How to deliciously cook stewed zucchini with potatoes

Stewed zucchini with potatoes and meat

A hearty dinner with a minimum of extra calories is stewed zucchini with potatoes and meat. If you take chicken or turkey for cooking, the dish will turn out to be almost completely dietary, but if it’s pork (as in this recipe), everything will be tasty, satisfying and rich.

Ingredients:

• zucchini – 500 gr.;
• potatoes – 2-3 pcs.;
• pork – 200 gr.;
• onions – 2 pcs.;
• water – 75-100 ml;
• pepper (ground, black) – a pinch;
• salt and herbs - to taste.

Wash the piece of pork well and divide it into small cubes. Remove the skin and seeds from the zucchini, also remove the peel from the potatoes, then chop both components into cubes equal in size to pieces of meat. Divide the onion into rings and chop the greens. Mix meat, potatoes, zucchini and onions, place in a heated frying pan and season to taste. After adding water to the mixture, the food should be simmered for 30-40 minutes over low heat under the lid. After cooking, it is sprinkled with herbs.

Description of preparation:

It’s simply an indescribable pleasure to go out into the garden in the summer and collect fresh vegetables to cook something delicious from them; here you can use your imagination to the fullest.
Well, this simple recipe for zucchini with potatoes in the oven is perhaps the most favorite in our family, because these two vegetables go amazingly together, and if you bake them in the oven, you get an amazing dish - you’ll just lick your fingers. So, with the arrival of summer, it appears on our table almost every day, because it is very easy to prepare, and all the necessary ingredients grow in abundance in the garden beds. Therefore, as soon as the season of fresh vegetables comes, be sure to try this wonderful recipe for cooking zucchini with potatoes in the oven, I hope you will like it. Purpose: For lunch / For dinner / Inexpensive Main ingredient: Vegetables / Potatoes / Zucchini Dish: Hot dishes

Pan recipe

Stewed vegetables are always healthy, tasty and a great addition to any main dish. And zucchini stewed in a frying pan with potatoes can themselves serve as a full-fledged meal - especially if they are prepared from tender young vegetables.

Ingredients:

• zucchini – 4 pcs.;
• potatoes – 5 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• garlic – 6 cloves;
• seasonings - to taste.

Wash all the vegetables, peel the skin from the new potatoes and divide the tubers into thin slices; zucchini can be cut directly with the skin into circles. Cut the peeled carrots and onions into rings, chop the garlic or squeeze through a press.

Fry the zucchini on both sides until golden over medium heat, sprinkle a little salt before finishing. Separately, sauté the onions and carrots until soft.

Boil the potatoes in salted water until half cooked, then drain and place in a saucepan with the rest of the vegetables. Add a little (75-100 ml) water, add garlic, and any spices if desired, then put the pan on the fire and simmer the dish for 15-20 minutes.

You can add tomatoes, bell peppers, cauliflower or eggplant to the zucchini and potatoes. It is advisable to pre-fry any vegetables that are supposed to be used for stewing.

How to cook “Potatoes stewed with zucchini”

Wash the potatoes, peel and cut into cubes.

We do the same with zucchini. If the zucchini is young, you don’t have to peel it, but cut it right away.

Peel the onion and cut into fairly large pieces.

Wash, peel and cut the carrots into cubes.

Remove the skin from the tomatoes. Pour boiling water over them, then immediately with cold water and the peel will come off very easily. Cut into pieces. You can use canned tomatoes.

Pour vegetable oil into a stewing cup. Place onions on the bottom. Throw in bay leaf and pepper.

First lay out the carrots in layers, then the potatoes. Salt to taste.

Then add half the tomatoes.

Top with zucchini and the other half of tomatoes. Salt and pepper. Add bay leaf. You can add a little water. Close the lid and place in the oven for 1 hour at 180 degrees.

Stewed potatoes with zucchini are ready. Bon appetit!

Cooking in a slow cooker

In the summer, during the season of seasonal vegetables, the issue of preparing a delicious dinner is solved very simply. One of the best (especially due to the method of heat treatment) option can be zucchini and potatoes stewed in a slow cooker - tender, juicy, healthy for both adults and children. Ingredients:

• zucchini – 400 gr.;
• potatoes – 5-6 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• salt, pepper, herbs - to taste.

