What to cook from meat eggplant tomatoes zucchini. Zucchini stewed with meat and eggplant. Eggplant with meat in a slow cooker

23.05.202227.05.2017

Vegetable stew is an extremely healthy and dietary dish that can be prepared with any variety of vegetables, but it is especially tasty when it includes strong meaty vegetables such as zucchini and eggplant. Although these vegetables require quite a long time to cook, especially if you bake them in the oven, but such a dish requires almost no care and attention, but it turns out just perfect in terms of proper nutrition. If you try to cook it for your family more often and use it instead of a side dish or vegetable salad, you can easily lose a few extra pounds and even improve your health significantly.

Today I want to offer you a simple recipe for vegetable stew with eggplant and zucchini, which is cooked in the oven and is simply a champion in the content of fiber, minerals and other nutrients. This dish is not fried, although it contains olive oil, which serves as a source of essential fatty acids. Regular consumption of such an excellent combination of substances necessary for our body helps to gently cleanse the intestines, strengthen the heart and blood vessels, as well as the natural recovery of the nervous system after stress and stress. In addition, food rich in vegetables helps to develop strong immunity so as not to get sick during the approaching cold weather and viral epidemics.

Vegetable stew with eggplant is surprisingly easy to prepare, because you just need to carefully chop all the vegetables and put them in the oven for a while. But it can pleasantly please lovers of a healthy lifestyle, because this dish turns out to be not at all boring and insipid, like most dietary dishes. This vegetable stew has a very bright and varied taste, a spicy aroma and looks unusually appetizing on a plate. Most likely, it will appeal to both adults and younger family members and will give you a lot of pleasure along with undoubted benefits!

Useful information

How to cook vegetable stew with eggplant and zucchini - recipe for diet vegetable stew in the oven with step by step photos

INGREDIENTS:

1 medium eggplant
1 medium zucchini
1 large carrot
1 large bell pepper
2 medium tomatoes
1 medium onion
3 - 4 tooth. garlic
40 ml olive oil
salt, mediterranean herbs

COOKING METHOD:

1. In order to cook vegetable stew in the oven, cut the zucchini into small cubes. Young zucchini of a greenish color can not be peeled. If the zucchini is large white, then it is necessary to cut off the peel from it and remove the central part with seeds.

2. Peel the carrots and cut into medium cubes.

Advice! All ingredients for vegetable stew should be about the same size. Then the vegetables will evenly cook and look beautiful on the plate.

3. Cut the eggplant into cubes without peeling, salt and leave for 15 minutes to give juice, then rinse with cold water, thereby removing the harmful substance - solanine.

4. Fold the chopped vegetables into a baking dish, lightly salt and pour over 3 tbsp. l. olive oil.

5. Bake vegetable stew in an oven preheated to 180 ° C for 30 minutes, stirring the vegetables a couple of times with a spoon during cooking.

6. While the first batch of the longest-cooking vegetables is baking, prepare the remaining ingredients for the vegetable stew. Peel the onion and cut into quarter rings.
7. Peel the Bulgarian pepper from seeds and cut into small squares.

8. Cut the tomatoes into medium-sized cubes.

9. Peel the garlic, crush each clove with the wide side of the knife, then chop very finely.

10. Put onions, garlic, peppers and tomatoes in a mold with the rest of the vegetables. Salt everything, sprinkle with French or Italian herbs, add another 3 tbsp. l. olive oil and mix.

11. Return the mold to the oven and cook for another 40 minutes, stirring occasionally.

Very tasty and healthy vegetable stew with eggplant and zucchini can be served hot as an excellent side dish for meat. But even cold vegetable stew has a bright pleasant taste and a special aroma, so it is perfect for a salad, a cold appetizer or a quick snack on a slice of fresh bread. Enjoy your meal!

