Stewed vegetables with eggplants and zucchini - the best recipes for stew, sauté or caviar

Is it possible to eat eggplants on a diet?

This is a fruit used in the preparation of many dishes. The composition contains a large amount of vitamin C, therefore strengthens the immune system. Eggplant is also rich in nicotinic acid, so it helps quit smoking if consumed regularly. The vegetable helps maintain normal blood cholesterol levels.

When dieting, it is useful to include fruit in the diet, as it is rich in plant protein. This is what distinguishes eggplant from other vegetables. It contains pectin, chlorogenic acid and fiber. These are substances necessary for natural weight loss, cleanse the body of toxins and speed up metabolism. Chlorogenic acid is a natural oncoprotector.

The fruit also contains nasunin. This substance is a powerful antioxidant. Nasunin protects cell membranes from destruction.

Eggplant recipes are included in low-calorie vegetable-based diets. In dishes, the fruit goes well with tomatoes, cucumbers, various herbs, onions and garlic. Eggplant is also consumed separately from other products.

Eggplant is one of the staples of the Dukan Diet. The vegetable is rich in proteins and contains few calories, so it helps to improve the health of the body and shed excess pounds.

In dietary nutrition, not only fresh vegetables are used, but also juice from them. It is consumed in moderation half an hour before meals. The product is useful for people suffering from atherosclerosis and obesity. A water infusion of the fruit is used as a choleretic agent.

Important! Eggplant is an ideal dietary product because after eating it, the feeling of fullness remains for a long time. This ensures the prevention of overeating and excess weight gain.

Vegetable stew with zucchini and eggplant - 5 simple and delicious recipes

From time immemorial, vegetable stew has been famous for its speed of preparation, simple composition, affordable ingredients, and, of course, its rich vitamin properties. The word “stew” itself is of French origin; this type of dish includes an assortment of vegetables prepared by stewing, in some cases, with the addition of meat on the bones.

Vegetable stew has many variations; a similar dish is found in almost all countries of the world, for example, in Italy it is caponata, in Armenia it is aylazan, in India it is sabji. In Russia, stews are mainly prepared from zucchini and eggplants, adding favorite ingredients such as meat, potatoes and onions.

The traditional recipe for preparing vegetable stew is not difficult to prepare.

It contains available ingredients such as:

• zucchini with white skin – 1 kg;
• eggplants – 1 kg;
• onion – 2 heads;
• garlic – 2 pairs of cloves;
• salt, ground pepper – 1 tsp each;
• fresh parsley – 10 g;
• sunflower oil – ¼ tbsp.

Quick recipe for zucchini and eggplant stew:

1. Wash the vegetables, cut the zucchini with the skin in half, then cut each part lengthwise into 4 parts and chop into small squares.
2. Meanwhile, soak the eggplants in salted water, after cutting them loosely; before cooking, it is recommended to rinse them again under cold water. This manipulation will help remove the bitter taste.
3. Chop the onion into half rings.
4. Chop the garlic into small pieces
5. Heat a frying pan with oil over medium heat, add onion half rings, fry for 5-7 minutes.
6. Add the zucchini and after a couple of minutes the eggplants.
7. Throw chopped garlic cloves on top, add salt and pepper, and simmer over medium heat for 20-25 minutes.
8. 5 minutes before readiness, add chopped parsley.

The cooking option is accessible to everyone, it turns out not only tasty, but also very satisfying, enough to feed the whole family!

Vegetable stew of zucchini and eggplant with potatoes and meat. My photo recipe

This traditional recipe for preparing assorted vegetables with meat and potatoes will please everyone's taste.

//www.youtube.com/watch?v=xu613DJTO_g

Composition and quantity of products contains:

• young zucchini – 1 pair;
• eggplant – 1 pc. (large);
• onions - a couple of heads;
• potatoes – 2 pairs;
• bell pepper – 200 g;
• garlic – 5 cloves;
• carrots – 100 g;
• lean pork (chicken fillet) – 0.3 kg;
• tomatoes – 1 pair;
• celery – 10 g;
• “Universal” seasoning – 15 g.

Vegetable stew recipe with photos and step-by-step steps:

1. Chop the eggplants into squares, place in a deep bowl, add water, add a pinch of salt, and leave for a quarter of an hour. When ready, you will need to squeeze out the eggplants and rinse under water.
2. Remove the top layer of zucchini, cut lengthwise, and remove the pulp and seeds. Shape into cubes.
3. Chop the loin of meat into large layers, rub with a small amount of salt on both sides, place in a heated frying pan with oil, fry on both sides until blush appears.
4. Pass the carrots through a grater with large honeycombs.
5. Cut the onion heads into 4 parts.
6. Prepare a fry from carrots and onions, add bell pepper slices to them, fry for 5-7 minutes.
7. Separately from each other, fry the cubes of zucchini and eggplant.
8. Place the meat in a cauldron, add fried vegetables when ready, then add pieces of eggplant and zucchini.
9. Place the last layer of thinly sliced ​​tomatoes.
10. Pour in ½ cup of boiled water.
11. Add spices and salt.
12. Cook over medium heat for a quarter of an hour.
13. As soon as the broth boils, reduce the heat to low and add the chopped garlic cloves.
14. Add finely chopped herbs, cover with a lid and simmer for 10 minutes.

The option of preparing such assorted vegetables allows you to save a lot of time and thereby surprise your “home” and guests.

Recipe for vegetable stew with eggplants, zucchini and tomatoes

Truly a “hodgepodge” of vegetables, all of them are juicy, rich in vitamins and nutrients.

To realize your “culinary fantasy” you will need the following ingredients:

• young zucchini with white skin – 1 pair;
• eggplants – 1 pair;
• ripe tomatoes – 0.3 g;
• carrots – 1 pc. (large);
• red onion – 1 head;
• garlic – ¼ head.

Preparation consists of several elementary steps:

1. Chop the eggplants and soak in salted water.
2. White zucchini has a thin skin, so there is no need to remove it. Cut them lengthwise and then shape them into neat cubes.
3. Pass the carrots through a grater with a medium honeycomb.
4. Cut the onion into half rings.
5. Chop the garlic into small pieces.
6. Cut the tomatoes into quarters.
7. Fry onions and carrots in a small amount of odorless sunflower oil.
8. Add eggplant pieces and zucchini slices to the carrot-onion mixture, cover with a lid, and simmer for a quarter of an hour.
9. Add spices and salt to taste and desire, add garlic cloves. Cook for another 7 minutes over medium heat.

