If you harvest fresh zucchini for the winter in a frozen form, then nothing forbids you to cook from them this stunning summer stew. In the season, this dish also turns out to be extremely cheap because of the availability of vegetables. About how to prepare a stew from zucchini and potatoes, we will describe in detail in the following recipes.
Stew of zucchini and potatoes with chicken
Ingredients:
- ketchup - 65 ml;
- cream - 135 ml;
- sour cream - 260 ml;
- potatoes - 340 g;
- garlic teeth - 2 pieces;
- sweet pepper - 110 g;
- zucchini - 360 g;
- champignons - 230 g;
- chicken fillet - 180 g.
Preparation
Use a small amount of preheated vegetable oil to fry onion rings and sweet pepper. After 2-3 minutes, add the mushrooms to the vegetables, and when all the excess moisture evaporates from the latter, put the chicken pieces and wait until it seizes. In the finale add the chopped chives in the paste, and as soon as you feel the aroma - pour the contents of the brazier sauce from sour cream, ketchup and cream. Let the stew pour under the lid for another 15 minutes, then it can be served with a garnish of cereals or independently.
Vegetable stew with zucchini, cabbage and potatoes
Ingredients:
- zucchini - 320 g;
- onion - 75 g;
- carrots - 90 g;
- garlic chives;
- potatoes - 340 g;
- white cabbage - 270 g;
- apple cider vinegar - 15 ml;
- paprika, red pepper - to taste;
- sour cream - 45 ml;
- vegetable broth - 380 ml;
- bacon - 85 g.
Preparation
At the bottom of the heated brazier, place sliced bacon. When all the fat is melted from the last, and the pieces become rosy, bacon into a separate dish, and fry the cubes of zucchini, potatoes, onions and carrots for fat. When the vegetables grasp with a blush, put to them the chopped leaves of young cabbage, add the spices, the garlic paste and vinegar rubbed into the paste. Dilute sour cream in vegetable broth and pour the resulting solution with vegetables. Without covering the dish with a lid, put the stew out for 15-20 minutes, until some of the sauce evaporates, turning the leftovers into a thick gravy, and the vegetables will not become soft.
Vegetable stew with zucchini, eggplant and potatoes
Ingredients:
- onion - 45 g;
- carrots - 280 g;
- potatoes - 900 g;
- garlic teeth - 4 pcs .;
- tomatoes - 560 g;
- zucchini - 130 g;
- eggplant - 130 g;
- canned beans - 280 g;
- broth - 450 ml;
- dried Provencal herbs - 1 teaspoon.
Preparation
Diced eggplants before the preparation of the abundant season with sea salt and leave for half an hour. Salted vegetable rinse with cold water and dry before roasting. Cubes of a similar size cut the marrow, tomatoes, potatoes and carrots, cut onions into rings, half a centimeter thick. Put all the vegetables in the brazier with a small amount of preheated vegetable oil. When most of the vegetables grab a blush, and the tomatoes will begin to soften and turn into a sauce, add to the vegetables a chopped garlic clove, dried Provencal herbs, beans and pour everything into the broth. Heat the stew under the lid for about 25-30 minutes.
Ragout of zucchini and potatoes with sausages in the oven
Ingredients:
- natural sausages - 360 g;
- onion - 175 g;
- zucchini - 230 g;
- flour - 10 g;
- potatoes - 310 g;
- tomato sauce - 450 ml;
- water 120 ml.
Preparation
Slices of natural sausage fry until golden, remove the sausage into a separate dish, and use the remaining fat for roasting onion rings and potato plates. When vegetables also grasp with blush, sprinkle them with flour, mix, top, lay a layer of sausages and semicircles of zucchini. Mix the tomato sauce with water and pour the resulting mixture of contents of the brazier. Stew the stew in a heated to 150 degree oven for half an hour.