The good thing about the summer season is that you can get enough of healthy berries, vegetables, fruits, herbs … and get the long-awaited vitamins. We will learn in a step-by-step recipe with a photo how to make a lean vegetable stew from zucchini. Video recipe.
Lean vegetable stew with zucchini is a dish that evokes associations with summer, because in winter, not all products are available for sale, and even with such a rich taste. And it's not worth talking about the benefits at all. Light, gentle, vitamin, healthy, low-calorie … All ingredients are available. The dish does not contain animal fats, so fasting and vegetarians can cook it. There are enough pluses for the vegetable stew to take pride of place in the everyday family menu. You can cook zucchini stew on the stove in a saucepan or skillet. If you decide to make it in the oven, a cauldron is perfect. It turns out to be just as tasty in a slow cooker.
This is a versatile vegetable dish. The stew can be served as a stand-alone meal as a main course. Or as a side dish for meat, poultry, fish … It goes well with stewed and fried liver. Stew goes well with mashed potatoes, porridge, spaghetti, etc. You can serve it with sauce to taste and crunchy aromatic croutons. For greater satiety, you can add potatoes to the composition, and if you do not stick to a lean table, then stew the stew with meat. Zucchini goes well with other vegetables, so you can combine them with anything.
See also how to make a carb-free vegetable chicken stew.
- Caloric content per 100 g - 125 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Zucchini - 1 pc.
- Salt - 1 tsp topless or to taste
- Sweet pepper - 1 pc.
- Ground black pepper - a pinch
- Garlic - 2 cloves
- Onions - 1 pc.
- Vegetable oil - for frying
- Carrots - 1 pc.
- Hot bitter pepper - 0, 5 pcs.
Step by step cooking lean vegetable stew from zucchini, recipe with photo:
1. Wash the zucchini, dry and cut into cubes about 1, 5 cm in size. mature vegetables have thick skin and large seeds. Therefore, such will need to be peeled and seeds removed.
2. Peel the carrots, wash and cut into cubes about 1 cm.
3. Peel the onions, wash and cut into the same size as the carrots.
4. Peel sweet and hot peppers from seeds, remove partitions and cut off the stalk. Cut the sweet fruits into cubes about 1-1.5 cm in size, chop hot peppers into small pieces.
5. Wash the tomatoes, dry and cut into cubes.
6. In a skillet, heat vegetable oil and send carrots and onions. Saute them over medium heat for about 5 minutes.
7. Add the zucchini to the skillet, stir and cook for another 5 minutes.
8. Send tomatoes, sweet and hot peppers to vegetables.
9. Season food with salt and black pepper. Toss, cover the skillet and simmer the lean vegetable zucchini ragout for 20 minutes. At the end of cooking, you can add finely chopped herbs to the dish.
See also the video recipe on how to make zucchini stew.
