Recipe for zucchini stew (without potatoes). Calorie, chemical composition and nutritional value.

Vegetable stew with eggplants and zucchini - classic recipe

I offer a recipe for a hearty vegetable lunch or dinner. To make dinner not only tasty, but also healthy, vegetables should be subjected to minimal heat treatment. And don't forget the spices! Thanks to their presence in the recipe, the vegetable stew will become even more appetizing. By the way, this stew can be mixed with pasta, then you will get pasta with a thick vegetable sauce.

Ingredients:

zucchini - 2 pcs. (average)
eggplants - 2 pcs. (small)
carrots - 1 pc.
onion - 1 pc.
sweet bell pepper - 2 pcs.
tomatoes - 3-4 pcs.
garlic - 1-2 cloves
sweet paprika - 2 tsp.
salt - to taste
ground black pepper - to taste
bay leaf - 1-2 pcs.
vegetable oil - 100 ml
fresh greens - 1 bunch.

Cooking:

Wash vegetables and herbs under cold running water and dry on paper towels. Cut the zucchini into small cubes.
Cut the eggplants in much the same way as zucchini. Sprinkle with coarse salt, place in a bowl and cover with a weight (for example, a flat plate on which to place a jar of water). Leave for 30 minutes, then rinse and squeeze.
Cut the peeled carrots into cubes. Cut bell peppers in half, remove seeds and membranes. Cut each pepper half crosswise into strips. Cut the onion into thin half rings.
Place a saucepan (or, like mine, a wok) over medium heat. Heat vegetable oil in it, add onions along with carrots. Sauté for a few minutes and sprinkle with sweet paprika. Fry, stirring, for no more than 1 minute.
Add eggplants. Fry, stirring, until an appetizing crust appears on the eggplants. Next add the sweet pepper and mix.
Add zucchini to vegetables. Fry for another 3-4 minutes.
Cut the tomatoes in half. Grate each half on a coarse grater. Add garlic passed through a press to the resulting tomato juice. Instead of garlic, you can take ready-made adjika (1/4 tsp).
Pour the resulting tomato puree over the vegetable stew and stir. Simmer covered for 10 minutes. Then remove the lid and, stirring, bring the stew to readiness. It should be quite thick, but with a good amount of sauce, as shown in the photo.
Place the prepared vegetable stew with eggplants and zucchini on plates, sprinkle with chopped herbs and serve while it is hot. Bon appetit!

Cooking sequence

The beans are immersed in salted boiling water with the addition of bay leaves and boiled for ten minutes. Then it is thrown into a colander, cooled, freed from hard areas, cut into pieces about three centimeters long and placed in a separate bowl.

The remaining vegetables are washed, peeled and chopped. In a deep saucepan, greased with vegetable oil, fry onion half rings and grated carrots. As soon as they acquire a golden hue, crushed tomatoes are added to them. Mix everything well and after three minutes add the boiled beans and diced zucchini to the saucepan. Salt and spices are also added there. Simmer a stew of zucchini, carrots, onions and tomatoes over low heat until the vegetables are soft. The finished dish is decorated with chopped herbs and served. It is consumed only hot. After cooling, it loses some of its taste.

Vegetable stew with eggplants, zucchini and potatoes

If you wish, you can add (for example, zucchini) or remove certain products. In any case, it will turn out to be a very tasty summer dish.

Use a deep frying pan for cooking.

Ingredients:

eggplant - 3 pcs.
potatoes - 4 pcs.
bell pepper - 3 pcs.
tomato - 3 pcs.
onions - 2 pcs
3 cloves garlic
zucchini - 1 pc.
salt, pepper - to taste

Preparation:

Prepare all vegetables in advance (wash and peel and remove seeds).
Cut the eggplants into large cubes, add salt and leave for a while to remove the bitterness.
Meanwhile, cut the potatoes into large cubes. It needs to be cooked separately, put into boiling salted water and cook until almost done.
Cut the onion into half rings, fry until soft and golden brown. For the stew, all vegetables are cut into large pieces.
Then add coarsely chopped bell pepper to the onion. Stir and fry for about 5 minutes.
Let's return to eggplants. Drain the dark, bitter liquid from them. Wash and dry with a paper towel. Add to the pan after the pepper. Stir and simmer under a closed lid for 8-10 minutes.
If desired, cut the zucchini into a semicircle or quarter circle. Salt and fry for 5-6 minutes in a separate frying pan.
Remove the peel from the tomato. To do this, make a cross-shaped cut, pour boiling water over it and immediately place it in cold water. Afterwards we remove the peel from them.
Then cut into small slices and add the stew along with the zucchini to the frying pan. Pepper, salt (to taste) and stir.
Drain the water from the finished boiled potatoes and add to the pan with the eggplants. Squeeze the garlic there (optional), stir and cover with a lid for another 5 minutes.

