 15 minutes, do not waste time - cut the potatoes into large cubes or large strips.

After 15 minutes, after the zucchini and eggplant have changed color, add the diced tomatoes.

After another 10 minutes, add garlic, squeezed through a garlic press or finely chopped.

Add salt, add spices and simmer everything together for another 5 minutes.

Add the mixture from the frying pan to the pan with boiling potatoes, stir and cook over low heat for about 25 minutes.

You can change the proportions of ingredients. If you like spicy food, add more hot pepper, garlic and spices. If you like a delicate taste, use more zucchini and carrots.

The stew with zucchini and eggplant is ready, pour into a plate and serve.

Bon appetit!

Recipe for vegetable stew with potatoes and cabbage in a pan

— White cabbage – 600 grams.

- Zucchini (if the season has not passed) will also not hurt - 1-2 pieces. small, seedless.

— Sweet carrots – 1-2 pcs.

— Onions – 1-2 pcs. depending on size

— Tomatoes or tomato paste. Tomatoes - 2 medium, tomato paste 2-3 tablespoons.

— Bell pepper (not bitter) 1 pc.

— Garlic 2-3 cloves

— Potatoes 1.5 kilograms

— Oil for frying. I use olive oil.

- Salt and spices to taste. A mixture of ground peppers is best; you can add bay leaves.

Let's cook step by step.

We wash the vegetables and peel the onions, carrots and potatoes, and remove the seeds from the peppers.

Pour oil into a deep frying pan and heat it up.

Pour diced carrots into a heated frying pan and lightly fry under the lid until lightly browned. Make sure it just browns.

Then cut the onion into small cubes and add to the carrots and lightly fry.

Cut the pepper into pieces,

add to carrots and onions, mix.

Cut the cabbage into square pieces and add to the pan to the mixture of carrots, onions and peppers. Don't forget to stir!

While the vegetable mixture is cooking in a frying pan - this will take about 15 minutes - cut the potatoes into large cubes or large strips.

Then pour it into a saucepan, fill two-thirds of the potatoes with water, put it on the fire and add salt.

After 15 minutes, after the cabbage has browned a little, add the diced tomatoes (or tomato paste).

After another 10 minutes, add garlic, squeezed through a garlic press or finely chopped. Add salt, add spices and simmer everything together for another 2-3 minutes.

Meanwhile, the potatoes were boiling)

Add the mixture from the frying pan to the pan with boiling potatoes, stir and cook over low heat for about 25 minutes.

The stew with potatoes and cabbage is ready, pour into a plate and serve.

Bon appetit!

Vegetable stew with meat

So, we have three wonderful delicious vegetable stew recipes. Each of them can be made with meat. I don’t think it’s worth going into detail in this article, just add 400–500 grams of meat to the ingredients (chicken, pork, or whatever you like will do).

Simmer the meat separately until cooked with carrots, onions and seasoning (for example, a mixture of peppers).

Then add the mixture of vegetables along with meat to the boiling potatoes and cook for 25 minutes.

Let it brew for 10 minutes and you can serve.

Bon appetit!

Good afternoon dear friends. The autumn season is in full swing and you can take a little break from preparations and prepare something from the gifts of autumn. I mean vegetable zucchini stew. In order to cook it deliciously, you don’t need to do too complicated manipulations; everything is prepared simply and easily.

In order to prepare this dish deliciously, you can use different sets of ingredients from potatoes to meat and mushrooms. You can use almost any herbs you like as seasonings. But really, to prepare such a delicious dish you just need to combine all the vegetables together and fry, the main thing is not to mix anything up. You can also prepare a stew with the addition of meat to make the dinner more satisfying.

There are really a huge number of recipes, but today we will look at some of the simplest and most delicious options for preparing this dish. But no matter what cooking option you choose, in any case, the dish will give you a little summer warmth, which will most likely lift your spirits. And it is possible that you will cook it more than once.

On the front page today there will be a recipe for making stew with the addition of tender chicken meat and potatoes. The dish really turns out very tasty and satisfying, so you will cook it more than once, that’s for sure.

Ingredients.

Chicken breast 1 pc.
Young zucchini 1-2 pcs.
Potatoes 1 kg.
Onions 2 pcs.
Carrot 1 pc.
Tomatoes 3-4 pcs.
Greens to taste
Seasoning for chicken meat
Vegetable oil
Salt and pepper to taste

Cooking process.

