How to cook stewed zucchini?

Zucchini many undeservedly considered too "simple" and a fresh vegetable. However, it contains a large amount of vitamins and minerals and is very good for the intestines. One has only to learn how to stew a zucchini correctly in order to appreciate its taste and to preserve the maximum “usefulness” of this vegetable.

As part of zucchini contains a lot of fiber, which improves the process of digestion, helps to eliminate toxins from the intestine. At the same time, the calorie content of the vegetable is low, it contains almost no fat. The nutritional value of raw vegetables is 24 kcal per 100 grams of fresh produce. Balance BZHU can be represented as 0.6 / 0.3 / 4.6. The glycemic index is 12.

However, in this form only young zucchini are consumed, and that is quite rare. Most often, the vegetable is subjected to heat treatment, so the number of calories depends on the method of preparation. Quenching is one of the ways to preserve the taste and maximum benefit of the zucchini. When extinguishing with oil, the caloric content grows to about 70 kcal per 100 g of food, without oil it is 40 kcal per 100 g. If you extinguish the zucchini with onions and mushrooms, then the caloric content will be about 114 kcal per 100 g

More than 95% of the composition is water, and structured, necessary for washing the organs and tissues, improving kidney function. The product contains vitamins E, A, C, PP, H, and B vitamins (B1 and B2). Some of them are antioxidants that promote the removal of radicals from the body and slow down the aging process. This complex has a beneficial effect on the immune and nervous system of the body, has a positive effect on the blood formation process, reduces the risk of atherosclerosis and speeds up metabolic processes.

High in vegetable and potassium content, which strengthens the heart muscle. Calcium present in the composition is necessary for the formation of a strong bone system, as well as the implementation of hematopoietic function, phosphorus improves the performance of brain cells, and magnesium - the conduction of impulses between the cells of the CNS.

Zucchini is considered a dietary product not only because of its low calorie content, but also the ability of the vegetable to excrete toxins and toxins from the body, maintain water-salt balance, accelerate metabolic processes. Due to the content in the composition of fiber, zucchini helps to increase intestinal motility, which means better processing and better digestion of food, lack of a feeling of heaviness, bloating, flatulence. In addition, zucchini does not contain fat, and due to the presence of carbohydrates in the composition, it gives a quick saturation and long-term preservation of a feeling of satiety.

Vegetable is also recommended for those who have digestive problems. Cellulose, namely, zucchini cellulose is very gentle, so the bowel cleansing is mild, and the low content of organic acids does not irritate the stomach wall. Vegetable is characterized by a mild laxative effect, so it will gently relieve constipation.

Zucchini contains a lot of potassium, and its amount exceeds the sodium content. This means that the vegetable is able to remove excess fluid from the body, relieves swelling. In diseases of the kidneys and liver zucchini can also be very beneficial for health. It has a slight diuretic and choleretic effect, which allows to remove toxins and radionuclides from the body, as well as "bad" cholesterol. Magnesium in combination with vitamins B helps to improve the work of the nervous system. Regular consumption of vegetables will help get rid of stress, symptoms of chronic fatigue, sleep disorders.

Squashes are considered a hypoallergenic product, which in combination with the richness of the vitamin and mineral composition of the vegetable makes it useful for babies. Stewed and then mashed zucchini can serve as a supplement for the child, starting from 4–5 months. This vegetable is useful for pregnant women and nursing mothers.In the period of gestation, stewed courgettes enrich the body of the woman and the fetus, improve the bowels, relieve constipation arising during this period.

To abandon the consumption of zucchini in the first place should be those who have an allergic reaction to it. Despite the fact that the vegetable is hypoallergenic, in some cases it is possible individual intolerance. As a rule, symptoms of these phenomena are nausea and vomiting, abdominal pain, diarrhea.

Despite the use of the zucchini for kidneys and liver, in case of acute renal failure and other serious diseases of the excretory system from eating meals from zucchini should be abandoned. This is due to the fact that potassium retention occurs, which aggravates the patient's condition. In the acute form of gastritis, ulcers and other diseases of the gastrointestinal tract also should not eat zucchini. The fiber contained is too rough on the intestines during this period. You can not eat raw zucchini in the presence of chronic forms of these diseases.

In pursuit of taste, we must not forget that food must remain healthy. There is no need to “burden” the composition of the zucchini with fatty oil or mayonnaise positively affecting the body. Vegetable oil or margarine is better to replace with unrefined vegetable or extra virgin olive oil, and mayonnaise - with low-fat sour cream or natural yogurt. It goes well with vegetable garlic, onions, tomatoes, eggplants, bell peppers. Step-by-step process of quenching is not even necessary to describe, it is so simple.

