Stew with zucchini, eggplant and cabbage in a slow cooker

Vegetable stew is a very satisfying and tasty dish. It is especially popular in the summer season, when all the fresh vegetables ripen. If you take vegetables from your garden, the dish will be several times healthier. The composition of vegetables can be changed at your discretion, creating new tastes each time.

I also recommend preparing soup with dumplings for the first course or green borscht with sorrel, and instead of bread, kefir pancakes with egg and green onions or flatbreads in a frying pan.

Vegetable stew with eggplants and zucchini - quick and tasty!

In the summer, when vegetables are especially healthy and inexpensive, you can prepare a tasty and healthy vegetable stew. It can be served with meat and fish. It can be a main dish or as a side dish.

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Ingredients:

Zucchini – 2 pcs.
Onion – 1 pc.
Eggplant – 2 pcs.
Carrot – 1 pc.
Garlic – 3 cloves
Tomato – 3-4 pcs.
Sweet pepper – 2 pcs.
Hot pepper – ½ pc.
Greenery
Vegetable oil for frying
Salt to taste

Preparation:

1. Wash all vegetables.

2. Cut the eggplant into slices, add salt, and set aside for a few minutes. To avoid bitterness, you need to rinse well under water and squeeze.

3. Cut the tomatoes into 2 parts and grate them.

4. Cut the onion into small cubes, chop the garlic finely, and chop the carrots into slices.

5. Cut zucchini and bell peppers into small pieces. Remove seeds from hot peppers and cut into thin strips.

5. Turn on the stove, heat a frying pan with vegetable oil, and fry the onion over low heat until transparent. Add carrots, stir, lightly fry. Add pepper there and stir.

6. Add eggplants and zucchini to the ingredients, stir well and simmer for 15 minutes.

7. Add garlic and tomato, stir, bring to a boil. Then you need to reduce the heat and simmer for half an hour, stirring occasionally. You don't need water for stewing - vegetables release their juice in sufficient quantities.

8. Salt the finished stew to your taste and garnish with herbs.

It turns out to be a very tender, tasty, aromatic dish. Can be served as a side dish or as a stand-alone dish. And most importantly, it is cooked in its own juice, without excess water and very quickly!

Vegetable stew from zucchini, eggplant and pumpkin

The stew according to this recipe is recommended to be consumed not only during the period of weight loss, but also to be included in the daily diet even for children. The dish is rich in vitamins and minerals and normalizes the functioning of the digestive tract, as it consists only of pumpkin, eggplant and zucchini.

Composition of ingredients

To prepare the stew you will need 4 main ingredients in the following proportions:

Components of the dish	Selection and initial processing	Quantity
Medium sized pumpkin	It is necessary to wash, remove the peel and seeds.	600 g
Zucchini	The fruit must be washed and, if necessary, removed the peel and seeds.	200 g
Eggplant	Choose young fruits. They need to be washed, cut into 2 parts and soaked in salted water for about 40-60 minutes. After this, dry off excess moisture.	350 g
Medium size onion	Peel off the husks.	2 pcs.
Salt	Food small.	2-3 g
Ground black pepper	—	1-2 g
Vegetable oil	You can use olive oil or refined sunflower oil.	150 ml

You will also need a deep, thick-walled frying pan for stewing.

Step-by-step cooking process

Preparation of a dietary and nutritious stew consists of the following steps:

Eggplants should be cut into cubes approximately 1.5 x 1.5 cm in size.
Grate the pumpkin using a grater with large holes.
Cut the zucchini into cubes measuring 2x2 cm.
Cut the onion into small cubes.
After this, you need to place the container for preparing the stew on medium heat and pour vegetable oil into it.
When the oil is hot, place the onion in it and fry for about 5 minutes. Be sure to stir.
Next, you need to add grated pumpkin to the onion. Continue frying the ingredients for 5 minutes.
Then you need to place the chopped zucchini and eggplants in the container, add salt and ground pepper, and mix the ingredients well.
After this, reduce the gas to minimum and simmer the stew with the lid closed for about 20 minutes. Be sure to stir the contents.
The finished stew should sit for about 10 minutes before serving.

You can serve with sour cream, or as a side dish for meat.

Delicious vegetable stew with eggplants, zucchini and potatoes

Treat yourself and your family to a tender and light dish that is rich in healthy vitamins. The dish is prepared quickly and easily. All you need to do is chop all the ingredients and cook them in a frying pan.