Cut the chicken fillet into pieces, add salt and a little seasoning.

Fry chicken meat in vegetable oil along with onions until half cooked.

While the meat is cooking, peel the potatoes and cut them into cubes.

We also cut the zucchini into the same cubes. If it has a hard skin, it is best to get rid of it.

Remove the skin from the carrots and grate it.

Lightly fry the meat on all sides and add potatoes and zucchini to it and mix the contents of the frying pan.

For cooking, it is better to use a frying pan with high sides or a cauldron so that all the ingredients can easily fit.

Now we will prepare a fry for our vegetable stew from grated carrots, onions and tomatoes. Fry the vegetables in vegetable oil until tender.

Then add it to the rest of the vegetables.

Stir the main dish and add salt and pepper to taste. If there is not enough liquid, you can add a little water. Cover the cauldron with a lid and simmer the vegetables over low heat for about an hour. We determine readiness by the readiness of the potatoes and zucchini - they should become soft.

The stew turns out to be hearty, tasty and very aromatic. Before serving, you can garnish with chopped herbs or a few sprigs of parsley. Bon appetit.

Vegetable stew with potatoes and zucchini

The following recipe can definitely be classified as a delicacy, it is so tasty and light, both in taste and in preparation. It contains almost the same ingredients with the exception of chicken meat, but the taste only benefits from this.

The whole secret of this treat lies in the beautiful presentation and the mood in which the culinary magic will happen. In general, then you will understand everything yourself.

Ingredients.

Zucchini 1 pc.
Potatoes 3-4 pcs.
Tomatoes 2 pcs.
Carrot. 1 PC.
Onion head 1 pc.
Sweet pepper 1 pc.
Curry pinch
Vegetable oil
Garlic 1 clove
Parsley
Salt and pepper to taste

Cooking process.

To prepare the dish, all the necessary ingredients need to be cut into small cubes.

Tomatoes, potatoes, zucchini, tomatoes, peppers, carrots and onions.

Pour some vegetable oil into a frying pan, heat it and fry the potatoes.

Add carrots, pieces of pepper and onion to it. Add salt, mix and fry until the food is ready under a closed lid.

The next batch will contain zucchini and tomatoes. If the zucchini is young, it will take no more than 10 minutes to cook. Make sure nothing burns. Add vegetable oil if necessary. Add salt to taste and simmer the food under a closed lid until cooked.

A few minutes before cooking, add seasoning and finely chopped parsley. That's the whole process of preparing this dish.

Zucchini and potato stew

This dish can be classified as very simple, tasty and healthy. We cook it several times during the season, since everything we need for it grows in the garden. Perfect for a light lunch or dinner. Sometimes you can take it with you to work as a snack. It heats up easily in the microwave and does not lose its tasty properties.

Ingredients.

Zucchini 1 pc.
Potatoes 2-3 pcs.
Sweet bell pepper 1-2 pcs.
Onion 1 pc.
Carrots 2 pcs.
Tomatoes 2-3 pcs.
Greens to taste.
Salt and pepper to taste.
Vegetable oil.
Your favorite seasonings are also to taste.

Cooking process.

I usually cook such a treat in a cauldron, since my cauldron is still very old and its walls are thick, so it warms up from all sides. In general, I pour oil into the cauldron and throw in onion cubes, and begin to fry them.

Then I add diced carrots to the onions.

After the carrots come potato cubes. If you want to cook the dish faster, make smaller vegetable cubes.

After the zucchini, peppers and tomatoes.

I try to peel the tomatoes. It’s easier to do this by pouring boiling water over them for half a minute, then draining the water and placing the tomatoes in cold water.

Salt the tomatoes again and add a few tablespoons of water. I’ll stir, cover with a lid and simmer the vegetables over low heat until the dish is completely cooked. Don’t forget to stir the vegetables periodically so that they don’t burn to the walls. Approximate cooking time is 25-30 minutes.

2-3 minutes before readiness, add allspice and finely chopped herbs, stir, let the dish boil and turn off the heat completely.

This is the kind of beauty you should get too.

Bon appetit.

Recipe with zucchini, chicken and mushrooms in pots

The other day I came up with the idea of ​​making a stew in pots with the addition of chicken and mushrooms, and using zucchini instead of zucchini. And I can tell you the idea is simply amazing. Everything turned out so cool that you'll lick your fingers.

Ingredients.

