Stewed zucchini - 10 step by step recipes in a pan

Many housewives use zucchini for preparing light snacks, salads or a full-fledged second course: they are combined with sauces, vegetables and meat. In the process of stewing, they practically do not lose their useful properties and contain a small amount of calories.

Stewed zucchini in sour cream in a pan

Stewed zucchini can be served as a light lunchtime snack or with any meat dish such as cutlets or baked meats. Also, zucchini with sour cream will make an excellent healthy dinner.

Cooking time - 1 hour 10 minutes.

Cooking time - 50 min.

Servings Per Container - 1.

• 
  Let's prepare the onions and carrots for frying. We peel the onion, cut it into two parts. Grind each part into small cubes. We also clean the carrots and rinse them with warm water to remove dirt. We rub it on a coarse grater into a deep bowl.
• 
  Pour a small amount of oil into the pan. We put it on the stove and turn on the technique. We warm up for one minute. Pour the onion and fry it for about 2-3 minutes. Stir constantly with a spatula.
• 
  Next we send carrots. We pass it along with onions for 3-4 minutes.
• 
  Frying onions and carrots, we are distracted by zucchini. We wash the required amount and wipe it off with a towel. Trim the peel and cut the vegetable into medium sized cubes.
• 
  We send the zucchini to the pan with onions and carrots. Fry it for about 20 minutes. Do not forget to stir constantly.
• 
  Let's take care of the rest of the ingredients. Rinse the greens and dry them with a paper towel. Chop finely. Free the garlic from the husk. We also cut it into small pieces. Put the garlic and half of the herbs in the pan. Pour sour cream, salt and pepper. Stir the contents of the container until smooth and cook for another 10-15 minutes.
• 
  Sprinkle the finished zucchini in sour cream with the remaining herbs and serve with a meat garnish.

Bon Appetit!

Vegetables with zucchini, stewed in a pan

To make the zucchini more aromatic, be sure to add greens and herbs, fresh or dry. If you want to cook the zucchini in the oven, make sure they don't burn.

Cooking time - 2 hours.

Cooking time - 1 hour 30 minutes.

Servings Per Container - 1.

Ingredients:

• Bulb onions - 2 pcs.
• Garlic - 3 teeth.
• Carrots - 3-4 pcs.
• Zucchini - 4 pcs.
• Tomato - 3 pcs.
• Dill - 70 gr.
• Bay leaf - 2 pcs.
• Olive oil - 4 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Water - 1 liter.

Cooking process:

1. First, let's prepare all the ingredients. Peel the onion and garlic from the husk and films. Remove the carrot skin with a knife. We wash the carrots with warm water using a sponge or brush. We wash tomatoes, dill and zucchini. Dry them with a napkin or paper towel.
2. Chop the onion and garlic finely. Grind the carrots on a coarse grater. We spread the finished ingredients on different plates. Cut the zucchini into slices of medium thickness and also put in a separate container.
3. Pour cold water into an electric kettle and bring to a boil. Put the tomatoes in a deep container and pour boiling water over them. After a couple of minutes, pour out the water, let the tomatoes cool and remove the skin. Cut the pulp into small cubes. Chop the dill.
4. Pour two tablespoons of olive oil into the pan. We put the container on the burner and turn on the stove to warm up. After a couple of minutes, add the onion and garlic. Fry them until golden brown. Stir constantly with a spatula. Add carrots. Fry the ingredients for about 5-7 minutes and stir constantly. We send tomatoes to the pan. Fry the mass for 10 minutes. Sprinkle with salt and pepper to taste.
5. Pour the other half of the olive oil into a large saucepan. We put the pan on the burner and turn on the stove. We heat the container with oil for a couple of minutes. Layer zucchini and fried vegetables. Lightly salt the first and subsequent layers of courgettes and sprinkle with pepper. Bring the dish to a boil over low heat. Add bay leaves and cover the pan with a lid. Simmer for 30 minutes.

Bon Appetit!

