Since the vegetable season, in particular the season of zucchini, is in full swing, therefore we prepare a variety of delicious and healthy dishes from this vegetable. Today we will learn how to cook delicious zucchini with offal.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Meat and vegetables are the best dinner for the whole family. And when meat is absent, then offal, for example, chicken offal, come to replace it very well. For some reason, they are not very popular in cooking and many housewives do not deserve to ignore them. These foods include the heart, liver, and stomach. But they are very useful, tk. contain protein, iron, and most importantly are low in calories. In combination with zucchini, these by-products are useful in twins, it is a healthy and low-calorie meal.
This dish is prepared quite simply. The main challenge is to make the stomachs tender and soft. There are no such problems with the liver and hearts. The main thing is not to dry them out. But with stomachs you have to work hard. But having a good and proven recipe, any novice cook can easily cope with this task, and even one who has never cooked anything from such a product. But the result will be a wonderful dish that will deserve the highest praise. Relatives will eat it with pleasure and ask for more supplements.
- Caloric content per 100 g - 60 kcal.
- Servings - 3
- Cooking time - 1 hour for cooking stomachs, 1 hour for cooking a dish
Ingredients:
- Zucchini - 2 pcs.
- Chicken stomachs - 200 g
- Chicken hearts - 200 g
- Chicken stomachs - 200 g
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Step by step cooking of stewed zucchini with offal:
1. Wash stomachs and hearts and cut off excess fat. Place the offal in a cooking pot, cover with drinking water and place on the stove to cook. After boiling, skim off the foam and continue cooking for about 1-1.5 hours.
2. Wash the liver, cut into medium pieces. If there are bile ducts, remove them.
3. Remove the finished hearts and stomachs from the broth and put in a sieve to glass the water. Leave them to cool slightly so as not to burn yourself and cut into strips.
4. Pour vegetable oil into a frying pan and heat it up. Add the liver and fry until golden brown over medium heat.
5. Wash, dry and cut the courgettes into medium-sized cubes. If the fruits are ripe, then peel them first and remove large seeds.
6. In another skillet, fry the zucchini in vegetable oil. Stir occasionally until light golden brown.
7. Combine the fried courgettes and liver in one pan.
8. Add the boiled and chopped heart-filled stomachs to the skillet.
9. Season the dish to taste with salt, ground pepper, herbs and herbs. Greens can be either fresh or dried.
10. Stir, pour in some water and simmer the dish over low heat for about 15 minutes. Optionally, you can use soy sauce, dry white wine or broth for stewing. Serve the finished dish hot. You can use it alone or in a company with any side dish.
See also a video recipe on how to cook stewed zucchini with vegetables.
