Delicate taste, low calorie content and great benefits of the fruit - a lean stew of zucchini and beets. A step-by-step recipe with a photo of a bright and tasty dish. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking of zucchini and beetroot stew
- Video recipe
One of the easiest dishes to prepare is a stew, which consists of small pieces of fried foods and then stews. It is an easy-on-the-stomach dish that is well-digested. Another indisputable advantage is the huge number of variations in its preparation. It is prepared from a variety of products and their combinations. For stews use meat, fish, game, vegetables, mushrooms, fruits. Often stews are stewed with or without a thick sauce. Today we'll talk about how to cook an exclusively vegetable, vegetarian stew from zucchini and beets. This is a very interesting dish that does not contain animal fats, so it is great for fasting and vegetarians alike.
You can cook vegetable stew in a saucepan, frying pan, slow cooker. It is made on the stove and in the oven. This is a very versatile dish that any housewife can make in her kitchen using her kitchen devices. Zucchini and beets are two very healthy and affordable fiber-rich vegetables that are easily absorbed by the body. They are available for purchase in any store, and at their cost they are budgetary. And if you want to make it more satisfying, then add potatoes to the composition. Such a dish in the summer-autumn season will become a frequent guest on the table and will take pride of place in the everyday family diet.
- Caloric content per 100 g - 75 kcal.
- Servings - 2
- Cooking time - 40 minutes, plus the time for pre-cooking the beets
Ingredients:
- Zucchini - 1 pc.
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Spices, herbs and herbs - to taste
- Salt - 0.5 tsp or to taste
- Beets - 1 pc.
Step by step cooking zucchini and beetroot stew, recipe with photo:
1. Wash the beets and immerse them in a pot of water. Send it to the stove and boil until soft. Season with salt half an hour before cooking. Beets are boiled from 40 minutes to 2 hours. The cooking time depends on the size and age of the vegetable. Young and small fruits will be ready in 40 minutes, ripe and large - 1, 5-2 hours.
2. Wash the zucchini, dry it, cut into 1-1.5 cm thick and 3-4 cm long bars. Place the pan with vegetable oil on the stove and heat. Then add the zucchini.
3. Saute the zucchini over medium heat until golden brown.
4. Peel the boiled beets and cut into the same pieces as the zucchini. Then add it to the beets.
5. Stir the vegetables, salt and pepper. Pour in some drinking water, close the lid, put on low heat and simmer for 15 minutes. At the end of cooking, add any herbs of your choice. You can serve zucchini and beetroot ragout either as a separate dish or as a main dish for a side dish of meat, fish, and poultry. It can be served with sauce or crispy aromatic croutons.
See also the video recipe on how to cook vegetable stew with beets.
