Cutlets or sausages... Even a novice culinary specialist can cook such a dish on his own.
Let's consider several recipes in more detail.
Cooking stewed zucchini with tomatoes and onions
In fact, there is nothing difficult in preparing such a dish. All you need to do is strictly adhere to all prescription requirements.
So what components do we need to cook stewed zucchini with tomatoes? For such a vegetable dish, we need the following ingredients:
- fresh fleshy tomatoes - 2 pcs.;
- small young zucchini - 2 pcs.;
- wheat flour - about 2/3 cup;
- sea salt, ground pepper- use to your liking;
- large sweet bulbs - 2 heads;
- vegetable oil - about 35-45 ml;
- fatty sour cream of maximum freshness - about 100 g.
Preparing vegetables
Cooking stewed zucchini with tomatoes should be done in stages. First, wash the main product thoroughly. After that, the zucchini is dried with paper towels, the skin is cut off and chopped into slices about 0.7 cm thick. If you are using young and soft vegetables, then you do not need to peel them.
After processing the zucchini, they begin to prepare the remaining ingredients. Fleshy tomatoes are washed, blanched and peeled. In the future, they are finely chopped with an ordinary kitchen knife.
As for sweet onions, they are peeled and chopped into small cubes.
Pre-frying ingredients
To make the zucchini stewed in sour cream with tomatoes as tasty as possible, they must first be fried. To do this, circles of vegetables are rolled in a dry mixture consisting of wheat flour, ground pepper and sea salt... Further, all vegetables are alternately fried in a very hot frying pan with vegetable oil (on both sides).
Extinguishing process
As soon as all the zucchini circles are thoroughly fried, onion cubes are laid out to them. After that, cover all the ingredients with finely chopped tomatoes.
Covering the ingredients with a lid, they are stewed over low heat for about ¼ hour. After this time, the vegetables mix well and taste. If they lack salt or pepper, they are added.
Also, thick and fresh sour cream is added to the pan with vegetables. After mixing the components, they are again covered with a lid and stewed in the same mode for another 5-8 minutes.
How to present to the dining table?
Stewed zucchini with tomatoes is very often served as a delicious vegetable side dish... For this, the dish is spread hot on a plate, and meat, cutlet or sausage are placed next to it.
If you do not want to use stewed zucchini with tomatoes as a side dish, then it is recommended to cool it at room temperature, put it in a container with a lid and send it to the refrigerator.
Once the vegetables are cold, they are placed in a beautiful bowl and served with a slice of bread for dinner. If you follow all the steps described, you will get a delicious vegetable salad... By the way, putting it on a slice of toasted toast, you will make a fragrant and nutritious snack that can be safely served even for a festive dinner.
Cooking stewed zucchini with peppers and tomatoes
There are many ways you can stew vegetables at home. If you are a summer resident, and you have succeeded in a rich harvest of zucchini, then you can make very delicious dishes to meat or fish.
It should be especially noted that this product is versatile. It goes well with other vegetables and is also quickly exposed heat treatment... To make sure of this on our own experience, we suggest buying zucchini and making from them delicious side dish to the dining table.
So, to implement this recipe, we may need the following components:
Step-by-step processing of ingredients
How to cook stewed zucchini? This dish is especially tasty with carrots and tomatoes. Before proceeding with its heat treatment, it is necessary to prepare all the ingredients.
Fresh and young zucchini are thoroughly washed, the ends are removed, and then chopped into medium cubes. Also, onions are separately peeled from and cut into large half rings. Sweet pepper is chopped in the same way. However, before that, it is cleaned of the stalk, partitions and seeds.
As for large carrots, it is rubbed on a coarse grater. In addition, fresh herbs are crushed.
So that stewed zucchini with tomatoes, the calorie content of which is not very high, turned out to be especially tasty, fresh tomatoes you need to scroll through a meat grinder or grind in a blender until smooth.
The cooking process of a vegetable dish
It is advisable to cook such a side dish in a thick-walled saucepan. They pour a little into it sunflower oil and then add the grated carrots and onion... After mixing the vegetables well, they are fried over medium heat for about 6 minutes. This time should be enough for them to become as ruddy as possible.
After the described actions, half rings of sweet pepper and cubes of zucchini are added to the browned onions and carrots. After salt the ingredients to your liking, they are thoroughly mixed.
