This is a very tasty and tender dish, I cook it often, everyone loves it! Stewed zucchini with carrots and cheese can be served as an independent dish, or with boiled potatoes or rice.
Compound:
- 2 medium zucchini (or zucchini)
- 1 large carrot
- 150 g Adyghe cheese
- 2 tbsp. spoons of sour cream
- spices:
1/2 tsp + 1/2 tsp. turmeric
1/2 tsp cumin
1/2 tsp ground coriander
pepper to taste - ghee or vegetable oil
- sesame seeds and hard cheese for serving
- parsley
How to cook stewed zucchini with carrots and cheese:
- We heat the oil in a pan and fry the spices (1/2 tsp each of cumin, coriander and turmeric) for a few seconds.
Roast cumin, coriander, turmeric
- Cut the carrots into half circles, put in a pan, mix and fry a little.
We sauté carrots
- At this time, cut the zucchini or zucchini into medium cubes.
We cut zucchini
- Add zucchini to carrots, pour 5-6 tbsp. tablespoons of water, cover with a lid, reduce the heat and simmer until the vegetables are soft.
Stew zucchini with carrots
- We cut the Adyghe cheese into cubes and fry in a separate frying pan, in melted butter heated with turmeric (1/2 tsp), until golden brown.
Frying the cheese
- When the water almost boils away, add the fried Adyghe cheese, salt, pepper, put sour cream, mix.
Add sour cream
- Grate hard cheese on a fine grater and sprinkle the finished dish. Top with toasted sesame seeds and chopped parsley.
Sprinkle with cheese and sesame seeds
Braised zucchini with cheese and carrots are ready! Enjoy your meal!
Delicious stewed zucchini
Oksana recipe author
Are you a vegetarian or just want to cook a delicious second, pay attention to our recipe. Today we will talk about how to cook stewed zucchini with tomatoes. Such a stew is prepared quickly enough and from available ingredients - these vegetables are inexpensive both in summer and winter, and the taste will delight you and your family. So be sure to include this recipe in your personal cookbook.
How to cook delicious stewed zucchini with tomatoes
For a large serving, take:
- 1 large or 2 small young zucchini;
- 2 ripe tomatoes;
- 1 pc. bell pepper, carrots and onions;
- a couple of cloves of garlic;
- greens, salt, olive oil and other spices to taste.
Wash the zucchini, remove the peel and seeds. If the vegetable is young, then the tender skin can not be removed. Cut the pulp into cubes. Finely chop the onion and pepper, peel the tomatoes (for this, pour over the vegetable with boiling water, the peel will be removed easily) and finely chop, and grate the carrots on a coarse grater. Put all the vegetables in a preheated pan with a little olive oil, fry first over medium heat, then reduce it. with tomatoes and peppers will be ready in 15, maximum 20 minutes. If the vegetables burn, pour some water into the pan. At the end of cooking, the dish should be salted and sprinkled with spices and pepper, and before serving, finely chopped herbs. By the way, 100 g of this stew contains only 40 kcal, so even those who are on a diet can afford stewed zucchini with tomatoes and peppers. Of course, there are many options to prepare this dish, to make it more satisfying. You can add meat to it (chicken breast is best combined with vegetables) or make it with a delicious sauce. How exactly - see below.
with tomatoes and sour cream sauce
For a couple of servings you will need:
- 1 young zucchini;
- 3 tomatoes;
- 200 g of fat sour cream;
- a little flour for breading;
- a couple of cloves of garlic;
- frying oil and salt.
Wash the zucchini, peel and cut into slices 1 cm thick. Then roll them in flour and fry in vegetable oil until half cooked. It is very important that the pan where you cook the vegetable is heated to the limit - then the zucchini will fry very quickly and absorb the minimum amount of vegetable oil. Also, after cooking, they can be laid out on a plate covered with a paper towel - this will remove excess fat, which we do not need at all. After that, put the finished circles in a deep frying pan, add chopped tomatoes, salt, sprinkle with seasonings, pepper and squeezed garlic, and then pour sour cream. Vegetables can be laid out in several layers. After that, put the pan on a slow fire: after 30 minutes, the zucchini stewed with tomatoes will be ready. The dish should be served hot, sprinkled with fresh herbs if desired. Such an appetizing second meal, even without meat, will surely be appreciated by all members of your family.
