Zucchini stew without meat. A very tasty stew with meatballs “Flavors of Summer” - video. Let's start frying food
Calories: Not specified
Cooking time: Not indicated
Vegetable stew is a dish of stewed vegetables. Its composition can be very different, the method of preparation may also differ, but the essence is the same - vegetables cut into pieces are slowly stewed in a cauldron, saucepan or deep frying pan under a lid. With this method of cooking, vegetables are evenly heated and softened, and it is very important not to overheat them so that the contents do not turn into vegetable puree.
We decided to show you how tasty and easy it can be to prepare. vegetable stew with zucchini and potatoes on the stove.
In the cuisines of many countries, vegetable stew is present in one form or another. For example, in Italy it is famous, in Romania and Moldova it is tokana, and in Poland it is bigos. Sauteed vegetables, caponata - all these are also variations of vegetable stew. It is usually prepared from seasonal vegetables, in winter using the most available vegetables or adding frozen ones, and in summer only fresh vegetables are added in any combination and proportions. There is no recipe for vegetable stew as such; the cooking principle itself is important in this dish, and select vegetables to suit your taste.
Ingredients:
- potatoes – 4-5 pcs;
- zucchini – 1 small;
- carrots – 1 large;
- onion – 1-2 onions;
- tomatoes – 4-5 pcs;
- Bell pepper- 2 pcs;
- refined vegetable oil – 3 tbsp. spoons;
- water or meat, vegetable broth– 1 glass;
- thyme, basil, paprika, black pepper - to taste;
- salt – add to taste;
- fresh greens – 1 bunch (any)
How to cook with photos step by step
We clean all the selected vegetables, wash them, dry them and start cutting. It’s better to do it right away, then you won’t need to be distracted while cooking. We cut the carrots into circles or slices, not finely. We also cut the onion so that it is noticeable in the stew (if you don’t like large onion slices, then chop it into small cubes). 
Cut the potatoes into medium-sized pieces. Precisely in pieces or large slices, but not in straws. 
Cut the sweet pepper in half and remove the seeds. Cut into pieces. For vegetable stew, you can use frozen zucchini if you don’t have fresh ones. They are added without defrosting, and fresh ones need to be cut into medium-sized pieces. 
Heat the oil. When it is hot enough, immediately pour in the onions and carrots. Stirring, lightly fry the vegetables, avoiding color change and burning. The onion remains light, the carrots are soaked in oil. Add the sweet pepper pieces and simmer for another 2-3 minutes. 
Add the potatoes and stir immediately so that the potatoes are evenly soaked in the oil. Simmer the potatoes and vegetables for 5-6 minutes, medium heat. 
Season the vegetable stew with spices, choosing them taking into account the vegetable set for the stew and your taste. Stir and simmer a little more until the spices reveal their aroma and taste. 
Add zucchini (it doesn’t matter - fresh or frozen). We continue to simmer the vegetables without adding liquid until the zucchini warms up and absorbs the oil and spices. Now you can add water or broth and add salt. Cover with a lid, set the heat to low and simmer the vegetables for 20 minutes under the lid. We focus on the potatoes - as soon as they become soft, the stew is ready. 
Grind the tomatoes with a blender. Pour over the stewed vegetables, mix very carefully and cover again. Simmer for 10 minutes, at the end taste for salt and adjust the taste of the finished stew. 
The taste of vegetable stew with zucchini and potatoes will improve if it is allowed to brew a little after removing from the heat. Sprinkle before serving vegetable stew fresh herbs, if desired, you can add finely chopped garlic. If the stew is not prepared during Lent, it is very tasty to serve it with sour cream, and during Lent it is better to prepare a salad from fresh vegetables or put homemade vegetables on the table. Bon appetit! 
