Zucchini stew recipe: he althy dishes for every day

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vegetable stews in a cauldron or pots are one of the he althiest dishes thanks not only to natural ingredients, but also to the cooking technology itself. The fact is that when stewing, foods are cooked in a broth saturated with their juices, and not with oil, and therefore they lose the minimum amount of their vitamins, and the taste only intensifies.

If you use the zucchini stew recipe for cooking in ceramic pots, it will double the benefits of the technology. Since they heat up for a long time and cool down just as slowly, the products with this method will languish in their own juice and enrich the taste of the future culinary masterpiece. If you want to cook any dish in pots, be it roast or squash stew, the recipe does not have to be changed at all. This technology is simple and versatile, it has a number of advantageous features: firstly, it is the ability to prepare everything in advance, and put everything in the oven at the right time. Secondly, thanks to slow cooling, you do not have to heat the dish for at least 3-4 hours, and thirdly, you can put different dishes in different pots and cook everything together. For example, for a husband - pilaf, for children - tender chicken fillet with potatoes,and for myself - a stew of zucchini. At the same time, you can supplement the recipe with herbs or sauce at any time.

Preparation

Zucchini is extremely useful. They are rich in plant fiber, vitamins A and E, magnesium, potassium, calcium and iron. They contribute to rapid satiety, and this is the best help when switching to a diet or in the absence of time for a long meal. That is why they are so popular and widely used in dishes: this is a recipe for zucchini stew, and pancakes with cheese based on them, and pies, and even boats stuffed with meat or minced meat from this he althy vegetable. Plus, this vegetable is quickly cooked and completely absorbed, stimulating the intestines. Therefore, the recipe for zucchini stew will clearly delight you both with its composition and simplicity.

When cooking, you can use any vegetables, but it is best to take carrots (2 small root crops), potatoes (2-3 medium tubers), cabbage (1/4 large head), tomatoes (1-2), onions onions (1-2), garlic (5-6 cloves) and greens (a bunch of parsley and dill). For satiety, you can add meat, chicken or mushrooms.

Cooking

So, first, let's prepare a kilogram of zucchini: wash them, cut off the stalk, and then cut into large cubes or sticks. If you use mature vegetables, and not the so-called dairy, then you must also clean the seeds first.

Now, in order for our stew to succeed, generously s alt the zucchini, mix, while crushing for squeezingjuice, and leave for half an hour, we do the same with cabbage. At this time, wash and cut the rest of the vegetables either into strips or into cubes. Finely chop the greens, squeeze the garlic into a saucer.

The zucchini stew recipe will definitely not let you down if you put the vegetables in the right order. First, fry the onion in a cauldron in vegetable oil, then add the carrots and potatoes. Lightly fry, and then add a small mug of water and simmer until half cooked. Next, pour cabbage and zucchini into the cauldron, s alt (if necessary), pepper. Cook until all components soften, and after turning off the fire, add garlic and herbs, close tightly with a lid and let stand for 5-10 minutes to enrich the smell and taste.