Zucchini stewed with rice and vegetables. Cooking stewed zucchini with rice and tomatoes Cooking zucchini with rice

When you want to please yourself and your loved ones with something delicious, I suggest preparing the most delicious stewed zucchini with rice. This dish is very light and dietary. Surely the dish of stewed zucchini is familiar to many housewives, but if you experiment a little and add rice to the zucchini, you get a tender and pleasant-tasting dish. I love this unusual recipe: with a little time, you can create a chic dish from simple ingredients.

Ingredients:

zucchini - 2 pieces;
rice - 1.5 tablespoons;
tomato - 1 piece;
carrots - 1 piece;
garlic - 2 cloves;
onions - 1 piece;
salt - to taste;
ground black pepper - to taste;
dill;
sour cream - 2 tablespoons (optional).

The most delicious stewed zucchini with rice. Step by step recipe

First, let's prepare the zucchini. The zucchini needs to be washed, cut off all excess and cut into small cubes.
Pour the diced zucchini into a saucepan, add salt and put on fire (for this it is best to use a pan with a non-stick bottom).
Place the pan with the zucchini on low heat for ten or fifteen minutes: they will release their juice and become softer.
While the zucchini is stewing, prepare the onions. Onions must be peeled, washed and cut into small cubes.
Wash the raw carrots, peel them and grate them on a coarse grater (you can cut them into cubes).
Next, you need to fry the carrots and onions: to do this, pour the chopped vegetables (carrots and onions) into a hot frying pan with vegetable oil and fry until golden brown.
Wash the fresh tomato, cut into medium-sized cubes, add to the pan with the onions and carrots. Continue frying vegetables. Adjust the amount of tomatoes to your taste.
If you don't like roasted vegetables, you can skip this roasting step and skip the roasting and use the vegetables raw.
I like to add fresh bell pepper.
The zucchini should have released its juice well, add fried vegetables (or fresh ones if desired), and mix thoroughly.
Rinse the rice and also add to the pan with vegetables, mix everything well and continue to simmer until the rice is ready.
You can determine the amount of rice according to your taste.
To prevent the rice from burning, make sure there is some water (vegetable juice) at the bottom.
Simmer everything over low heat. If you notice that there is not enough vegetable juice, you can add a little water.
When the vegetables and rice have been stewed, you need to bring them to taste. You can add a couple of cloves of diced garlic (or put through a press).
Wash the dill, chop finely and add to the stewed vegetables.
You can add a couple of spoons of sour cream: then the dish will not be so dietary.
Add salt to taste to the vegetables, ground black pepper (you can add your favorite spices), mix everything thoroughly, simmer for a couple more minutes and remove from heat.

Stewed zucchini with rice can be served as a separate dish, a side dish for meat dishes, or as a hot or cold appetizer. If you love spices, then marjoram, coriander, dill, parsley, garlic, black or red pepper go well with zucchini - the aroma is simply amazing. There are many more interesting recipes for zucchini dishes on the “I Love to Cook” website.

Prepare the necessary ingredients. Peel the onions and carrots, cut into small cubes. Heat a frying pan, pour in olive oil, add carrots and onions and fry them over medium heat for 1-2 minutes, stirring occasionally.

Make cross cuts on the tomatoes and pour boiling water over them. After a minute, remove the skin, cut into small cubes and place in a frying pan with the onions, fried with carrots.
Stirring, simmer for 5-7 minutes. Add salt, finely chopped garlic cloves and 1-2 hot pepper rings to taste.

Wash the zucchini (it is better to take young zucchini with small seeds and soft skin), cut into circles, and then cut each circle into 4 parts. Place the zucchini in the pan with the stewed vegetables.

Rinse the rice with cold water, changing it 3-4 times. As a result, the water should become completely transparent. Pour water into the saucepan with rice and put on fire. Bring to a boil over maximum heat, then stir the rice, reduce the heat to low, cover the saucepan with a lid and continue cooking for 15 minutes (until the rice is cooked).

Place the rice in the pan with the zucchini stewed with vegetables.

Wash, finely chop the parsley and place it in a frying pan.

Stir and place on low heat, simmer for 5-7 minutes without covering with a lid.

If necessary, add salt to taste, mix gently again, place on plates and serve warm.

Juicy, tender zucchini, stewed with rice and vegetables, is a very tasty dish that can be served not only for lunch, but also for breakfast or dinner.

Bon appetit! Cook with love!

A very healthy dish that can be prepared for all family members: children, those losing weight, those fasting, and those who adhere to proper nutrition.

Zucchini with vegetables makes the dish juicy, and rice makes it filling. You can put raw rice in the dish and stew it with vegetables, but I prefer to boil the rice in advance, and even more often I use yesterday’s rice if there is leftover from some other dish.

Let's prepare all the ingredients for making stewed zucchini with rice and vegetables.

Wash and peel all the vegetables. Cut the bell pepper into cubes, zucchini into semicircles, onion into cubes, and carrots into strips.