This dish is loved not only by adults, but also by children; the stew turns out tender, juicy and aromatic!

Vegetable stew with zucchini and eggplants in a slow cooker

All housewives, without exception, like preparing any dishes in a multicooker, because for this it is enough to perform only 2-3 simple steps and time is saved many times more.

The dish includes the following products:

• zucchini – 1 kg;
• eggplants – 1 pc.;
• sweet bell pepper – 200 g;
• onions – 1 pair;
• boiled water – 100 ml;
• tomatoes – 3 pcs.;
• garlic – 1/3 head;
• allspice – 3 peas;
• laurel leaf – 1-2 pcs.

Zucchini and eggplant stew in a slow cooker - detailed recipe:

1. Wash all the vegetables, chop into cubes, chop the onion and garlic cloves into small pieces.
2. Soak the eggplants in salted water until their turn comes.
3. Set the multicooker to the “baking” mode, pour in sunflower oil, add the onion, and fry.
4. Add tomatoes, simmer for 5 minutes.
5. Then the pepper cubes, stir, fry for another 5 minutes.
6. Rinse the eggplants twice, squeeze them out, add them to the general mixture, and do the same with the zucchini.
7. Add salt, spices, seasonings.
8. Set the multicooker to the “Frying” mode, cook on it for half an hour, completely closing the lid and pouring in 100 ml. boiled water.
9. After a quarter of an hour, stir in the assorted vegetables.

Fast, healthy, and most importantly delicious and satisfying! Cooking should be fun!

A simple recipe for vegetable stew of zucchini and eggplant with carrots and peppers

A colorful way to make a vegetable stew with rich, vitamin-rich, mood-boosting ingredients.

The product composition requires the presence of such components as:

• young zucchini – 2 kg;
• eggplants – 1.5 kg;
• onion – 1 head;
• ripe tomatoes – 0.5 kg;
• garlic – 1/4 head;
• carrots – 2-3 pcs.;
• bell pepper (different colors) – 2-3 fruits;
• greens (whichever you like best) – 1 bunch;
• salt, spices - to taste.

An elementary way to prepare vegetable stew:

1. Rinse the vegetables under running water and place on a towel.
2. Pour salted water into a separate bowl, soak eggplants in it, cut into circles, no more than 5 mm thick, so that they do not become bitter.
3. Pass the tomatoes through a grater with large honeycombs.
4. Cut the zucchini into squares.
5. Chop the onion into cubes, grind the garlic through a press.
6. Peel the carrots and chop into thin circles.
7. Shape the bell pepper into ribbons.
8. Cooking begins by frying the onions in sunflower oil until lightly browned.
9. Next, slices of carrots are thrown onto it.
10. Then the pepper cubes.
11. Let the vegetables simmer, then add the zucchini and eggplant.
12. At the last stage, add the tomato mixture and garlic pulp, sprinkle with spices and salt.
13. Cover the pan with a lid and simmer for a quarter of an hour, stirring occasionally with a wooden spoon.

To prepare a delicious vegetable platter, you don’t have to spend the whole day in the kitchen; half an hour is enough; the whole family will appreciate it!

To prepare a vegetable stew you will not need a lot of free time, you will not need to spend money on expensive products, the whole process will take no more than half an hour, and many people grow the vegetables according to the recipe in their garden plot.

What is especially attractive about stew is that the range of vegetables for cooking is limitless, you can also add any greens to it or diversify the dish with wild mushrooms, the “output” result is always the same - tasty, satisfying, plentiful, and most importantly simple!

Source: //dom-pchel.ru/recepty/vtorye-blyuda/ovoshhnoe-ragu-s-kabachkami-i-baklazhanami-5-prostyx-i-vkusnyx-receptov/

Contraindications

The fruit contains oxalates in small quantities. Therefore, the product is undesirable for people suffering from kidney and gallbladder diseases.

Be careful when choosing eggplants. Do not use overripe fruits in recipes, as they contain toxic substances. It is preferable to eat young fruits without traces of rot.

It is not recommended to eat the vegetable for dinner, as it contains a lot of fiber, which takes several hours to digest.

The best cooking methods: in a frying pan, in the oven, in a slow cooker

There are several ways to prepare eggplant, but not all of them are suitable for people who are losing weight:

1. In a frying pan: vegetable pieces are fried individually or with other vegetables with the addition of vegetable oil. If you are on a diet, avoid fried foods as they are too high in calories. Frying also contributes to the formation of carcinogens, which increase the risk of cancer. A better alternative to frying in oil is grilling.
2. In the oven: baking allows you to preserve maximum nutrients in fresh fruits. This cooking technology is considered the most preferable if you are losing weight. Before baking, it is advisable to cover the dish with foil so that it remains juicy after cooking.
3. In a slow cooker: stewing allows you to get a juicy and tasty vegetable dish containing a maximum of nutrients. Also, stewed food is easily digested by the gastrointestinal tract. When preparing a product in a slow cooker, you do not need to add vegetable oil.

Important! For people on a weight loss diet, recipes for eggplant dishes prepared in the oven, grill and slow cooker are more suitable. You should not cook the vegetable in water, as it loses its taste.

Cooking zucchini and eggplant

And finally, to lift the mood, watch the zucchini dance.

What's great about this recipe is its versatility. It can be cooked both on a regular stove and in a slow cooker (in fact, it was in a slow cooker that I cooked it), food for it can be bought at the market for next to nothing during the season, and the stewed zucchini with eggplants themselves can be eaten both hot and cold. By and large, if you don’t really like eggplants, you can stew only zucchini, otherwise I recommend taking zucchini and eggplant in a ratio of one to one or a little more (meaning, there is a little more zucchini than eggplant). If you store stewed zucchini in the refrigerator in a tightly closed sterilized jar, it will last for several months, so be sure to save a jar or two for the winter.

Top low-calorie recipes

Dukan boats

To prepare the dish you will need:

• several eggplants;
• bulb;
• 150 grams of ham and cottage cheese;
• salt, spices to taste.

