Stew of zucchini

Nobody knows to whom the world owes the invention of a zucchini stew, but for the first time the name was sounded in the French chronicles in the middle of the 17th century. It is logical to assume that people cooked this dish long before, because the recipe is not so cunning - chopped vegetables, mixed in a pot and stuck in the oven. Traditionally, ragout contains pieces of meat, but the bulk is in vegetables. If in your refrigerator "dominate" zucchini, boldly write down recipes to cook a stew from zucchini!

Vegetarian stew

This recipe for zucchini stews does not involve the use of meat ingredients, so it is suitable for vegetarians. In addition, it will help to instantly satisfy the hunger of people trying to lose weight. Absolutely healthy and tasty food for the whole family!

Necessary ingredients:

• zucchini - 2 pieces
• carrots - 1 pc
• onions - 1 pc
• tomatoes - 2 pcs
• Bulgarian pepper - 1 pc
• corn oil
• garlic - 2 cloves
• salt
• greenery

Cooking method:

1. Prepare vegetables: onion and zucchini peel, cut tomatoes, scald with boiling water and peel.
2. Zucchini cut into centimetrical cubes.

3. Carrots cut into cubes or smaller strips.

4. Onion chop thin half rings.
5. Remove the seeds from the pepper and crumble it with strips.

6. Cut tomatoes into slices.
7. In a saucepan or a cauldron, heat up a little corn oil and pour out all the vegetables there.
8. Salt, stir and simmer under the closed lid for 20-25 minutes.
9. 5 minutes before the readiness to add to the vegetable marrow mashed garlic and greens.

Do not pour too much oil, because the vegetables will give their juice, and the zucchini stew will be quite liquid. If there is no corn oil, use sunflower oil. But since we are preparing a useful dish, it is better to add corn, as it more resistant to high temperature and preserves useful substances.

Ragout of zucchini with meat

This option is more satisfying because of the presence of meat ingredient. For cooking vegetable ragout from zucchini you can use any meat (and sometimes even fish), which can be found in the refrigerator.

Necessary ingredients:

• meat (chicken fillet) - 300 grams
• potatoes - 3 pieces
• zucchini - 2 pieces
• carrots - 1 pc
• onion - 1 pc.
• Bulgarian pepper - 1 pc
• sunflower oil
• salt
• ground pepper mix
• greenery

Cooking method:

1. Chicken fillet washed in running water and cut into small cubes with a side of 2-3 cm.

2. In a saucepan or a cauldron, heat the sunflower oil and fry the meat in it until golden brown.
3. While the fillets are fried, take care of the vegetables. Peel the potatoes and cut them into cubes. If the potatoes are young, then it can simply be washed from dirt and dust and cooked in a peel.

4. Zucchini peel from the skin with a knife for vegetables and cut the same cubes as potatoes.
5. Onion grind in a blender, grate the carrots.
6. Bulgarian pepper brush from the stem and seeds and chop into cubes or semirings.
7. When the meat is browned, pour the potatoes into the pan, stir, add half a glass of water and cover. Reduce heat to medium power and simmer for 5 minutes.
8. Put the rest of the ingredients in a pan, season with salt, season with spices and cook under a closed lid until ready. Before serving, sprinkle with vegetable stew with meat greens.

If desired, 5 minutes prior to readiness, you can add to the dish a couple of spoons of tomato paste for color and flavor.