Cut eggplant, zucchini into thin slices. If your kitchen has a vegetable cutter, this will greatly simplify the cutting of vegetables. I don’t have a vegetable cutter, so I cut the vegetables with a thin knife, after cutting them in half lengthwise.
We put our records in a bowl, sprinkle with salt - mix and set aside for 10 minutes.
In the meantime, let's get on with the meat. Pork loin, cut into plates, beat off with a hammer.

You should not beat too thinly, as this is the main ingredient, and it should stand out.

Meat can be chosen at your discretion. For this recipe, I planned chicken fillet, but after defrosting the bundle, I realized that it was a loin. Of course, I was not nearly upset, because my family loves pork very much.
We wash the vegetable plates in running water, put them on a baking sheet in one layer. Do not forget to grease the baking sheet with sunflower or olive oil.

Bake for 10 minutes in an oven preheated to 190-200 °. If you do not want to bake vegetables, then you can simply fry them in a pan in oil.

We spread the baked vegetables in a heat-resistant form, lightly grease with mustard, salt.

The next layer will be the loin. Don't forget mustard and spices.

On top of the meat we lay out circles of tomatoes, sprinkle everything with hard grated cheese.

I have classic Russian hard cheese, but Mozzarella or Suluguni also go well with our ingredients.

We send the dish to the oven for 40 minutes at 180 °. After 30 minutes of baking, I still recommend checking the readiness of the meat, if it is ready, feel free to turn off the oven.
Amazing eggplant and zucchini baked in the oven are ready!

Eat with pleasure!

We cut the meat into large pieces. In portions in one layer spread in hot oil and fry until golden brown.

Add the onion to the meat, cut into wide half rings or large straws. Fry together with meat, bring the onion to softness and the appearance of a golden hue.

Add carrots and potatoes to the onion with meat. We mix everything, make the fire quieter. To make the color of the stew brighter, you can add turmeric or sweet paprika at this stage. We soak the potatoes with oil and spices, let them sweat for 5-7 minutes.

Add zucchini. They are softer in texture than eggplant, but will take longer to cook, so we put the zucchini cubes in the stew after potatoes and carrots.

After five minutes, add eggplant. Mix with other vegetables, heat and make sure that nothing burns. Salt, season with ground pepper.

Pour in water or add meat, vegetable broth to the stew. The liquid needs to be poured in so much that it does not completely cover the vegetables, but, as it were, shines through between the pieces of vegetables. In the future, tomatoes will add their juice, so do not pour a lot of water.

After boiling, cover the stew with a lid, simmer over low heat for 30-35 minutes until the potatoes and meat are ready. Add coarsely chopped tomatoes, cook for another 7-8 minutes, until the tomatoes are soft.

Sprinkle the finished stew with chopped parsley, add grated garlic. Let's brew under the lid. Arrange on plates, serve with sour cream or vegetable slices, lightly salted cucumbers. Enjoy your meal!

Cooking pork with eggplant and zucchini at home is a pleasure, because the meat is fried quickly, and together with vegetables it turns out amazingly tasty.

Pork 500 Grams
Eggplant 1 piece
Zucchini 1 piece
Onion 1 piece
Carrot 1 Piece
Tomato 1 piece
Salt and pepper To taste

1. The products that are needed to prepare the dish are affordable and simple. Meat with vegetables is prepared quickly and is great as a dinner or second course for lunch!

2. Cut the meat into medium-sized cubes and send to fry in a pan. Reduce heat and fry for about 15 minutes.

3. While the meat is fried, cut the zucchini. Immediately it is better to chop them in circles, and then divide them into 4 parts. We send the vegetables to the meat and simmer for about 15 minutes.

4. Cut the eggplant into cubes, salt and let stand for a while (while the zucchini is fried). Having sent the eggplants to the meat, cover with a lid and give until the vegetables are ready.

5. At the end, we send the tomatoes, squeeze the garlic and simmer for about 7 minutes, after which you can pour 150 g of water and bring our meat and vegetables to readiness.