Core the vegetables and shape them into boats. Do not throw away the pulp, as it will be needed in cooking. Cut the vegetables, onions, and ham into cubes. Place the onion and ham in a frying pan without oil and fry. After 5 minutes, add the peeled eggplant cubes. Add salt and pepper. Stuff the eggplant boats with the resulting minced meat. Add cottage cheese and bake for 20 minutes in the oven.

Snack according to Dukan

• several medium-sized eggplants;
• 2 sweet peppers;
• garlic and parsley to taste;
• a teaspoon of oil;
• vinegar;
• salt.

Cut the peeled vegetables into cubes. Grind pepper, garlic and herbs. Salt the vegetable cubes, cover half with water and bake in the oven for 30 minutes. Set aside and mix with sweet pepper, herbs and garlic. Salt, add a little vinegar and vegetable oil. Before serving, leave the dish in the refrigerator for 2 hours.

Stewed vegetables with eggplants and zucchini. Step-by-step recipe with photos

Stewed vegetables with eggplants and zucchini , a step-by-step recipe for which I want to offer you today, is one of the options for vegetable stew. There are a lot of variations in the preparation of stewed vegetables and, accordingly, recipes, due to the wide variety of vegetables that can be used in dishes.

Stewed vegetables with eggplants and zucchini is not only tasty, but also a healthy dish that can be prepared all year round. How can this be, you ask, because zucchini and eggplant are seasonal vegetables, although even in winter you can buy them in supermarkets, but they are very, very expensive at this time of year.

The answer is very simple - you can freeze the preparation for the stew for the winter. In recent years, I have been freezing for the winter not only vegetables cut into different shapes in separate containers and bags, but also preparing preparations (mixtures) of vegetables for sautes, squash and eggplant caviar, and stews. Such preparations are very helpful in winter.

To prepare stewed vegetables with eggplant and zucchini, you can use vegetables such as onions, pumpkin, carrots, potatoes, cabbage, green beans, beans, green peas, corn, bell peppers, artichokes, broccoli, kohlrabi. In addition to vegetables, you can add mushrooms, tomato sauce, and sour cream to the dish.

You can stew vegetable stew either in a frying pan, only it should be deep and with a thick bottom, or in a saucepan or in a slow cooker.

And now I propose to go to the recipe and see how stewed vegetables with eggplants and zucchini are prepared step by step with photos .

Ingredients:

• Zucchini - 1 pc. small size,
• Eggplants - 1 pc. small size,
• Onions - 2 pcs.,
• Bell pepper - 2 pcs.,
• Salt - to taste
• Sunflower oil - 3-4 tbsp. spoons,
• Water - 50 ml.,
• Spices - to taste.

Stewed vegetables with eggplants and zucchini - recipe

After all the ingredients have been prepared, you can begin cooking the stewed vegetables in a frying pan. Peel the skins from the bulbs. Cut into cubes.

Wash the zucchini. If the skin is thick enough, it is better to remove it. Cut it into cubes.

Wash the sweet peppers. After that, cut it into two parts. Remove the center with the seeds. Cut into medium-sized cubes like the rest of the vegetables.

Lastly, prepare the eggplants for the stewed vegetables. Wash them and cut off the ends at both ends. The skin can be removed or left on. This is optional. If you cut the eggplants together with the skin, then after cutting they will need to be salted, mixed and left for about ten minutes so that the bitterness disappears from them. I removed the skin from the eggplants and cut them into 2 by 2 cm cubes.

Place all vegetables in a frying pan. Pour in sunflower oil and 50 ml. water.

Despite the fact that the zucchini will release juice during stewing, it will not be enough to stew a large number of vegetables, so water, although in a small amount, will need to be added. Simmer the vegetables over low heat, stirring.

The stewing time for this vegetable stew is about 15 minutes. Five minutes before the end of stewing, add salt and spices.

Stewed vegetables with eggplants and zucchini can be considered ready when all the vegetables are soft, but not boiled to the point of porridge. Remove the pan from the stove. Transfer the stew to a plate.

Sprinkle with fresh chopped herbs. Serve stewed vegetables with eggplants and zucchini as a main side dish. Enjoy your meal. I will be glad if you liked this recipe for stewed vegetables with eggplants and zucchini and find it useful.

Stewed vegetables with eggplants and zucchini. Photo

Try cooking stewed vegetables in sour cream as well.

Ingredients:

• Zucchini - 250 gr.,
• Eggplants - 250 gr.,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Tomatoes - 3 pcs.,
• Salt - to taste
• Ground black pepper - a pinch
• Sour cream - 2-3 tbsp. spoons,
• Sunflower oil,
• Garlic - 2-3 cloves.

Stewed vegetables with eggplants and zucchini in sour cream - recipe

Before stewing vegetables, it is advisable to prepare all vegetables. Peel the onions, garlic and carrots. Finely chop the garlic with a knife. Grate the carrots and cut the onion into cubes.

Peel the eggplants. Wash the zucchini and tomatoes. Cut the zucchini, eggplant and tomatoes into cubes.

Fry the onions and carrots in salted oil until the vegetables are soft. Then add the zucchini and eggplants. Simmer the vegetables over low heat for 4-5 minutes.

Add garlic, salt, black pepper, tomatoes and sour cream to them. Simmer over low heat for another 2-3 minutes.

Serve stewed vegetables with eggplants and zucchini in sour cream immediately after cooking.

If you want to get not just a tasty vegetable side dish, but a hearty dish, then add potatoes. Stewed vegetables with eggplant, zucchini and potatoes are a complete second course, which is simply ideal for lunch or dinner.