Butter 50 grams.
Carrot 1 pc.
Zucchini 1 pc.
Half an onion.
Champignons 3-4 pcs.
Chicken fillet 100 grams.
Salt and pepper to taste.
Mayonnaise to taste.
Favorite seasoning for chicken meat.

Cooking process.

The ingredients are for just two pots. So to speak, we do it for testing. But you can safely increase the amount of ingredients by 2-3 times and make 2-3 servings for all family members at once, since it turns out very tasty.

And so we put a small piece of butter at the bottom of the pot.

Then grated carrots and onion half rings.

Cut the chicken into pieces and place carrots on top.

After the meat, place the chopped mushrooms and sprinkle the whole thing with salt and allspice black pepper.

We also cut the potatoes and zucchini into small cubes and place them neatly.

The last layer is zucchini pieces; they also need to be lightly salted.

We fill the pots with mayonnaise on top and transfer them to the already hot oven. The dish is prepared for about an hour at a temperature of 180-200 degrees. I determine readiness by looking at the potatoes; if they are easily pierced with a fork, then the dish is considered ready.

A few minutes before cooking, each pot can be sprinkled with grated cheese and kept in the oven until a beautiful cheese crust appears. True, you need to cook with the lid removed. Children especially like this crust.

It turned out so delicious for me. Bon appetit.

Delicious squash and eggplant sauté

Well, we’ve cooked with meat, we’ve cooked with mushrooms, but not yet with eggplants. It's time to add to our selection with a recipe for autumn squash and eggplant stew. By the way, there are excellent recipes for making it even tastier.

Ingredients.

Eggplant 1 pc.
Zucchini 1 pc.
Bell pepper 2 pcs.
Tomatoes 2-3 pcs.
Onion 1 head.
Garlic 2-3 cloves.
Parsley half a bunch.
Vegetable oil.
Salt and pepper to taste.

Cooking process.

Wash the zucchini and eggplant and cut into cubes without removing the skin.

Cut bell pepper into small pieces.

Peel the tomatoes and chop finely.

Fry onion half rings in hot vegetable oil.

Without reducing the heat, add the zucchini, eggplant and finely chopped garlic to the pepper and continue to fry the vegetables, stirring constantly for 3-4 minutes.

Reduce heat to medium, add tomatoes, stir, salt and pepper to taste.

Reduce the heat to a minimum, cover with a lid and simmer the vegetables under the lid for 20 minutes.

Before serving, decorate with parsley. Bon appetit.

Zucchini with cabbage in the oven

I have another delicious stew recipe for cooking in the oven. But now instead of pieces of meat there will be cabbage, and instead of pots there will be a special baking dish. Such forms can easily be bought in stores or markets where they sell disposable tableware.

Ingredients.

Potatoes 300-400 grams.
Zucchini 1 pc.
Garlic 3-4 cloves.
Cabbage 200-300 grams.
Carrot 1 pc.
Vegetable oil.
Salt and pepper to taste.

Cooking process.

Peel the vegetables and cut into cubes.

Cut into thin strips.

Let's pass the carrots through a grater.

Place all ingredients in a bowl, add salt and pepper, add vegetable oil and mix.

Grease a baking dish with vegetable oil.

Place the vegetables in a mold and seal it with foil.

Place in a hot oven and cook for 30-40 minutes at 200 degrees.

The meal turned out tasty and aromatic. The smell pervaded the whole house. Bon appetit.

Mushroom stew with zucchini

At the end of the collection, I propose to deviate a little from the topic and provide you with a delicious recipe for making mushroom stew. Mushrooms, it’s just my weakness; I will never pass up a mushroom dish. The video details every step of making this mushroom treat. This dish also has one secret ingredient that makes it very advantageous over all other similar dishes. So look and don’t say you didn’t see anything.)))

This concludes my selection. I think you can choose a recipe to suit your needs. Prepare, don’t be afraid, because you can only learn something through trial and error. Peace, kindness and more positivity to everyone.

Hello everyone and have a sunny day! How many of you love vegetables? I think that most will answer this question positively, and indeed we all eat them every day. They are especially popular as side dishes, such as mashed potatoes. What do you usually cook? Today I offer you amazing vegetable dishes in the form of assorted vegetables, nothing more than a vegetable stew.

Interesting! In different countries it is called differently, but they are all united by one single and important rule: vegetables are stewed in their own juice or in a specially prepared sauce, sour cream. Spanish stew is nothing more than pisto, 🙂, in France it was given the name ratatouille, in Italy it is called caponata, in Georgia it is generally a funny name for ajapsandali with hot chili pepper.