Author Elena Litvinenko (Sangina)
If you want to prepare a more satisfying dish, watch
Zucchini stew can become a kind of “lifesaver” when you need to quickly and tasty feed the whole family. At the same time, it can be served either hot or slightly cooled. And this dish is far from being a one-ingredient dish - to make it more appetizing, various vegetables, fresh herbs, mushrooms, meat, legumes, etc. are added.
To make vegetable stew with zucchini very tasty, all the ingredients included in its composition must be properly prepared. If you take young zucchini, then you don’t have to peel them - just wash the product thoroughly and cut it into small cubes. But it is advisable to free overripe vegetables from peels and seeds.
Tomatoes are often added to zucchini stew for juiciness. They must first be boiled for a minute and then remove the skin. If the recipe contains meat, then be sure to remove all veins and films from it. In this case, it is recommended to start preparing the stew by frying this particular product. The fish is cleaned of scales, filleted and all the bones are removed. Subsequently, the prepared ingredients are cut into small identical pieces and sent to prepare.Advice! Substitute zucchini for zucchini if possible. This product has a much softer peel, and the flesh is incredibly juicy! In addition, this ingredient will make the dish more vibrant and colorful!
The secret to the perfect zucchini stew
- The ingredients involved in the dish must be present in equal proportions.
- To give your zucchini stew a Korean twist, add some sesame seeds.
- You can change the recipe somewhat at your own discretion, replacing one ingredient with another. But only here it should be remembered that the replacement of products should occur without compromising the taste.
- The stew can be cooked on the stove in a large frying pan, but to make it more delicious, it is baked in clay pots. You can also use a slow cooker - it will save your time and prevent the dish from burning.
Now let's move on to the recipes.
Zucchini stew with rice
Using the following recipe you can prepare a very tasty vegetable stew with zucchini. And to increase its nutritional value, we will add rice. The result is a dish that is somewhat reminiscent of vegetable pilaf.
On a note! To make the dish more aromatic, in addition to the main ingredients, you can safely add bell pepper, garlic, green pea, corn, etc.!
For the stew we'll take:
- 0.75 kg of zucchini;
- 4 tablespoons of rice;
- carrot root;
- onion;
- 6 tables. spoons of corn oil;
- 3 g salt;
- a pinch of pepper;
- 3-4 sprigs of parsley and dill.
Cut the zucchini into strips, peel the carrots and cut into thin slices. We peel the onion and chop it into half rings. Fry each product separately, then combine them in one container.
We wash the rice in several waters and let the excess liquid drain off. Pour it into a saucepan, pour boiling water over it, add salt and pepper. Leave for half an hour.
Place the rice and vegetables in a large frying pan and simmer until done. Three or four minutes before removing the dish from the stove, season it with fresh finely chopped herbs and add salt if necessary.
With eggplants
Vegetable stew with eggplants and zucchini turns out incredibly juicy. Plus, thanks to a special set of ingredients, this dish is very bright and also healthy.
For the stew we'll take:
- a couple of eggplants;
- a couple of zucchini;
- 4 tomatoes;
- onion;
- carrot root;
- red bell pepper;
- 5 g sugar;
- 1 g pepper;
- 2-3 g salt.
Wash the eggplants, cut into slices about half a centimeter thick, fill with water, add a little salt and leave for about half an hour. Peel the onion, finely chop and fry for five minutes until golden brown. Peel the carrots and cut into strips or thin slices. Add the carrots to the onions and fry everything over low heat with constant stirring. We take out the eggplants, dry them with a paper towel and also place them in the frying pan. Simmer under a closed lid.
Wash the zucchini, cut into circles, then cut each into two parts. Once the carrots are soft, add the zucchini to the pan. Cook the vegetables for about ten minutes. Remove the skin from the scalded tomatoes and cut them as desired. We remove the seeds from the bell pepper and also chop it. Add the prepared ingredients to the stew. Season the dish to taste, add sugar and a pinch of pepper. Simmer for about five minutes, remove from heat and let cool slightly.