Ingredients:

• Zucchini - 1 pc.,
• Eggplants - 1 pc.,
• Potatoes - 5-6 pcs.,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Cabbage - 200 gr.,
• Water - 1 liter,
• Salt - to taste
• Black pepper - a pinch
• Sour cream - 4 tbsp. spoons,
• Tomato paste - 2 tbsp. spoons,
• Bay leaf - 1-2 pcs.
• Vegetable oil

Main conclusions

1. Eggplant is a healthy vegetable containing vitamins, macro- and microelements. Regular consumption of the fruit helps strengthen the immune system, prevent cardiovascular diseases and lose weight. Eggplant gives you a feeling of fullness and removes toxins from the body.
2. The product also has contraindications for use. It is undesirable to eat eggplants if you have kidney or gallbladder diseases.
3. It is preferable to consume in the first half of the day, since the product contains a large amount of fiber and takes a long time to digest.
4. When losing weight, the fruit is baked in the oven, grilled and stewed in a slow cooker.
5. In dietary dishes it is combined with other low-calorie vegetables: tomatoes, carrots, onions, herbs. Included in salads, soups, casseroles, and meat dishes.

Do you prepare healthy and low-calorie eggplant dishes? Share your favorite recipe in the comments.

Stewed zucchini calories - Fortefit

Calorie content of zucchini
Different foods have different energy values. For those who are losing weight, it is important to know the calorie content of food in order to correctly create a menu for the day in accordance with their needs.

For an overweight adult, you need to reduce your calorie intake by 500 calories per day compared to your usual diet in order to start losing weight.

Many nutritionists recommend increasing your consumption of vegetables, as they are relatively high in fiber, vitamins and minerals, but low in calories. In this article we will discuss the calorie content of zucchini and various dishes made from this vegetable.

Doctors recommend zucchini for weight loss. Dishes made from this vegetable are part of standard medical diets for overweight people. This is primarily due to how many calories are in zucchini per 100 grams.

The glycemic index of a given product and its composition of the main nutritional components are also important. The calorie content of zucchini per 100 grams is low - only 20-23 kilocalories. This vegetable also has a low glycemic index.

It is equal to 15, which means that the product has a negligible effect on blood sugar after eating.

All these properties make dietary dishes from zucchini very desirable for patients with obesity, diabetes mellitus and in preventive nutrition.

If you want to maintain your figure, lose weight, and improve your health, dietary zucchini dishes are for you.

Of course, the calorie content of raw zucchini depends largely on the variety. Few people dare to eat this vegetable raw. Although there are salad recipes in which zucchini is not cooked. But this is still exotic for Russian cuisine. In our country, zucchini is traditionally served fried, stewed or in the form of zucchini caviar.

If you simply boil the zucchini or cook it in a double boiler without adding other products, you will get a healthy and record-breaking low-calorie dish. The calorie content of boiled zucchini is 22-25 kilocalories per 100 grams.

By grinding such a zucchini in a blender, you will get a vegetable mass that has rightfully won first place among complementary foods for infants.

But we all love and enjoy eating squash caviar. The calorie content of squash caviar depends on the method of culinary processing of vegetable raw materials. If the squash is boiled, the color of the final product is quite light, and the calorie content of squash caviar in this case is only 70 kilocalories per 100 grams.

And if the vegetables are fried, the color of the caviar will be darker and the energy value will be higher. The calorie content of squash caviar in this situation is 90-95 kilocalories per 100 grams. The chemical composition of the product contains water (83 grams), carbohydrates (8 grams), dietary fiber (2 grams), fats (5 grams), proteins (2 grams).

The calorie content of squash caviar is much higher than just zucchini, since quite a lot of fat is added to it during production. It is the oil that gives the dish its calorie content. Each gram of fat contains 9 kilocalories, which is significantly higher than in proteins and carbohydrates.

The calorie content of stewed zucchini is also largely related to how exactly they were prepared. To reduce the energy value of the dish, avoid adding oil when stewing, do not use flour or potatoes. If your dish consists only of stewed vegetables, then its calorie content will remain low.

On average, the calorie content of stewed zucchini is about 80 kilocalories per 100 grams. A dish prepared according to the following recipe will have this energy value.

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Take 300 grams of zucchini, 30 grams of olive oil, 200 grams of tomatoes, 1 egg, 30 grams of onion. Cut the zucchini into thin slices and fry in olive oil. Add peeled tomatoes.

Simmer for 10 minutes. Beat in the egg and serve hot.

Zucchini for weight loss can be prepared in a special way. The most useful method can be considered cooking in the oven in foil. In this case, you will completely retain the microelements and beneficial properties of zucchini. There is no need to add oil when baking, so the calorie content of the dish will be low.

To cook zucchini this way, you need to cut the young zucchini into thin slices. Place it on foil, add spices and lemon juice. Then cover the top of the dish with a layer of foil. Bake in the oven for about 20 minutes over medium heat. The calorie content of zucchini in this case will be 30 kilocalories per 100 grams.

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Dietary eggplant recipes for your diet and weight loss

If you want to lose weight, the first step is to reconsider your eating habits and give up high-calorie snacks in favor of healthy foods. The summer-autumn period, with its priceless gifts for humans - vegetables and fruits, is the most favorable time for such a transition. There are many options for preparing dishes for weight loss from various vegetables, including tasty and healthy eggplants. But the main thing is to prepare them correctly, and then dietary eggplant dishes will diversify your diet and help make the path to slimness easier and tastier.

Eggplant is a herbaceous plant of the nightshade family, which came to the European continent during the Middle Ages from India. In Middle Eastern countries, eggplant is called a vegetable of longevity and they prefer to eat it constantly.

Calorie content of zucchini: raw, fried, stewed

It is very important for people who watch their figure to know how many calories they eat per day so that the process of burning fat begins. To start it, you need to reduce the number of calories consumed per day by 500 kcal.

To do this, you need to reconsider your diet and reduce your intake of fatty foods. The best helpers will be fruits and vegetables, which have all the vital vitamins and minerals, but at the same time satisfy hunger well. Today we will talk about the benefits and calorie content of zucchini in its raw form, as well as after heat treatment.

Zucchini has long been considered a dietary product due to the fact that 100 grams of raw zucchini contains only 24 kcal. It can be eaten raw or stewed, boiled, baked, fried. Let's take a closer look at how the calorie content of a vegetable changes after heat treatment.