Do you know why this dish is so popular in our Russian families and not only. The point is that in order to cook it you don’t need to invent or create anything, just take a kitchen knife, chop all the ingredients and put it on the fire to simmer. A very simple and everyone’s favorite option for preparing a side dish for the main dish, which has unusual tricks and secrets. 🙂

You can feed such a healthy delicacy to the whole family, even children and a child after a year.

Many people prepare vegetable stew because they include it in dietary dishes and use it for weight loss.

This option is one of the simplest, best and at the same time the most delicious and proven. There is a certain little zest to it that makes this dish taste amazing. And this substance, oddly enough, is sour cream, without it it is not so fragrant.

Another secret to delicious stewed vegetables is what you cook in; it is best to take a cauldron or a slow cooker for this purpose. This way the vegetables will dry out better and give you their taste of warmth and summer. In principle, you can use an ordinary saucepan or frying pan; take what you have on hand and experiment.

We will need:

• Potatoes - 6 pcs.
• White cabbage - 1 head
• Onion - 1 pc.
• Carrots - 1 pc.
• Zucchini - 1 pc.
• Sweet pepper - 1 pc.
• Frozen green peas – 250 g
• Tomato paste - 3 tbsp.
• Sour cream of any fat content - 3 tbsp.
• Salt, pepper, garlic - to taste

Cooking method:

1. The very first step is cutting vegetables. You can choose your favorite kitchen knife for this and quickly chop them into cubes or strips. It's up to you to decide, I usually chop potatoes into cubes, carrots into thin bars, and onions into rings. Add vegetable oil and water to the cauldron and fry all these ingredients for about 10-15 minutes.

2. Next, add the peas, you can take them frozen or canned. If you don't like legumes, you can skip adding them to this dish altogether. Cut the zucchini finely, as shown in the photo, chop the cabbage thinly, cut the bell pepper into bars. Pour water again so that nothing burns and simmer under the lid closed for another 10 minutes, stirring occasionally. If you like your vegetable stew liquid, then add more water. But in my opinion, this will turn out to be a vegetable soup. 🙂

Important! Instead of peas, you can use any vegetable mixture, such as Mexican)

3. Perhaps after time the vegetables will not be ready yet, then simmer until they become soft. After that, add tomato paste, sour cream, finely chopped garlic, salt and pepper to taste.

4. Stir. Literally 2-3 minutes and turn off the stove. Miracle yummy is ready! Garnish with herbs such as parsley or dill. The dish should stand for a while and simmer, then it will be even tastier and more aromatic.

Important! The dish is cooked over low heat.

Vegetable stew of eggplants, zucchini, peppers, tomatoes and carrots

Of course, such a miracle is difficult to cook in the winter season, but in the summer, zucchini and eggplant are always in our diet. Therefore, try to cook according to this option and please your household. So, how to cook correctly and step by step?

We will need:

Cooking method:

1. It is best for eggplants and zucchini to be young. Because fruits that are not young will take a long time to remove the peel. Cut into cubes as shown in the picture.

Important! Has this ever happened to you? Vegetable stew is bitter, how can you fix it? It's all about the eggplants, before boiling or frying them, add salt and leave to soak for 20-30 minutes, the salt should kill all that bitterness. In general, I even really like the bitterness.

Oh, and don’t forget to wash them with running water after the time is up.

2. Now for bell peppers, it’s best to take yellow or red ones, they give bright colors in the finished dish. Clean them from seeds, carefully removing the core and wash. Using a kitchen knife, cut into small squares.

3. Try to take ripe tomatoes, but not too soft, otherwise it will be difficult to cut them. The knife must be well sharpened. Cut into pieces, it is best to keep them small.

Important! Make sure there are no tomato skins in the finished stew, as they will become rough and difficult to eat. It's best to remove them. How to peel tomatoes quickly and easily? Place the tomatoes in a bowl and cover with boiling water for 10 minutes. Then remove and immediately plunge into ice water. Voila, try it, the skin itself cleans itself of the tomato pulp.

4. Cut the onion into half rings, place it in a frying pan with vegetable oil, fry until almost done, stirring. Add finely chopped garlic, stir. Now the next step is the bell pepper, add it there.

Important! To achieve a unique taste, add a couple more spoons of tomato paste to this dish. Well, it turns out very tasty with it.