At the end of summer, beginning of autumn, zucchini ripen in abundance in our gardens. And even if you don’t have your own dacha, buying this tasty and healthy vegetable for mere pennies is no problem. And how many wonderful recipes for zucchini dishes exist! Here is one of them: stewed zucchini with cheese in a slow cooker.
This is a light and healthy dish that can be used both as a second and as an appetizer. It is quite suitable for those who are struggling with excess weight. And if you are really afraid for your figure, you can slightly reduce the amount of cheese - the only high-calorie ingredient, which, however, is already quite small in this dish.
And the taste of zucchini stewed in a slow cooker with cheese is just wonderful! This soft, tender dish, I am sure, will not leave indifferent any zucchini lover.
Recipe for stewed zucchini with cheese in a slow cooker
Products for cooking:
- One medium zucchini
- One head of onion
- One medium carrot
- 150 grams hard cheese
- Sunflower oil
- Salt with spices
- parsley
How to cook stewed zucchini with cheese in a slow cooker:
We peel the carrots and onions. Finely chop the onion, grate the carrot on a coarse grater. 
Pour two or three tablespoons of sunflower oil into the slow cooker. We turn on the baking mode for 40 minutes. Fry vegetables for 5-8 minutes. 
In the meantime, peel the zucchini, cut it into cubes. Add chopped zucchini to the bowl, salt, add spices, mix and cook until the end of the program. If you are afraid that it will burn, then after 20 minutes you can open the lid and mix.
A few minutes before the end of the program, sprinkle the zucchini with grated cheese on a coarse grater. 
After the signal, open the lid of the multicooker and wait a couple of minutes until the cheese hardens. 
Braised zucchini with cheese in a slow cooker is ready! Divide with a spatula right in the bowl and arrange on plates. 
We decorate the dish with green parsley. A delicious and healthy dinner in a slow cooker is ready! Enjoy your meal! 
Vegetable dishes are an indispensable element in the diet of a healthy person. All of them are useful, the main thing is to learn how to cook vegetables correctly and tasty. The method of preparation is also important. If you give preference not to frying, but to stewing, then there will be more health benefits.
One of the most popular dietary summer dishes is stewed zucchini with tomatoes. During the season, vegetables are inexpensive, grow in the same garden, and cook quickly. What more could you want to cook dinner for the whole family in half an hour?
Is it possible to add additional ingredients to the tomato-zucchini company: other vegetables, meat, sour cream, cream, cheese, offal. The neutral taste of zucchini allows you to make such combinations almost endless. Moreover, the result of culinary experiments will certainly be excellent.
Stewed zucchini with tomatoes - general principles of cooking
Simmering zucchini is pretty easy. Wash the vegetables thoroughly, cut into medium-sized cubes, quickly fry in vegetable oil, then add a little liquid (water, tomato sauce, cream, etc.) and bring to readiness in just twenty minutes. You can stew zucchini without any liquid at all, on its own juice, tightly covering it with a lid. If the zucchini is young, you can stew it whole, with seeds and skin. In old fruits, the skin must be peeled off, the core cut out and discarded.
Tomatoes for the dish should also be washed and chopped. For a more delicate texture, the skin can be removed from the tomatoes. To do this, the vegetable must be cut crosswise at the stem, then dipped in boiling water for thirty seconds, and then in ice water. The skin can be easily removed.
The preparation of other components also consists of cleansing and getting rid of unnecessary. Peel the skin from the carrots, remove the membranes and seeds from the pepper, remove the husks from the onion and garlic. Peel the chicken from the films, remove all the bones and cut into small pieces. Process the by-products in an appropriate way, cutting off all the veins, fat, and other unappetizing places.