Advice! In 4 zucchini and eggplant stews you can add green beans or green peas - this will make the dish more colorful!
With cabbage
Zucchini and cabbage stew is a dish packed with vitamins. Try to cook this stew, and both adults and children will definitely like it.
For the dish, let's take:
- large zucchini;
- half a kilo of cabbage;
- half a kilo of tomatoes;
- carrot root;
- onion;
- 3 tablespoons corn oil;
- 3 cloves of garlic;
- 2-3 g salt;
- a couple of sprigs of dill.
Finely chop the cabbage and place it in the pan. Simmer for about a quarter of an hour with constant stirring. Wash the zucchini, cut into cubes and add to the cabbage.
Heat a second frying pan and sauté finely chopped onion in it. Cut the carrots into strips and add them to the onion. Fry the vegetables until golden brown.
Remove the skins from the tomatoes, puree them in a blender and pour the puree into the cabbage and zucchini. Add sautéed onions and carrots. Mix everything. Five minutes before readiness, pass the garlic cloves through a press and also place them in the frying pan. Salt and pepper, add finely chopped herbs.
With pumpkin and potatoes
Bright, slightly sweet, and therefore even more tasty and aromatic, vegetable stew made from zucchini and potatoes has very high nutritional characteristics. And all because we add a little pumpkin pulp to it.
On a note! In this recipe, fresh tomatoes can be replaced with ketchup, tomato paste, or just tomato sauce!
For the dish we will prepare:
- 0.4 kg zucchini;
- 0.4 kg pumpkin;
- 0.8 kg potatoes;
- carrot root;
- 0.35 kg of tomatoes;
- 6-7 tables. spoons of vegetable oil;
- clove of garlic;
- 2-3 g salt;
- 1-2 g pepper.
Add peeled and chopped tomatoes. Mix everything. Add a little boiled water, season with crushed garlic and pepper. Season the dish to taste.
With meat
Meat goes well with stewed vegetables, and today we will add it to vegetable zucchini stew.
To prepare this hearty dish let's take:
- 0.4 kg of meat;
- a couple of potatoes;
- medium zucchini;
- carrot root;
- a couple of onions;
- a couple of tomatoes;
- 150 g cons. beans;
- 30-40 ml plant. oils;
- a couple of cloves of garlic;
- 3-4 g salt;
- 1 g pepper;
- a few basil leaves.
Carefully clean the meat and cut it into medium cubes. Place in a frying pan and fry over medium heat until golden brown. Cook for about ten minutes.
While the meat is roasting, we do the vegetables. Peel the zucchini, potatoes and carrots and cut into cubes. Add everything to the meat and simmer under the lid. We peel the onion, cut it into half rings and after about five minutes add it to the rest of the ingredients. Lastly, add chopped garlic and canned beans.
Simmer everything for 40 minutes, stirring from time to time with a wooden spatula. At the end of cooking, season the stew with pepper and salt. Cover the pan with a lid, turn off the gas supply and leave the dish for a quarter of an hour.
Stew with zucchini in a slow cooker
Zucchini stew cooked in a slow cooker turns out very juicy. In the meantime, the dish is being prepared, you can go about your business, since stirring it in in this case no need.
For the stew we'll take:
- 0.6 kg zucchini;
- 0.3 kg of tomatoes;
- a couple of pods bell pepper;
- a couple of Crimean onions;
- carrot root;
- 50-60 ml plant. oils;
- 1 g pepper;
- 3-4 g salt.
Scald the tomatoes with boiling water, remove the skin and cut into medium cubes. Place in the slow cooker with the rest of the vegetables and continue cooking with constant stirring. Peel the zucchini, cut into small pieces and place in a bowl. Fry for about three more minutes, then turn off the device and select the “Stew” program. Cook the stew for half an hour. Five minutes before readiness, season the dish with salt, pepper, and add spices if desired.
