Stewed zucchini

A wonderful recipe for everyone's favorite dish! That's how my grandmother cooked. The same ingredients as in squash caviar, but the taste is different.
YasyaAuthor avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 1 g
Fats 17 % 2 g
Carbohydrates 75 % 9 g
55 kcal
GI: 63 / 0 / 38

Step-by-step cooking

Cooking time: 1 h
  1. Step 1:

    Step 1.

    Ingredients

  2. Step 2:

    Step 2.

    It's simple: peel the vegetables

  3. Step 3:

    Step 3.

    Including tomatoes

  4. Step 4:

    Step 4.

    Cutting them and dropping them into boiling water for 2 minutes

  5. Step 5:

    Step 5.

    Zucchini cut into rings, tomatoes cut into cubes

  6. Step 6:

    Step 6.

    Three carrots on a coarse grater

  7. Step 7:

    Step 7.

    Dicing onions

  8. Step 8:

    Step 8.

    Fry the zucchini, having previously rolled in flour on both sides until half-cooked

  9. Step 9:

    Step 9.

    At the same time, you can fry the rest of the vegetables separately. Mix the onion

  10. Step 10:

    Step 10.

    Carrots, tomatoes

  11. Step 11:

    Step 11.

    Put zucchini and vegetables in layers in a saucepan, add salt to each layer

  12. Step 12:

    Step 12.

    Add a little water and simmer under the lid until tender.

  13. Step 13:

    Step 13.

    The dish is ready

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23   kcal/100g
  • Zucchini - 23   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Onion - 41   kcal/100g
  • Wheat flour - 325   kcal/100g
  • Table salt - 0   kcal/100g

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