Zucchini stewed with onions and carrots is a simple dish of fresh vegetables that is easily prepared and also very useful. Such a stew perfectly fits to fish, meat and can serve as a good side dish.
Courgettes stewed with carrots and onions
Ingredients:
- zucchini - 1 piece;
- carrots - 2 pieces;
- bulb - 2 pieces;
- spice;
- vegetable oil;
- garlic - 2 cloves;
- cold water - 3 tbsp. spoons;
- fresh greens - for decoration.
Preparation
So, carrots are cleaned and rubbed on the largest grater. Bulbs are processed, melenkoe cut and brown the vegetables to golden color. This time, cut the squash from the zucchini and cut them into cubes. Spread in roasting, season with spices, pour a little cold water and stew on medium heat for 20 minutes. After that add the chopped greens to the dish, throw the garlic, chopped in circles, mix, wait for 3 more minutes and remove the frying pan from the fire.
Zucchini stewed with eggplant carrots and onions
Ingredients:
- olive oil - 2 tbsp. spoons;
- zucchini - 2 pcs .;
- eggplant - 2 pieces;
- bulb - 1 piece;
- garlic - 2 cloves;
- carrots - 1 piece;
- Fresh greens .
Preparation
First we prepare all the vegetables: we wash them, clean them and cut them into slices. Now take the saucepan, pour some butter and throw zucchini. Then add the young eggplants, tomatoes, carrots and onions. Turn on the heat and simmer the vegetables for about 25 minutes, until ready, covering the top with a lid. After this, season the dish with spices, mix and throw in the ragout chopped garlic. We serve the ready dish hot, decorating with chopped fresh herbs, with a glass of red wine and a piece of well-baked meat.
The recipe for zucchini stews with carrots and onions
Ingredients:
- carrots - 1 piece;
- bulb - 1 piece;
- zucchini - 1 piece;
- Ripe tomatoes - 3 pcs .;
- eggplant - 2 pieces;
- garlic - 3 cloves;
- flour - 2 tbsp. spoons;
- spice;
- vegetable oil - 3 tbsp. spoons.
Preparation
All vegetables are processed and shredded: carrots - straw, onion and zucchini - cubes, and eggplants - small slices. With tomato, peel and cut into slices. In the frying pan pour a little oil, warm it up on high heat and throw the eggplant. Then add carrots, zucchini and onions. Cover the top with a lid and simmer the vegetables for 5 minutes. After that, pour a little flour, mix, put tomatoes and season with spices. At the very end, add crushed garlic, stir and give the vegetable stew a little bit. Ready dish is decorated with chopped herbs and served at the table.
Courgettes stewed with carrots and onions in a multicrew
Ingredients:
- flour - 1 tbsp. a spoon;
- zucchini - 4 pcs .;
- carrots - 1 piece;
- bulb - 1 piece;
- vegetable oil - 2 tbsp. spoons;
- tomato paste - 0,5 items;
- Ground coriander - pinch;
- parsley greens;
- spice;
- garlic - 2 cloves.
Preparation
Carrots and onions are cleaned and shredded in thin slices. Zucchini chop cubes, well podsalivaem and leave in a bowl. When they allocate enough juice, throw the vegetables in a colander. Sprinkle with flour and mix. In the capacity of the multivarka we pour the vegetable oil, turn the device on the "Hot" mode for 25 minutes. Spread the onion with carrots and brown the vegetables, stirring. When they lightly brown, throw zucchini, mix and cook until the end of the program. After the sound signal, pour the tomato paste diluted with warm water, throw spices to taste, mix, close the multivark cover and set the "Quenching" mode. When the ready signal sounds, add crushed fresh parsley and garlic.