The fat content of sour cream and cream, if they are used in the recipe, depends only on individual preferences and personal attitude to calorie content. Zucchini and tomatoes themselves are low in calories, so the extra fat won't hurt them, but it will improve the taste of the dish.
However, if you need to beat almost zero calories, this can be easily done by stewing vegetables with a drop of vegetable oil or without it at all. For example, in a multicooker.
Stewed zucchini with tomatoes "Diet Dream"
A mix of fresh seasonal vegetables will always help the hostess, as it is prepared quickly and eaten instantly. The neutral taste of zucchini is emphasized by the aromatic sourness of tomatoes, the sweetness of young carrots, the fragrant bitterness of bell pepper, and the sharpness of garlic. Cooked according to this recipe, stewed zucchini with tomatoes will enliven a dryish chicken breast and will be good for any meat. The dish contains only 40 kcal per hundred grams - the dream of slimmer girls!
Ingredients:
Two small young zucchini;
Two fleshy tomatoes;
One medium bell pepper;
Young carrots of medium size;
Medium bulb;
Two cloves of garlic;
A bag of dried Italian herbs;
A spoonful of olive oil;
Fresh garden greens.
Cooking method:
Cut prepared zucchini into cubes.
Finely chop the onion.
Pepper cut into squares.
Remove the skin from the tomato and chop.
Coarsely grate the carrot.
Heat the oil, put the vegetables, fry over high heat.
After five minutes, cover the stew with a lid and simmer for fifteen minutes on the slowest fire.
If your own juice is not enough and the vegetables begin to burn, pour in half a glass of water.
Before completing the stew, salt the stew and add the dried Italian herbs. Cover with a lid and let it brew for five minutes.
Sprinkle with finely chopped parsley when serving.
Zucchini stewed with tomatoes in sour cream sauce
Fatty sour cream and flour make this version of stewed zucchini with tomatoes a little more high-calorie. But the taste of vegetables in sour cream is something incomparable. Tasty and healthy!
Ingredients:
Young thin-skinned squash;
Three tomatoes;
Two hundred grams of fatty fresh sour cream;
a spoonful of flour;
Two or three cloves of garlic;
Oil for the pan.
Cooking method
Slice the zucchini into thin slices.
Sprinkle with flour and fry in a hot (required!) frying pan.
Lay zucchini slices on paper towels to remove excess oil.
Cut tomatoes in any way.
Chop the garlic with a knife.
Return the zucchini to the pan, put the tomatoes on top, salt to taste, add a pinch or two of ground pepper (optional), chopped garlic and pour sour cream over everything.
If desired, vegetables can be laid out in layers.
Simmer for half an hour on the slowest fire.
When serving, you can sprinkle with seasonal herbs.
Braised zucchini with tomatoes and egg "Vegetable casserole"
Even small children will like the original version of stewed zucchini with tomatoes in the form of a casserole. Such a tasty and healthy dish can be quickly prepared for dinner.
Ingredients:
Young zucchini;
Two small bulbs;
Three tomatoes;
Four eggs;
Parsley;
Oil for the pan.
Cooking method:
Cut the zucchini into cubes.
Chop the onion.
Fry zucchini with onions in a hot pan. Five minutes is enough.
Tomatoes cut into medium-sized slices.
Put the tomatoes in the pan, mix and salt.
You can add a little semolina, but this is not necessary. Semolina will make the dish more satisfying.
Whisk the eggs.
Drain the eggs into the pan, cover with a lid and simmer over low heat for about ten minutes.
Braised zucchini with tomatoes and chicken in sour cream sauce
Tender, juicy, fragrant dish at the same time light and satisfying. Braised zucchini with tomatoes and chicken is a great second dish that is suitable for both lunch and dinner.
Ingredients:
Medium young squash;
Half a kilo of chicken breast;
Bulgarian pepper;
Two tomatoes;
Medium bulb;
One carrot;
A glass of sour cream.
Cooking method:
Cut zucchini into thin strips.
Pepper cut into rings or half rings.
Chop the tomatoes in any way (cubes or circles).