Zucchini stew - tasty dish from different vegetables. Vegetables are cooked in a frying pan and in a slow cooker. Adding spices gives them an original taste. As a result, they are delicious both hot and cold.
Vegetables stewed in this way are used as a side dish. If, when preparing such a dish, they also add it, then it is already considered the main one.
As a tip: try to use young zucchini and you will recognize the taste of the pleasant tenderness of the fruit. Your body will undoubtedly be saturated with useful minerals.
Vegetable stew with meat in a frying pan
Find out the recipe for a delicious vegetable stew with meat. The proposed ingredients are quite enough to ensure that the prepared dish saturates your body.
Ingredients:
Cooking method
1. Cut the peeled eggplant into small random cubes.
2. Onion cut into small pieces.
3. Peel the zucchini with the seeds removed and cut it into small cubes.
4. Sweet pepper with seeds removed, cut into strips.
5. Tomatoes, cut in half, grate coarse grater, remove the skin.
6. The recipe calls for meat in the zucchini stew. Therefore, we cut the pork into small pieces.
7. Place pieces of meat in a heated frying pan with oil and fry for 3 to 5 minutes.
8. Then add the chopped onion and fry it until soft.
9. Next, add pieces of chopped eggplant and simmer under the lid for 15-20 minutes.
10. As a result of stewing, the previously put ingredients become soft, but there is no tender zucchini. Add it and simmer covered for 15-20 minutes.
11. Add the last ingredients: sweet peppers and pureed tomatoes. Add salt, pepper and simmer until all ingredients are ready.
12. Zucchini stew with meat is ready.
13. Place vegetables and meat on plates, sprinkle with dill and serve.
Enjoy eating!
Video - Vegetable stew with chicken in a slow cooker
See how easy and tasty it is to cook vegetables using a slow cooker. Potatoes, cabbage and zucchini become tender and fragrant.
If you don’t have a multicooker, then the following recipe will delight you with the possibility of preparing a similar dish in a deep frying pan.
Stew of zucchini, cabbage, potatoes and chicken breast
Find out the recipe for a chic dinner in 30 minutes from vegetable stew with chicken.
Ingredients:
Cooking method
1. Fry chicken breast pieces in a deep frying pan until browned.
2. Add onions, carrots and celery to the meat. Sprinkle with more salt and chicken spices. Close the lid and simmer for 2 minutes.
3. Now add pieces of potato for stewing with the heat of the frying pan.
4. Mix all the ingredients of the stew and cook until the potatoes are half cooked.
5. It’s time to add sequentially: cabbage, bell peppers and zucchini.
6. Mix the ingredients and simmer them for 5-7 minutes under the lid.
7. We dilute 1.5 tbsp. spoons tomato paste in 400 ml of water. Pour the diluted pasta and chopped tomatoes into the pan with the stewed vegetables.
8. Vegetables in a frying pan need spices, salt, sugar - add.
9. Be sure to squeeze out two cloves of garlic, mix everything and cover with a lid. Now simmer until done.
10. A little time has passed, we open the lid and see a vegetable stew made from zucchini with chicken breast ready.
Decorate the surface of the dish with herbs and place them on plates.
Delicious stew with meatballs “Flavors of Summer” - video
Check out the recipe for a dish you want to cook both summer and winter. Such a wonderful lunch will not leave your family indifferent. Bright vegetables with large meatballs will quickly satisfy your hunger.
Today we got acquainted with dishes that contain zucchini. The composition of the stew may vary. In the following articles you will learn other combinations. See you!
A tasty and aromatic stew of zucchini and potatoes with the addition of fresh herbs and sour cream. The stew is prepared as quickly, simply and using available ingredients. Vegetable stew with zucchini and potatoes turns out to be light, but at the same time satisfying due to the potatoes. I actively used this recipe when my son was born and for me, as a nursing mother, many foods, including vegetables, were prohibited. This stew is made with mommy-approved ingredients. Well, since the stew turns out to be very appetizing and tasty, my husband ate it with pleasure. And, despite the fact that the zucchini and potato stew contains a rather limited amount of ingredients, its taste is absolutely complete.
