Recipe for a stew of zucchini: healthy dishes for every day

Vegetable ragout in a cauldron or pots is one of the most useful dishes due to not only natural ingredients, but also the technology of cooking. The fact is that when extinguishing the products are prepared in the broth, saturated with their juices, and not with oil, and therefore they lose the minimum amount of their vitamins, and the taste only intensifies.

If you use the recipe for a stew of zucchini for cooking dishes in ceramic pots, then this will double the benefits of technology. As they heat up for a long time and cool down just as slowly, the products with this method will languish in their own juice and enrich the taste of the future culinary masterpiece. If you want to cook any dish in a pot, whether it's a roast or a zucchini stew, the recipe does not have to be changed at all. This technology is simple and universal, has a number of advantageous features: first, it is an opportunity to prepare everything in advance, and at the right time put everything in the oven. Secondly, thanks to the slow cooling, you do not have to warm up the dish for at least 3-4 hours, thirdly, in different pots you will be able to lay different dishes, and cook all together. For example, for a husband - pilaf, for children - a tender chicken fillet with potatoes, and for yourself - a stew from zucchini. Recipe while you can at any time be supplemented with greens or sauce.

Preparation

Courgettes are unusually useful. They are rich in plant fiber, vitamins A and E, magnesium, potassium, calcium and iron. They contribute to a rapid saturation, and this is the best way to help when switching to a diet or when there is no time for a long meal. Because they are so popular and widely used in dishes: it's a recipe for ragout from zucchini, and fritters with cheese based on them, and pies, and even stuffed with meat or minced boats from this healthy vegetable. Plus, this vegetable is quickly prepared and fully digested, stimulating the work of the intestines. And because the recipe of ragout from zucchini obviously will please you both with its composition and simplicity.

When cooking, you can use any vegetables, but it is best to take carrots (2 small root vegetables), potatoes (2-3 medium tubers), cabbage (1/4 large head), tomatoes (1-2), onions (1-2 ), Garlic (5-6 denticles) and greens (a bunch of parsley and dill). For the satiety, you can add meat, chicken or mushrooms.

Preparation

So, first, prepare a kilogram of squash: mine them, cut the peduncle, and then cut into large cubes or cubes. If you use mature vegetables, and not so-called dairy, then you first need to cleanse the seeds.

Now, to make our ragout, zucchini generously salt, mix, at the same time, primed to squeeze out the juice, and leave for half an hour, similarly we do with cabbage. At this time, mine and cut the remaining vegetables either with straws or cubes. Greenery finely chopped, garlic squeezed into a saucer.

The recipe for a stew of zucchini just will not let you down, if you put vegetables in the right order. First fry in onion in vegetable oil onion, after adding carrots and potatoes. Lightly fry, and then add a small mug of water and stew until half cooked. Further in the cauldron we sip cabbage and zucchini, salt (if necessary), pepper. Prepare until softening all the ingredients, and after turning off the fire add garlic and greens, close tightly with a lid and let stand for 5-10 minutes to enrich the smell and taste.