Step-by-step recipe for stewed zucchini with potatoes

The dish turns out to be very juicy, as the ingredients in the recipe contain enough liquid. To avoid the wateriness of the finished zucchini, you should choose denser tomatoes.

Cooking time - 1 hour 45 minutes.

Cooking time - 1 h. 5 min.

Servings Per Container - 1.

Ingredients:

• Zucchini - 3 pcs.
• Potatoes - 0.5 kg.
• Tomato - 3 pcs.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Tomato juice - 100 ml.
• Sunflower oil - 3 tablespoons
• Salt to taste.
• Ground black pepper - to taste.
• Cream - optional.
• Dill - 1 bunch.
• Water - 1 liter.

Cooking process:

1. Peel the potatoes and rinse them under running warm water. We also rinse the zucchini and wipe it off with a kitchen towel. Cut the potatoes and zucchini into small cubes.
2. We peel the onion from the husk, and the carrots from the top layer. We wash the carrots in warm water. Cut the onion into small pieces, and grate the carrots on a coarse grater.
3. Pour the sunflower oil into the pan and put it on the burner. We turn on the stove and heat it up for about a minute. Pour in the potato cubes and fry.
4. We wash the tomatoes. Pour water into a kettle and boil. Fill the tomatoes with boiling water for a couple of minutes, and then put them in cold water. Remove the skin. We remove the place to which the handle was attached. Cut the tomatoes into cubes.
5. Put the prepared vegetables in a clean pan. Next we send the tomatoes, fill all the ingredients with tomato juice and cream. Sprinkle with salt and pepper.
6. Cover the dish with a lid and simmer over low heat for 30-40 minutes. We wash the dill with water and dry it. Grind the greens. Sprinkle the finished assortment with it and serve.

Bon Appetit!

A simple and delicious recipe for vegetable zucchini stew with tomatoes

If necessary, fresh tomatoes can be substituted with a couple of tablespoons of tomato paste. The time spent on cooking depends on the "youthfulness" of the zucchini: more mature zucchini take longer to cook.

Cooking time - 1 h. 15 min.

Cooking time - 50 min.

Servings Per Container - 1.

Ingredients:

• Zucchini - 1 kg.
• Carrots - 2 pcs.
• Onions - 2 pcs.
• Tomato - 2-3 pcs.
• Garlic - 2-3 teeth.
• Greens - 1 bunch.
• Salt to taste.
• Pepper to taste.
• Water - 1 liter.

Cooking process:

1. We rinse the zucchini with warm water and wipe it off with a kitchen towel. Remove the peel with a knife. If the zucchini is young, then the peel should not be removed, since it is very thin and juicy. Scrub the zucchini core with a spoon. Cut the zucchini into medium-sized cubes.
2. Peel the onion and cut it into small cubes. Pour the oil into the pan and place the container on the burner. We turn on the stove. Preheat a frying pan with oil for about a minute. Fry the onions over high heat until golden brown. Stir constantly with a spatula.
3. We peel the carrots with a small knife. We wash it with warm running water. Cut the vegetable into small cubes. Add carrots to onions and fry them for 2-3 minutes. Stir.
4. We wash the tomatoes.We put them in a deep bowl. Pour water into the kettle, bring to a boil (if there is no electric kettle, boil water on the stove). Pour the tomatoes with boiling water and leave for 2 minutes. After a couple of minutes, we dip them into ice water, and then easily remove the skin. We remove the place where the stalk is attached. Cut the tomatoes into medium sized cubes.
5. Add chopped zucchini to the onions and carrots. Stir the ingredients and cover the pan with a lid. We make the fire smaller and leave the mass to extinguish.
6. After 15 minutes, when the vegetables are softer, mix them again and cover the pan with a lid again. If there is little liquid, add a little boiled or filtered water. We simmer the dish for 10 minutes.
7. Peel the garlic and chop it finely. Add chopped tomatoes and garlic to the pan. Salt and pepper to taste. Stir the contents of the container and leave for 10 minutes. Do not cover with a lid.
8. We wash and dry the greens. Grind it and sprinkle on the prepared vegetables.

Bon Appetit!