After subjecting the food to frying for about 3 minutes, pour in a little water and cover with a lid. In this form, vegetables are stewed for about 5-8 minutes. After this time, they are again disturbed. Then puree made from fresh tomatoes is added to them. Together with it, ground pepper and finely chopped greens are spread to the ingredients.
After mixing the vegetables in tomato gruel, cover them with a lid and continue to simmer for 10 minutes. During this time, all ingredients should be fully cooked. Having tasted them, spices and seasonings are added to them. Also, not very fatty mayonnaise is added to the side dish.
After keeping the dish on the stove for about two more minutes, it is removed from the heat and insisted under the lid for ¼ hour.
How and with what to serve to the family table?
Serve a side dish of stewed zucchini, carrots, onions, peppers and tomatoes only when hot. The dish is laid out on a plate, and any meat or sausage product is placed next to it.
It is advisable to present such a dinner to the family table with a slice of black bread and homemade marinades.
As you can see, there are many ways you can stew tomato zucchini at home. The recipes presented are not the only ones. For example, some housewives add potatoes, cabbage, broccoli, as well as green beans, white beans, chickpeas, celery, and more to such a dish. Also, chefs often stew zucchini and tomatoes along with chicken breasts or pork.
For more fragrant lunch grated garlic cloves, dried thyme and basil are added to this dish. However, this is done only after removing the garnish from the stove. Only in this way the aroma of these components will open up, making your lunch richer and more delicious.
Are you a vegetarian or just want to cook delicious second, take a look at our recipe. Today we will tell you how to cook stewed zucchini with tomatoes. This stew is prepared quickly enough and from the available ingredients - these vegetables are inexpensive both in summer and winter, and the taste will delight you and your family. Therefore, be sure to include this recipe in your personal cookbook.
How to cook deliciously stewed zucchini with tomatoes
For a large serving, take:
- 1 large or 2 small young zucchini;
- 2 ripe tomatoes;
- 1 pc. bell pepper, carrots and onions;
- a couple of cloves of garlic;
- greens, salt, olive oil and other spices to taste.
Wash the zucchini, peel them from the peel and seeds. If the vegetable is young, then the delicate skin may not be removed. Cut the pulp into cubes. Finely chop the onions and peppers, peel the tomatoes (for this, pour over the vegetable with boiling water, the peel is easy to remove) and finely chop, and grate the carrots on a coarse grater. Put all the vegetables in a preheated frying pan with a little olive oil, fry first over medium heat, then reduce it. with tomatoes and peppers will be ready in 15, maximum 20 minutes. If the vegetables burn, add some water to the skillet. At the end of cooking, the dish should be seasoned with salt and spices and pepper, and before serving - finely chopped herbs. By the way, 100 g of this stew contains only 40 Kcal, so stewed zucchini with tomatoes and peppers can be afforded even by those who follow a diet. Of course, there are many options for preparing this dish, making it more satisfying. You can add meat to it (it is best combined with vegetables chicken breast) or do it with delicious sauce... How exactly - see below.
with tomatoes and sour cream sauce
For a couple of servings you will need:
- 1 young zucchini;
- 3 tomatoes;
- 200 g of fatty sour cream;
- some flour for breading;
- a couple of cloves of garlic;
- frying oil and salt.
Wash the zucchini, peel and cut into slices 1 cm thick. Then roll them in flour and fry in vegetable oil until half cooked. It is very important that the frying pan where you cook the vegetable is hot to the limit - then the zucchini will fry very quickly and absorb the minimum amount vegetable oil... Also, after cooking, they can be laid out on a plate covered with a paper towel - this will remove the excess fat that we do not need at all. Then put the prepared circles in a deep frying pan, add chopped tomatoes, salt, sprinkle with seasonings, pepper and squeezed garlic, and then pour sour cream. Vegetables can be laid out in several layers. After that, put the pan on a low heat: after 30 minutes, the zucchini, stewed with tomatoes, will be ready. The dish should be served hot, sprinkled with fresh herbs if desired. Such an appetizing second, even without meat, will surely be appreciated by all members of your family.
