Stewed zucchini with vegetables, potatoes, eggplants, carrots, tomatoes and onions in sour cream - Recipes stewing zucchini quickly and tasty in the oven and pan (with photos step by step)

TKR-019Fragrant, rich and delicious stewed zucchini recipes with photos suggest to do in the pan, in the oven or the slow cooker. Seasonal vegetables, eggplants, tomatoes, potatoes, mushrooms, onions and carrots can be used as additional ingredients. If you want the dish turned out to be tender and delicate, you should stew zucchini in sour cream, cream or mayonnaise, and to add spice to the dishes - add tomato paste, spicy spices or a mixture of ground peppers.

Juicy stewed zucchini with eggplants in a skillet - recipe with photos step by step

Young zucchini, braised in a frying pan with eggplants, are very juicy and tender. They can be served as a separate hot or cold appetizer, or combined with cereal side dishes, pasta and potatoes.


The necessary ingredients for cooking in a skillet juicy zucchini with eggplant

  • zucchini - 2 pcs
  • eggplants - 1 pc
  • onion - 1 pc
  • carrots - 1 pc
  • tomatoes - 3 pcs
  • garlic - 4 cloves
  • flour - 1 tbsp
  • Ground pepper - ½ tsp
  • salt - 1 tsp
  • vegetable oil - 50 ml

Step by step instructions on how to extinguish delicious zucchini and eggplant

  1. All vegetables thoroughly wash, dry and peel. Cut eggplants into medium sized cubes.TKR-006
  2. Zucchini chopped into squares.TKR-007
  3. Onions large shred.TKR-008
  4. Grind carrots into straws.TKR-009
  5. Tomatoes blanch in boiling water, remove the skin, and crumble the pulp into slices.TKR-010
  6. Pour the vegetable oil into a heated frying pan, lay out the eggplants and fry on all sides for 5 minutes.TKR-011
  7. Pour the carrots and cook for another 5 minutes.TKR-012
  8. Introduce zucchini, slightly reduce heat and simmer for 5 to 7 minutes.TKR-013
  9. Add the onions, make the minimum heat and simmer, stirring occasionally until all the liquid has evaporated.TKR-014
  10. Then put the flour, stir and keep on the stove for another 5-6 minutes.TKR-015
  11. At the very least, add tomatoes, salt and pepper, cover and bring to readiness. Occasionally gently stir so that the components are processed evenly.TKR-016
  12. At the final stage, the garlic, passed through the press, mix and remove from the fire. Serve hot or cold.

Recipe with photos - cook stewed zucchini with mushrooms quickly and tasty


To zucchini stewed with mushrooms in a skillet, were especially tender and melting, they are made with the addition of sour cream and cream. The dairy component enriches the dish with a refined, mild flavor and a truly magical, memorable aroma. Another advantage of this recipe is the speed of creating a culinary masterpiece. The whole process takes about an hour, and the output is a juicy, rich and nutritious dish, well worthy of inclusion in the daily diet.

Essential ingredients for instant stewed zucchini with mushrooms

  • dried forest mushrooms - 250 g
  • zucchini - 2 pcs
  • onion - 1 pc
  • vegetable oil - 50 ml
  • sour cream 20% - 100 ml
  • Fatty cream - 100 ml
  • salt - 1 tsp

Step by step instructions on how to quickly and tasty put out zucchini and mushrooms in a skillet

  1. Soak dried mushrooms in water at room temperature and leave for 30 minutes to swell.
  2. Peel zucchini and onions, cut into cubes of medium size and fry in vegetable oil until light rosy.
  3. Soaked mushrooms placed in a saucepan and boil on medium heat for 15 minutes. Then take it out with a noisy, throw it into a colander, so that excess liquid is gone, cut into halves and send to a pan to the onions and zucchini. Stir together for another 10 minutes.
  4. Sour cream combined with cream, salt and pepper, mix well and pour into the pan to the vegetables.
  5. Slightly weaken the fire and then cover the dish for 5-7 minutes.
  6. Remove from heat, cool slightly and serve.

How to make stewed zucchini with carrots and onions in a tomato in a pan


Fresh zucchini with carrots and onions stewed on a skillet in tomato sauce will decorate the usual daily diet and make it more nutritious. This dish quickly quenches the hunger, saturates the body with useful substances and is easily digested in the stomach, leaving behind an uncomfortable feeling of bursting and heaviness.

Necessary ingredients for stewing zucchini in tomato with carrots and onions

  • zucchini - ½ kg
  • carrots - 2 pieces
  • onion - 1 pc
  • sunflower oil - 6 tbsp
  • Tomato paste - 4 tbsp
  • dill - 1 bunch
  • fresh lemon juice - 1 tbsp
  • salt - 1 tsp
  • spices - ½ tsp
  • water - 4 tbsp. l

Step-by-step instructions on how to make stewed zucchini in tomato sauce

  1. Rinse vegetables, dry and peel. Cut squash into cubes of medium size and salt, grate carrots on a fine grater. Remove the husks from the onion and chop into half rings.
  2. Pour the vegetable oil on a hot frying pan and heat it. Pour zucchini, onions, grated carrots and fry on medium heat until golden brown. Be sure to stir, so that the pieces are browned evenly and from all sides.
  3. After 10 minutes add the tomato paste, freshly squeezed lemon juice, water, salt, spice, gently mix, cover and, after reducing the fire, stew for another 15 minutes.
  4. Ready zucchini give a little stand up, and then put into a serving dish, sprinkle with chopped dill and serve.