6. When serving, you can decorate the dish with herbs. Enjoy your meal!

Baked zucchini combined with potatoes is an easy-to-prepare and tasty dish that is prepared quickly and from the most affordable products. Additional components make the recipe unique and the taste more perfect.

Recipe for 1 zucchini with potatoes in the oven step by step

Zucchini with potatoes baked in the oven is a nutritious and healthy dish that does not contain animal products, and contains a minimum amount of fat and carbohydrates. Suitable for use during the fasting period, as well as for dietary and vegetarian menus.

Recipe Ingredients:

500 g of main ingredients;
1 onion head;
1 large sour apple;
5-7 tablespoons water;
grow oil for greasing the baking sheet;
to taste mayonnaise or sour cream.

The last component on the list for dietary and vegetarian food is replaced by a sauce made from olive oil with the addition of lemon juice, liquid mustard, sugar, salt and pepper.

Bell peppers, tomatoes, eggplants, greens, chicken or boneless fish are added to the number of components, if desired.

Cooking takes place in the following order:

Remove the peel from the vegetables (if they are young, then leave as is), wash thoroughly under the tap and cut into large pieces. Onion cut into quarters of rings, apple peel and chop.
Mix the prepared products in one container with the addition of salt and pepper, season with mayonnaise, sour cream or sauce.
Put the oven on preheat, line a baking sheet with parchment paper and treat with a small amount of vegetable oil. Put the vegetable mixture, add a little water, put in the oven to bake at 180 degrees.
Baking zucchini with potatoes lasts 30 minutes. Similarly, the dish is prepared in a slow cooker and a double boiler in special modes.

Recipe for 2 zucchini with potatoes and tomatoes in the oven

Baked zucchini with potatoes combined with juicy tomatoes, cheese and garlic is a fragrant dish that will not linger in the refrigerator for a long time.

Required products:

200 g zucchini;
400 g potatoes;
250 g of tomatoes;
100 g bell pepper;
100 g of hard cheese;
1 egg;
100 ml of mayonnaise (replaced with sour cream and natural yogurt);
2 garlic cloves;
2 tbsp vegetable oils;
to taste salt and pepper;
spices to taste.

How to cook the dish:

Since potatoes have a longer cooking time than all other products that make up the dish, they are processed first. The tubers are thoroughly washed and boiled until incompletely cooked - it usually takes 10-15 minutes from the start of the process of boiling water.
Rinse the zucchini under the tap, if it is old, remove the peel and clean out the seeds. Cut the vegetable into long thin slices.
Rinse the pepper under running water, cut into 2 parts, remove the root and seeds and thinly slice across.
Free clean tomatoes from greens and cut into thin slices, without pouring out the juice formed during the cutting process - it will come in handy during baking.
Turn the cheese into shavings using a grater with small holes.
Cool the half-cooked potatoes in cold water, then remove the peel and cut into circles.
In a separate container, mix the following ingredients: mayonnaise, beaten egg and finely grated garlic.
Turn on the oven to warm up, oil the baking sheet, put half of the zucchini into it, add salt, grease with mayonnaise sauce.
Put half of the total volume of potato circles in the second layer, add salt, cover with tomatoes and pepper.
After that, repeat the order of the layers again, at the end sprinkle with salt, pepper and spices, pour mayonnaise sauce.
Place the baking sheet in the oven and bake for half an hour at a power of 200 degrees. After the specified time, pull out the baking sheet and sprinkle the dish with cheese chips, continue baking for 10 minutes.
Cool the finished casserole a little and cut into portioned pieces, serve.

Recipes for a baked dish of zucchini and potatoes for a slow cooker and a double boiler are similar to this one.

Recipe 3 zucchini with potatoes and minced meat in the oven

The dish will become even tastier, more aromatic and satisfying if you include minced meat in the recipe for zucchini with potatoes in the oven.