• The glycemic index is only 15, which means that the food does not raise blood sugar levels. Simply boiled zucchini in water without adding spices has a neutral taste that few people like. This dish has only 25 calories.
• The calorie content of squash caviar can vary, much depends on the method of its preparation. Calories are affected by the vegetable oil used for cooking. If vegetables were stewed during heat treatment, then the calorie content of caviar will be 70 kcal per 100 grams of product. If fried - 95 kcal per 100 grams of product.
• The calorie content of stewed zucchini is 80 kcal per 100 grams, but will depend on additional ingredients that can increase or decrease the number of calories. When adding flour and potatoes, the number of calories may increase.
• The calorie content of fried zucchini is approximately 88 kcal. For frying, as a rule, eggs, flour, vegetable oil and the vegetable itself are used. Such a dish cannot be called healthy, because after frying, the finished product is filled with carcinogenic substances that provoke the occurrence of cancer.
• The calorie content of zucchini baked in the oven without additives is 24 kcal. If you add other vegetables, for example, tomatoes and spices, the number of calories will increase to 50 kcal per 100 grams of product.
• Want to know how many calories are in steamed zucchini? It contains only 23 kcal.

Nutritional value in 100 g of raw vegetable and percentage of daily value (in grams):

• Proteins – 0.6 (0.73%),
• Fat – 0.3 (0.46%),
• Carbohydrates – 4.6 (3.59%),
• Water – 93 (3.63%),
• Dietary fiber – 1 (5%),

Fried:

• Proteins – 1.1.
• Fat – 6.0.
• Carbohydrates – 6.7.

Zucchini, especially in the summer-autumn period, have an affordable price and are not picky about storage. Due to its composition, it has a positive effect on digestion. Dietary fiber keeps you feeling full for a long time and does not cause allergies, which is why nutritionists recommend this food for many diets, especially for weight loss. There is even a special menu where the main ingredient is stewed or boiled zucchini. Fried ones are not suitable for such purposes.

The basic rule of the diet is to eat zucchini in different forms every day for several days. Also included in the menu are lean meats, fish, fermented milk products, other vegetables, fruits, and herbs.

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Oatmeal and buckwheat are allowed from cereals. When choosing a balanced diet, this regimen can be followed for a long time. You need to drink up to 2 liters of water per day, the last meal should be no later than three hours before bedtime. The best helper will be physical activity - for example, visiting the gym.

Stewed zucchini

• 100 grams of product contains 40 kcal;
• proteins 0.6 grams;
• fat 2.2 grams;
• carbohydrates 5.2 grams.

Grate the carrots on a coarse grater, cut the zucchini into cubes or cubes. Pour vegetable oil into a frying pan, add vegetables, simmer until soft under the lid. Then add salt, pepper, other spices as desired, chopped herbs, cover and simmer for another 5 minutes.

Pancakes

Grate the zucchini with a fine grater and squeeze out the liquid. Grate the carrots too, combine the vegetables, add eggs, chopped herbs, and flour.

Knead the batter and fry in hot vegetable oil on both sides until golden brown.

• 100 grams of product contains 84 kcal;
• proteins 3.2 g;
• fat 2.2 g;
• carbohydrates 13 g.

Squash Cavier

Chop all vegetables finely. Simmer the zucchini in a thick-bottomed pan. Onions, peppers, carrots should be fried in a frying pan with vegetable oil. After 2-3 minutes, add chopped tomatoes to the vegetables and simmer for 5 minutes.

Then send the frying to the zucchini mass, mix everything, add salt, pepper, sugar, simmer under the lid for 5 minutes. Use greens for garnish when serving.

• the calorie content of 100 grams of squash caviar is 83 kcal;
• fat 5.4 g;
• proteins 0.7 g;
• carbohydrates 8 g.

Vitamins and benefits

• Zucchini is popular due to its composition. It contains vitamins C, B2, B6, B9, K, A. Among the minerals, its components are manganese, magnesium, potassium, copper, calcium, phosphorus. The peel is filled with fiber, folic acid, and antioxidants.
• It has a positive effect on the formation of bones and muscles, thanks to calcium, which is well absorbed along with magnesium.
• Positively affects heart function and reduces blood pressure. The risk of strokes is reduced.
• Vitamin C has a beneficial effect on the immune system.
• Thanks to folic acid, vegetables have a beneficial effect on fetal development and reduce the risk of Alzheimer's disease.
• Potassium stimulates brain function and improves cell activity.
• Magnesium helps to avoid or quickly overcome depression, stress, and fills the body with strength.
• Vegetables improve vision, which deteriorates with age.
• If you cover your eyes with pieces of fresh zucchini, you can relieve redness and fatigue.
• High fiber levels and low glycemic index help you lose weight quickly.
• Vegetables promote collagen production, which improves skin condition.

Now let's start watching a short but very informative video where a girl talks about the benefits of zucchini.

You will listen to information about its composition, calorie content, and positive effects on the human body.

• Many people understand the benefits of counting their daily calorie intake. Firstly, in this way you can prevent the occurrence of excess weight, and secondly, you can get rid of or prevent the occurrence of many diseases.
• You may be interested to know what the calorie content of lemons is, what benefits they bring, and how much is recommended to eat per day.
• —The calorie content of seaweed is low; by eating at least 50 grams of the product per day, you fill your body with a large amount of iodine, which prevents thyroid diseases.
• —The calorie content of soy sauce is low, but it is still not worth consuming it in large quantities. Many people love Turkish delight, it’s time to learn about its calorie content.

We invite you to familiarize yourself with Autumn transplants in the garden

Tell us, how do you feel about zucchini? Have you ever tried the zucchini diet? What was the result?

Calorie content of zucchini: raw, fried, stewed Link to main publication

• large zucchini - 2 pcs.;
• eggs - 1 pc.;
• tomatoes - 1 pc.;
• garlic - 2 teeth;
• sour cream - 2 tbsp. l.;
• hard cheese (grated) - 3 tbsp. spoons;
• vegetable oil - 2 tbsp. spoons for dressing and a little for greasing the mold;
• a little salt, herbs and peppers.

Preparation

1. Cut the zucchini into centimeter-wide discs, remove the seeds.
2. Place the vegetables in a baking tray pre-greased with vegetable oil in two layers.
3. Chop the washed tomato and spread over the zucchini.
4. For dressing, combine crushed garlic, egg and vegetable oil with sour cream.
   Add salt, add spices and mix.
5. Pour the mixture over the vegetables.
6. Bake for approximately half an hour at 180 degrees.
7. Remove the dish, sprinkle with grated cheese and cook for another 10 minutes.