Author

To do this you need:

Potatoes – 400 g
Sweet pepper – 3 pcs.
Eggplant – 3 pcs.
Tomato – 3 pcs.
Onion – 2 pcs.
Zucchini – 1 pc.
Garlic – 3 cloves
Salt and pepper to taste

Preparation:

1. Cut the eggplants into large pieces, add salt and stir. Set aside for 10 minutes.

2. Cut the potatoes into large cubes. Place in salted water and cook until almost done.

3. Cut the onion into half rings and fry. Add coarsely chopped bell pepper and fry for another 5 minutes.

4. Drain the dark liquid from the eggplant, rinse well and dry. Add to the pan and fry for 5 minutes. cover with a lid and simmer for another 7-10 minutes.

5. Cut the zucchini into medium cubes and fry in another frying pan for 5-7 minutes, add salt.

6. Make cross cuts on the tomatoes. Pour boiling water over, remove the peel, cut into slices. Add to eggplants. Add zucchini there, add salt and pepper. Stir well.

7. Drain the potatoes and add to all ingredients. Squeeze the garlic and stir well.

8. Cover with a lid and simmer for another 5 minutes.

Decorate the finished stew with herbs.

This cooking option is more troublesome, since some of the components need to be prepared separately. But it has its own charms. Vegetables hold their shape better, are drier and do not fall apart.

How to cook stew with zucchini and mushrooms in oriental style

Fans of oriental cuisine will appreciate the recipe with notes of oriental cuisine, which has gained popularity recently. I warn you: it will be most delicious if you take the potatoes young. Served as a separate dish, with a side dish of rice.

You will need:

Zucchini – 250 gr.
Sweet pepper – pcs.
Potatoes – 200 gr.
Onion – 150 gr.
Peas, green – 100 gr. (in the original recipe, green pods of young peas are used. You can replace them with green beans, but the weight does not change).
Carrot.
Ginger – 5 gr.
Chili pepper - half.
Starch - a large spoon.
Soy sauce – 3 tbsp. spoons.
Garlic cloves – 3 pcs.
Water – 150 ml.
Oil (ideally sesame, but sunflower will do) – 2 tablespoons.
Sesame seeds when serving.

Preparation:

Wash the vegetables, peel and cut. Remove seeds from peppers, sweet and chili and chop. Chop the garlic.
Cut the carrots into rings, the onion into rings, halved.
Coarsely chop the zucchini, mushrooms into 4 pieces, and potatoes into cubes.
Heat the oil in a high-sided frying pan and fry the garlic and chili for about a couple of minutes.
Take them out and set them aside - they will no longer be needed, since they have given off their aroma and taste to the oil, which is what they were intended for.
Throw the carrots into the pan, fry for 2 minutes, add the onion and continue frying for a couple more minutes.
Next, add potatoes, peppers and peas (or green beans) alternately. After 10 minutes, throw in the zucchini.
Mix well, simmer for 10 minutes and add mushrooms. After another couple of minutes, add the ginger.
Combine water with soybeans and pour into stew.
Dissolve starch in a spoonful of liquid and place in a frying pan. Stir, simmer for a few minutes and remove from the burner. When serving, sprinkle with sesame seeds.

Recipe for vegetable stew with eggplants and zucchini in a slow cooker

Vegetable stew is prepared not only in a frying pan. A multicooker can do all the work for you. This dish is perfect for vegetarians. There are no potatoes in it, which means it is much lighter than previous options.

Author

Ingredients:

Zucchini – 1 pc.
Bell pepper – 1 pc.
Eggplant – 1 pc.
Carrot – 1 pc.
Tomato – 1 pc.
Onion – 1 pc.
Green cilantro - a bunch

Step-by-step preparation:

1. Wash all vegetables, cut into cubes and strips (at your discretion).

2. Place in layers in the multicooker bowl. Place the onion at the very bottom, then the carrots,

You can add a little vegetable oil and fry for 7-8 minutes in the “Fry” mode.

3. Then eggplants, zucchini, bell peppers and finally tomatoes.

4. Close the lid, select the “rice, cereals” mode, time – 35 minutes.

5. When the dish is ready, add chopped herbs and stir. Cover with the lid again and set to “keep warm” for 10 minutes.

This is a mega healthy and tasty dish. An excellent option for a light dinner.