Coarsely grate the carrots.
Cut the chicken breast into small pieces.
Fry the zucchini in a hot skillet.
After five minutes, add tomatoes, peppers, fry for another two to three minutes.
Separately fry carrots and onions.
Put the carrots, fry the chicken fillet.
Combine all the ingredients of the dish, salt, add a pinch of pepper, mix.
Put sour cream, mix again, simmer under a tightly closed lid for about ten minutes.
Turn off the heat and let the vegetables and chicken brew for another ten minutes.
Stewed zucchini with tomatoes and chicken hearts "Creamy tenderness"
A tender, tasty, hearty dish - stewed zucchini with tomatoes and chicken hearts. The creamy sauce makes it just amazing.
Ingredients:
Half a kilo of chicken hearts;
Medium young squash;
Two potatoes;
Medium bulb;
Meaty tomato;
One carrot;
A glass of cream;
A little flour;
Spices (pepper, lavrushka optional).
Cooking method:
Finely chop the onion and fry.
Cut the tomato.
Prepare the hearts by cutting off the ducts and fat.
Add the grated carrots to the onions and continue frying for another two minutes.
Add hearts to the pan, pepper, salt, mix, fry for another two minutes.
Transfer tomatoes to the pan, pour in a glass of water, cover tightly with a lid, simmer for forty minutes.
Cut potatoes into thin slices.
Chop the zucchini into cubes.
Add potato slices, a spoonful of flour (distributing it evenly) to the pan to the hearts and mix.
Pour in a glass of heavy cream and boil for five minutes.
Add zucchini, simmer over very low heat for fifteen minutes.
If desired, chop the garlic and mix it with chopped herbs.
Pour greens and garlic into the pan, turn off the heat and let the dish brew for ten to fifteen minutes.
Stewed zucchini with tomatoes "Appetizing mix"
An excellent option of stewed zucchini with tomatoes, herbs and eggplant is suitable for any meal. Low calorie, tasty and healthy!
Ingredients:
One medium zucchini;
large eggplant;
Medium Pepper;
Three tomatoes;
Medium bulb;
A whisper of dried herbs;
A little vegetable oil for the pan;
A tablespoon of red dry wine;
Ground pepper to taste;
A pinch of sugar.
Cooking method:
Cut the eggplant into cubes, add salt and leave for ten minutes so that the bitterness comes down with the juice.
Peel tomatoes, cut into cubes.
Squeeze the eggplant, wash and dry.
Heat the oil and fry the eggplant cubes in it (5 minutes).
Lay eggplant on paper towel to drain excess oil.
Cut the zucchini, fry in the same pan.
Lay out on a napkin.
Cut the pepper, also fry.
Fry the chopped onion for two minutes.
Mix all the vegetables in a separate bowl, salt, add sugar, pepper, dried herbs and tomatoes.
Pour in the red wine and simmer the stew for thirty minutes.
When serving, garnish with parsley or dill.
Zucchini stewed with tomatoes under a cheese coat
Another option for stewed zucchini with tomatoes involves the use of cheese and eggs. A wonderful cheese “coat” makes this dish very tasty and beautiful.
Ingredients:
Young thin-skinned squash;
Medium bulb;
Small carrots;
Three tomatoes;
Seventy grams of cheese;
A bag of dried herbs;
Garlic optional (one clove)
Ground chili (if spiciness is not needed, remove);
Pan oil.
Cooking method:
Cut the onion.
Grate carrots.
Tomatoes free from the skin and chop with a knife.
Grate the cheese finely.
Fry the onion until golden brown.
Add carrots, fry for two minutes.
Add tomatoes, fry for another two minutes.
Put the zucchini, salt, add dried herbs, pepper, mix and simmer under a tight covered lid for forty minutes.
If the vegetables burn, add a glass of water.
Beat the egg, pour it into the vegetables, mix, cover and simmer for another five minutes.
Turn off the fire, sprinkle the vegetables with grated cheese, close the lid and leave for five minutes to melt the cheese.