Prepare vegetables: cut young zucchini into rings; Peel the potatoes and chop them into thick strips; Cut the onion and carrot into rings. Turn on the multicooker to the “Frying” mode for 25-30 minutes, during which in a bowl with a small amount of oil, first fry the zucchini rings until soft, then the onions and carrots, and finally add the potatoes. Next, the device is switched to the “Quenching” program for 20-25 minutes. You don’t even need to stir the food during the cooking process - it will stew in its own juices and will not burn.

Interesting! The multicooker allows you to prepare any dishes with a minimum amount of fat and with maximum preservation of nutrients in the food. The peel of young zucchini contains many vitamins, which this device helps to preserve very effectively.

How to stew vegetables and meat in a slow cooker

Not all housewives can prepare a nourishing, healthy and at the same time tasty dish. Not everyone likes proper and healthy eating, but stewed vegetables with meat is a dish that no one can refuse.

Ingredients:

• 2 bay leaves;
• 0.5 kilograms of potatoes;
• 3 cloves of garlic;
• 2 zucchini;
• 3 tomatoes;
• salt;
• pepper;
• 250 grams of carrots;
• 1 onion.

Cooking time: 2 hours.

Calorie content per 100 grams: 80 kcal.

A multicooker is an indispensable assistant in every woman’s kitchen. With its help, breakfasts and dinners are prepared quickly and without unnecessary hassle.

1. The meat is cut into pieces and fried for 10 minutes in a slow cooker in the “Baking” mode;
2. Grated carrots, chopped onions and peppers are added to the bowl, everything is cooked for another 10 minutes in the same mode;
3. Add zucchini cut into cubes, potatoes, tomatoes, spices, salt to taste to the vegetables, mix well and turn on the “stew” mode for 1.5 hours.

Give the finished dish time to brew, then place it on plates and sprinkle with fresh herbs to taste.

Zucchini with potatoes and cabbage

Stewed zucchini with potatoes, cabbage and other vegetables is a delicious dish that is both satisfying and dietary.

Ingredients:

• zucchini – 300 gr.;
• potatoes – 4-5 pcs.;
• cabbage – 200 gr.;
• pepper (red and green, bell) – 2 pcs.;
• tomatoes – 2-3 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 2-3 cloves;
• tomato paste – 2 tbsp. l.;
• greens, pepper, salt - to taste.

Peel the onion and carrots, cut into half rings and circles, respectively. Remove the skin from young zucchini, remove the seeds from mature zucchini, then cut the pulp into large cubes. Grind the bell peppers into strips.

Vegetable stew from zucchini, cabbage, potatoes

Many women think about what to cook for breakfast, lunch and dinner. Stewed vegetables are not only tasty, but also a healthy dish, which contains a huge amount of useful vitamins and microelements for the human body.

Ingredients:

• 0.5 kg of potatoes;
• 200 grams of cabbage;
• 2 small zucchini;
• 200 grams of bell pepper;
• 4 tomatoes;
• salt;
• ground pepper;
• 2 cloves of garlic;
• 1 onion;
• vegetable oil – 50 grams;
• carrots – 1 piece;
• fresh herbs;
• 2 tablespoons of tomato paste.

Cooking time: 60 minutes.

Calorie content per 100 grams: 60 kcal.

1. Wash and peel the vegetables, cut the onion into half rings, carrots into cubes and fry in a frying pan in vegetable oil;
2. Cut the zucchini into cubes, the pepper into strips, put everything in a frying pan and simmer for 7 minutes, then add the shredded cabbage;
3. Cut the potatoes into slices, scald the tomatoes with boiling water, peel them and cut them into cubes and add them to the vegetables, mix everything;
4. Dilute tomato paste in 1 glass of water, add salt, pepper and pour into a dish, cook for 25 minutes;
5. At the end of cooking, finely chop the garlic and add to the dish, mix well and remove from heat.

Stewed vegetables are prepared very simply and easily from available products. Both adults and children will like this dish.

Stewed vegetables with minced meat

Stewed zucchini with minced meat and potatoes can even be served as an independent main dish.