6. Add a little water to the pan and simmer all ingredients until cooked. Don't forget to stir. Season with salt and pepper. Bon appetit!

Serve as a main dish as a side dish, for example with these meat cutlets.

Vegetable stew from zucchini and tomatoes

This is probably the simplest and most popular type, when it’s summer outside and you really want something stewed and tasty. How to cook it so that everyone just “eats their fingers” :) A budget option, so to speak, an economy one, because there are a minimum of ingredients. It can be classified as a lean dietary species.

How do you serve the stew, cold or hot? I like it mostly hot, I eat it cold, if there is a warm potato casserole with meat. Because then, my vegetable stew will act as a salad. And you?

We will need:

• Zucchini - 1 pc.
• Tomatoes - 3-4 pcs.
• Onions - 1-2 pcs.
• Garlic - 2 cloves
• Parsley - 2 tbsp.
• Basil - 1 tbsp.
• Vegetable oil- 2-3 tbsp.
• Salt - to taste
• Black pepper - to taste

Cooking method:

1. Cut young zucchini into cubes. Of course, first you will need to remove the core and seeds inside the fruit. If the skin is thick, also remove it with a special knife or vegetable peeler.

2. Remove the skin from the tomatoes; to do this, pour boiling water over them in a bowl, then change the hot water to cold. Everything can be easily removed from the temperature difference.

3. We will fry the stew in a frying pan. To do this, first of all, add chopped zucchini and chopped onions into rings or cubes. Add vegetable oil, mix well and simmer until the zucchini becomes soft. Then add the tomatoes, they will need to be cut into medium size, approximately as shown in this photo.

4. Simmer the vegetables until tender over low heat with the lid closed. At the end, add the garlic and herbs passed through a press. It could be parsley or basil. In general, I love dill the most. What do you usually put in?

5. Salt and pepper to your taste. Oh, what colorful beauty. And it's amazing! I'm just drooling! Have a nice one 😆)

Technology for preparing vegetable stew with potatoes and zucchini

This dish can be prepared during Lent; vegetarians simply adore it and devour it on both cheeks. My favorite boys also eat without stopping. So, I advise you to try it immediately!

We will need:

• Zucchini - 0.5 pcs.
• Potatoes - 3-4 pcs.
• Tomatoes - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Sunflower oil - 2 tbsp. l.
• Mixed peppers - to taste
• Salt - to taste
• Bay leaf - 1 pc.
• Dried herbs - 2 tsp.

Cooking method:

1. Wash all vegetables well under running water. Then cut them arbitrarily the way you want. Or, tomatoes, zucchini, onions and potatoes into cubes, carrots into cubes, or grate on a coarse grater. In a cauldron, saucepan or deep frying pan, start simmering in stages, the first is the onion with vegetable oil until golden brown, the second is add grated carrots to the onions and fry for 2-3 minutes, then the third step is zucchini and potatoes, pour a little water and simmer for 15-20 minutes. At the end, add tomatoes, pepper and salt, stir.

2. Cook for another 3-4 minutes, sprinkle with a mixture of peppers or suneli hops, add a bay leaf if desired, cover with a lid and let stand.

3. Distribute the stew stewed in a saucepan into plates and call everyone to the table. Nourishing, nutritious and looks so magical that you can’t take your eyes off it.

Vegetable stew with potatoes and cabbage, video

Well, now let’s look at how to cook the most primitive and ordinary version with cabbage. I suggest you watch it in this video from YouTube:

Vegetable stew with meat, potatoes, and cabbage

This year I prepared this dish with meat for the first time; as always, it had to be made separately in the form of something else, for example, meat zraza. For this option, you can take any meat, be it beef, pork, or even elk.

We will need:

• pork or beef - 600 g
• potatoes -3-4 pcs.
• onions - 2 pcs.
• zucchini - 1 shs.
• tomatoes - 2-3 pcs.
• salt and pepper to taste

For variety, you can make your own adjustments, for example adding cauliflower.

Cooking method:

1. So, let's figure out what to put in what, I think everyone understands that the meat should be cooked over the fire most of all. So start preparing this dish with it. Cut it into pieces or pass through a meat grinder, fry with onions in a deep frying pan until almost ready, add the onions not immediately, but at the end, when the meat is almost ready. Then finely chopped zucchini. Fry for 10-15 minutes

Important! Fry in refined vegetable oil.

