Zucchini as a product is used throughoutworld. At the same time, there are a huge number of different recipes with their use and a wide variety of their types. Therefore, when the recipe of stewed zucchini with potatoes is mentioned, it is implied that the most popular species in the area will be used. Potatoes are better for this dish to use young. In this arrangement, the finished product will contain a large amount of vitamins and can prepare for about forty minutes.
For cooking you will need:
- young potatoes - 0.5 kg;
- zucchini - 1 kg;
- onion - 1 piece;
- carrots - 2 pieces;
- paprika - 1 piece;
- tomato - 2 pcs;
- vegetable oil - 100 ml.
Zucchini with potatoes stew present a dish,which is prepared in early summer, when all the products can be purchased fresh. Therefore, their choice should be approached carefully, cull vegetables with defects that may affect the taste.
All products must be cut to specificway, but before that they are washed. Marrows are cut into circles with a thickness of no more than 0.5 cm. Then they are lightly fried in a frying pan. Onions cut into small cubes, and paprika - straw. If you use young potatoes, then it should also be cut into circles, and tomatoes - cubes. In this case stewed zucchini with potatoes will be allocated from the whole dish by their cutting, which looks pretty good and taste good.
After all the products are washed and sliced,you can start the cooking process. To do this, take a cauldron or a scallop, pour oil there. On it, brown the onion until golden, and then add pepper and carrots. When vegetables are extinguished a little, they put a tomato. To stewed zucchini with potatoes prepared at the same time and at the same time soaked well, they must be laid out in layers. At first, everything is slightly salted and peppered, and then potatoes are put into the pot. On top of it an even layer of zucchini. After that, the container is closed, and all the vegetables are cooked over a small fire for forty minutes. After that, the stewed zucchini with potatoes are mixed and served to the table.
This dish is best served hot. At the same time, some cooks prefer to add a small amount of cream to it in order to get a consistence of thick sauce. Also it is decorated with finely chopped greens and grated cheese. That is why in the culinary books of some countries stewed zucchini with potatoes are called "sauce" and served as a side dish for meat dishes.
This dish is a kind of culinarybasis. It is often added various components, dramatically changing the taste, getting completely different recipes. Especially good this sauce is combined with green peas, cauliflower and eggplant. In this case, the presence of cream is simply necessary, because they allow all components to taste each other, thus creating a vegetable harmony.