Dishes from vegetables should always be on our table every day.
From the generous gifts of the garden, you can prepare excellent culinary works. A variety of vegetables allows you to combine them with each other, to experiment.
In most cases, such experiments are successful and help to discover new taste sensations.
Among the popular vegetable dishes, especially in spring and summer, stew with zucchini and potatoes stands out.
It contains other products that are found in one saucepan, and as a result, food is created that combines the elements of soup and fries.
In the cooking process, it is important that all vegetables do not lose their shape, and the dish does not turn into mashed potatoes. Then it will not only deliciously feed, but also give aesthetic pleasure.
Vegetable stew with zucchini and potatoes - general principles of cooking
Features of vegetable stew is that, firstly, it is cooked easily and quickly, and secondly, in the dish you can put any vegetables and a sea of various spices.
Zucchini and potatoes, as the main component of the dish, are added onions, carrots, tomatoes, corn, garlic, sweet and bitter peppers, cabbage and even rice.
All vegetables must be thoroughly washed, peeled and cut, depending on the recipe.
You can fry all the ingredients, and then stew in one container. Tasty turns out, stew, when vegetables, processed in a skillet, baked in the oven.
It is appropriate to add ground and allspice pepper, coriander, turmeric, oregano, curry, dried and fresh herbs in the dish.
For cooking, a saucepan with a thick bottom or a cauldron is suitable. The stew is brought to readiness under a closed lid.
1. Vegetable stew with zucchini and potatoes "Homemade"
Ingredients:
• two onions;
• three carrots and sweet peppers;
• one zucchini;
• seven potatoes;
• the fourth part of cabbage;
• three tomatoes;
• ½ teaspoon curry;
• salt and pepper;
• a pinch of sunflower hops.
Cooking method:
To begin with, we clean all the vegetables.
Cut onions and carrots into medium-sized cubes. Fry both vegetables in a deep saucepan. We use vegetable oil for frying. Add curry and add so that the onions and carrots start the juice.
Dice sweet pepper, potatoes and zucchini. Send all the vegetables to the stewpan. We continue to cook, stirring so that nothing burns.
Add about half a glass of water to the stew and leave the stew closed until the potatoes are half ready.
We put tomatoes and cabbage in a stewpan. We also cut them into medium cubes before this. Mix the stew and leave to stew for another ten minutes.
Add pepper and hops to the pan. Check for salt. If it is not enough, then you can add more.
Cook the stew for another fifteen minutes and turn it off.
2. Vegetable stew with zucchini and potato "Vitamin plate"
Ingredients:
• carrot;
• two onions;
• zucchini;
• eggplant;
• large potato;
• two red peppers;
• three garlic cloves;
• five liters Art. tomato paste;
• tsp oregano;
• two lavrushki;
• salt and five peas of allspice.
Cooking method:
Cut onions and carrots into half rings.
At the bottom of the cauldron, pour two or three tablespoons of vegetable oil. When it begins to hiss, pour the onions and carrots. Stew vegetables until they soften a little.
We cut the potatoes into cute cubes and send it to the cauldron. Mix with onions and carrots.
We also cut the eggplant and zucchini into cubes. If the vegetables are young, then peeling them is optional. Pour slices of zucchini and eggplant into the cauldron. Mix everything again.
After about fifteen minutes, add sweet pepper to the stew. We will also cut it into small cubes and send it to the rest of the vegetables.
After five minutes, pour the tomato paste and mix the stew.
Add allspice and lavrushka. Next pour the oregano. Be sure to try the salt.
Grind the garlic into small pieces and put in the stew for a spicy taste.
Fill a glass of water, mix the vegetables and cover the cauldron.
We stew the stew for thirty minutes so that all the vegetables are well cooked.
3. Vegetable stew with zucchini and potatoes in a slow cooker
Ingredients:
• four zucchini;
• five potatoes;
• carrots.
• onion.
• two tsp seasonings for potatoes.
Cooking method:
Cooking with a slow cooker is probably the easiest way. The main thing is to choose the right mode, and the kitchen assistant will do everything herself.
Wash and clean vegetables. Then cut into small pieces. But carrots need to be chopped with a grater.
We turn on the "Frying" mode, pour a couple of spoons of sunflower oil. We fall asleep onions and carrots and pass them no more than three minutes.
Then put the zucchini and potatoes. Add seasoning for potatoes. If salt is not enough for someone, you can add it to your own taste.
Cover the crock-pot with a lid, set the "Extinguishing" mode. We set the time to 40 minutes, and press the button to start the kitchen assistant.
After a specified time, you can enjoy aromatic stew.
4. Vegetable stew with zucchini and potatoes "Summer has come"
Ingredients:
• 700 gr. young potatoes;
• zucchini;
• 300 gr. champignons;
• chili pepper;
• six cloves of garlic;
• carrot;
• sweet pepper;
• two onions;
• eight branches of dill and cilantro;
• salt;
• five peas of black pepper;
• 1/2 spoon of h. Grains of coriander, sumac and oregano;
• olive oil.
Cooking method:
Cook new potatoes.
Mushrooms and sweet pepper, cut into thin plates, onions - in half rings. Cut the carrot and zucchini into cubes.
Cilantro and dill chop smaller.
Chilli and garlic cut into as small pieces as possible.
Pour three tablespoons of olive oil into a saucepan and fill the plate with mushrooms here. Let them get a little fried. When excess moisture leaves them, and for this it will take about six minutes, remove the mushrooms from the saucepan using a slotted spoon.