Compound:
- Zucchini (young) – 3-4 pcs.
- Potatoes – 3-4 pcs.
- Sour cream – 3 tbsp. spoons
- Onion – 1 pc.
- Carrot – 1 pc.
- Fresh herbs (dill, parsley, basil, etc.) – 1 bunch
- Salt - to taste
- Ground black pepper - to taste
Preparation:
Wash the zucchini and cut into cubes. It is not necessary to peel young zucchini, but since I used store-bought zucchini with not quite smooth skin, I peeled them.
Peel the potatoes and cut them into cubes. Don't cut too small, otherwise you'll end up with porridge. Wash the chopped potatoes in cold water, to wash off excess starch.
Wash the greens and place on a towel to drain. I used dill, but you can use parsley, basil, or anything else you like...
Peel the onions and carrots. Cut the onion into small cubes and grate the carrots on a coarse grater.
Heat a little odorless vegetable oil in a frying pan and fry the vegetables until soft and lightly browned for 10 minutes.
When the onions and carrots are fried, add the chopped potatoes to the pan.
Then add the zucchini, stir and lightly fry all the vegetables for 2-3 minutes.
After frying the vegetables, add half a glass of water to the pan and simmer them under a closed lid for 20-25 minutes until fully cooked. 5 minutes before the end of cooking the stew, add sour cream.
Finely chop the pre-washed greens and place them in the pan.
Salt and pepper the vegetable stew with sour cream, and then stir. You can also add some dried herbs to suit your taste.
Vegetable stew with zucchini and potatoes is ready. Garnish the dish with finely chopped fresh herbs and serve the stew as independent dish or as a side dish for meat.
Bon appetit!
Below you can watch a funny video:
A delicious vegetable stew can be prepared from any set of vegetables, and each time the dish will acquire unique flavors. In the summer, most housewives prefer to prepare a stew from seasonal vegetables growing in the beds or sold at this time at a relatively low price. This choice is justified, since such vegetables are healthy and delicate in taste. Very often, in the summer and autumn, different families prepare vegetable stew with zucchini. Zucchini contains a lot of fiber, so it allows you to fill up the dish without leaving a feeling of heaviness in the stomach and without depositing fat folds on the sides. In addition, vegetable zucchini stew is a tasty and easy-to-prepare dish.
Cooking features
Despite the ease of preparation, not everyone succeeds equally well in zucchini stew. The thing is that the technology for preparing this dish has its own nuances that every housewife needs to know about.
- The most tender and delicious stew is made from young vegetables. You can also make it from mature zucchini, but they will be more fibrous and not as tasty.
- Just wash the young zucchini and cut it into pieces of the shape indicated in the recipe. Large zucchini must be cleaned of seeds and peel. It is convenient to remove the skin from them with a vegetable peeler. To extract the seeds, cut the zucchini lengthwise. After this, removing the seeds will not be difficult if you use a suitable size spoon.
- The vegetable stew made from zucchini can also include eggplants. They need preliminary preparation. The fact is that they contain solanine, a harmful substance that gives vegetables bitterness. You can remove it with salt. To do this, cut the eggplants, add salt and leave for 20–30 minutes, after which they are washed. Another option is to soak the eggplants in salted water for the same time, dissolving a teaspoon of salt in a liter of liquid.
- Zucchini stew will be tastier if you include tomatoes in its composition, which will add a pleasant sourness to the dish. If you want the dish to have a more delicate consistency, the tomatoes need to be peeled. To do this, a cross-shaped cut is made on them (on the side opposite the stalk), after which they are blanched for a couple of minutes in boiling water, cooled by placing them in a container with cool water. After this, the skin is removed without any problems.