Spicy vegetable stew with beef

Ingredients: - beef - 1 kg; – carrots – 0.5 kg; – potatoes – 600 g (5-6 tubers); — Brussels sprouts – 300 g; — onions – 2 pcs.; - garlic - 3-4 cloves; - celery - 2 stalks; — champignons – 200 g; - beef or vegetable broth - 2 cups; — tomato paste – 5-6 tbsp; — vegetable oil – 2-3 tbsp; — dark beer – 360 ml; - water - 1 tbsp; — potato starch – 1 tbsp; - salt and spices to taste.

Roughly chop the beef and roll the pieces in flour. Pour vegetable oil into the multicooker bowl, add the meat and fry in the “Fry” mode with the lid open until well browned. Transfer the browned beef to a bowl, wash and dry the bowl. Place prepared vegetables on the bottom: coarsely chopped potatoes, carrots, onions, garlic, celery. Add champignons cut lengthwise, cabbage (no need to cut it) and spices. Add some salt. Place the browned beef on top.

Place tomato paste in a bowl, add beer and beef broth (if it is salty, do not add salt at the previous stage). Stir. Pour this mixture over the vegetables and meat in the slow cooker. Close the lid tightly and set to “Stew” mode for 1 hour. At the end of the process, dilute the starch in water, pour into the multicooker bowl, stir, close the lid and cook for another 5 minutes, then let stand in the “Warming” mode for 20-30 minutes to evaporate, like in an oven. Spicy vegetable stew with beef is ready.

Vegetable stew with meat, eggplant and zucchini in a frying pan

Vegetable stew turns out incredibly tasty during the vegetable season, when all the ingredients grow in the garden or can be bought fresh in the store. If desired, you can diversify the dish with other vegetables. To make the dish filling, it can be cooked with meat.

Author

Ingredients:

Pork or chicken fillet – 400 g
Eggplants – 2 small (you don’t have to take them)
Potatoes – 3 pcs.
Onion – 1 pc.
Zucchini – 1 pc.
Bell pepper – 2 pcs.
Carrots – 1-2 pcs.
Tomato paste – 1 tbsp. l. (or peeled tomatoes)
Water – 1 glass
Vegetable oil
Ground paprika – 1 tsp.
Khmeli-suneli – 1 tsp.
Garlic – 3 cloves
Greenery
Salt, pepper - to taste

Preparation:

1. Cut the pork into medium cubes, carrots into small cubes.

2. Cut the eggplant, zucchini and bell pepper into medium cubes. Finely chop the onion.

3. Peel the potatoes and cut into medium pieces.

4. Heat a frying pan with vegetable oil. Fry the meat. Add onion.

5. When the onion is fried, add tomato paste and stir.

6. Add all vegetables. Except for potatoes. Mix everything and fry for a couple of minutes. Salt and pepper. Sprinkle with khmeli-suneli and ground paprika.

Now add the potatoes, add a small amount of water, stir, and cover with a lid.

Simmer until the potatoes are completely cooked.

Squeeze the garlic 5 minutes before it’s ready. When the stew is completely ready, decorate with herbs.

It turns out to be a very juicy and aromatic stew. Some housewives recommend adding tomatoes at the end of cooking so that the vegetables are not hard from the acid and cook faster.

How to cook eggplant and zucchini stew in the oven

Briam is a Greek vegetable stew baked in the oven with herbs. The main ingredients are potatoes, zucchini, tomatoes and red onion. To prepare it you do not need to have serious culinary skills. The finished dish is aromatic, satisfying and tasty.

Author

Ingredients:

Zucchini
Eggplant
Tomatoes
Champignon mushrooms
bell pepper
Onion
Fragrant herbs
Paprika
Soy sauce and olive oil

The amount of ingredients is at your discretion. You can add potatoes and meat.

Step-by-step preparation:

1. Wash all vegetables and cut into large pieces. Transfer them to a large container, sprinkle with herbs and paprika. Drizzle with olive oil and soy sauce. If you want to feel a slight sourness, you can add a few drops of lemon juice.

2. Mix everything thoroughly, leave to marinate for half an hour, stirring occasionally.

3. Preheat the oven to 180 degrees. Place all vegetables on a baking sheet, spreading evenly with a spatula. Place in the oven.