2. Chop all other ingredients into cubes, this applies to potatoes and tomatoes. Stir and fry until cooked, moisture should appear from the tomatoes, so watch if the tomatoes are not juicy, then add a little water to the pan. Simmer until fully cooked until all vegetables are soft and aromatic. Salt, pepper, you can add your favorite seasonings.

Important! Simmer with the lid closed so that the vegetables release their aromas better.

3. Place in portions on plates. Garnish with leaves of any fresh herbs. Serve with sour cream and in a good mood. Delicious discoveries!

Vegetable stew with chicken and potatoes

Perhaps this option will be a godsend for you; if you make it without potatoes, it will be very low in calories.

We will need:

• chicken fillet – 500 g
• potatoes -5-6 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• canned peas - 1 can
• tomatoes - 2 pcs.
• vegetable oil
• salt and pepper to taste
• greenery

Cooking method:

1. Cut fresh young potatoes into small pieces. Using a special knife, cut the carrots into bars. Boil the potatoes in a saucepan; you can add a little salt to the water.

Important! Once the potatoes are ready, drain all the water. What needs to be done to prevent vegetable stew from turning into mush? It is time to see that the potatoes are cooked and immediately drain the water. The readiness of potatoes can be determined by stabbing them with a knife while cooking. If the knife easily pierces the potatoes, then everything is ready.

2. Using a knife, chop the onion into half rings. Cut chicken meat or chicken fillet into cubes. Add salt and pepper.

3. Fry chicken pieces in a frying pan with vegetable oil. Keep in mind that in about 20-30 minutes the meat will be ready. Add tomatoes cut into pieces to it.

5. When serving, open a jar of canned peas. Place on a plate and stir. Vegetable stew, its preparation will give you an unusual taste of summer, as well as a good hearty dinner. Bon appetit! To make it look even more appetizing, sprinkle with herbs. And it feels like you can cook no worse than a chef in a restaurant, doesn’t it?

Vegetable stew with mushrooms, zucchini and potatoes

We will need:

• eggplant - 1 pc.
• bell pepper - 1 pc.
• potatoes - 2-3 pcs. optional
• onion - 1 pc.
• garlic - 2 cloves
• vegetable oil - 2-3 tbsp
• pepper and salt to taste

Cooking method:

1. Cut the eggplants into cubes. There is no need to remove the peel. If you don’t like bitterness, then fill them with water and add salt, let them stand for 15 minutes, then pour out the water. The bitterness should go away.

2. Peeled potatoes, bell peppers, and onions also cut into cubes. Place all the chopped ingredients in a cauldron or frying pan and fry with vegetable oil.

Important! Don't forget to stir the vegetables so that nothing burns.

2. After you see that the eggplants have become soft and the potatoes are almost ready, add the mushrooms. You can use any mushrooms; if you fry or stew from pickled ones, then, in principle, you will have to simmer for much less time, about another 5 minutes. If the mushrooms are fresh, then simmer for 15-20 minutes until they are well cooked.

Important! You don’t have to add potatoes to this dish; you can make it without potatoes. It will turn out very tasty too!

3. Season with salt and freshly ground black or red pepper if desired. At the end of stewing, add finely chopped garlic. Stir and let the dish brew.

4. This mushroom delicacy is truly a divine miracle, it looks simply fantastically beautiful. Garnish with parsley or basil.

Vegetable stew with zucchini and potatoes in a slow cooker

Well, how can you cook the fruits of summer without a miracle helper, of course you can’t do without it. This version uses unusual spices, you can use your favorite ones. In a multi-cooker you can cook or stew using any of the options presented in this article. So choose at your discretion and create the most delicious masterpieces.

The most popular and easiest version of stewed vegetables for which,

We will need:

• potatoes - 4-5 pcs.
• zucchini - 1 pc.
• onion - 1 pc.
• white cabbage - 200 g
• carrots - 1 pc.
• bay leaf - 1 pc.
• paprika - 0.5 tsp
• seasoning for vegetables - 1 tsp
• curry - 0.5 tsp
• dried and fresh garlic - 1 clove
• vegetable oil
• water - 0.5 tbsp.

Cooking method:

1. Chop the zucchini and cabbage, just like in the picture.

2. Cut the potatoes and onions into cubes too.

3. Place chopped potatoes and onions in the multicooker bowl, add vegetable oil. Turn on the “Fry” mode without a lid and fry for 10-15 minutes. Then add zucchini and cabbage. Grate the carrots on a coarse grater and place them there. Salt, pepper, sprinkle with aromatic seasonings. Stir the dish and simmer for 20 minutes.