We offer to cook stewed eggplant and zucchini with tomatoes and garlic. Vegetables are quite affordable and inexpensive, so a family lunch will turn out to be not only tasty, but also economical in every sense of the word. Stewed eggplants with zucchini alone will not give a taste or visual effect. But tomatoes instantly change the situation in the opposite direction and give the dish a pleasant sourness and bright color. Garlic plays the role of such a spice, which can be added depending on your taste preferences: less or more. Try our recipe with photos to prepare this wonderful vegetarian dish.
Ingredients for stewed vegetables:
- eggplant - 300 g;
- zucchini - 250 g;
- onions - 100 g;
- sweet pepper - 100 g;
- tomatoes - 250 g;
- garlic - 1-2 cloves;
- greens for serving (dill, parsley);
- olive oil - for frying;
- salt to taste.
How to cook stewed eggplant and zucchini with tomatoes
To begin with, we will wash all the vegetables and put them on a paper towel so that they dry out and all the water from them goes to paper. Now we will cut all the ingredients in any shape, we suggest cutting the eggplants into half rings. Eggplants and zucchini, if they are young and freshly picked, do not need to be peeled.
It is convenient to stew vegetables in deep dishes: a frying pan with high sides, a saucepan or a saucepan. We choose a saucepan and heat the olive oil in it. First, pour a couple of spoons, and then add as needed. Any oil can be used, including sunflower oil. Put the pieces of eggplant in the heated oil, begin to fry them until soft with the addition of salt and pepper.
After 2-3 minutes, put chopped onions to the eggplants, we chop them in half rings.
After a few minutes, put the zucchini in a saucepan, which are cut into semicircles. It is important to fry the vegetables first, and then simmer.
When the zucchini is fried, add chopped tomatoes to the vegetables and Bell pepper... We cut them into slices or medium pieces. Most juicy vegetables added, we begin to simmer over low heat. Add a little more salt to the dish.
During the stewing process, the vegetables will soften and produce a lot of juice, which will have a positive effect on the taste of the dish as a whole. The extinguishing process takes 35 minutes. At the end, add a little garlic to make bright aroma and piquant taste. Squeeze the garlic through a press and put it to the eggplants with zucchini for 2-3 minutes until cooked.
Serve hot stewed eggplant and zucchini to the table.
Zucchini is one of the best gifts of the summer season. From these, at first glance, nondescript fruits, you can truly cook great amount original dishes. Although squash pancakes, pies, snacks and pickles are very tasty, the most popular are various types of stews, which include this unique vegetable. Why is he so remarkable? The fact that it contains practically no calories, but at the same time it is quite capable of satisfying the feeling of hunger. And the dishes prepared on its basis are simply delicious. All this is due to the fact that the zucchini has incredible juiciness. By saturating the rest of the ingredients with its liquid, it gives them an unforgettable taste.
Today we bring to your attention a recipe for a peculiar vegetable stew- stewed zucchini with tomatoes and onions. To our great regret, it will be possible to enjoy such a dish only in summer season rich in a harvest of delicious fruits. Juicy, tasty and highly flavorful, stews can serve as a main meal or complement a more complex meal. For those who cannot imagine their life without meat, there are several options. The first is that during the preparation of stewed zucchini, pieces of pork, chicken or turkey should be added to them. Well, the second is to serve juicy to the stew meat cutlets or mouth-watering chops.
Zucchini stewed with tomatoes, onions and garlic will win the attention of those who follow their figure, because they will not harm her! By the way, in extreme heat such a dish - real magic wand... Cold stew will satisfy hunger, refresh and saturate the body with the nutrients it needs in any season.
Taste Info Second: zucchini and eggplant
Ingredients
- ripe fleshy tomatoes - 200 g;
- young zucchini - 300 g;
- onions - 100 g;
- garlic - 1-2 cloves;
- ground black pepper, salt to taste;
- favorite spices - optional;
- mayonnaise or sour cream - 30 g;
- vegetable oil - for frying.
How to cook stewed zucchini with tomatoes, onions and garlic
Peel and wash the onion, then chop it into thin half rings. If you do not like this vegetable, you should not exclude it from the composition of the dish - after all, it gives it the necessary note of piquancy. In this case, cut it into very small pieces, and it will not be felt at all in the finished stew. Place the onions in a skillet with a little vegetable oil, then set the frying pan over medium heat. Cook, stirring occasionally, until the vegetable is golden brown.
At this time, peel and rinse the garlic. Cut it into small pieces, then add to the pan to the fried onion.