Baked zucchini with cheese is a classic dish that is very easy to prepare.

You can improve its taste with the help of seasonings: ground black and red peppers, paprika, dry herbs, garlic, fresh herbs.

Each housewife will be able to invent her own, original version of healthy food, taking into account her taste and the preferences of her household.

With tomatoes

It's just the perfect combination. In the morning or evening, the dish will become a complete breakfast or dinner, and at lunch it will supplement the table with useful microelements and vitamins.

• zucchini - 1 pc.;
• champignons - 350 g;
• sour cream - 5 tbsp. spoon;
• onion - 1 head;
• tomatoes - 2 pcs.;
• flour - 100 g;
• vegetable oil - 200 ml;
• cheese - 140 g;
• a little salt and pepper;
• green onions or dill, if desired.

This delicacy is eaten both hot and cold.

To successfully fry vegetables, it is better to choose a frying pan with a non-stick coating. Fortunately, there is now a good selection of such dishes. But sometimes, if you cook with a lid, because the zucchini contains a lot of water, it becomes stewed during the cooking process.

But this also has its advantage - the dish turns out to be low-calorie and completely fits into the framework of a “healthy diet”. You can, of course, simply fry the zucchini without flour or oil in a dry frying pan or grill. But it’s much more interesting and healthy to cook unusual dishes.

Summer is approaching, and it can't help but make us happy. In addition to a wonderful vacation and relaxation by the sea, we can thoroughly enjoy the taste of our favorite vegetables, fruits and berries. Today on the agenda is Señor zucchini. The calorie content of this vegetable and its component composition are a real gift from nature for people who adhere to proper nutrition and diet.

Fried in flour

Ingredients for cooking:

• zucchini - 0.5 kg (120 kcal);
• sunflower oil - 25 g (224.8 kcal);
• salt - 1 g (0 kcal);
• wheat flour for frying - 1.5 tbsp. l. (128 kcal);
• garlic - 1 clove (5.7 kcal);
• mayonnaise - 75 g (224.3 kcal).

• we get 642.5 g of food, 702.8 kcal (approximate number of servings 8-10);
• to find out how many calories fried zucchini has, we do a simple calculation (702.8 kcal divided by 642.5 g and multiplied by 100 g);
• 109.38 kcal - this is the calorie content of 100 grams of cooked food.

Eggplant diet: useful tips

In order for eggplant dishes to allow you to achieve the desired result in losing weight, as well as satisfy your taste, you need to remember the following:

• Only young fruits are suitable for preparing dietary dishes;
• eggplants will be more tasty if, before cooking, the already peeled and chopped vegetables are kept in salted water for a while, this will remove the bitterness;
• so that the dishes are truly dietary and low-calorie - forget about the frying pan and sunflower oil, and think about the oven - almost all recipes that require frying can be repeated, replacing this process with baking;
• stick to moderate calorie intake, this figure should be within 1200-1400 kcal/day if your goal is weight loss (the recommended calorie intake is calculated individually);
• In order for the results to last, along with eggplant dishes, only healthy foods should appear on your menu.

For more useful tips about eggplants for weight loss, their health benefits, contraindications, selection and preparation features, read our previous article at this link.

Recipes for dietary eggplant dishes and the process of their preparation

To start losing weight with the help of eggplants, we suggest stocking up on recipes for preparing them so that the menu is dietary and varied, and most importantly, tasty.

Dietary eggplant salad with avocado

• Cut 2 eggplants into rings of medium thickness, add salt and let stand for 10 minutes;
• bake vegetables for 15 minutes in the oven;
• remove the eggplants, cool and cut into strips;
• add chopped: 1 tomato, 1 pepper and 1 avocado;
• add salt, season with olive oil and sprinkle with parsley.

Boiled eggplants with cauliflower

• boil 2-3 eggplants and half a medium cauliflower separately in salted water for 7 minutes;
• cool and chop vegetables;
• finely chop 1 leaf of celery, a sprig of parsley and dill;
• mix vegetables with herbs and add salt;
• Dress the salad with olive oil and add a little apple cider vinegar.

How to cook eggplant without using oil

Eggplants in the oven are one of the best options to cook them quickly, simply and tasty. Such recipes are good for weight loss, as they do not require oil or other high-calorie additives. The dishes turn out tasty and very aromatic.

Bright vegetable assortment

This dish allows you to easily prepare a hearty dinner that fully fits into the norms of proper nutrition.
You will need to take:

• 1 eggplant;
• 2 sweet peppers (it will be ideal if they differ in color);
• 2 tomatoes;
• 1 clove of garlic;
• salt;
• greenery;
• seasonings

After preparing the vegetables:

• cut the blue ones into circles of medium thickness (about 1 cm);
• also chop the tomatoes;
• cut the seeded pepper lengthwise, and then divide each half crosswise into two parts;
• chop the herbs and garlic;
• Line the pan with baking paper and place the eggplant slices;
• put pepper on top, and then tomatoes;
• place the form in the oven, preheated to 180 degrees, for 20-30 minutes.

The resulting dish can be served separately or as a side dish, for example, with fish.

IMPORTANT: It is best to place tomatoes on top of other vegetables, as they will release juice during the cooking process, which will soak the rest of the vegetables.

Oven recipe for weight loss

These baked eggplants cook quickly and are delicious. Their preparation does not require any special manipulations, which is very suitable for busy housewives.

Zucchini and eggplant stewed in a slow cooker

These stewed zucchini with eggplant and mushrooms will definitely be appreciated by everyone, not just lovers of meatless dishes.

Ingredients

• Small eggplants – 2 fruits;
• Champignons – 3 pcs.;
• Onion – 1 head;
• Medium zucchini – 1-2 fruits;
• Fresh tomatoes – 4 fruits;
• Olive oil – 3 tbsp;
• Dry red wine – ½ glass;
• Salt - to taste;
• Black pepper powder – 3-4 g;
• Tomato paste – 2 tbsp;
• Granulated sugar – 1 tsp;
• Fresh parsley leaves – 20 g;
• Garlic cloves – 2 pcs.;
• Hot pepper pod – 1 pc.;
• Herbs of Provence seasoning - 2 tsp.