Eat to your health, and don’t forget to share your impressions in the comments.

Cooking technology

All vegetables are washed in cold water, peeled and chopped. Leeks are cut into thin circles, zucchini - into cubes, peppers - into strips, carrots - into half rings. Broccoli is separated into inflorescences. The wild garlic and parsley are chopped with a very sharp knife.

Pour vegetable oil into a thick-walled frying pan with high sides and heat it. Then put onions and carrots there and lightly fry them. After a few minutes, add wild garlic and sweet peppers and continue to simmer over moderate heat. It is important to stir the vegetables constantly, otherwise they will burn.

After another ten minutes, add zucchini, broccoli and green peas to the pan. All this is salted, seasoned with spices and filled with 100 milliliters of water or broth. As soon as the liquid boils, cover the vessel with a lid and continue cooking. After about a quarter of an hour, the stew of zucchini, carrots and tomatoes is removed from the stove, sprinkled with chopped parsley and left for five minutes.

Stew with eggplants and zucchini in a slow cooker

A very tasty stew is obtained when cooked in a slow cooker. Moreover, it greatly simplifies the cooking process itself. This recipe can rightfully be called the fastest and simplest of all.

Ingredients:

Eggplants – 300g.
Zucchini – 550g.
Carrots – 100g.
Onions – 100g.
Bell pepper – 150g.
Sour cream – 200g.
Pepper mixture, salt - to taste
Water – 100ml.

Preparation:

The ingredients are listed with weight, but only for one reason, that’s how much the vegetables we used weighed. Your weight may be different. Cooking began by chopping all the ingredients.
The onion was finely chopped, the bell pepper was cut into small cubes, the eggplants and zucchini were cut into equal, also small, cubes, and the carrots were grated on a coarse grater.
After that, fill the multicooker bowl with all the chopped vegetables and add half a glass of water. Mix everything and close the lid.
The multicooker was set to “Stew” mode and the time was 40 minutes. Pressed start. We now have half an hour of time for personal matters.
After 30 minutes of simmering, open the lid, add a glass of sour cream, salt and pepper to taste, mix everything carefully and close the lid. Simmer for the remaining 10 minutes.
After the multicooker beeps, everything is ready. Remove the bowl and place the stew on plates. To add a piquant taste, sprinkle with finely chopped garlic and herbs.
As you can see, preparing stew in a slow cooker is so simple that anyone, even a novice cook, can handle it.

Bon appetit!

Option with green peas

This recipe is interesting because it involves using the oven. Thanks to this, this vegetable dish retains the bulk of the beneficial vitamins and microelements. Before you prepare a delicious zucchini stew, be sure to check if you have everything you need in your home. In this case you will need:

6-8 potatoes.
Medium zucchini.
A pair of onions.
A glass of drinking water.
200 grams of cabbage.
A couple of large ripe tomatoes.
A glass of green peas.
A tablespoon of paprika.
3 cloves of garlic.

In addition, make sure in advance that you have salt, thyme, bay leaf, herbs and vegetable oil on hand at the right time.

Vegetable stew with eggplant and curry

This is the most common version of eggplant stew. It is good because it does not contain any other ingredients other than vegetables (with the exception of seasonings). That is why this option is perfect for vegetarians and people who are accustomed to observing numerous fasts. For this dish you need to take:

eggplants – 400 g (1-2 pcs.);
ripe tomatoes – 250 g (3-4 pcs.);
bell pepper – 250 g (3-4 pcs.);
carrots – 150 g (1-2 pcs.);
vegetable oil - for cooking;
turmeric and coriander – 1/2 teaspoon each;
garlic – 2-3 cloves;
salt plus ground red and black pepper - to taste.

