home
➠ Zucchini
➠ Zucchini dishes
➠ Zucchini stew for the winter

Zucchini stew for the winter

984

Kitchen French

Calorie content 84.1 kcal

Portions 1.5 l.

Cooking time 120 minutes

Proteins * 1.1 gr.

Fats * 4.7 gr.

Carbohydrates* 20.2 g

Content

According to this recipe, you can prepare an excellent snack from a large number of zucchini for the winter, especially when there are a lot of them and it is a pity to throw them away. Stew will also be a separate dish and can be added to meat and vegetable dishes. You can change the sharpness of this stew to your liking.

Ingredients

Cooking process

Wash the young zucchini and cut into cubes up to 1 cm. If your zucchini is mature and large, peel and seed them and also cut into cubes. Transfer the sliced zucchini to a saucepan for stewing vegetables.

Wash the bell peppers. Remove stalks and baffled seeds from it. Peel the onion. Then cut the peppers into the same cubes, chop the onion into thin strips and transfer them to a saucepan.

Peel hot peppers from seeds and chop very finely. Determine its amount to your liking. Transfer the peppers to the rest of the vegetables.

Add the required amount of tomato paste to the vegetables.

Peel the cloves of garlic, chop in a garlic and transfer it to the vegetables.

Then pour vegetable oil and clean water into the stew, add salt and sugar and stir the stew well. Put the stew in a saucepan over medium heat and simmer for 30-40 minutes from the beginning of the boil. Stir the stew periodically with a spoon. At the end of cooking, pour in the vinegar essence, stir the stew again and turn off the heat.