Stew of zucchini, carrots and tomatoes. Recipes of vegetable stew

Ragout of zucchini, carrots and tomatoes is considered one of the most popular summer dishes. In its composition there is a large number of various vegetables. Therefore, it turns out not only tasty, but also quite useful. In today's article will be described the most interesting recipes for cooking stew.

Classic Edition

According to the technology described below, it is possible to make a light aromatic stew from zucchini, pepper, carrots and tomatoes relatively quickly and without much hassle. This low-calorie dish does not contain a single gram of meat, so it will be a real boon for those who adhere to a vegetarian diet. For its preparation you will need:

• The average zucchini.
• 4-5 potatoes.
• Sweet Bulgarian pepper.
• A couple of cloves of garlic.
• Large carrots.
• Onion bulb.
• A pair of ripe large tomatoes.
• Salt, spices, herbs and olive oil.

Process description

Before you make a stew from zucchini, you need to do vegetables. They are washed, if necessary, peeled and grinded. Carrots are rubbed on a large grater, onions cut into small cubes. Then they spread out in a frying pan, greased with preheated olive oil, and lightly fried. While the onions with carrots will be parsed, you can cut the potatoes. After five minutes, it is sent to the onions and carrots and continue to fry.

Soon after, a thin strip of Bulgarian pepper and a diced squash are placed in a frying pan. All this is fried for ten minutes, without forgetting to stir occasionally and, if necessary, add lean oil. Otherwise, the contents of the frying pan can burn. When the vegetables soften a little, they are sent tomato slices, salt, spices, chopped garlic and chopped greens. Frying pan cover and reduce the fire to a minimum. After about twenty minutes a stew of zucchini, carrots and tomatoes with potatoes can be removed from the plate and served on the table. It can be used not only as an independent dish, but also as a side dish to fried or baked meat.

Option with green peas

This recipe is interesting in that it means using an oven. Thanks to this, this vegetable dish retains the bulk of useful vitamins and trace elements. Before you prepare a delicious stew of zucchini, be sure to check if there is everything in your house. In this case, you will need:

• 6-8 potatoes.
• The average zucchini.
• A pair of onion bulbs.
• A glass of drinking water.
• 200 grams of cabbage.
• A couple of large ripe tomatoes.
• A glass of green peas.
• A tablespoon of paprika.
• 3 cloves of garlic.

In addition, in advance, take care that at the right time you have at your fingertips found salt, thyme, bay leaf, greens and lean oil.

Algorithm of actions

Before you make a stew of zucchini and green peas, you need to do a preliminary preparation of vegetables. They are washed, if necessary, peeled and grinded. Potatoes and zucchini cut into small cubes, onions and tomatoes - small pieces. Cabbage is shredded in thin strips.

All this is sent to a heat resistant mold, the bottom and walls of which are lubricated with lean oil. The first layer is laid out potatoes. Top chopped greens and onions. They put a vegetable marrow, cabbage and tomatoes. All this season with salt, spices and dried herbs, and then sprinkle with green peas and chopped garlic. Then pour water and a couple of tablespoons of lean oil into the mold and cover the container with a lid. Bake a stew with zucchini in the oven, heated to a traditional one hundred and eighty degrees. After about an hour, check if the potatoes are ready. If it remains solid, the mold is returned to the oven. If everything is in order, then the dish is laid out on plates and served on the table.

Variant with green beans

This simple and low-calorie dish is ideal for an easy family dinner. It is prepared from inexpensive and affordable products, the bulk of which is always in each pantry. To make a stew from zucchini, carrots and tomatoes, you will need:

• 400 grams of green beans.
• Onion bulb.
• A couple of carrots.
• 80 milliliters of lean oil (preferably olive oil).
• Bay leaf.
• 5 ripe tomatoes.
• A couple of small zucchini.
• A teaspoon of salt.
• 7 peas of black pepper.
• A pair of bunches of fresh greens.