Preparation:

Wash the eggplants and peel them. If desired, you don’t have to cut off the skin, but if you do this, the stew will be more tender. Cut the prepared “blue ones” into small cubes (no more than 2 cm) and place in a bowl of salted water for 20-30 minutes.
Thanks to this procedure, the bitterness will go away from the eggplants, and the vegetables themselves will better retain their shape during heat treatment.
Peel the carrots and grate them on a shredder. Remove the stem and seeds from the sweet pepper, then cut into cubes. Heat vegetable oil in a frying pan, then add turmeric, coriander and ground red pepper. Almost immediately add carrots, bell peppers and garlic to the spices. Fry vegetables for 5 minutes.
Place the eggplants in a colander, rinse and when they are slightly drained, add to the carrots and pepper. Throw in the chopped tomatoes. Mix everything, cover the pan with a lid and simmer the stew over low heat, stirring regularly, for about 20 minutes.
At the very end, add salt and pepper to the dish and simmer for another 1-2 minutes under the lid. The finished dish can be eaten both hot and cold. When serving, add a little finely chopped herbs, for example parsley, to each plate.

Ratatouille

Classic - Provencal vegetable stew with eggplant - ratatouille. In principle, you will need the same products as for all other recipes:

eggplant, zucchini and zucchini - 1 piece each;
ripe tomatoes – 3-4 pcs.;
garlic – 2 cloves;
olive oil – 2 tablespoons;
salt, thyme and pepper - to taste.

Classic ratatouille is prepared with a special sauce - pepperade. It can also be easily prepared in your home kitchen. For this you will need:

ripe tomatoes – 2 pcs.;
bell pepper – 2 pcs.;
garlic – 2 cloves;
onion – 1 head;
bay leaf – 2 leaves;
salt, thyme, pepper and basil - to taste.

Preparation:

First of all, you need to prepare a sauce with the mysterious name pepperade. To do this, you need to peel the bell peppers and bake them in the oven at t=200°C. While the peppers are baking, cut the tomatoes crosswise, put them in boiling water for 1-2 minutes, and then remove the skins. Cut the prepared tomatoes into small cubes.
Fry finely chopped onion in heated olive oil until golden, then add garlic, tomatoes, bay leaves and spices, chopped as finely as possible.
Simmer the mixture under the lid for about 5 minutes, then add baked peppers cut into small pieces into it. The sauce needs to simmer for another 5 minutes, then remove from the heat and remove the bay leaves.
Pour the finished sauce into the baking dish in which the ratatouille will be prepared. On top of the sauce, carefully place eggplants cut into thin slices (already soaked for 20 minutes in salted water and washed), zucchini, zucchini and tomatoes. In a separate bowl, mix spices and finely chopped garlic with olive oil.
Season the vegetables with the resulting mixture. Cover the tray with vegetables with foil and place in the oven, preheated to a temperature of 160-170°C. In this position, the ratatouille should be left for 1.5 hours, after which you need to remove the foil and keep the dish in the oven for another 30-40 minutes.

Algorithm of actions

Before you make a stew of zucchini and green peas, you need to pre-prepare the vegetables. They are washed, peeled if necessary and chopped. Potatoes and zucchini are cut into small cubes, onions and tomatoes into small pieces. The cabbage is chopped into thin strips.

All this is sent to a heat-resistant form, the bottom and walls of which are greased with vegetable oil. The first layer is potatoes. Chopped greens and onions are poured on top. Zucchini, cabbage and tomatoes are placed on them. The whole thing is seasoned with salt, spices and dried herbs, and then sprinkled with green peas and chopped garlic. Then pour water and a couple of tablespoons of vegetable oil into the mold and cover the vessel with a lid. Stew with zucchini is baked in the oven, heated to the traditional one hundred and eighty degrees. After about an hour, check to see if the potatoes are ready. If it remains a little hard, then the mold is returned to the oven. If everything is in order, then the dish is laid out on plates and served on the table.

Pork stew

Ingredients:

Pork – 300 mint
Vegetable oil – 50 ml
Zucchini - 1 piece, young
Eggplant - 1 pc.
Bell pepper - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Tomato - 2 pcs.
Garlic - 2-3 teeth.
Salt - to taste
Pepper - to taste
Fresh greens - to taste

Cooking:

Pork goes well with vegetables. We suggest simmering them together in a frying pan.
We wash a suitable piece of pork under running water. Cut the meat into cubes, which we transfer to a frying pan in heated vegetable oil. Fry the cold cuts for about 7-10 minutes over medium heat, stirring occasionally.
While the pork is simmering in the pan, let's start chopping the vegetables. Peel the zucchini (we used young ones) and eggplant. Cut these ingredients into half rings on a cutting surface. Transfer the chopped zucchini and eggplant to the meat pieces into the frying pan.
Next, grate the carrots and cut the onion into half rings. Add them to the rest of the ingredients in the pan.
Grate peeled tomatoes. Pour the mixture into the frying pan. Cut the sweet bell pepper into strips. We also add chopped garlic cloves to the ingredients. Salt and pepper to taste. Mix.
Simmer the pork with vegetables in a frying pan until all components of the dish are cooked. You can add chopped herbs to the finished dish.