Squash need to be cleaned and cut into a convenient way. Put in hot oil and simmer under the lid until done. If your own vegetable juice is not enough, you can stew it with a small amount of water or broth with cream, yogurt or sour cream. A quick and easy dinner can be prepared by putting mince meat on the ringlets and putting out a dish with a little oil. At the end of cooking, add tomato or sour cream sauce or, sprinkle with grated cheese, send for 5–7 minutes in the preheated oven.

This recipe can be considered a classic, since the main ingredient is zucchini. Its taste sets off carrots with onions and spices. At the same time, this recipe can be varied by changing the number and composition of ingredients and getting new dishes. The following ingredients should be prepared:

• 1 squash;
• 1 carrot and onion;
• 1-2 cloves of garlic;
• salt, pepper, favorite spices (coriander works well).

Zucchini need to be cleaned, remove the seeds, if necessary, and cut into small pieces of arbitrary shape. Skip garlic through a press, chop onion finely. Peeled carrots cut into slices.

Some housewives prefer to rub it, but it is in the form of circles that carrots feel more harmoniously in the dish, and besides, it looks very attractive. In a frying pan with high sides or in a skillet, fry the onion in a small amount of oil. Then all the other vegetables are laid. Within 10 minutes, you should simmer the composition on medium heat, so that the zucchini launches juice. After a specified time, reduce the fire, add salt, spices and close the lid, simmer until ready for about 40 minutes.

As already mentioned, zucchini blend harmoniously with eggplant.And if you add carrots, tomatoes and onions to the dish, you get fragrant and juicy vegetable stew. It can serve as a side dish for meat or fish dishes, or served as an independent dish. The following ingredients should be prepared:

• 250 g of eggplants and zucchini;
• 1 large carrot;
• 1-2 tomatoes;
• 1 onion;
• 1 Bulgarian pepper;
• salt, pepper - to taste;
• bunch of greens.

Peel and finely chop the onion, fry in a little oil. While the onion is being sauteed, rub the peeled carrots and send them to the pan. Peel eggplants and zucchini, cut into slices 1–1.5 cm thick. Peel the seeds out of the seeds and peel and cut into rings. Add vegetables to the pan to the carrots and onions.

Grind the tomato (it is better to pre-remove the skin), salt and pepper. Simmer for about 40–50 minutes under a lid over moderate heat. If necessary, you can add half a cup of broth or hot water. However, this is rarely required - the juice of vegetables is enough. Serve the dish, sprinkled with chopped greens.

To prepare this dish you need to prepare ingredients such as:

• 2-3 young pitching;
• Bank of tomatoes in their own juice;
• 1 onion;
• 1 chili pepper;
• salt, oregano.

This recipe will require 250 g of tomatoes in their own juice, which you need to pre-grind through a colander. Peel and cut the zucchini into slices, if it is “dairy” fruits, more mature zucchini is cut into cubes. Onion should be finely chopped, pepper - free from seeds, chop. In a pan or sauté pan, fry the onion in butter, then add the zucchini and pepper to the same place. Stew vegetables for 10 minutes over medium heat, then reduce the heat, add salt and spices and pour the composition with grated tomatoes and juice. Cover and simmer until tender.

Instead of tomatoes in their own juice, you can use 4-5 fresh tomatoes. They need to cut into cubes and put out in a separate dish until they are softened and the skin begins to separate. It usually takes a quarter of an hour. To prevent tomatoes from burning, a third of a glass of water is poured into them. Stewed tomatoes are allowed to cool slightly, then rub through a colander.

This recipe is loved by many housewives, because it allows you to simultaneously save time on cooking. In addition, the rice in this dish is very juicy and fragrant. The following ingredients should be prepared:

• 2 small zucchini;
• 1 piece of onion, bell pepper and tomato;
• 3 cloves of garlic;
• 150 grams of rice;
• 100 ml of broth (or warm water);
• salt, pepper, oregano, basil.

The first step is to prepare the ingredients - wash and clean them. Cut onions into cubes, pepper into thin strips, zucchini and tomato into cubes. Coarsely grate the carrots (you can use the carrot grater in Korean), skip the garlic through a press. In a small amount of oil should fry the onion, and then add zucchini to it. Fry all together for 3-5 minutes.

Then add pepper and garlic, fry for a few more minutes. Then add the spices, salt and tomato. Wash rice 2–3 times in cold water and add to vegetables. Pour in the broth and simmer under a lid on low heat until the rice is ready (about 20–30 minutes). If necessary, add broth so that the rice is not dry and does not burn.

