Vegetable stew with zucchini is a juicy summer dish that everyone will love! For the housewife, this is a quick and easy-to-prepare side dish; for those who are losing weight, it is a dietary dinner. In addition, vegetable stew is a source of healthy vitamins. Well, don’t forget about the amazing taste of stewed vegetables! It’s not for nothing that the word “ragout” is translated from French as “attractiveness.”

Tasty, fast, simple - these are the main characteristics of vegetable stew with zucchini. The best recipes for this easy dish from the authors of the Quick Recipes website are at your service. Cook with pleasure!

Zucchini stew in the oven

Ingredients:

• Zucchini 700 g;
• Onions 75 g;
• Refined sunflower oil 3 tbsp. l.;
• Carrots 120 g;
• Fresh parsley 0.5 bunch;
• Tomatoes 120 g;
• Salt 1 tsp;
• Garlic 3 cloves.

Cooking method:

Rinse 700 g of zucchini, trim the ends. Cut into small pieces. If the zucchini is old, you must first peel it and remove the seeds. Place the zucchini in a heat-resistant form, season with 1 tsp salt. and place in an oven preheated to 200°C for 25 minutes.

During this time, the zucchini will bake well enough and lose moisture.

While the zucchini is cooking, peel 120 g of carrots, 3 cloves of garlic and 75 g of onion. Grate the carrots on a coarse grater, cut the onion into thin half rings, and finely chop the garlic. Fry everything together, stirring, for 3-4 minutes in vegetable oil (3 tablespoons).

Add 120 g tomatoes, peeled and cut into medium pieces. Cook, stirring, for 5–6 minutes. Add chopped parsley (0.5 bunch) and cook for another 1 minute.

Combine prepared zucchini and other vegetables. Mix. Place in the oven for another 15 minutes. The zucchini stew is ready in the oven.

Recipe for cooking vegetable stew with potatoes and zucchini in the oven

One of the most delicious recipes for vegetable stew can rightfully be considered a recipe for the oven. I would like to introduce you to him. But this will not be a simple stew; in Greece such a dish is called Briam. Moreover, the composition in the recipe is conditional; you can use absolutely whatever your heart desires.

Ingredients:

• Zucchini – 6 pcs. (500g.)
• Potatoes – 4 pcs.
• Carrots – 2 pcs.
• Eggplants – 2 pcs. (500g.)
• Bell pepper – 3 pcs.
• Onions – 2 pcs.
• Garlic – 3 cloves
• Tomatoes – 400g.
• Salt, pepper, sugar - to taste
• Olive oil – 100ml.
• White wine – 100ml.
• Parsley, oregano - to taste

To prepare, we need a frying pan and an oven dish. We will fry the vegetables in a frying pan, one by one, and try to cut them into equal pieces.

Pour half the oil specified in the recipe into a frying pan and set to heat over medium heat. Cut the potatoes into small circles and place in a frying pan. Fry until golden brown and transfer to a baking dish.

Then fry the zucchini in a frying pan until crusty and transfer them to a dish.

We do the same with all other vegetables except tomatoes, i.e. fry and transfer to an oven dish, adding salt to each vegetable while frying. Fry onion and garlic together.

When all the vegetables are fried and placed together, place tomatoes on them in the top layer.

Be sure to sprinkle a pinch of sugar on top. Pour a glass of white wine and the remaining olive oil. Mix everything well until smooth.

We wet a sheet of baking paper and cover the vegetables with it so that the moisture does not evaporate. Place in the oven and bake at 165-170 degrees for 1-1.5 hours. After 40 minutes, remove the stew from the oven, sprinkle with chopped parsley and oregano, stir again and put back in the oven.

To ensure that the vegetables are well browned, at the very end, turn on the oven on the highest heat for 5-10 minutes.

Vegetables baked in the oven are ready! Turn off the heat and leave the pan inside to cool for 10-15 minutes.

Bon appetit!

And especially for those who prefer video recipes to all others, I found an interesting recipe for vegetable stew on the Internet, which I want to introduce you to. I liked it because of the correct order of cooking the vegetables.

