Stewed courgettes with carrots and onions: four cooking options

In the summer, marrows are in high demandeveryone who cares about his figure. This is a dietary vegetable, the calorie content of which is only 23 kcal per 100 grams. In zucchini contains mineral salts that normalize metabolism; potassium, improving the work of the heart; antioxidants, anti-aging and other useful substances. When preparing them, it should be taken into account that the most vitamins are stored in stewed vegetables, while carrots, onions, tomatoes, potatoes can be added to zucchini. The taste of the dish will only benefit from this.

Dietary recipe: zucchini stewed with carrots and onions

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

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

Zucchini stewed with tomatoes

A dish made with this recipe canbe basic or used as a sauce. For this zucchini, tomatoes, carrots, onions, stewed at least an hour on low heat, you need to grind in a blender.

Step-by-step cooking:

1. Tomatoes (8 pcs.) Blanch: make cross-shaped cuts on top of them, then put them in boiling water for a couple of minutes, then put them in cold water.
2. Remove the skin from the tomatoes, after which they should be finely chopped and stewed until cooked in a separate bowl.
3. In olive oil (2 hoursspoons) fry garlic (3 teeth) and onions until transparent, about 7-8 minutes. Add carrots, celery stalk, tomatoes, tomato paste (1 tablespoon), basil leaves, 1 teaspoon oregano, salt and pepper. Simmer vegetables on low heat for 45 minutes.
4. After a specified time, add the large squash (2-3 pcs.) To the pan with vegetables. Stew for 20 minutes.
5. The finished dish to give a "rest" for 10 minutes, and you can serve. If necessary, grind in a blender.

Stewed courgettes with carrots and onions in sour cream sauce

For this dish you will need the following products: zucchini (0.5 kg), onion and carrot, a few spoons of sour cream, garlic (2 teeth), parsley (or any other greens), salt, pepper and frying oil.

Peel vegetables.Chop the courgettes into small pieces, grate carrots, chop the onion and garlic. Fry the onion first, then add the carrots and zucchini to it. Salt, pepper and simmer vegetables together for 10 minutes. When zucchini will be soft enough, add sour cream sauce (sour cream, herbs and garlic). Simmer under the lid for another 10-12 minutes. Remove from the heat, then give "rest" for 15 minutes.

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

Stewed zucchini with carrots, onions and potatoes in a slow cooker

Cooking vegetables in a multivariate occurs in the mode of "quenching". Here they do not boil over high heat, but slowly languish for an hour, while retaining all the benefits of vitamins.

In stewed zucchini with carrots and onions, exceptof these ingredients, you should add 2 potatoes, tomato, garlic (2 cloves), and other vegetables if desired (mushrooms, celery, green beans).

Squashes and potatoes are cut into large cubes,onion and tomato - smaller, carrots - rings. All the vegetables are folded into the multicooker bowl. There you need to add vegetable oil (any, 2 tablespoons) and a glass of vegetable broth (can be replaced with boiling water). The cooking time is about 1 hour, the mode - "Quenching". After cooking, leave the dish in the slow cooker for another 15 minutes.