Instead of mushrooms, we add pieces of zucchini. Salt a little so that he actively gives moisture. Fry over high heat, stir constantly. Five minutes later, unload the zucchini in a bowl with mushrooms.
Add oil to the saucepan and fill the onion. When it becomes transparent, add carrots.
In a saucepan, we pour the hot and sweet pepper.
It's time to add the garlic and add salt.
Grind black pepper and coriander grains in a mortar and pour into stew.
Add the vegetable marrow and mushrooms fried earlier. Then pour out oregano and sumy. We mix everything. Stew until tender.
We put potatoes on vegetables and sprinkle with herbs. We cook the stew for another ten minutes and can serve.
5. Greek vegetable stew with zucchini and potatoes
Ingredients:
• six zucchini;
• four potatoes;
• two carrots, an eggplant, multi-colored bell peppers and onions;
• three cloves of garlic;
• 400 gr. Tomatoes
• pepper, sugar and sea salt - to taste;
• 100 ml of white wine and olive oil;
• a bunch of parsley;
• a spoon of h. Oregano.
Cooking method:
We will prepare all the vegetables necessary for the recipe and wash them thoroughly.
Zucchini, potatoes, eggplant and carrots cut into rings.
Cut the onions into half rings, the pepper into slices, and the tomatoes and garlic into slices.
Each vegetable must be fried separately in olive oil. The cooking sequence does not matter.
We spread the vegetables on a large baking sheet. Salt and pepper. Sprinkle with sugar and a little sprinkle with olive oil.
Distribute white wine evenly on the surface of vegetables.
The baking sheet is sent to the oven for an hour and a half (170 degrees).
After forty minutes, take out the baking sheet and sprinkle the vegetables with chopped parsley and oregano. Mix. If there is not enough liquid, then add a little water, wine and oil.
We bake our stew until the vegetables are browned and eat with great pleasure and appetite.
6. Vegetable stew with zucchini and potatoes in Italian
Ingredients:
• two potatoes;
• zucchini;
• two sweet peppers and two carrots;
• a tomato;
• onion;
• clove of garlic;
• several branches of parsley and basil;
• celery stalk;
• half a red bitter pepper;
• salt;
• Italian herbs;
• olive oil.
Cooking method:
We cut the vegetables into approximately equal medium slices and put them in one bowl.
Potato, pepper and zucchini cut a little larger than the rest.
In a deep saucepan, heat the olive oil and pour out all the chopped vegetables. Salt and cover with a lid.
Vegetables should be stewed until potatoes are cooked. From time to time they need to be mixed.
Fifteen minutes before the end of cooking, sprinkle the stew with Italian herbs.
7. Malaysian vegetable stew with zucchini and potatoes
Ingredients:
• three zucchini;
• three potatoes and carrots;
• two heads of broccoli;
• two onions;
• five ripe tomatoes;
• three liters Art. rice;
• two lavrushki;
• Art. l Sahara;
• half a teaspoon of turmeric and paprika;
• salt, vegetable oil;
• two pinches of dried greenery;
• Art. l chopped nuts.
Cooking method:
Let's start by chopping broccoli into small pieces. It should cook, so load it into boiling water.
All other vegetables are cut into cubes.
In a saucepan with cabbage we put zucchini and potatoes. Water does not completely cover vegetables; it is about a centimeter below their level.
Add slices of carrots and rice. Stir well.
Continue cooking over low heat. Do not be lazy to stir, because rice can easily stick to the bottom and spoil the stew.
Fry the onion in a pan until it becomes slightly golden. Add the slices of tomatoes. Fry them until soft.
Add nuts to the saucepan with stew.
When the rice is completely boiled, we fill in the tomato-onion mixture.
Add and add sugar. Put the lavrushka, turmeric and paprika. Cooking another ten minutes.
Before turning off, we will fill in dried greens.
Ready stew must stand for at least fifteen minutes in order to thicken.
Such a dish should be eaten from deep plates and be sure to put a spoonful of sour cream.
8. Hungarian vegetable stew with zucchini and potatoes
Ingredients:
• kilogram of potatoes;
• zucchini and pepper Bulgarian;
• five tomatoes;
• one medium carrot and bulb;
• 200 gr. raw corn;
• a pinch of red pepper;
• l including ground coriander;
• salt;
• vegetable oil;
• half a glass of hot water.
Cooking method:
Cut the onion head into half rings and divide into feathers.
Cut the carrots into a medium sized straw, and cut the pepper into cubes.
Peel the zucchini and potatoes. Cut them into large pieces.
We chop the tomatoes into the smallest pieces.
Pour a little vegetable oil into the saucepan. Fry carrots and onions until soft.
Add tomatoes to the saucepan. Salt, sprinkle with hot red pepper and coriander.
Pour hot water and mix the contents of the saucepan.
We put the pepper, potatoes and zucchini in the dishes.
Pour raw corn on top. Close the saucepan and cook the stew for about half an hour.
The dish is ready when the potatoes are boiled. Serve it preferably hot. Then it has the most intense taste and aroma.
Vegetable stew with zucchini and potatoes - tricks and tips
Decorates and reveals the taste of stew sugar. Therefore, it is advisable to add at least a little of this sweetness.
The stew is tastier if you follow two rules:
1. Cut all the vegetables the same.
2. Fry each ingredient separately.
White wine will successfully replace vegetable broth.
In the spring, you can please a juicy and light vegetable stew with zucchini and potatoes, if you add the first greens to it: dill, sorrel, parsley.