Classic version

Using the technology described below, you can relatively quickly and without much hassle make a light, aromatic stew of zucchini, peppers, carrots and tomatoes. This low-calorie dish does not contain an ounce of meat, so it will be a real godsend for those who follow a vegetarian diet. To prepare it you will need:

Vegetable stew with cabbage

A list of vegetable stew recipes would be incomplete if there is no place for cabbage in them. After all, together with potatoes, these two vegetables share the palm for the place of the main vegetable on our tables. I’ll even say more, mentions of cabbage in Rus' are found much earlier than potatoes. But we’ll skip the history lessons and turn to the recipes.

Ingredients:

Eggplants – 1 pc.
Zucchini – 1-2 pcs.
Cabbage – 1 head (small)
Bell pepper – 1 pc.
Carrots – 2 pcs.
Onions – 3 pcs.
Tomato sauce – 2 tbsp.
Bay leaf – 1 pc.
Ground black pepper and peas - to taste
Salt – 1 tsp. (taste)
Garlic – 5-6 cloves
Water – 1.5 tbsp.

Cooking:

We start with the onion and cut it into small pieces. After the onion, cut the carrots into strips.
If desired, the carrots can be grated on a coarse grater, but they will not be noticeable in the stew. We like it better when it's in pieces.
Place a cauldron on the stove over medium heat and add vegetable oil to it. Add onions and carrots to it, mix and leave to fry.
Cut the cabbage into fairly large pieces; they will shrink when fried. Although, of course, it's up to your taste. Add a little salt to the cabbage and mash it a little with your hands.
After that we send it to the cauldron. Mix well and cover with a lid. You can reduce the heat a little more so that the vegetables simmer in the cauldron.
Let's move on to eggplants. Cut them into cubes approximately 1.5 cm in size. After cutting, immediately send them to the cauldron and mix everything again. Be sure to close the lid.
Next in the cauldron go diced zucchini and bell pepper.
Add tomato sauce, a mug of water, a couple of black peppercorns, salt, bay leaf and mix everything.
Close the lid and simmer for about 40 minutes over medium heat.
At the very end, to add a piquant taste and aroma, add chopped garlic. Simmer for a couple more minutes and turn off the heat.
The stew is ready! Serve as a separate dish or as a side dish for meat.

Bon appetit!

Option with green beans

This simple and low calorie dish is perfect for an easy family dinner. It is prepared from inexpensive and accessible products, the bulk of which are always available in every pantry. To make a stew of zucchini, carrots and tomatoes, you will need:

400 grams of green beans.
Onion.
A couple of carrots.
80 milliliters of vegetable oil (preferably olive).
Bay leaf.
5 ripe tomatoes.
A couple of small zucchini.
A teaspoon of salt.
7 black peppercorns.
A couple of bunches of fresh herbs.

Delicious vegetable stew with eggplant, potatoes and chicken

Friends, I want to offer another recipe for meat stew with eggplant. We will have chicken as meat. I can imagine the ironic expression on some people’s faces that they say chicken is not meat, but I note that the dish still turns out delicious, and children eat it much more willingly.

Ingredients:

Eggplants – 500g.
Carrots – 100g.
Onions – 60g.
Potatoes – 1 kg.
Garlic – 4 cloves
Chicken thigh (fillet) – 600g.
Bell pepper – 100g.
Tomatoes – 350g.
Vegetable oil – 5 tbsp.
Paprika – 0.5 tsp.
Curry – 0.5 tsp.
Dry garlic – 1 tsp.
Thyme – 0.25 tsp.
Ground pepper, salt - to taste

Cooking:

We start preparing the stew with chicken. Cut it into small pieces and place it in a frying pan heated with vegetable oil. Sprinkle with spices (salt, paprika, curry and ground black pepper). Turn the heat to medium and leave to fry.
While the chicken is frying, chop the onion into small cubes and immediately add it to the pan. Stir and fry further.
Grate the carrots on a coarse grater and add to the meat and onions. Be sure to mix.
Cut the potatoes into small cubes and add to the pan. By this time, the vegetables have already been fried for about 10 minutes. Add a little salt to the top of the potatoes and sprinkle with spices. Stir and continue frying. If the pan is dry, add a little vegetable oil.
Cut the eggplants into cubes the size of potatoes. If desired, remove the peel to make them more tender. Immediately after cutting, place it in the frying pan. Add a little salt and pepper. Stir and continue frying.
Cut the bell peppers and tomatoes into pieces, and also transfer them to the frying pan. Mix everything.
In general, you need to stir constantly, as the vegetables can burn. To prevent this from happening, add water or vegetable oil.
Sprinkle the stew with dry pepper and thyme and simmer, stirring, until the potatoes are ready. At the end, sprinkle with pieces of chopped garlic. Check for salt and add more salt if necessary.

That's all. The entire process takes approximately 40 minutes. Bon appetit!

Vegetable stew with mushrooms

When fried, eggplants emit a delicious mushroom aroma, so the desire to add mushrooms to them comes on its own. Champignons will be an all-season option, but if you managed to get wild mushrooms, then they will be the best choice.

Ingredients:

Eggplants – 2 pcs.
Zucchini – 1 pc.
Bell pepper – 1 pc.
Onions – 1 pc.
Tomatoes – 1 pc.
Garlic – 2 cloves
Mushrooms – 5-6 pcs. (Champignon)
Greens – 1 bunch
Vegetable oil – 3 tbsp.
Salt, pepper - to taste

Cooking:

Let's start preparing the stew with mushrooms. Cut them into large pieces and place them in a frying pan heated with vegetable oil. Stirring, fry a little, a couple of minutes, no more.
Next, add the eggplants, cut into smaller pieces, into the pan. Next, add the finely chopped onion, mix and close the lid. At the same time, we make the fire a little less than average.
Then chop the zucchini and bell pepper. Add to the pan and be sure to stir.
If the pan is very dry, the vegetables may burn; to prevent this from happening, add vegetable oil or water.
We still have zucchini and tomatoes. Cut them into small pieces and immediately place them in the frying pan.
Salt. pepper, add a glass of water, mix and simmer under the lid until the vegetables are ready. Make the fire slow.
At the end, when the vegetables are almost ready, sprinkle them with herbs and pieces of garlic. Simmer for one minute and turn off.

Bon appetit!

Option with broccoli

Using the technology described below, a very tasty and fortified dish is obtained. It is ideal for an evening meal. The calorie content of a stew made from zucchini, carrots and tomatoes is quite low. 100 grams of the dish contains only 34 kcal. To prepare it you will need:

250 grams of frozen peas.
A couple of medium carrots.
300 grams of broccoli.
A couple of zucchini.
100 grams of wild garlic.
A pair of sweet green peppers.
35 milliliters olive oil.
Leek.
Salt, spices and fresh herbs.

Eggplant and zucchini stew with minced meat and potatoes

Today I offer a recipe for vegetable stew with minced meat. We use pork and beef in a 1:2 ratio, that is, twice as much beef. Try to cook this dish, it is very tasty and satisfying.

Mixed minced meat - 0.3 kg
Sunflower oil - 4 tbsp. spoons
Onion - one head
Carrots - 2 pcs.
Eggplant - one
Potatoes - 5 pcs.
Zucchini - one
Salt - to taste.

Cooking:

Wash and peel the vegetables in advance. Heat the sunflower oil in a frying pan, in it we will first fry the vegetables and then simmer them.
Finely chop the onion with a knife, grate the carrots on a coarse grater, and place in a frying pan. Fry for 5 minutes.
Then add the minced meat and fry along with the vegetables. If your minced meat was from the freezer, then it is necessary that all the liquid from the pan evaporate. And then the meat should be fried, stirring periodically so that the mass does not burn.
Next we lay out the zucchini, they are cut into small cubes. Combine everything and mix well.
After simmering a little, add the chopped eggplants and mix.
The last ingredient is potatoes, also cut into small cubes.
Simmer the contents for 15-20 minutes. At the end, season the dish with salt, pepper and your favorite spices. Our dish is ready, let's serve it to the table. Bon appetit!