Stewed cabbage with zucchini. Stewed zucchini with celery Stewed zucchini in a slow cooker recipe

In the summer, zucchini is in particular demand among everyone who cares about their figure. This is a dietary vegetable, the calorie content of which is only 23 kcal per 100 grams. Zucchini contains mineral salts that normalize metabolism; potassium, which improves heart function; antioxidants that prevent aging and other beneficial substances. When preparing them, it should be taken into account that most of the vitamins are retained in the zucchini, while you can add carrots, onions, tomatoes, and potatoes to the zucchini. The taste of the dish will only benefit from this.

Diet stew with carrots and onions

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

Remove from the oven and transfer to the pan with the other vegetables. Simmer everything together under the lid for about 15 minutes. At the final stage of cooking, sprinkle the vegetables with herbs. with carrots and onions can be served hot or cold.

Zucchini stewed with tomatoes

The dish prepared according to this recipe can be main or used as a sauce. To do this, zucchini, tomatoes, carrots, onions, stewed for at least an hour over low heat, need to be chopped in a blender.

Step-by-step preparation:

1. Blanch tomatoes (8 pcs.): make cross-shaped cuts on top of them, then lower them into boiling water for a couple of minutes, then transfer to cold water.
2. Remove the skin from the tomatoes, then chop them finely and simmer until tender in a separate bowl.
3. Fry garlic (3 cloves) and onion in olive oil (2 teaspoons) until translucent, about 7-8 minutes. Add carrots, celery stalk, tomatoes, tomato paste (1 tablespoon), basil leaves, 1 teaspoon oregano, salt and pepper. Simmer vegetables over low heat for 45 minutes.
4. After the specified time, add coarsely chopped zucchini (2-3 pieces) to the pan with vegetables. Simmer for 20 minutes.
5. Allow the finished dish to “rest” for 10 minutes and then serve. If necessary, grind in a blender.

Stewed zucchini with carrots and onions in sour cream sauce

For this dish you will need the following products: zucchini (0.5 kg), onion and carrots, a few tablespoons of sour cream, garlic (2 cloves), parsley (or any other herbs), salt, pepper and oil for frying.

Peel vegetables. Cut the zucchini into cubes, grate the carrots coarsely, chop the onion and garlic. First fry the onion, then add carrots and zucchini to it. Salt, pepper and simmer the vegetables together for 10 minutes. When the zucchini becomes soft enough, add simmer, covered, for another 10-12 minutes. Remove from heat and then let rest for 15 minutes.

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

Zucchini stewed with carrots, onions and potatoes in a slow cooker

Occurs in the "Extinguishing" mode. Here they do not boil over high heat, but simmer slowly for an hour, while retaining all the benefits of vitamins.

In stewed zucchini with carrots and onions, in addition to the specified ingredients, you should add 2 potato tubers, a tomato, garlic (2 cloves), as well as other vegetables as desired (mushrooms, celery, green beans).

Zucchini and potatoes are cut into large cubes, onions and tomatoes into smaller cubes, carrots into rings. All vegetables are placed in the multicooker bowl. There you need to add vegetable oil (any kind, 2 tablespoons) and a glass of vegetable broth (can be replaced with boiling water). Cooking time is approximately 1 hour, mode - "Stewing". After cooking is complete, leave the dish in the slow cooker for another 15 minutes.

Dietary recipe for stewed cabbage with zucchini and celery

Tasty and light stewed cabbage with vegetables will perfectly replace your high-calorie side dish. Cook or solo, frying only the onions for flavor. You can diversify recipes by adding fresh, juicy, young zucchini and spicy celery, which contain a lot of fiber (virtually indigestible carbohydrates).

The dish is perfect for any low-calorie diet, low-carbohydrate and fast. Stews are usually recommended for those who have stomach problems.

The preparation time for this dish is about 40 minutes. In addition to these ingredients, you can add canned green peas.

Ingredients:

• 500-700 g white cabbage
• 300 g (1 piece) young zucchini
• 100 g (1 piece) carrots
• 100 g (1 pc) onions
• 3 stalks green celery
• 2 tbsp. Lecho ketchup or tomato paste
• 5-6 cloves of garlic
• 1 tbsp. vegetable oil
• spices

Cooking stewed cabbage with zucchini and celery

Peel the onion and cut into half rings.

