Beetroot stew with zucchini is a very healthy dish. It tastes good both warm and chilled. They use it in the form of a salad, vegetable side dish, or in the morning for bread, for breakfast.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Fast and easy to prepare beetroot stews are usually enjoyed by everyone. Having tried it once, you will definitely cook it more than once. You can use such beets in different directions. For example, as an appetizer, warm salad, vegetable side dish, or an independent dish. In any role, it will be fragrant, tender, juicy and tasty. In addition, such a dish is perfect for eating during fasting or during fasting days.
Another plus of this dish is its versatility. Beets can be combined with other ingredients. It goes well with herring, nuts, prunes, meat, raisins and other products. Today we will combine it with zucchini. In the season of this vegetable, such a recipe cannot be ignored. Vegetable stew with beets and zucchini - the recipe is what you need! And the recipe itself is very simple, the set of products is universal, the cooking process is elementary, and the cutting of vegetables can be anything: cubes, straws, bars, etc.
- Caloric content per 100 g - 75 kcal.
- Servings - 2
- Cooking time - 30 minutes, plus additional time for boiling beets
Ingredients:
- Beets - 1 pc.
- Ground black pepper - a pinch
- Zucchini - 1 pc.
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Spices to taste
Step by step cooking of beetroot stew with zucchini:
1. Wash the beets, if necessary, scrape the skin with an iron sponge. Put it in a saucepan, cover with water and cook on the stove. After boiling, season with a little salt and simmer, covered, until tender. Cooking time depends on the size of the root crop, its variety and age. Young fruits will be ready in 40 minutes, old ones - 2 hours. Chill the finished beets a little so as not to burn, peel and chop.
2. When the beets are ready, wash the zucchini, cut off the ends and cut into any size. The main thing is that the same cutting is applied to the vegetables, then the dish will look beautiful.
3. Heat oil in a skillet and add zucchini.
4. Saute them over medium heat until light golden brown. Do not overcook too much so that the zucchini does not lose shape.
5. Add the chopped beets to the zucchini skillet.
6. Season with salt, pepper, season with any spices, add oil if necessary and simmer vegetables over low heat for about 10 minutes. The finished stew can be served immediately after cooking.
See also a video recipe on how to cook stewed beets. The easiest beetroot stew recipe.