Braised zucchini with tomatoes and eggplant
Another option for stewed zucchini with tomatoes and eggplant is less calorie-free, since you do not need to pre-fry the vegetables. The taste of the dish will turn out natural, summer, very tender.
Ingredients:
Three medium-sized eggplants;
Two young medium zucchini;
Two fleshy tomatoes;
Medium bulb;
Two tablespoons of oil for the pan;
One carrot;
Two cloves of medium-sized garlic;
Favorite greens for decoration.
Cooking method:
Cut the eggplant and zucchini into cubes of the same size.
Chop the tomatoes.
Onion cut into rings.
Finely grate the carrots.
Fry the zucchini in hot oil.
Add eggplants to the pan, then tomatoes, carrots and onions, simmer over medium heat until cooked through for about half an hour.
Two minutes before turning off the heat, add chopped garlic under the lid.
Braised Zucchini with Tomatoes - Tricks and Useful Tips
- To refresh the taste of long-cooked stewed zucchini with tomatoes, you can use this technique. Whisk the eggs and pour them into the pan five minutes before serving. It will turn out like a new hot dish - a delicious casserole! By the way, it is good and cold.
- If zucchini is stewed with vegetables containing a lot of liquid (eggplants, tomatoes), then a lot of juice is released. So that it evaporates faster, and the vegetables do not become boiled and softened, you need to stew the dish without opening the lid. If the stew is stewed with potatoes, which do not emit juice at all, then the vegetables should be covered with a lid. Otherwise, the potatoes will become dry and burnt.
- When stewing, vegetables should be stirred, but not often. Once every ten minutes is enough.
- The dish should be tasted for salt, if necessary, add salt, but without fanaticism. The same goes for pepper.
- When adding new ingredients, be sure to mix the contents of the pan.
- Garlic is a very tasty seasoning for zucchini with tomatoes. But it must be properly introduced into the dish. If you immediately add garlic, it will become soft and completely tasteless, boil soft and can even spoil the taste of the dish. Therefore, chopped garlic should be introduced at the end of cooking, literally in five minutes. So the vegetable will retain its sharpness and give the dish a wonderful fresh flavor.
Cutlets or sausages. Even a novice cook can cook such a dish on their own.
Consider a few recipes in more detail.
Cooking zucchini stewed with tomatoes and onions
In fact, there is nothing difficult in preparing such a dish. All you have to do is strictly follow all prescription requirements.
So what ingredients do we need to cook stewed zucchini with tomatoes? For such a vegetable dish, we need the following ingredients:
- fleshy fresh tomatoes - 2 pcs.;
- small young zucchini - 2 pcs.;
- wheat flour - about 2/3 cup;
- sea salt, ground pepper - use to your liking;
- large sweet bulbs - 2 heads;
- vegetable oil - about 35-45 ml;
- fat sour cream maximum freshness - about 100 g.
Preparing vegetables
Cooking stewed zucchini with tomatoes should be done in stages. First, wash the main product thoroughly. After that, the zucchini is dried with paper towels, the skin is cut off and chopped into circles about 0.7 cm thick. If you use young and soft vegetables, then you don’t need to peel them.
Having processed the zucchini, proceed to the preparation of the remaining ingredients. Fleshy tomatoes are washed, blanched and skinned. In the future, they are finely chopped with an ordinary kitchen knife.
As for sweet onions, they are peeled and chopped into small cubes.
Pre-roasting ingredients
To make zucchini stewed in sour cream with tomatoes as tasty as possible, they should first be fried. For this, circles of vegetables are rolled in a dry mixture consisting of wheat flour, ground pepper and sea salt. Next, all the vegetables are alternately fried in a very hot frying pan with vegetable oil (on both sides).
Extinguishing process
As soon as all the circles of zucchini are thoroughly fried, cubes of onions are laid out to them. After that, all the ingredients are covered with finely chopped tomatoes.
Covering the ingredients with a lid, they are stewed over low heat for about ¼ hour. After this time, the vegetables are thoroughly mixed and tasted. If they do not have enough salt or pepper, then they are added.