Ingredients:

400 g potatoes;
1 zucchini;
300 g minced pork and beef;
250 g of tomatoes;
1 onion head;
3 tbsp sour cream (replaced with mayonnaise or natural yogurt);
2-3 garlic cloves;
vegetable oil for greasing the baking sheet;
to taste greens for decoration before serving;
salt and pepper to taste.

How to cook zucchini with potatoes quickly and tasty:

Add salt and spices to the minced meat to taste, fry in hot oil until a ruddy shade appears for 2-3 minutes, not forgetting to mix and break large pieces with a spatula.
Free the onion from the husk, chop, pour into the pan to the minced meat. Continue frying for another 2-3 minutes, until the onion softens.
Rinse the tomatoes under the tap, put one aside, chop the rest into cubes. Pour the cubes into the pan and fry together with minced meat and onions for 2-3 minutes.
Remove the skin from the potatoes and rinse thoroughly, then turn into chips using a grater with large holes.
In this way, chop clean and peeled (if the fruit is middle-aged) zucchini, mix with potato chips.
Sprinkle chopped vegetables with salt in the amount of 1 tsp, mix, leave aside for 2-3 minutes.
After the specified time, drain the resulting juice, transfer the vegetable chips into a large sieve, rinse under cold water and free from unnecessary moisture.
Set the oven to preheat at 180 degrees, oil the baking sheet and move half of the total volume of vegetable chips into it.
Top with a layer of minced meat, grease with sour cream mixed with chopped garlic.
Cover the minced meat with a layer of the remaining vegetable chips, on top of which put mugs of fresh tomato.
Bake a vegetable dish for about half an hour.

Recipe 4 zucchini with meat and potatoes in the oven

Potatoes in the oven with zucchini and meat pieces are prepared from the following products:

600 g potatoes;
600 g meat fillet (variety of your choice);
1 zucchini;
2 onion heads;
100 g of sour cream and mayonnaise;
50 g of hard cheese;
salt and pepper to taste.

Meal preparation:

Cut the meat into small plates, the thickness of which should not exceed 1 cm, lightly beat off, sprinkle with salt and pepper.
Vegetables (except onion) cut into circles, chop the onion.
In a baking dish greased with a small amount of vegetable oil, lay the potato mugs overlapping in the first layer, zucchini in the second layer. Salt each layer a little.
Put meat plates on top of vegetables, sprinkle with onions, then repeat the first two layers.
In a bowl, mix mayonnaise with sour cream, pour the resulting sauce over the future casserole, sprinkle with cheese chips on top.
Cover the form with a piece of foil, securing the edges, and put in a hot oven. Bake for 60-80 minutes at a fire power of 200 degrees.
Fragrant baked potatoes with zucchini in the oven are served cut into portions, decorated with herbs and vegetables.

Recipe 5 potatoes with zucchini in the oven with cheese

Potatoes with zucchini in a creamy sauce, covered with a crispy cheese crust - a real delight even for demanding gourmets. Served as an independent dish or as a side dish for roast meat or fish.

List of required products:

2 zucchini;
600 g potatoes;
80 g of hard cheese;
4 tbsp fat cream;
3 tbsp olive oil;
3 garlic cloves;
salt and spices to taste.

Step by step description of preparation:

Since the potatoes cook longer than the rest of the ingredients, they are cut into thinner circles than zucchini.
Place chopped vegetables in different containers, salt and sprinkle with spices.
Pour olive oil over the potatoes and sprinkle with finely grated garlic, mix everything thoroughly.
Put the oven on heating at a temperature of 190-200 degrees. Treat a baking sheet with vegetable oil and spread chopped vegetables on it, alternating their layers with each other.
In the filling remaining in the potato bowl, add cream, salt, season with spices, mix. Pour the sauce over the vegetables.
Cooking casseroles at the above power takes 45-50 minutes. 4-6 minutes before the end of cooking (by that time the potatoes should already be soft and easily pierced with a fork), sprinkle the dish with cheese chips.