How to cook stewed zucchini with vegetables and potatoes in a multivark


Stew zucchini with vegetables and potatoes in a slow cooker is very easy and convenient. The components of the dish quickly absorb the shades of each other and acquire a pronounced juicy taste and seductive aroma. Increase the saturation of chopped garlic and chopped greens, but, if that's not enough, you can add a little red pepper or curry to the vegetable mass. These spices will give the dish some piquancy and a light note of pleasant gustiness.

Necessary ingredients for cooking stewed zucchini with potatoes and vegetables in a multi-

  • zucchini - 3 pieces
  • onions - 2 pcs
  • carrots - 2 pieces
  • potato - 5 pieces
  • garlic - 4 cloves
  • black ground pepper - ½ tsp
  • salt - 1 tsp
  • dill - 1/3 of the bunch
  • vegetable oil - 30 ml

Step-by-step instructions on how to make stewed zucchini with potatoes and vegetables in a multi-

  1. Rinse vegetables in running water, dry and peel. Potatoes and zucchini cut into pieces of any shape, finely chop the onion, crumble the carrots.
  2. In a multivariate bowl, pour in the sunflower oil, put the chopped onion and grated carrots, activate the "Hot" mode and cook for 10 minutes.Stir from time to time so that the components do not stick to the bottom and roast evenly.
  3. When the onions with carrots become soft and have a pleasant golden hue, add pieces of potatoes, pour half a glass of water at room temperature, turn on the "Quenching" program and process for about a quarter of an hour.
  4. Add zucchini to the other components, salt and pepper, mix well and cook for another 15 minutes in the “Quenching” mode. During this time, zucchini will highlight some liquid and the dish will become softer and more tender.
  5. At the end, add chopped greens and garlic, passed through a press, mix well, cover with a lid and leave for 10 minutes to let the vegetables absorb the flavor of spices.
  6. Serve hot on the table, sprinkled with fresh herbs.

Delicious and tender zucchini stewed in the oven with cheese - a recipe with photos


Young, fresh zucchini stewed in the oven along with cheese according to this recipe with a photo, are notable for their delicate texture, pleasant taste and spicy aroma. Mayonnaise and sour cream, which are included in the composition in equal proportions, soak the vegetable pulp, giving it a pleasant creamy hues.Garlic adds light spiciness to the dish, and white onion saturates zucchini with juicy and sharp notes.

Necessary ingredients for zucchini stewed with cheese in the oven

  • zucchini - 3 pieces
  • white onion - 1 pc
  • egg - 1 pc
  • Cheese hard - 150 g
  • garlic - 4 cloves
  • sour cream - 125 ml
  • mayonnaise - 125 ml
  • salt - 1 tsp

Step-by-step instructions on how to tasty stew in the oven zucchini with cheese

  1. Wash squash in running water, blot with a paper napkin and cut into thin circles no more than 1.5 centimeters thick.
  2. Peel the onions from the husk and chop the thin rings.
  3. Sharp hard cheese grate on a medium grater and combine with garlic, passed through a press.
  4. Add sour cream, mayonnaise, egg to the garlic mass and mix everything very thoroughly, achieving a uniform consistency.
  5. Heat-resistant baking tray should be plentifully greased with butter, put circles of zucchini on the bottom, place 1-2 rings of onions on each and add a tablespoon of cheese sauce on top.
  6. Dissolve the rest of the sauce with a small amount of water at room temperature, mix thoroughly and pour into a baking sheet so that the liquid covers the bottom only 0.5 centimeters.
  7. Determine the form with zucchini in the oven, preheated to 180 ° C and simmer for about 25 minutes. During this time, the liquid is almost completely evaporated and zucchini dry a little.
  8. Before turning off for 5 minutes, put the baking sheet under the top fire, so that the cheese melted and acquired a beautiful ruddy tone.
  9. Remove from the oven, let the dish stand for a while and serve.

Squash stewed in a pan with tomatoes, sour cream and chicken - a recipe


A detailed step-by-step recipe tells how to make a nourishing meal, but at the same time quite easy to digest - zucchini stewed in sour cream with tomatoes and chicken. The consistency of the dish resembles stew and can act as an independent position, or used as a gravy for cereal side dishes, potatoes or pasta.

Necessary ingredients for cooking squash stewed in sour cream with tomatoes and chicken in a skillet

  • zucchini - 4 pcs
  • onions - 1 pc
  • tomatoes - 2 pcs
  • chicken fillet - 300 g
  • garlic - 2 cloves
  • sour cream - 4 tbsp
  • greens - 1 bunch
  • salt - ½ tsp
  • spices - 1 tsp
  • vegetable oil - 50 ml

Step-by-step instructions how to put out zucchini with chicken, tomatoes and sour cream

  1. Chicken fillets rinse under running water, dry with a paper napkin, cut into small cubes and fry in vegetable oil until golden brown.
  2. Wash and dry vegetables. Zucchini cut into pieces, put to the chicken and browned from all sides for 5-7 minutes.
  3. Cut tomatoes into medium sized slices. If desired, flush and peel.
  4. Peel the onion and finely chop.
  5. Add all the vegetables to the pan to the chicken and zucchini, mix with a wooden spatula and simmer for 5 minutes over high heat.
  6. Add sour cream, salt, season with spices, mix gently, cover with a lid, make a low heat and cook for 15-20 minutes.
  7. Immediately before turning off, sprinkle with chopped greens and crushed garlic, leave for 10 minutes on the kitchen table, without opening the lid. Then put into a serving dish and serve it to the table.

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