How to easily cook stewed zucchini with eggplant in a slow cooker

1. We rinse all the vegetables and mushrooms, after which we cut everything into circles no more than 7 mm thick, leave the hot pepper as a whole pod, chop the garlic and parsley finely.
2. Grease the multicooker bowl with olive oil, then overlap the vegetables and mushrooms one by one: eggplants, tomatoes, onions, zucchini, mushrooms.
3. Next, salt and pepper the dish, add seasonings, granulated sugar, place a pepper pod on top, pour in wine and tomato paste mixed in a glass of water.
4. In the “stew” mode, cook the food for 40 minutes. A couple of minutes before the end of cooking, sprinkle the dish with finely chopped herbs and garlic.

Stewed eggplants with zucchini and mushrooms prepared according to our step-by-step recipe are almost one-to-one similar in appearance and cooking technology to the traditional French dish called “Ratatouille”, where, unlike the above recipe, vegetables are baked in the oven. However, the taste of the resulting stewed treat is in no way inferior to the highest cuisine.

This easy dish is best made when vegetables are in season, but if you decide to make it in winter, that's okay. A simple, step-by-step recipe with photos will help you prepare stewed vegetables with eggplants and zucchini, which will show in detail the preparation of dietary food. The dish can be served as an independent dish or as a side dish for various meat or fish dishes.

Low-calorie eggplant dishes

Eggplants for weight loss can be used not only baked, but also made into salads, stews and soups. They allow you to prepare dietary dishes quickly and tasty, as well as add satiety to them. These vegetables contain a lot of vitamins, which makes them relevant for winter and early spring. The following dishes will not take much time to prepare and will delight you with great taste.

Stew with chicken breast

This dish is prepared in pots and is a very good option for a hearty lunch that does not contain excess calories.
You will need:

• chicken breast meat - 400 g;
• sweet pepper - 1-2 pcs.;
• eggplant - 1 pc.;
• carrots - 1 pc.;
• tomatoes - 2 pcs.;
• onions - 1 pc.;
• garlic - 1-2 cloves;
• salt;
• greenery.

To prepare the stew:

• cut the chicken into pieces;
• Divide the onion into half rings;
• cut the blue ones into cubes, grate the carrots coarsely;
• chop the tomatoes, cut the pepper into short strips;
• Place chicken meat at the bottom of the pots, add a couple of tablespoons of water;
• then lay out in layers: onions, blueberries, carrots, tomatoes;
• Preheat the oven to 140 degrees and place the pots in it for 40 minutes.

Do not worry about the small amount of liquid poured in - during the cooking process, the vegetables will give juice and all foods will stew normally.

HELP: a similar dish can be prepared in a slow cooker.

Healthy and light salad

This dish is well suited as a side dish, but can also serve as a full meal containing few calories.

Take:

• eggplant - 1 pc.;
• boiled eggs - 3 pcs.;
• corn - 3 tbsp. l.;
• green onions - a bunch;
• vegetable oil - 1-2 tbsp. l.;
• greenery;
• salt.

Further:

• cut the eggplant into cubes, place them in a frying pan and fry for a few minutes with a little oil;
• Chop the onion and herbs and put them in a salad bowl;
• Finely chop the eggs and add them to the greens;
• place the blue ones and corn there;
• add salt and mix well.

After this, you can serve the dish on the table.

HELP: Remember that you can replace the oil dressing with lemon juice

Vitamin salad

And this salad will support your health during the cold weather .
You will need:

• 2 eggplants;
• 1 apple;
• 3 tbsp. l. green peas;
• boiled egg;
• 1 clove of garlic;
• 3 tbsp. l. yogurt without additives;
• 0.5 tsp. mustard;
• salt;
• a little vegetable oil.

Prepare the salad bowl and:

• cut the onion into half rings and fry it in oil in a frying pan for several minutes;
• chop the eggplants and add them to the onion, fry until soft;
• Mash the egg with a fork, finely chop the apple;
• place the prepared ingredients in a salad bowl;
• chop the garlic, add it to a separate bowl with yogurt, add mustard there, stir evenly;
• Season the salad with the resulting sauce.

When serving, sprinkle the dish with herbs.

Boiled eggplants

This dish contains very few calories and is perfect for strict diets.
You will need to take:

• 2 eggplants;
• half a fork of cauliflower;
• celery leaf;
• greenery;
• 1 tbsp. l. olive oil;
• a little apple cider vinegar.

For preparation:

• boil water in two pans;
• place blue cabbage in one of them, cabbage in the other;
• cook the vegetables for about 7 minutes, then remove them and cool;
• cut vegetables, chop celery and herbs;
• mix everything and add salt;
• season with a mixture of oil and vinegar.

Apple cider vinegar will add some piquancy to the bland taste of the dish.

Stewed vegetables with eggplants and zucchini - the best recipes for stew, sauté or caviar

Stewed vegetables with eggplants and zucchini is a desirable dish that ideally combines excellent taste, nutritional value and an optimal balance of calories. There are dozens of variations of its preparation and the result of each will be an impressive result.

Stewed vegetables with eggplants and zucchini are a dietary and healthy dish. Any version of such a culinary creation will be welcomed by supporters of healthy eating and will occupy one of the most honorable places on the home menu.

How to stew eggplants and zucchini?

Assorted vegetables from zucchini and eggplant during the stewing process acquire excellent taste, which is partly determined by the use of additional ingredients, spices and their skillful combination.

• Pre-frying the vegetables, which can be cut into cubes, cubes or slices, will help improve the properties of the dish.
• Vegetable juices released during heat treatment are often sufficient as a liquid component. However, if desired or necessary, you can add broth, water, sour cream or tomato juice.
• You can highlight the taste of vegetables and make it as expressive as possible by adding garlic, fresh herbs or dry aromatic herbs at the end of cooking.

How to stew zucchini with eggplant and tomatoes?

When creating a light and dietary menu, you cannot help but include stewed vegetables: eggplant, zucchini, tomatoes, bell peppers, onions, carrots and other ingredients. In addition to salt and pepper, you can add a mixture of Provençal herbs, bay leaves, a little garlic and herbs as seasonings, which you can stir in at the final stage of simmering.