Heat vegetable oil in a frying pan, I use olive oil. Add the onions and carrots and fry the vegetables over medium heat for 5-7 minutes, stirring.

Add bell pepper to the pan. Fry the vegetables for another 2-3 minutes.

Add the zucchini to the pan with the rest of the vegetables. Fry the vegetables for another 3-4 minutes.

Add salt and pepper to taste.

Cut the tomato into cubes and add to the pan. Simmer the vegetables for 10-12 minutes, covering the pan with a lid, they will release their juice. If it is not enough to stew vegetables, add 1-2 tbsp. water. Vegetables must be stewed.

Meanwhile, cook the rice according to package instructions. You can boil it in advance.

Add rice to the pan, mix all the ingredients and heat the dish for another 3-4 minutes.

Stewed zucchini with vegetables and rice is ready.

Bon appetit!

This is a simple and quite dietary dish, so I cook it very often in the summer. Essentially, this is vegetable pilaf with zucchini and no meat. Dill or parsley make this recipe summery and healthy, tomatoes add a slight sourness, and sweet carrots and tender zucchini go very well with rice. I like to add whole cloves of garlic and spices for pilaf. If you cook for children, then do not add spices, and fry the vegetables very slightly or even not fry at all. Well, in general, experiment, but as a basis I want to offer you this simple recipe.

Ingredients:
Rice - 1/2 tbsp.
Zucchini - 1/2 pcs.
Carrots - 1/2 pcs.
Onions - 1 pc.
Tomatoes - 4 pcs.
Greens - 1 bunch
Garlic - 3 cloves
Salt - to taste

Preparing the recipe with photos:
Chop the onion and fry until transparent.

When the carrots are slightly fried, add the diced zucchini.
Fry for 4-5 minutes.
Immediately add the washed rice and pour 1 tbsp. water.
When everything is ready, add salt and herbs. Turn off the heat, cover with a lid and let sit for 10 minutes. You can also add your own seasonings and bay leaf. Seasonings for pilaf are especially good: cumin, ground pepper, dried barberry, turmeric.
Bon appetit everyone!
Cooking any dish is always like a ceremony. It is necessary to follow a certain sequence of actions and a clear selection of ingredients so that everything turns out tasty and healthy.

When preparing a dish, it is important to pay attention to which grain to choose. The taste of the prepared food depends on this.

You can carefully examine the cereal. The presence of small broken grains and even dust indicates that this is not rice, and that what is left of it was not sold as an elite variety. Whole even grains indicate good quality. But this is not the most important thing; sometimes among them there are yellow grains. You should not take such cereals. It most likely lay in a warehouse for a long time, with excess humidity and a large volume of the bag. There is a risk of fungal infection, which in itself is harmful to health.

White, opaque grains indicate that the harvest was harvested too early, that is, they are not ripe. Unscrupulous producers do this in order to quickly harvest and sow a new crop.

In Russia, you should buy rice grown in the Krasnodar region. The conditions there are the most favorable. And another advantage of growing in the region is that the sowing field changes periodically, every few years.

Sanded or unpolished, which is better? It is important to decide how the resulting dish should turn out, crumbly or not. Unpolished boils longer, while retaining all the beneficial substances. In the dish it turns out crumbly.

Useful properties of zucchini

For those who are watching their weight, zucchini is perfect. It is low calorie and very healthy. It contains:
- Fiber, strengthens the functions of the intestinal tract, etc.;
- Pectins remove toxic and radioactive metals from the body;
- Vitamins: C, E, A, B, etc.;
- Minerals.
Eating them also improves skin condition and reduces cholesterol. In addition, it is a diuretic and choleretic agent. It has an indispensable effect for the gastric tract. Reduces gas formation, eliminates constipation and abdominal pain.

They are also useful because they reduce the risk of heart attack. Reducing cholesterol levels, cleans blood vessels. As a result, the brain and heart work better.

It is useful for use in diabetes mellitus, as it contains a certain type of carbohydrates. They are slowly absorbed in the body without increasing blood sugar levels.

The beneficial properties of vegetables are difficult to overestimate. Cook with pleasure and for your own benefit.

Rate the recipe

Each of us eats food several times daily, based on our physical and material capabilities. When preparing food at home, we want it to be not only healthy, but also not require a lot of time to prepare. In this case, it would be a great option to cook zucchini with rice.

The products are universal because they do not have a strong taste, but at the same time they are very useful for humans. And, despite its simple appearance and fairly low cost (especially in the summer season), this vegetable, consisting of a large amount of water, has so many beneficial properties that it is even recommended as the first complementary food for children. This dish is dietary and has virtually no contraindications for health reasons.

Rice and zucchini of the product go well with some other vegetables (carrots, onions, tomatoes), meat, which will give the dish greater nutritional value and calorie content.

Product selection and preparation

The taste of the original dish directly depends on the type of rice. The taste will be more fragrant and richer if you use Jasmine and Basmati. To save money, you can mix 1:1 these varieties with regular long-grain rice.