Also thick and fresh sour cream is added to the pan with vegetables. After mixing the components, they are again covered with a lid and stewed in the same mode for another 5-8 minutes.
How to present to the dinner table?
Braised zucchini with tomatoes is very often served as a delicious vegetable side dish. To do this, the dish is laid out hot on a plate, and meat, cutlet or sausage are placed nearby.
If you do not want to use stewed zucchini with tomatoes as a side dish, then it is recommended to cool it at room temperature, put it in a container with a lid and send it to the refrigerator.
As soon as the vegetables become cold, they are placed in a beautiful bowl and served for dinner along with a slice of bread. If you follow all the steps described, you will get a very tasty vegetable salad. By the way, applying it on a slice of toasted toast, you will make a fragrant and nutritious snack that can be safely served even for a festive dinner.
Cooking stewed zucchini with peppers and tomatoes
There are many ways to stew vegetables at home. If you are a summer resident, and you have succeeded in a rich harvest of zucchini, then you can make very tasty dishes for meat or fish from them.
It should be especially noted that this product is universal. It goes well with other vegetables, and also quickly undergoes heat treatment. To see this from our own experience, we suggest buying zucchini and making a delicious side dish out of them for the dinner table.
So, to implement this recipe, we may need the following components:
Step by step processing of ingredients
How to cook stewed zucchini? With carrots and tomatoes, this dish is especially tasty. Before proceeding with its heat treatment, it is necessary to prepare all the ingredients.
Fresh and young zucchini are thoroughly washed, the ends are removed, and then chopped into medium cubes. Onions are also separately cleaned from onions and cut into large half rings. Sweet peppers are chopped in the same way. However, before that, it is cleaned of the stalk, partitions and seeds.
As for large carrots, it is rubbed on a coarse grater. In addition, fresh herbs are chopped.
To make stewed zucchini with tomatoes, the calorie content of which is not very high, turned out to be especially tasty, fresh tomatoes need to be scrolled through a meat grinder or chopped in a blender until a homogeneous puree.
The process of cooking vegetable dishes
It is advisable to cook such a side dish in a thick-walled pan. A little sunflower oil is poured into it, and then grated carrots and onions are added. After mixing the vegetables well, they are fried over medium heat for about 6 minutes. This time should be enough for them to become as ruddy as possible.
After the described actions, semi-rings of sweet pepper and cubes of zucchini are added to the browned onions and carrots. After salting the ingredients to your liking, they are thoroughly mixed.
After subjecting the products to frying for about 3 minutes, pour a little water into them and cover with a lid. In this form, the vegetables are stewed for about 5-8 minutes. After this time, they are disturbed again. Next, they add mashed potatoes made from fresh tomatoes. Together with it, ground pepper and finely chopped greens are laid out to the ingredients.
After mixing the vegetables in a tomato gruel, they are covered with a lid and continue to simmer for 10 minutes. During this time, all the ingredients should be completely cooked. After tasting them, spices and seasonings are additionally laid out to them. Also, not very fatty mayonnaise is added to the side dish.
After keeping the dish on the stove for about two more minutes, it is removed from the heat and insisted under the lid for ¼ hours.
How and with what to serve to the family table?
Serve a side dish of stewed zucchini, carrots, onions, peppers and tomatoes should only be served hot. The dish is laid out on a plate, and any meat or sausage product is placed nearby.
It is advisable to present such a dinner to the family table along with a slice of black bread and homemade marinades.
As you can see, there are many ways to stew zucchini with tomatoes at home. The presented recipes are not the only ones. For example, some housewives add potatoes, cabbage, broccoli, as well as green string beans, white beans, chickpeas, celery, and more to such a dish. Also, cooks often stew zucchini and tomatoes along with chicken breasts or pork.
For a more aromatic dinner, grated garlic cloves, dried thyme and basil are added to this dish. However, they do this only after removing the side dish from the stove. Only in this way will the aroma of these components be revealed, making your dinner richer and more delicious.