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Braised Zucchini

A wonderful recipe for an all-time favorite! This is how my grandmother made it. Same ingredients as zucchini caviar (squash spread), but a different flavor.

YasyaAuthor avatar
Recipe author
Stewed zucchini
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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

Cooking method

  1. Step 1:

    Step 1

    The ingredients.

  2. Step 2:

    Step 2

    It's simple: peel the vegetables.

  3. Step 3:

    Step 3

    Tomatoes included.

  4. Step 4:

    Step 4

    Score them and drop them into boiling water for 2 minutes (to peel easily).

  5. Step 5:

    Step 5

    Cut the zucchini into rounds and the tomatoes into cubes.

  6. Step 6:

    Step 6

    Grate the carrots on a coarse grater.

  7. Step 7:

    Step 7

    Dice the onion.

  8. Step 8:

    Step 8

    Dredge the zucchini in flour on both sides and fry until half-cooked.

  9. Step 9:

    Step 9

    Meanwhile, you can fry the rest of the vegetables separately. Start with the onion.

  10. Step 10:

    Step 10

    Then the carrots and tomatoes.

  11. Step 11:

    Step 11

    Layer the zucchini and vegetables in a saucepan, salting each layer.

  12. Step 12:

    Step 12

    Add a little water and braise, covered, 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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