Juicy and aromatic zucchini stewed with meat

The meat dish turns out to be very juicy and aromatic. When ready-made, you can pour a little sour cream over each serving to make your dinner or lunch even tastier.

Cooking time - 1 hour 45 minutes.

Cooking time - 1 h. 5 min.

Servings Per Container - 1.

Ingredients:

• Zucchini - 3 pcs.
• Pork meat - 500 gr.
• Tomato - 3 pcs.
• Bulb onions - 2 pcs.
• Carrots - 1 pc.
• Garlic - 3-4 teeth.
• Parsley - 1 bunch.
• Salt to taste.
• Spices to taste.
• Vegetable oil - 2-3 tablespoons

Cooking process:

1. Peel the onions and carrots. We wash the carrots with warm water and chop (on a grater or with a knife) into small cubes or straws. Chop the onion as small as possible. Rinse the pork meat and cut into medium-sized cubes.
2. Pour vegetable oil into a deep frying pan. We put the container on the burner and turn on the stove. Heat for about a minute and add the onion. Fry it until golden brown. Next we send carrots. Stir it with the onion and fry for a few minutes until the carrots are soft.
3. Pour the meat into a frying pan and fry over high heat for 1-2 minutes. During this time, stir the food vigorously. When the meat starts to juice, make the fire less and fry the pork until the liquid boils away. Stir constantly.
4. Pour in water and mix the ingredients. Leave to simmer for 60 minutes. If the water boils off earlier, add a little more liquid. Cover the pan with a loose lid.
5. We wash the tomatoes. We spread the tomatoes in a deep container and fill with boiling water (boil water in an electric kettle or in a saucepan on the stove). We are waiting for a couple of minutes. We shift the tomatoes into ice water. Then we remove the skin. Cut the pulp into small cubes.
6. We wash the zucchini and greens. Dry them with a paper towel. We get rid of the garlic husk. Trim the zucchini rind, cut it in half and remove the core. Grind the zucchini into cubes. Finely chop the garlic first, and then the parsley.
7. Add chopped zucchini, tomatoes and half the garlic to the meat. Salt and pepper the mass to taste. Stir and, if necessary, pour in a little water. Cover the pan with a lid and simmer the mixture for another 30 minutes. Stir the ingredients periodically.
8. After half an hour, remove the lid from the pan and add the rest of the chopped garlic to the dish, sprinkle with herbs. Stir and remove the pan from the burner. Turn off the stove. We leave the dish alone for 15-20 minutes. Then we serve in portions.

Bon Appetit!

How to cook delicious zucchini with minced meat in a pan?

For cooking, it is recommended to choose young zucchini, as they are more healthy and juicy. Also, the vegetable helps to remove excess fluid from the body, which prevents the appearance of edema.

Cooking time - 2 hours 15 minutes.

Cooking time - 1 h. 35 min.

Servings Per Container - 1.

Ingredients:

• Zucchini - 2 pcs.
• Pork meat - 200 gr.
• Beef meat - 150 gr.
• Bulb onions - 2 pcs.
• Carrots - 1 pc.
• Eggs - 1 pc.
• Rice - 1 tbsp.
• Salt to taste.
• Ground black pepper - to taste.
• Tomato paste - 2-3 tablespoons
• Sour cream 15% - 3 tablespoons
• Vegetable oil - 1-2 tablespoons

Cooking process:

1. Rinse pork and beef meat and dry with paper towels. Cut into medium sized pieces. Grind the meat into minced meat using a meat grinder.
2. We rinse the rice several times, pour the water into the sink. Transfer the rice to a saucepan and add water. We put the container on the burner. We turn on the stove. Boil the rice until soft.
3. Drive one egg into a bowl of minced meat, spread the rice. Salt and pepper the mass to taste.
4. We remove the husk from the onion. Chop it finely and pour it into a bowl with the rest of the ingredients. Stir until smooth.
5. We wash the zucchini. Wipe them with a towel and cut them into round pieces. We clean the core with a knife.
6. We fill zucchini "molds" with minced meat. We place the zucchini with the mass in a large deep saucepan. Pour some water, salt. We put the container on the stove and turn on the equipment. Bring the dish to a boil.
7. We take the second onion and peel it. Cut into small pieces. Peel the carrots from the top layer and rinse with warm water. Rub on a coarse grater.
8. Pour vegetable oil into the pan. We put the container on the burner and turn on the stove. We warm up. Add the onion and fry for a couple of minutes. Next we send carrots. Fry for another 2-3 minutes. Stir constantly. Add tomato paste. Stir and continue to fry.
9. After a couple of minutes, pour in the sour cream. Salt the sauce and stir until smooth. Pour the sauce over the zucchini. Cover the saucepan with a lid and simmer for 40 minutes.

Bon Appetit!

A simple and quick way to cook stewed zucchini with mushrooms

For cooking, you can choose absolutely any mushrooms: champignons, oyster mushrooms or forest mushrooms. The main thing is that they are fresh. Dried mushrooms are not suitable for this dish.

Cooking time - 1 hour.

Cooking time - 40-45 minutes.

Servings Per Container - 1.

Ingredients:

• Champignons - 200 gr.
• Carrots - 1 pc.
• Onions - 1 pc.
• Zucchini - 1 pc.
• Vegetable oil - 1-2 tablespoons
• Salt to taste.
• Spices to taste.

Cooking process:

1. We wash the young zucchini. Dry it with a kitchen towel. Do not remove the peel. Cut the vegetable lengthwise into two parts. We cut each part into slices.
2. Peel the onions and carrots. We wash the carrots with warm water and cut them along with a knife. Cut into half rings. Chop the onion into cubes.
3. We sort out the mushrooms, clean them from the top layer. We rinse with warm water. Dry with paper towels. We cut.
4. Pour vegetable oil into the pan. We put it on the stove, turn it on. After a couple of minutes, when the pan with oil is warmed up, add the onion and fry it for a couple of minutes. Next, we send the carrots, mix them with onions and continue to fry for about 5 minutes more.
5. We send zucchini and mushrooms to the pan. Mix the ingredients. We continue to fry. Salt and pepper to taste. Mix the mass again.
6. We simmer vegetables for 7 minutes without a lid. Then cover the pan with a lid and continue to simmer for about 10 minutes.

Bon Appetit!

How to cook juicy zucchini with rice in a pan?

Rice for the future dish must be cooked in advance so that it has time to cool down. And vegetables are best taken fresh, as frozen ones will make the garnish watery.

Cooking time - 1 hour.

Cooking time - 50 min.

Servings Per Container - 1.

Ingredients:

• Zucchini - 180 gr.
• Tomato - 140 gr.
• Bulb onions - 1 pc.
• Sweet Bulgarian pepper - 1 pc.
• Vegetable oil - 25 ml.
• Rice - 50 gr.
• Salt to taste.
• Spices to taste.
• Water - 1.5 liters.

Cooking process:

1. Pour the rice into a small deep bowl and rinse it with warm water. We drain the water into the sink. We carry out this procedure several times. Put the rice in a saucepan or stewpan. Pour in purified water, put the container on the burner. Turn on the stove and boil the rice until soft.
2. We rinse the zucchini under running warm water and wipe it off with a kitchen towel. If the zucchini is not young, peel it. Cut the zucchini into cubes.
3. We remove the husk from the onion. We cut it into cubes.
4. Rinse the tomatoes and blot excess moisture with a paper towel. Cut the tomatoes into small cubes.
5. We wash the pepper, dry it and cut it lengthwise into two parts. We get rid of each of the core. Rinse both parts of the pepper again and cut them into small cubes.
6. We put a frying pan on the burner. Pour in oil. We turn on the stove and heat up the container with oil for a couple of minutes. We transfer the onion and zucchini to the container. Stir the vegetables during the frying process.
7. After 5 minutes, put pepper and tomatoes on the onions and zucchini. Salt and sprinkle the mass with spices, mix and simmer the mixture over low heat.
8. We shift rice to vegetables, mix the ingredients until smooth. Fill in 100 ml of water. Simmer a mixture of vegetables and rice for 10 minutes.