The next step is to select the “Stew” mode, pour water into the food, stir, close the lid and wait 15 minutes.

Then open the multimiracle and throw in a laurel leaf. Let all the ingredients sit and simmer.

Important! If you add laurel at the very beginning of cooking, it will add bitterness to the dish. Always put it at the end everywhere.

4. When serving, garnish with dill and sprinkle with grated garlic for a better aroma of the dish.

Vegetable stew in pots in the oven

As you know, in pots it always turns out richer and more aromatic. So why not cook vegetable stew in them. Do you cook in such a cookware?

Interesting! It turns out that if you cook this dish without zucchini and without potatoes, you will get an Armenian dish called Ailazan. It is also prepared without meat, but with great love and care for loved ones, such a vegetable creation.

We will need:

• Eggplants - 2 pcs.
• Zucchini - 1 pc.
• Carrots - 1 pc.
• Bell pepper - 2 pcs.
• Potatoes - 3-4 pcs.
• Tomatoes - 2 pcs.
• Onions - 1 pc.
• Vegetable broth - 0.5 tbsp. or water
• Olive oil - 2 tbsp
• Greens - to taste
• Salt and pepper - to taste

Cooking method:

1. Cut the onion, zucchini and eggplant into cubes, or as small as possible.

2. Second stage - cut the tomatoes thinly into semicircles, carrots and red pepper into strips.

Important! Remove the skin from the tomato so that it does not interfere with eating.

3. Potatoes into cubes, pour vegetable or olive oil into a frying pan and place potatoes, eggplants, zucchini, onions, salt and pepper. Fry for about 15 minutes. Next, they need to be placed from the frying pan into pots. Now fry the tomatoes and bell peppers separately in another frying pan with oil (salt and pepper), for about 5 minutes, and then place in the pots.

4. Now fill the pots with water or any broth, maybe vegetable or meat. Simmer baked vegetables in the oven for 15 minutes at 200 degrees.

Cunning! The broth can be frozen separately, in lumps like these, and then, when the opportunity arises, add it to any dishes.

Decorate the finished dish with herbs. It turned out to taste like in kindergarten or the feeling that I ate such a stew during my school years. Bon appetit, friends!

Friends, have you tried cooking this dish from frozen vegetables? Write your comments about this. I only made stews for the winter in jars with lids.

If you want your diet to be healthy and tasty, there is nothing better than turning to vegetables. From them you can prepare many dishes that your body will accept with delight, receiving a vitamin extravaganza.

I want to offer excellent zucchini stew recipes, which are prepared quickly and tasty - with different sets of ingredients - you can choose who likes what more. Zucchini is distinguished by the fact that it absorbs the aroma of other vegetables well, giving the dish a special tenderness.

Recipe for a delicious dietary zucchini stew

Kitchenware: pot.

Ingredients

You can put different vegetables into this stew, with rare exceptions (for example, cucumbers will not work).

How to deliciously cook vegetable stew with zucchini

As a result, we get a low-calorie dish that can be served with meat and fish, Can i mix with low-fat cottage cheese.

Recipe video

A master class on preparing a tasty and healthy low-calorie vegetable stew, the main component of which is zucchini.

Recipe for vegetable stew with zucchini, potatoes and cabbage

Cooking time: 1 hour.
Number of servings: 6.
Kitchenware: cauldron.

Ingredients

Cooking zucchini stew with potatoes and cabbage

You can add green peas, green beans, and asparagus to this stew.

Recipe video

The video shows a lesson in making zucchini stew with the addition of various vegetables, including potatoes and cabbage.

Recipe for zucchini stew with photo

Cooking time: 25 minutes.
Number of servings: 1.
Kitchenware: grater, frying pan.

Ingredients

Cooking zucchini and tomato stew

Serve sprinkled with herbs.

Recipe video

Video tutorial on how to prepare a simple, healthy and tasty dish - zucchini and tomato stew.

Of course, this stew can be prepared in another way. For example, there is a great recipe, or you can make something else. The ingredients can be easily changed in accordance with preferences, adding, by the way, not only vegetables.

It has a fantastic taste or minced meat. But personally, I love it most for its rich, spicy taste and unique summer aroma.

Dear chefs, I would really like to know your opinion about the proposed recipes. How do you prepare zucchini stew? Send us your versions of this delicious dish.