Grind the carrots in a food processor or grate them.

Pour vegetable oil into a frying pan, heat it and add onions and carrots. Lightly fry the vegetables until nicely golden brown.

Wash the cabbage, dry it and chop it into large strips.

Place cabbage in a frying pan, mix with fried onions and carrots. Add ketchup or tomato paste, stir, cover and simmer for 10 minutes.

To prepare stewed cabbage with zucchini, you can use fresh tomatoes, crushed into puree.

While the cabbage is stewing in a frying pan, wash and cut the zucchini into half rings, as in the photo.

Wash the celery stalks and chop them in a food processor or cut them with a knife to make thin slices that look like half rings.

Place the zucchini and celery in the pan with the cabbage and simmer for another 10-15 minutes, stirring gently with a spatula. Meanwhile, finely chop the garlic with a knife and add to the vegetables.

After adding the garlic, simmer for another 5-7 minutes over low heat. Sprinkle seasonings and salt to taste.

Add water as needed, if needed, since vegetables usually give a lot of juice and cabbage is stewed in its own juice. Our stewed vegetable dish is ready!

Bon appetit!

Cooking instructions

1 hour 40 minutes Print

1. Rub the chicken parts with salt and pepper, lightly fry until golden brown. The Belgians of Green Pan rebelled against Teflon. With the passion of a preacher, they tell us that polytetrafluoroethylene heated to more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new non-stick thermolon coating is offered, which does not contain harmful chemicals and allows you to fry in a small amount of oil.

2. Cut zucchini, lemon, and celery stalks into squares. Cut the tomatoes into slices. Finely chop the dill.
Crib How to prepare celery stalks

3. Place the chicken in a baking dish and randomly cover with vegetables. Place tomato slices on top and sprinkle with dill. Sprinkle with sunflower oil.
Crib How to cut greens

4. Place in a preheated oven (250 degrees) for an hour. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it’s better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

5. Remove the dish from the oven, mix the ingredients with a spatula and remove the chicken from under the vegetables so that it has time to brown.

6. Simmer for another fifteen minutes.

A wonderful tasty and simple vegetable dish that can be prepared any season. Zucchini stewed with celery can be served hot, as a second course, as a complex side dish for meat, fish, or cold, as a Lenten snack. The spicy aroma of celery stalks and a couple of cloves of garlic add delicious notes to this easy-to-prepare vegetable dish. The recipe is simple, all the ingredients are available, everything is prepared very quickly and the taste is always excellent.

Recipe

Ingredients:

• 5 young zucchini
• 5 stalks petiole celery
• 2 onions
• 3 red tomatoes
• 1 carrot
• dill, basil
• salt, pepper to taste
• 2-3 cloves of garlic
• refined vegetable oil for frying

Cooking method

• Wash young zucchini, cut into circles and fry in refined sunflower oil along with stalked celery, cut into pieces 1-1.5 cm in size.
• If the zucchini is large with a thick skin, it is better to peel it, remove the seeds and cut it into slices no more than one centimeter thick.
• Grate the carrots on a coarse grater or finely chop them, finely chop the onions and lightly fry them together with the carrots in vegetable oil.
• Combine zucchini with carrots and onions, add thinly sliced ​​red tomatoes, chopped garlic and bring the whole mass to a boil.
• Then salt the vegetables, add pepper to taste and simmer everything under the lid over low heat for 15-20 minutes.
• 5 minutes before the end of cooking, add finely chopped dill and basil. It will add a fresh flavor to stewed zucchini and celery.

Cooking: on the stove in a frying pan. Cooking time: 30-40 minutes. Exit: 5 servings.

Briefly about celery

The Mediterranean region is considered to be the birthplace of celery, but it is now grown well in many countries with temperate climates. The presence of a large amount of essential oils in celery not only gives it a special aroma and taste, but also gives celery antibacterial and antifungal properties. There are different varieties of celery: root, stalk and leaf. All of them contain a large amount of B vitamins, which have a beneficial effect on the nervous system, stimulate carbohydrate metabolism, normalize digestion, and improve the condition of the eyes, liver, skin, and hair. The pleasant aroma of celery ennobles and improves the taste of even the simplest vegetable dish. Celery goes well not only with vegetables, but also with meat, fish and fruits.