Composition / ingredients
Step-by-step cooking
Step 1:
How to make vegetable stew with meat zucchini and potatoes? First, prepare all the products according to the list. Wash the meat and vegetables, clean the vegetables, and remove the films and excess fat from the meat, depending on the piece. I like to take a pork neck for baking - it is quite fat, but soft, and the fat will soak the vegetables during cooking, and the dish will turn out to be the tastiest!
Step 2:
Cut the meat into medium-sized pieces, not finely, so that each piece corresponds to one serving. Transfer the meat to a bowl. Season with salt, pepper, and lightly drizzle with oil.
Step 3:
Cut the peeled vegetables into large slices. Turn on the oven so that it has time to heat up.
Step 4:
Put the pieces of meat on the bottom of the baking dish. I don't grease the mold with anything, but be careful and check the dish so that it doesn't burn. This should not happen, because both meat and vegetables secrete juice during the baking process.
Step 5:
Lay the vegetables randomly on top of the meat. Place the filled form in an oven heated to 180 degrees, cover with a lid or foil and bake for about an hour. Determine the time and temperature by your oven. 5-10 minutes before the end of baking, remove the foil from the mold and lightly brown the roast.
Step 6:
Serve baked pork with vegetables hot with fresh or pickled vegetables, fresh herbs.
Vegetable stew with meat zucchini and potatoes in the oven is a fast, hassle-free dish that can be served both on holiday and on weekdays.
Vegetables can be taken any, but cut into pieces, approximately equally cooked in time. Carrots and potatoes are smaller, zucchini and peppers are larger. Pork is also replaceable here - beef, chicken, rabbit, turkey, lamb.
At the same time, the meat turns out juicy, and the dish as a whole is fragrant and incredibly tasty. If you do not put potatoes, then the dish will turn out to be lighter and less high-calorie.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
In addition to pork, any other meat can be used in this dish. Keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. For example, beef is cooked longer than pork, and chicken fillet or turkey is less.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Zucchini - 23 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
