Stewed zucchini with carrots and onions: four options for cooking

In the summer, marrows are in high demandeveryone who cares about his figure. This is a dietary vegetable, the calorie content of which is only 23 kcal per 100 grams. In zucchini contains mineral salts that normalize metabolism; potassium, improving the work of the heart; antioxidants, anti-aging and other useful substances. When preparing them, it should be taken into account that most vitamins are stored in stewed vegetables, while carrots, onions, tomatoes, potatoes can be added to zucchini. The taste of the dish will only benefit from this.

Dietary recipe: zucchini stewed with carrots and onions

To save all the useful vitamins,contained in zucchini, before extinguishing they should be baked in the oven at a temperature of 190-200 degrees for 25 minutes. At this time, chop finely onion and tomato, grate the carrots. Vegetables are fried in oil in a certain sequence. First, the onions are prepared, followed by carrots and tomatoes.

Baked zucchini get out of the oven andput in a frying pan with other vegetables. Stew all together under the lid for about 15 minutes. At the final stage of cooking, sprinkle vegetables with herbs. Stewed zucchini with carrots and onions can be served both hot and cold.

Zucchini stewed with tomatoes

A dish cooked with this recipe canbe basic or used as a sauce. For this zucchini, tomatoes, carrots, onions, stewed for at least an hour on low heat, you need to grind in a blender.

Step-by-step cooking:

1. Tomatoes (8 pcs.) Blanch: make crosswise cuts from above, then lower them for a couple of minutes into boiling water, then transfer to cold water.
2. Remove the peel from the tomatoes, after which they should be finely chopped and fried until cooked in a separate bowl.
3. In olive oil (2 h. spoon) fry garlic (3 teeth) and onion until transparent, about 7-8 minutes. Add carrots, celery stalks, tomatoes, tomato paste (1 tablespoon), basil leaves, 1 teaspoon oregano, salt and pepper. Stew vegetables on low heat for 45 minutes.
4. After the specified time, add the chopped zucchini (2-3 pieces) into the pan with the vegetables. Stew for 20 minutes.
5. Ready dish to give "a rest" for 10 minutes, and you can serve. If necessary, grind in a blender.

Stewed zucchini with carrots and onions in sour cream sauce

For this dish, you need the following foods: zucchini (0,5 kg), onion and carrots, several spoons of sour cream, garlic (2 teeth), parsley (or any other greens), salt, pepper and oil for frying.

Peel the vegetables. Cut the courgettes with small cubes, grate the carrots, chop the onion and garlic. Fry the onions first, after adding carrots and zucchini to it. Salt, pepper and simmer the vegetables together for 10 minutes. When zucchini becomes soft enough, add sour cream sauce (from sour cream, greens and garlic). Stew under the lid for 10-12 minutes. Remove from heat, then give a "rest" for 15 minutes.

Stewed zucchini with carrots and onions in sour cream can be served as a side dish to meat or as a separate dish.

Zucchini stewed with carrots, onions and potatoes in a multivariate

Preparation of vegetables in the multivark is in the "Quenching" mode. Here they do not boil on high heat, but slowly languish for an hour, while maintaining the full benefit of vitamins.

In stewed zucchini with carrots and onions, exceptof these ingredients, you should add 2 potato tubers, tomato, garlic (2 teeth), as well as other vegetables if desired (mushrooms, celery, string beans).

Zucchini and potatoes are cut into large cubes,onions and tomatoes - smaller, carrots - rings. All vegetables are added to the bowl of the multivark. There you need to add vegetable oil (any, 2 tablespoons) and a glass of vegetable broth (you can replace it with boiling water). The cooking time is approximately 1 hour, the mode is "Quenching". After cooking, leave the dish in the multivark for another 15 minutes.