Ingredients:

• zucchini – 500 gr.;
• potatoes – 7-8 pcs.;
• flour - 3 tbsp. l.;
• cream – 300 ml;
• garlic - 2 cloves.
• water – 170 ml;
• green onions (chopped) – 50 gr.;
• dill – 1 bunch;
• salt, pepper - to taste.

Wash the zucchini, remove the peel and, if necessary, the seeds, then cut into thin – no more than 0.5 cm – circles. Next, the zucchini is rolled in flour and fried on both sides in a frying pan in a small amount of oil. Peel and wash the potatoes, then cut into equal pieces.

Place fried zucchini, potatoes, green onions and dill in a cauldron or thick-walled pan, pour in sour cream mixed with salt and pepper (add water if necessary). The dish should be simmered over medium heat for 30-40 minutes, adding chopped garlic a couple of minutes before the end of cooking.

Ingredients and how to cook

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ingredients for 2 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 50 min

detailed instructions

To prepare fried potatoes with zucchini and sun-dried tomatoes you need:

1. Rinse the potatoes thoroughly and peel. Chop the fruit into thin slices.
2. Pour oil into a heated frying pan and add chopped potatoes. Fry over high heat. The potatoes must be stirred until golden brown.
3. Add chopped onions to the potatoes.
4. Rinse and peel the zucchini. Then cut it into slices.
5. Pour the zucchini into the pan with the potatoes and onions.
6. Fry for ten minutes.
7. Season fried potatoes with zucchini cooked in a frying pan with spices and garlic.
8. Finely chop the sun-dried tomatoes and mix with the potatoes.
9. After the fried potatoes with zucchini and tomatoes have been thoroughly mixed, you need to add two tablespoons of hot water to the dish. Cover the finished dish with a lid and remove from heat.
10. Leave the potatoes to cook for a few minutes, then transfer to plates and garnish with herbs.

Recipe 7: potatoes with eggplants and zucchini in the oven

What you will need:

• 500 g chicken fillet;
• 300-400 g of main ingredients (potatoes, eggplants, zucchini);
• 300 g tomatoes;
• 200 g mayonnaise (replaced with sour cream or natural yogurt);
• 3 garlic cloves;
• 1-2 p. of greens of your choice according to the hostess’s taste;
• salt to taste.

How to cook:

1. Cut the peeled potato tubers into thin circles and place on a greased baking sheet. Pour in 100 ml of water mixed with a little salt.
2. Remove the skin from the chicken fillet and mince it into minced meat using a meat grinder, which is combined with half the chopped herbs. Add salt, pepper, add enough water so that the minced meat turns into a paste. Spread a third of the meat paste over the potato layer in the pan.
3. Cut the peeled eggplants into thin slices, add salt, and leave for 30 minutes to drain the bitter juice. After the specified time has passed, transfer the eggplants to a colander, rinse under running water and dry on paper towels. Place the vegetable mugs in the next layer, cover them with half of the remaining volume of meat paste.
4. Cut the peeled zucchini into thin slices, sprinkle with salt, and leave for 5-10 minutes to drain the juice. After that, place them in the next layer on a baking sheet, pour the resulting juice there. Top the vegetables with the remaining meat paste.
5. Cut the washed tomatoes into thin round slices and place them in the top layer on a baking sheet.
6. Mix chopped herbs and garlic with mayonnaise or sour cream, grease the surface of the future casserole with the resulting sauce.
7. Place the baking sheet in a hot oven and bake at 200 degrees for 35-45 minutes.

Cooking process:

• Wash the potatoes and zucchini, peel and chop into slices.
• Peel and chop the onion.
• Wash the pepper and cut into rings.
• Pour about one and a half centimeters of oil into the frying pan. Heat the frying pan.
• Pour potatoes into a bowl. Fry until golden brown.
• Add onion. Stir until it becomes soft.
• Increase the heat. Add oil to the pan, and then pour the bell pepper into the bowl. Fry for about three minutes. Don't forget to stir.
• After cooking, close the lid and let it cook.

Salt and spices are added to the dish to taste. Ready-made potatoes and zucchini can be decorated with herbs.