Rice should first be washed well under water, removing excess starch and dust, if any. You can soak it in cold water for half an hour.
It is recommended to choose young, small-sized zucchini. If there are no young ones, then the mature ones must be cut out in the middle, removing the seeds and fibers of the vegetable. They also need to be peeled and stalked. The cutting is arbitrary - it depends on the concept of the dish and the specific recipe, but it should be taken into account that the chopped vegetables should be approximately the same size.
If you need to add tomatoes, it is advisable to remove their hard skin; it will be unpleasant if it ends up in the finished dish. It is difficult to remove from a fresh tomato, but if you put the tomato in boiling water for two minutes and then place it in a container with cool water, the peel comes off easily.
Garlic will give the dish a very appetizing aroma. You can add it without peeling it, and after cooking, simply remove it from the dish, as you do in pilaf.
To speed up the cooking process, you can grate the zucchini and other vegetables by hand or use a home food processor.

A wide variety of spices are added: salt is required, black and red pepper, coriander, curry, paprika are optional.

The dish can also be prepared in any way - frying (with a lot of oil), stewing (with water), steaming.

Delicious recipes

Simple recipe: rice with zucchini and vegetables

You will need:

rice – 350 gr.,
zucchini and carrots - 1 pc.,
onion - 2 heads,
water,
tomatoes – 3-4 pcs.,
vegetable oil,
garlic and spices to taste,
salt.

Preparation:

Pour vegetable oil into a heated deep frying pan or frying pan to cover the bottom.
Place chopped onions and carrots for light frying (you can dice them, you can use a coarse grater), then add diced or grated zucchini and peeled tomatoes.
Let the vegetables simmer for about five minutes.
Add salt and other spices, finely chopped garlic, stir the vegetable mixture and place the prepared rice in it, leveling the surface.
Next, add water until everything is slightly covered.
Simmer for about 15 minutes until the rice is cooked. As soon as the rice is cooked, the dish is ready.
You can add finely chopped fresh herbs for taste and beauty.

Rice with zucchini and chicken in the oven

For those who want to prepare a more satisfying dish, adding meat, such as chicken, is suitable. The chicken can be in the form of a fillet or its various parts - it doesn’t matter. The dish can also be considered low-calorie, since chicken meat is considered such.

Ingredients:

chicken – 500 gr,
rice – 250 gr,
onion – 2 medium heads,
carrot,
garlic – 3-4 cloves,
spices to taste.

How to cook:

Boil the chicken in salted water until almost done, leaving the broth - it will be useful in further stages.
Peel the vegetables and cut into rings or bars of the same size.
Fry them in vegetable oil until slightly golden brown, season with pepper and salt if desired.
Place the chicken in a deep dish and top it with vegetables and washed rice.
Flatten it in the pan and pour in the broth so that it covers the top of the rice.
Stick garlic in different places of the mold (you can have it peeled, but clean).
Place in the oven preheated to 200 degrees for 40 minutes.
You can tell if the rice is ready – it’s cooked, but not sticky.

Rice with zucchini in a slow cooker

For those who have a multicooker as a kitchen assistant, the following recipe is suitable.

Ingredients:

rice - half a glass,
1 piece each – zucchini and carrots,
2 tomatoes and onions,
garlic, salt, ground pepper,
butter – 30 grams,
refined vegetable oil – 4 tbsp.

Preparation:

Peel and cut onions, zucchini, tomatoes and carrots.
Preheat the multicooker, set the “Frying” mode, pour vegetable oil on the bottom and fry the onion a little, then add spices and tomatoes, after a couple of minutes zucchini, garlic and, after mixing the mass, fry uncovered for another five minutes.
Then set the machine to the “Rice” program and add it to the bowl along with the butter.
Pour in hot water or chicken broth to cover the rice and ingredients, close the lid and wait for the automatic beep.

The dish is ready!

Rice and zucchini salad for the winter

In addition to dishes for immediate consumption, rice and zucchini can be used to make preparations for the winter, which can be stored for a year or two.

To prepare the salad you will need:

zucchini 3 kg,
0.5 cups rice cereal,
250 grams of onions, bell peppers, carrots,
40-50 grams of salt,
1.5 cups vegetable oil,
1 teaspoon acetic acid.

Preparation:

Wash and peel vegetables, remove seeds.
Grind the zucchini on a coarse grater, chop the sweet pepper into strips.
Roughly chop the tomatoes.
Cut the onion into rings.
Grind a small head of garlic through a press.
Combine all the vegetables in a large saucepan where the mixture will simmer.
Season with salt, vegetable oil, stir and place on the stove.
When it boils, add rice cereal, stir and cook further on medium power until fully cooked, about 45 minutes.
At the end of this time, add acetic acid.
Place hot into clean, sterilized jars and seal.
When the salad has cooled, store it in a cool place.

There are a lot of recipes for cooking rice with zucchini, and each one tastes good!