Bon Appetit!

PP dietetic zucchini with chicken breast

The dish is considered a dietary one, because stewed zucchini contains a minimum amount of calories. They are advised to eat if necessary to follow a certain diet. For a more satisfying meal, you can add chicken breast.

Cooking time - 1 h. 5 min.

Cooking time - 50 min.

Servings Per Container - 1.

Ingredients:

• Chicken breast - 1 pc.
• Zucchini - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Salt to taste.
• Spices to taste.
• Dill - 1 bunch.
• Vegetable oil - 1-2 tablespoons
• Water - ½ tbsp.

Cooking process:

1. Peel the carrots from the top layer. We thoroughly rinse it from dirt, while helping ourselves with a brush or sponge. Blot the carrots with a paper towel to absorb excess liquid. Cut the carrots into half rings.
2. We remove the husk of the onion. Cut into two parts and grind each into half rings.
3. We rinse the zucchini and wipe it off with a kitchen or paper towel. First cut the vegetable into round slices and then into small cubes. If the zucchini is "old", the skin must be removed and the core cut out.
4. We process the chicken breast: we get rid of films and veins. We rinse it with cool water and dry it with a paper towel. Cut the chicken into small pieces.
5. We put the pan on the burner. Pour vegetable oil into it. We turn on the stove and give the pan with oil time to heat up. Put the onions and carrots in a container and begin to fry.
6. After 3 minutes, lay out the chicken breast. Salt and sprinkle the ingredients with spices, mix them until smooth. Pour half the water into the glass. Pour it into a frying pan, which we cover with a lid. We simmer for 5 minutes.
7. We spread the zucchini in the mixture. Cover the pan again and simmer for about 7 minutes. We wash out a bunch of dill, dry it and chop it finely. Sprinkle the finished dish with it.

Bon Appetit!

Vegetable zucchini stew with cauliflower

Experts recommend eating vegetables both fresh and stewed, as they are good for the stomach and heart. Zucchini and cauliflower - low in calories, rich in vitamins and minerals - a great combination for a healthy diet.

Cooking time - 1 hour 25 minutes.

Cooking time - 1 h. 5 min.

Servings Per Container - 1.

Ingredients:

• Cauliflower - 500 gr.
• Zucchini - 500 gr.
• Carrots - 1-2 pcs.
• Tomato - 1-2 pcs.
• Onions - 1-2 pcs.
• Greens to taste.
• Olive oil - 2 tablespoons
• Salt - ½ tsp
• Ground black pepper - to taste.
• Water - 1.2 liters.

Cooking process:

1. We sort out the cauliflower. We remove all leaves and spoiled inflorescences. Separate the remaining inflorescences from each other. Pour water into a saucepan, place the container on the burner and turn on the stove. Add salt to boiling water and stir slightly. We spread the cabbage and let it boil for 5 minutes. We send the cabbage to a colander.
2. We remove husks and films from the bulbs. We cut them into halves. We grind each of them.
3. We clean the carrots from dirt. We rinse under running warm water. Dry with a paper towel. Grind on a grater.
4. Add olive oil to the pan. Move to the burner. Set the heat to medium and pour the onion into the container. Fry for 2-3 minutes.
5. Pour out the grated carrots.Stir and continue to fry for three minutes.
6. We wash the zucchini, wipe them off and cut off the rind. Grind the vegetable into cubes. Pour the zucchini to the onions and carrots. Fry the ingredients for 3 minutes, stir constantly. Reduce heat, add some water. Cover the pan with a lid and simmer the food for 10-15 minutes.
7. We wash the tomatoes and herbs, wipe with a paper towel. Rub the tomatoes on a fine grater. Cut the greens as small as possible. Move the cauliflower to the pan. Fill the mass with grated tomatoes. We are waiting for the vegetables to come to a boil. Sprinkle with salt, pepper and herbs. Stir until smooth and simmer for 3-4 minutes.

Bon Appetit!