You can check the readiness of the dish after 20 minutes. Cooking time may vary depending on the amount of vegetables and how quickly they are cooked.

It turns out to be almost a vegetable kebab that is prepared in nature, but there are a couple of nuances to make it very tasty!

Delicious recipe for stew with zucchini, eggplant, cabbage and potatoes on the stove

Probably everyone loves to eat healthy and tasty vegetable stew in the summer. It can be prepared from eggplants, zucchini and cabbage. Young cabbage is very suitable here. By the way, you can also use colored ones.

Required Products:

Zucchini – 1 pc.
Eggplant – 1 pc.
Bell pepper – 1 pc.
White cabbage – 300 g
Tomatoes – 3 pcs. or tomato paste - 2 tbsp. l. (optional)
Onion – 1 pc.
Carrot – 1 pc.
Garlic – 2-3 cloves (optional)
Vegetable oil – 50 ml
Salt, pepper - to taste
Greens, bay leaf

Preparation:

1. Cut the onion into half rings, carrots into strips.

2. Cut the zucchini and blue ones into medium pieces or into strips, and the bell pepper into strips.

3. Chop the cabbage.

4. Heat vegetable oil in a frying pan. Fry the onion with carrots, add zucchini, bell pepper, fry for 5-7 minutes. Add cabbage and stir.

You don't have to pre-fry the onions and carrots. And immediately place all the ingredients into the frying pan.

5. Peel the tomato, cut it and add it to the pan, stir well.

If you use tomato paste, dilute it in water. Pour liquid over ingredients. Add salt and pepper to taste.

6. You can add greens right away, or you can add them at the end. Spices are the same.

7. Simmer until fully cooked under the lid.

When the dish is ready, you can add finely chopped garlic and garnish with herbs.

Vegetable stew: recipe with zucchini

Ingredients

Eggplant - 1 pc. + —
Carrots - 1/2 pcs. + —
Potatoes - 1 pc. + —
Zucchini - 1 pc. + —
Dill - to taste + -
Water - 1/2 tbsp. + —
Tomatoes - 1-2 pcs. + —
Salt - to taste + -
Vegetable (sunflower) oil - for frying + -
Onions - 1/2 pcs. + —
Ground paprika - to taste + -

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How to cook zucchini and potato stew

Vegetable stew with zucchini is a great lunch option. The dish is prepared quite quickly, the ingredients needed are inexpensive and accessible, and the effort spent on cooking can hardly be called effort, because making a vegetable stew from zucchini with potatoes is a pleasure.

Believe me, your household will come running to the table before the appointed time.

Wash the eggplant (or as it is also called in common people - little blue) in water, cut off the tail from the fruit and chop the vegetable into medium cubes.
We wash the zucchini, remove the ends on both sides, and chop the fresh-juicy fruit in the same way as eggplants.
Peel the onion head, rinse it under running water, and cut it into whole or half rings.
We clean the carrots, wash them, and cut them into not very long, thin strips.
We “bathe” the tomatoes in water, cut out the tails from them, and cut the peeled fruits into cubes.
Cut the skin off the potatoes, wash the root vegetables, and chop them in the same way (in cubes).
Pour oil into the frying pan, place it on the stove, then turn on the burner and turn the flame to medium - wait until the frying pan heats up.
As soon as this happens, add the potato slices. Fry it until golden brown, then add chopped carrots and onions. We also simmer them until a pleasant ruddy color with a “golden” tint appears.
After slicing the onions and carrots, add chopped eggplant, zucchini, and tomatoes to the total mass. Carefully stir the contents of the frying pan with a wooden spatula, taste it and add salt (as much as needed).
Wash the dill thoroughly, then finely chop the aromatic fresh seasoning.
Pour the chopped dill into the frying pan, add a little water to the container, and carefully mix everything.

12. Test the dish again for salt - if you think it’s not enough, add more. In addition to salt, add coriander, paprika and any other spices at your discretion to the almost finished vegetable stew.

13. After adding the spices, cover the pan with a lid. We simmer the stew of eggplants, zucchini, and potatoes for literally 5 minutes over the same medium heat, then turn off the stove.

You can serve the aromatic vegetable stew without anything, or you can complement the taste with toast, fresh bread or a couple of spoons of sour cream.