To taste zucchini cooked in a slow cooker, do not differ from those that were languishing in a pan. However, this assistant can significantly simplify the cooking process. It should be noted that all the recipes described in the previous section can be adapted for cooking in a slow cooker and vice versa.

Unusual and hearty dish can be quickly prepared using the slow cooker. The presence of beans makes the dish more satisfying, increases the protein content in it. To prepare this dish you will need the following ingredients:

• 2 young zucchini period "dairy" maturity;
• 3 tomatoes;
• 2-3 cloves of garlic;
• 1 onion and carrots;
• jar of canned beans;
• 2 tablespoons of flour;
• 50 ml of warm water or broth;
• salt pepper;
• dried oregano on the tip of a tablespoon.

Prepare the ingredients, wash, clean. Chop the onions with garlic, cut the carrots into slices and zucchini into cubes. Open the jar of beans, discard the contents in a colander, to the glass liquid. Pour some oil into the bowl of the slow cooker and fry the onion in it for about 5 minutes, setting the "Baking" mode. Zucchini breaded in flour and send to the onions, leaving for 3-5 minutes. Enter the remaining ingredients, salt, spices, mix everything. Add 50 ml of water or broth and set the "Quenching" mode to 60 minutes.

Another recipe from the “quick and tasty” series is zucchini stewed in cream. If the cream was not at hand, you can use sour cream diluted with water or high-fat milk. Ingredients such as should be prepared:

• 1 medium-sized squash;
• 1 onion;
• 50 g of hard cheese;
• 220 ml of cream;
• 2 tablespoons of flour;
• salt;
• 20 g butter.

Peel the onions, chop it. Set the mode "Baking" and fry it in butter for 7-10 minutes. Peel zucchini and cut into slices, breaded in flour and fry with onions on both sides for about 5 minutes. Fill in cream, salt and favorite spices, set the mode of "stewing". Cooking time is about 40 minutes. Sprinkle dish with grated cheese.

This dish is appreciated by housewives for the opportunity to simultaneously prepare a meat dish and a side dish to it. If you carefully remove it from the multicooker bowl, you get a juicy and fragrant casserole, in which each layer is clearly visible. It is necessary to prepare such ingredients as:

• 600 grams of minced meat (suitable for chicken, turkey, a mixture of pork and beef);
• 50 ml of cold water;
• 1 egg;
• 1 onion;
• 200 ml of sour cream;
• 2-3 pieces of onion, carrot, bell pepper;
• 2 young squash;
• 2 tablespoons of flour;
• salt, spices.

Make minced meat, water and eggs for chops, add salt and spices, mix everything thoroughly. Form a small thin patties. Breast them in flour and fry a little on both sides in a bowl of the slow cooker in the Baking mode. It is enough that a light crust formed on the cutlets, they did not fall apart. Leave the patties on the bottom of the crock-pot, you need to lay close to each other, forming the first layer.

The second layer will be grated carrots and finely chopped onions. Close the second layer of sour cream, smearing it over the entire surface of vegetables. The next layer is peeled and sliced ​​zucchini slices, it is also coated with sour cream. The last layer is tomatoes, also cut into circles. Optionally, the last layer can also be covered with sour cream, sprinkled with grated cheese or greens. Cook in baking mode for 40–60 minutes.

It is necessary to adhere to simple recommendations from experts.

• Young zucchini enough to wash and cut off the tips. They do not need to be cleaned of skin and seeds. More mature fruits need to be peeled.
• Spice taste allows to shade the taste of stewed zucchini. Black pepper is traditionally used. It combines well with this dish dried oregano and basil, as well as cumin, cardamom, ginger root, allspice, bay leaf.
• In addition to pepper and spices, you can put a little in the dish - half a teaspoon of sugar. Sweets will not receive the finished dish, sugar will enhance the sound of vegetable components.
• If the dish turns out to be too dry, you can pour a small amount of water or broth to it. It is possible to thicken excessively liquid sauce produced by zucchini and other vegetables using flour.
• If the recipe assumes the presence of meat, then the dish is prepared in stages. First, almost until complete readiness should be put out or fry the meat, and only then lay the zucchini and other vegetables.
• When layering stewed vegetables in a saucepan or bowl of a slow cooker on the bottom, you need to lay out the ingredients that will be prepared longer than others.
• The savor of the taste can be provided by stewed zucchini by sprinkling the peeled and chopped vegetable with lemon juice.
• If when frying a zucchini salted it should be at the end of cooking, then when stewing it should be done at the beginning of the process. Then the zucchini will give the juice, and the dish will turn out not dry.

Learn more about how to cook stewed zucchini, you will learn from the following video.