- Another rule that must be followed when preparing vegetable stew is to follow the correct sequence of adding vegetables. Firm vegetables, which require more time to cook, are placed first, and vegetables that have a more delicate structure are placed last.
- Vegetable stew with zucchini can be made dietary if you do not fry the vegetables, but only stew them. However, frying vegetables helps make the taste of the dish more pleasant and increases its satiety. In addition, during frying, vegetables are covered with a golden brown crust, which allows them to maintain their shape during stewing.
There are quite a lot of options for preparing vegetable stew with zucchini, so the technology may differ slightly depending on the chosen recipe. However, the basic principles will remain the same and can be used regardless of which recipe you choose.
Vegetable stew with zucchini, sweet peppers and green peas
- zucchini – 0.5 kg;
- carrots – 0.2 kg;
- onions – 0.2 kg;
- bell pepper – 0.5 kg;
- green peas – 0.2 kg;
- tomatoes – 0.5 kg;
- salt, seasonings, herbs - to taste;
- vegetable oil- as much as needed.
Cooking method:
- Wash the zucchini, pat dry with paper towels and cut into cubes about 1 cm in size.
- Peel the carrots and cut into circles about 2-3 mm thick. If the carrots have a large diameter, you can cut them into semicircles or even quarter-circle sectors.
- Wash the pepper. Cut off the stems of the peppers and remove the seeds. Cut each pepper into 4 pieces and quarter the rings.
- Peel the onions and cut into thin half rings.
- Peel the tomatoes, cut into slices or cubes.
- Chop the greens with a knife.
- Mix the vegetables, not forgetting to add green peas.
- Generously grease a deep frying pan or cauldron with vegetable oil. Place the vegetable mixture there.
- Place the cauldron on the stove and simmer the vegetables, stirring occasionally, for 30 minutes. 10 minutes before readiness, sprinkle the stew with herbs, add salt and pepper.
This vegetable stew recipe can be called dietary. It turns out healthy and has a low calorie content. It can be served as a main dish or used as a side dish. Meat, chicken, and sausages go well with it.
Vegetable stew with zucchini and potatoes
- zucchini – 0.4 kg;
- eggplant – 0.2 kg;
- carrots – 100 g;
- onions – 150 g;
- potatoes – 0.3 kg;
- sweet pepper – 0.2 kg;
- garlic – 2 cloves;
- tomatoes – 0.5 kg;
- salt, seasonings - to taste;
- vegetable oil - as much as needed.
Cooking method:
- Peel the eggplant, cut in half lengthwise, add salt and place in a colander for 20 minutes.
- Wash and cut the zucchini into cubes. The optimal size of the pieces is 1 cm.
- Peel the potatoes and cut into cubes the same size as the zucchini.
- Wash the eggplants to remove excess salt. Cut into cubes.
- Peel and chop the onions with a knife.
- Wash the pepper, remove the seeds, and remove the stem. Cut into strips or squares.
- Peel the tomatoes and rub through a sieve. It's a good idea to puree the tomatoes using a blender.
- Squeeze garlic into tomato puree, add salt and spices, stir.
- Peel and grate the carrots.
- Heat vegetable oil in a cauldron. Place onions and carrots in it and fry them for a few minutes. Add potatoes. Brown it slightly.
- Add eggplant. Fry the potatoes with them for about 5 minutes.
- Place the remaining vegetables in the cauldron, pour tomato sauce over everything. Simmer over low heat for 30 minutes. Stir the stew from time to time to prevent it from burning. If necessary, you can add a little water or tomato juice to it.
Before serving, it’s a good idea to sprinkle the vegetable stew with herbs. According to this recipe, it turns out to be satisfying, so it can completely replace dinner.
Vegetable stew with zucchini - one of best side dishes, which is especially good to cook in summer or autumn. This dish goes well with meat, sausages, and chicken. If desired, it can also be used as an independent dish, since the stew with zucchini turns out to be quite satisfying.