Rinse the zucchini and free from the tails. Using a special knife or a regular knife, chop the vegetable into thin slices. If you are using young zucchini, then you do not need to peel the peel, but it is better to peel the old vegetable.
Add the zucchini slices to the skillet with the onions and garlic. Reduce heat slightly and simmer all ingredients for a few minutes. The zucchini should be soft.
Rinse the tomatoes, free the stalks from the attachment points, and then cut into medium-sized cubes (about 1 cm). If you want the stewed zucchini to turn out to be even more tender, peel the tomatoes by dipping them in boiling water for 5 minutes. Send the prepared tomatoes to the pan with the rest of the vegetables. Simmer for another 3-4 minutes to soften the tomatoes.
Season with salt and pepper to taste. Add your favorite spices: a mixture of dry herbs, paprika, a mixture of peppers, hops-suneli, seasoning for vegetable dishes, turmeric, etc. Stir the stew well.
It's time to add mayonnaise or sour cream.
Stir again thoroughly almost ready meal... Simmer the stew for another 2-3 minutes, then remove the pan from the heat.
Stewed zucchini with tomatoes can be served to the table, having previously distributed them on portioned plates. Bon Appetit!
Description
Stewed zucchini with tomatoes Is a wonderful dish that can be prepared during the ripening season of these vegetables. You can eat it yourself, it can be used as a snack, spreading on a slice of Borodino bread, it can be used as a side dish for meat dishes or as a stew with some other dish. In general, it is universal recipe... In addition, the dish turns out to be very tasty and healthy. It must be included in your diet in order to saturate the body for the winter with much-needed vitamins and minerals. In addition, the calorie content of such stewed zucchini is very low. Therefore, if you follow the figure, then you can include them in your diet without a doubt!
We will stew the zucchini with onions and carrots, and add garlic at the end of cooking for flavor. In addition, the dish contains tomatoes, which we will replace the traditional tomato paste... It will turn out much tastier and healthier.
So, if you liked stewed zucchini with tomatoes, and you would like to cook them, then we will help you with this! Explore step by step photo recipe below. It describes in detail all the stages of cooking, and also indicates some tricks, thanks to which the dish will turn out to be really delicious!
Ingredients
-
(1 coin or 2 medium) -
(3 pcs.) -
(3 pcs.) -
(1 PC.) -
(3-4 cloves) -
(taste) -
(taste) -
(a little for frying)
Cooking steps
We stock up on one large or two medium zucchini. They will need to be washed thoroughly and then peeled with a vegetable peeler.
Cut the zucchini into large cubes and send them to a preheated frying pan. You can add a small amount of refined and deodorized sunflower oil.
We clean the onion, and then keep it under water for a couple of seconds. This will help precipitate the volatile phytoncides that make us cry when we cut a vegetable. Now each head of onion needs to be cut into four parts and each of these parts should be chopped, but not too thin.
We send the chopped onion to the pan to the zucchini.
Mix the vegetables thoroughly and simmer them over moderate heat.
Now let's get down to sweet carrots... We will clean and wash it, and then grind it. For grinding, we will use a standard grater. 
Pour the carrots into a frying pan to the zucchini and onions that were previously languishing there.
Mix the vegetables in the pan thoroughly. Please note that zucchini will release a lot of liquid, so it is better not to cover them with a lid, otherwise the moisture will evaporate poorly. Simmer over medium heat.
Grind one peeled tomato with a blender. To remove the skin from a tomato, you first need to make a cross-shaped incision on it, and then scald it with boiling water - and the skin will easily rise. Add salt to the tomato chopped to a state (you need one level teaspoon).
Add the tomato to the pan to the vegetables, and then mix them thoroughly.
We continue to simmer the zucchini with tomatoes over medium heat.
Peel 3-4 garlic cloves and cut them lengthwise into two halves. Then we cut each half into narrow slices.
Towards the end of cooking, add garlic to vegetables. He will give the finished dish a unique aroma! At the same stage, pepper the zucchini to taste. If you additionally grind the stewed zucchini with a blender, you get zucchini caviar.
We transfer the finished dish to a storage container. Just before sending the container to the refrigerator, let it cool down to at least room temperature.
Here we have such yummy! Can be served both warm and cold.
Bon Appetit!