Recipe 6 stew with zucchini and potatoes in the oven

It is worth including more types of vegetables in the recipe - and you get a fragrant stew of amazing taste, which is also cooked in the oven.

Recipe Ingredients:

350 g potatoes;
2 zucchini;
1 onion head;
1 sweet pepper;
250 g of tomatoes;
1/2 tbsp oil drain;
vegetable oil for frying and greasing the baking sheet;
to taste fresh dill;
salt to taste.

How to cook zucchini with potatoes in the oven in the form of a stew:

Cut the peeled tubers into small pieces, salt and brown in vegetable oil in a frying pan. Put the bottom layer on the bottom of a baking pot or stewpan, after splashing a little water into it.
Cut the zucchini a little larger (peel the old fruits and free from seeds), salt and brown in oil in a frying pan. Lay out in the form of the next layer.
Chop the onion, fry and sprinkle the vegetables on top. Do the same with sweet pepper.
Finely chop the tomatoes, put fresh in a pot, salt, sprinkle with pieces of oil.
Cover the baking dish with a lid or a piece of foil and place in a hot oven.
Cook the casserole for half an hour at a power of 180-190 degrees. After the specified time, take out the form, mix its contents, salt if necessary. Continue baking for another 20-30 minutes. Sprinkle the finished dish with chopped herbs and serve.

Recipe 7 potatoes with eggplant and zucchini in the oven

What will be required:

500 g chicken fillet;
300-400 g of the main ingredients (potatoes, eggplant, zucchini);
300 g of tomatoes;
200 g mayonnaise (replaced with sour cream or natural yogurt);
3 garlic cloves;
1-2 items of greens to choose from according to the taste of the hostess;
salt to taste.

How to cook:

Peeled potato tubers cut into thin circles, put on a greased baking sheet. Pour 100 ml of water mixed with a small amount of salt.
Free the chicken fillet from the skin and twist into minced meat with a meat grinder, which is combined with half the chopped greens. Salt, pepper, add enough water so that the minced meat turns into a paste. Lubricate the third part of the meat paste layer of potatoes in a baking sheet.
Peeled eggplant cut into thin circles, salt, leave for 30 minutes to drain the bitter juice. After the specified time, transfer the eggplants to a colander, rinse under running water and dry on paper towels. Put the vegetable mugs in the next layer, cover them with half of the remaining volume of meat paste on top.
Peeled zucchini cut into thin circles, sprinkle with salt, leave for 5-10 minutes to drain the juice. After that, put them in the next layer on a baking sheet, pour the resulting juice there. Top the vegetables with the remaining meat paste.
Cut the washed tomatoes into thin round plates, put the top layer on a baking sheet.
Mix chopped greens and garlic with mayonnaise or sour cream, grease the surface of the future casserole with the resulting sauce.
Put the baking sheet in a hot oven and bake at 200 degrees for 35-45 minutes.

Recipe 8 how to cook zucchini with potatoes in the oven

Grocery list:

500 g of the main components (potatoes, zucchini);
50-70 g of hard cheese;
100 ml sour cream (replaced with mayonnaise or natural yogurt);
1/3 stack. clean water;
2 garlic cloves;
vegetable oil for mold processing;
to taste greens;
salt and spices to taste.

Description of cooking:

Wash the vegetables thoroughly and cut into thin circles. Potato circles should be thinner than squash. If the fruits are old, remove the peel and seeds before cutting. Put vegetable slices in a colander and rinse under running cold water.
In a bowl, combine sour cream with water, sprinkle with finely grated garlic and chopped herbs, mix.
Put the oven on preheat to 180 degrees. Grease a baking sheet with a little oil. Lay the vegetables on a baking sheet with an overlap in one layer, alternating in a checkerboard pattern.
Salt, pepper, pour the contents of the pan with sour cream sauce, sprinkle with cheese chips on top. Baking has a duration of 50-60 minutes at the previously indicated gas power.
Sprinkle the finished casserole with chopped herbs and serve cut into portions.