Ingredients:

• zucchini – 400 g;
• eggplants – 320 g;
• tomatoes – 300 g;
• onions and sweet peppers – 200 g each;
• salt, pepper, oil.

Preparation

Vegetable caviar from zucchini and eggplant

The recipe for vegetable caviar from zucchini and eggplant is multifaceted and can be changed at the discretion of the housewife by adding new ingredients or using any assorted vegetables. The appetizer can be left with whole slices of chopped vegetables or, if desired, pureed using a blender or meat grinder.

Ingredients:

• eggplants and zucchini – 2 pcs.;
• onions and carrots – 150 g each;
• parsnips and sweet peppers – 150 g each;
• celery stalk – 1 pc.;
• tomatoes – 2-3 pcs.;
• garlic – 2 cloves;
• tomato juice – 200 ml;
• butter, salt, sugar, pepper.

Preparation

Vegetable stew with eggplants and zucchini - recipe

It is absolutely simple and easy to prepare vegetable stew with zucchini and eggplant. The result will be a great dish that will be suitable as a light side dish for meat, fish, or will be a healthy meal on its own for dinner. The thickness can be adjusted by the amount of added water or broth.

Ingredients:

• eggplants and zucchini - 1 pc.;
• onions and carrots - 1 pc.;
• tomatoes – 2-3 pcs.;
• garlic – 4 cloves;
• cilantro, parsley – 0.5 bunch each;
• oil, salt, pepper, water.

Preparation

Vegetable sauté with eggplant and zucchini - recipe

Sauté, stewed vegetables with eggplant and zucchini, is not much different from traditional stew, except for the thick tomato sauce that gently soaks all the components. If you want to reduce the calorie content of the finished dish, you can replace the stages of frying vegetables by pre-baking them on a baking sheet in the oven.

Ingredients:

• eggplants and zucchini – 2 pcs.;
• sweet pepper – 2 pcs.;
• onions – 3 pcs.;
• carrots – 1 pc.;
• tomatoes – 4 pcs.;
• garlic – 3 cloves;
• tomato juice – 0.5 l;
• butter, salt, pepper, sugar.

Preparation

Zucchini with eggplants stewed in sour cream

Stewed vegetables with eggplants and zucchini will be tender and delicate in taste, with pleasant creamy notes, if cooked with sour cream. Pre-frying vegetables is not necessary; you can completely do without it, while ensuring the dish is maximum light and low in calories.

Ingredients:

• eggplants and zucchini – 2 pcs.;
• onions and carrots – 250 g each;
• tomatoes – 4 pcs.;
• garlic – 4 cloves;
• sour cream – 150 g;
• water – 50 ml;
• flour – 30 g;
• oil, salt, pepper, herbs.

Preparation

Vegetable stew with meat, zucchini, eggplant

Meat stewed with eggplants and zucchini is a self-sufficient dish that does not require any additions and can qualitatively satisfy the feeling of hunger and fill the body with the right energy. You can use young chicken, tender and soft pork or beef, cutting it into cubes or small cubes.

Ingredients:

• meat – 800 g;
• eggplants and zucchini – 2 pcs.;
• sweet peppers, onions and carrots – 2 pcs.;
• tomatoes – 3 pcs.;
• garlic – 4 cloves;
• oil, salt, pepper, paprika, bay, herbs.

Preparation

Vegetable stew with mushrooms, eggplants and zucchini

Stewed vegetables will acquire additional harmony of taste when cooked with mushrooms. When using wild mushrooms, they should be boiled first until tender, adding onions and spices if desired. Spicy lovers will benefit from hot peppers, which should be added along with garlic.

Ingredients:

• mushrooms – 400 g;
• eggplants and zucchini – 2 pcs.;
• onions and carrots – 2 pcs.;
• tomatoes – 3 pcs.;
• garlic – 3 cloves;
• oil, salt, pepper, spices, herbs.

Preparation

Stewed eggplants with zucchini and potatoes

Vegetable sauce with eggplant and zucchini will turn into a more satisfying and nutritious dish when cooked with potatoes. As a liquid base for stewing vegetables, it is preferable to use a mixture with sour cream or cream instead of pure water, seasoning it with Italian herbs to taste.

Ingredients:

• potatoes – 700 g;
• eggplants and zucchini – 2 pcs.;
• onions and carrots – 2 pcs.;
• tomatoes and sweet peppers – 2 pcs.;
• garlic – 2 cloves;
• water – 500 ml;
• sour cream – 150 g;
• greens – 1 bunch;
• Italian herbs – 0.5 teaspoon;
• oil, salt, pepper.

Preparation

Cabbage stewed with eggplants and zucchini

As an option, stewed zucchini with eggplant can be prepared with cabbage, which will add additional richness and flavor to the dish. If the vegetables are slightly juicy and the amount of juice released during simmering is minimal, you should add a little water or vegetable broth to the saucepan.

Ingredients:

• cabbage – 600 g;
• eggplants and zucchini – 2 pcs.;
• onions and carrots – 2 pcs.;
• tomatoes – 4 pcs.;
• garlic – 4 cloves;
• tomato paste – 2 tbsp. spoons;
• oil, salt, pepper, herbs.

Preparation

Stewed zucchini with eggplants in a slow cooker

It is relatively simple and easy to stew zucchini and eggplant in a slow cooker. The device will provide the correct temperature, prevent the components from burning, make them soft and juicy, while maintaining the integrity of the slices. The composition and proportions can be adjusted at your discretion.

Ingredients:

• eggplants and zucchini – 450 g each;
• onion – 1 pc.;
• tomato and sweet pepper – 1 pc.;
• garlic – 2 cloves;
• oil, salt, pepper, herbs.

Preparation

Eggplant zucchini stewed in the oven

Zucchini stewed with eggplant, carrots and onions, even without pre-frying the ingredients, will turn out incredibly tasty, juicy and appetizing when cooked in the oven. You will need a special container with a lid or a deep mold, which will need to be covered with foil on top.

Ingredients:

• eggplants and zucchini - 1 pc.;
• onions and carrots - 1 pc.;
• tomato and sweet pepper – 2 pcs.;
• garlic – 4 cloves;
• tomato paste – 2 tbsp. spoons;
• oil, salt, pepper, spices, herbs.

Preparation

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