Sequence of preparation

Beans are immersed in salted boiling water with addition of bay leaves and boiled for ten minutes. Then it is thrown into a colander, cooled, freed from hard areas, cut into pieces about three centimeters long and folded into a separate bowl.

The remaining vegetables are washed, cleaned and crushed. In a deep saucepan, greased with lean oil, fry the onion rings and grated carrots. Once they get a golden hue, they add crushed tomatoes. All is well mixed and after three minutes, cooked beans and diced squash are sent to the sauté pan. There also add salt and spices. Stew ragout of courgettes, carrots, onions and tomatoes on minimum heat until the softness of the vegetables. The prepared dish is decorated with chopped herbs and served on the table. Use it only when hot. After cooling, it loses some of the taste.

Option with broccoli

According to the technology described below, a very tasty and fortified dish is obtained. It is optimal for an evening meal. Caloric content of ragout from zucchini, carrots and tomatoes is quite low. In 100 grams of the dish contains only 34 calories. For its preparation you will need:

• 250 grams of frozen peas.
• A pair of medium carrots.
• 300 grams of broccoli.
• A couple of zucchini.
• 100 grams of garlic.
• A pair of sweet green peppers.
• 35 milliliters of olive oil.
• Leek.
• Salt, spices and fresh herbs.

Technology of preparation

All vegetables are washed in cold water, cleaned and crushed. The leek is cut with thin circles, the squash is diced, the pepper is straw, the carrots are half rings. Broccoli is sorted into inflorescences. Chicken and parsley are chopped with a very sharp knife.

In a thick-walled frying pan with high sides, pour lean oil and heat it. Then put onions and carrots and lightly fry them. After a few minutes they are sent to them with wild garlic and sweet pepper and continue to simmer on a moderate fire. It is important to stir vegetables constantly, otherwise they will burn.

After another ten minutes, zucchini, broccoli and green peas are added to the pan. All this is salted, seasoned with spices and poured into 100 milliliters of water or broth. As soon as the liquid boils, the container is covered with a lid and continues to cook. After about a quarter of an hour a stew of zucchini, carrots and tomatoes is removed from the stove, sprinkled with chopped parsley and insisted for five minutes.

Option with eggplant and chicken

This recipe is interesting in that it involves the use of a multivark. This allows you to significantly accelerate the preparation process and minimize effort. Due to the presence of meat components, the dish is sufficiently nutritious and nutritious. To make such a stew, you will need:

• A pair of aubergines.
• 500 grams of chicken fillet.
• A couple of zucchini.
• 3 potatoes.
• 4 ripe tomatoes.
• A couple of carrots and bulbs.
• 3 cloves of garlic.
• Salt, spices, greens and lean oil.

This recipe is good because it allows you to show imagination. For example, instead of chicken fillet, any other lean meat is allowed. And if you want, you can do without this component at all. It should also be remembered that the key to successful cooking is the correct cutting of vegetables. It is important that all pieces are approximately the same size.

All vegetables are washed, cleaned and cut. Young zucchini and eggplant can not be released from the peel. It is so thin that they hardly feel in the finished dish.

The washed and dried chicken fillets are cut into medium pieces and spread into a bowl of multivarks, into which the lean oil is already poured. Meat is fried until ruddy, and then add the chopped onions and crushed carrots. All mix and continue to cook. After ten minutes, the remaining vegetables, salt and spices are sent to the appliance. If necessary, pour half a glass of boiled water into the multivark.

Prepare a stew from zucchini, carrots and tomatoes in the "Quenching" mode for an hour. The residence time of a dish in a multivark can vary, depending on the model and the power of the appliance. Therefore, you need to focus on the softness of vegetables. After the timer signal informing about the completion of the program, chopped garlic is added to the stew and waited until it is infused. Serve this low-calorie dish without any mayonnaise and other fatty sauces. If desired, the ready-made vegetable stew with chicken fillet can be put into serving pots and decorated with branches of fresh greens.