That's all for me. I hope you will diversify your diet with a tasty and at the same time simple vegetable stew that takes a little time to prepare. I say goodbye to you, until we meet again.

Vegetable stew with zucchini and rice

Ingredients:

• rice – 180 g;
• zucchini – 1–2 pcs./800–850 g;
• tomatoes – 2 pcs./250 g;
• onions – 2 pcs./120 g;
• carrots – 1–2 pcs./100 g;
• garlic – 3 cloves;
• vegetable oil – 2–3 tbsp. l.;
• salt, spices (mixed peppers, dried basil) - to taste;
• water – 350–400 ml.

Cooking method:

Peel the zucchini and cut into small cubes. We clean and wash the onions, carrots and garlic, then cut the onions and carrots into small cubes, and the carrots into quarters.

Peel the tomatoes and cut into arbitrary slices. In addition to fresh tomatoes, you can also use tomatoes in their own juice from a jar (you just need to mash them with a fork).

Fry onion and garlic in oil (preferably olive oil). This will take 3-4 minutes. Then add carrots to the pan, stir, fry over medium heat for about 2 more minutes.

Now add the zucchini and mix the vegetables. Cover the pan with a lid and fry the vegetable stew over moderate heat for 8–10 minutes, stirring occasionally. As a rule, there is no need to add water or oil at this stage, because Zucchini provides enough liquid.

When the zucchini begins to soften, add the tomatoes, stir and simmer for 1-2 minutes. Add rice. Immediately mix everything with a spatula so that each grain is covered with vegetable juice and remaining oil. Pour water and place the frying pan over moderate heat. Add salt and spices to taste.

Cook, covered, at a low simmer for about 15 minutes. Serve the dish hot! Summer vegetable stew with zucchini and rice is ready! Bon appetit!

Recipe for vegetable stew with zucchini and cabbage

Sometimes, depending on my mood, I make stew with cabbage. This dish should appeal to everyone who loves stewed cabbage, we just diversify it with zucchini - a simple vegetarian recipe!

Since we're talking about this vegetable, I want to remind you of my favorite lazy cabbage rolls, which I make in layers in a pan, I advise everyone, it's very tasty!

We will need:

• white cabbage (1 kg)
• zucchini
• carrot
• onion
• tomato.

To prepare the stew, chop the onions and carrots in a convenient way.

Cut the tomato into cubes.

If you don't like tomato skins in the finished dish, cut the vegetable in half and grate it. The peel will remain in your hands.

First put the onion in a frying pan with heated oil, after three minutes the carrots, after 5 minutes the tomato and simmer together for another five minutes.

The cabbage should be chopped, salted and simmered in a separate pan for about 20-30 minutes until half cooked.

Then add the zucchini, cut into cubes, and simmer for 15 minutes under the lid.

Now add the carrot-onion mixture, a little more salt and pepper.

In 2 minutes the stew will be ready, you can put it on plates and serve it for dinner.

Vegetable stew with mushrooms and zucchini

Absolutely lean, vegetarian dish. The best recipe for those who count calories.

Ingredients:

• Zucchini 2 pcs. medium or 1 large;
• Champignons 200 g;
• Leek 100 g;
• Carrots 1 pc.;
• Tomatoes 2 pcs.;
• Garlic 1 tooth;
• Vegetable oil for frying 30 g;
• Salt, pepper, spices to taste.

Cooking method:

Three carrots and place with onions in a frying pan. We cut the zucchini into cubes and the mushrooms into slices. Pour in oil and a couple of tablespoons of water. It doesn’t cost much - the vegetables will release a lot of juice. Simmer covered until almost done. Grind the tomatoes into a paste or add the prepared one, add salt, pepper, add sugar (if necessary) and simmer until tender for another 10 minutes without a lid, so that the liquid evaporates faster. At the end we add a clove of garlic.

Vegetable stew with zucchini in a slow cooker

Ingredients:

• Zucchini - 3 pcs.;
• Potatoes - 3 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Garlic - 2 cloves;
• Green pepper - 1/2 pcs.;
• Tomato - 1 pc.;
• Salt, pepper - to taste;
• Bay leaf - to taste;
• Fresh herbs - to taste;
• Tomato paste - 2 tsp;
• Water - 1 glass;
• Vegetable oil - 3 tbsp. l.

Cooking method:

Finely chop the onion. I had 3 small onions, which is about 150 grams. Finely chop the garlic.

Cut the carrots into half circles. It is worth noting that there are no special rules for cutting vegetables. Therefore, cut as you please: cubes, circles, stripes...

Place the chopped vegetables into the multicooker bowl. Cooking vegetable stew involves cutting the vegetables one at a time (the order is of little importance) and immediately throwing them into the bowl. This greatly simplifies the work and speeds up the cooking process!

Next, cut the potatoes into cubes. Chop the zucchini into small pieces. Cut the pepper into small pieces.

The more vegetables in a vegetable stew, the tastier the dish!

Transfer all the chopped vegetables to the slow cooker and continue simmering. Remove the peel from the tomato. To do this, make cuts and pour boiling water over it for a couple of minutes.

After this, cut the tomato into small pieces. Pour the tomato paste into a glass of hot water. Mix thoroughly until dissolved and homogeneous tomato juice is formed.

Pour the liquid into the slow cooker, salt the vegetable stew with zucchini to taste, add black peppercorns and bay leaves, as well as fresh herbs. Mix well and simmer until the vegetables are cooked and almost all the liquid has boiled away. In general, stewing vegetable stew takes no more than 40–50 minutes. It all depends on the features of your multicooker and the mode in which the dish is prepared.

After turning off, leave the prepared vegetable stew with zucchini in the slow cooker for 15–20 minutes. During this time, the dish, as they say, will reach readiness and be filled with flavors. Serve vegetable stew with bread, garnished with fresh herbs! Bon appetit!

Video recipe for stew of zucchini, carrots, tomatoes and peppers

This is a recipe for a “dietary” vegetable stew, which uses only the “right” vegetables with the so-called “negative calorie content”. It is very convenient for those people who monitor their weight and count their daily calorie intake. I recommend.

I'll finish with the hot dishes here. I tried to describe all possible ways of preparing vegetable stew: in the oven, slow cooker, frying pan and saucepan. And the ingredients themselves can be used in a variety of combinations.

If you want, add potatoes and meat to the eggplants, or remove cabbage or peppers from the recipe. This is absolutely not important. You can even use frozen vegetables from the store. The final type of stew depends only on your personal preferences.

Well, I just have to write one more recipe in case you want to stock up on vegetable stew with zucchini for the winter.

Vegetable stew with zucchini and potatoes

Ingredients:

• Two to three zucchini (or zucchini);
• One large carrot;
• Onion – 1 pc.;
• Tomato – 2 pcs.;
• Young potatoes – 3–4 pcs.;
• Greens (dill, parsley);
• Salt pepper;
• A little garlic;
• Favorite seasoning;
• Oil for frying vegetables.

Cooking method:

Wash young zucchini thoroughly and cut into cubes. Cut the potatoes into the same cubes. Chop the onion. Cut the carrots into cubes or grate them on a coarse grater.

It is advisable to cut vegetables beautifully; the appetizing appearance of the finished dish depends on this.

Remove the seeds from the tomatoes and cut them into cubes. Instead of tomatoes, you can use tomato paste. It needs to be diluted in a small amount of warm water.

Pour some oil into the multicooker bowl. Turn on the “Frying” mode. First of all, fry the carrots. Then add chopped onion to it. Pour in the potatoes, mix and turn off this mode.

Pour salt into half a glass of warm water, mix and pour into vegetables. Set the “Quenching” mode for 40 minutes.

10 minutes before the end of cooking, add tomatoes and garlic. If you use tomato paste, simply dilute it in a small amount of warm water and add to the vegetables. You can mix tomato with sour cream - it will be tastier, but higher in calories.

Add pepper and seasonings. After the beep, sprinkle with finely chopped herbs and leave in the turned off multicooker to “get the flavor.”

Tip: use cabbage, peas or eggplant (according to the season) as additional ingredients.

When serving, sprinkle with grated cheese if desired. Delicious both hot and cold.