An incredibly delicious dish: stewed zucchini with minced meat and rice. Stewed zucchini with rice and vegetables Lazy stuffed zucchini
Every housewife can cook rice, but not everyone can cook it deliciously. In this recipe we will tell you in detail how to cook delicious rice with zucchini and carrots.
If you have the choice of having mashed potatoes or rice as a side dish, choose rice. It is healthier, and its taste is much richer and more varied than the usual puree. In addition, you can add different vegetables to rice. Moreover, this can be not only a side dish, but also an independent dish for lunch or a light dinner.
In our culture, rice and all dishes with it are not as popular (well, except for pilaf) as, say, in eastern countries. This includes risotto, fried rice, and rice with vegetables. But there are still many varieties of rice. Even on the shelves of modern stores a considerable variety has appeared.
Today we will cook rice with seasonal vegetables - zucchini and carrots. Although, if you want to enjoy this dish in winter, feel free to freeze the zucchini and use it.
- Calorie content per 100 g - 96 kcal.
- Number of servings - for 4 people
- Cooking time - 30 minutes
Ingredients:
- Rice - 1 tbsp.
- Water - 2 tbsp.
- Young zucchini - 1 pc.
- Carrots - 1 pc.
- Onion - 1/2 pcs.
- Garlic - 1–2 cloves
- Vegetable oil
- Salt and pepper
Rice with zucchini and carrots - step-by-step preparation with photos
First of all, let's prepare the vegetables. Peel and cut the onions and carrots (into cubes and strips, respectively). For a more aesthetically pleasing dish, grate the carrots using a Korean carrot grater. Don't forget to chop the garlic. Before all this, rinse the rice in several waters. Fill it with warm water and cook over high heat. When the water boils, salt the rice and cover the pan with a lid. Make the fire minimal. Cook for 12–15 minutes.
A few words about zucchini. This dish is prepared with young zucchini; with overripe zucchini it will not be as tasty. Wash the young zucchini and also cut into strips. You can grate it on a Korean carrot grater in the same way.
Heat vegetable oil in a frying pan and fry the onion and garlic.
Add the carrots to the onions, reduce the heat and sauté the vegetables for 5 minutes.
Now it’s the turn of the zucchini. Place them in a frying pan and add vegetable oil if necessary. There shouldn’t be a lot of it, but the vegetables shouldn’t burn either. Saute the zucchini with other vegetables for another 7 minutes.
Add the boiled rice to the vegetables and stir.
Turn off the gas and cover the pan with a lid. Let the dish sit for 5 minutes.
When you want to please yourself and your loved ones with something delicious, I suggest preparing the most delicious stewed zucchini with rice. This dish is very light and dietary. Surely the dish of stewed zucchini is familiar to many housewives, but if you experiment a little and add rice to the zucchini, you get a tender and pleasant-tasting dish. I love this unusual recipe: with a little time, you can create a chic dish from simple ingredients.
Ingredients:
- zucchini - 2 pieces;
- rice - 1.5 tablespoons;
- tomato - 1 piece;
- carrots - 1 piece;
- garlic - 2 cloves;
- onions - 1 piece;
- salt - to taste;
- ground black pepper - to taste;
- dill;
- sour cream - 2 tablespoons (optional).
The most delicious stewed zucchini with rice. Step by step recipe
- First, let's prepare the zucchini. The zucchini needs to be washed, cut off all excess and cut into small cubes.
- Pour diced zucchini into a saucepan, add salt and put on fire (for this it is best to use a pan with a non-stick bottom).
- Place the pan with the zucchini on low heat for ten or fifteen minutes: they will release their juice and become softer.
- While the zucchini is stewing, prepare the onions. Onions must be peeled, washed and cut into small cubes.
- Wash the raw carrots, peel them and grate them on a coarse grater (you can cut them into cubes).
- Next, you need to fry the carrots and onions: to do this, pour the chopped vegetables (carrots and onions) into a hot frying pan with vegetable oil and fry until golden brown.
- Wash the fresh tomato, cut into medium-sized cubes, add to the pan with the onions and carrots. Continue frying vegetables. Adjust the amount of tomatoes to your taste.
- If you don't like roasted vegetables, you can skip this roasting step and skip the roasting and use the vegetables raw.
- I like to add fresh bell pepper.
- The zucchini should have released its juice well, add fried vegetables (or fresh ones if desired), and mix thoroughly.
- Rinse the rice and also add to the pan with vegetables, mix everything well and continue to simmer until the rice is ready.
- You can determine the amount of rice according to your taste.
- To prevent the rice from burning, make sure there is some water (vegetable juice) at the bottom.
- Simmer everything over low heat. If you notice that there is not enough vegetable juice, you can add a little water.
- When the vegetables and rice have been stewed, you need to bring them to taste. You can add a couple of cloves of diced garlic (or put through a press).
- Wash the dill, chop finely and add to the stewed vegetables.
- You can add a couple of spoons of sour cream: then the dish will not be so dietary.
- Add salt to taste to the vegetables, ground black pepper (you can add your favorite spices), mix everything thoroughly, simmer for a couple more minutes and remove from heat.
Stewed zucchini with rice can be served as a separate dish, a side dish for meat dishes, or as a hot or cold appetizer. If you love spices, then marjoram, coriander, dill, parsley, garlic, black or red pepper go well with zucchini - the aroma is simply amazing. There are many more interesting recipes for zucchini dishes on the “I Love to Cook” website.
Fragrant zucchini with rice is a dish that cannot be spoiled. Even if the rice turns out to be overcooked, their juicy, sweetish pulp in a garlicky tomato sauce is surprisingly appetizing and will perfectly satisfy your hunger. Long grain cereals and zucchini of different colors will also make the dish beautiful.
The delicate consistency of the finished dish involves frying tomatoes without skin. Coarse slicing will highlight each vegetable, and a short stew under the lid will preserve all the vitamins of a bright assortment of vegetables. It is suitable both as a side dish and as an independent second course.
Ingredients
- zucchini 3-4 pcs. (800 g)
- tomato 5-6 pcs. (500 g)
- onions 2 pcs. (250-300 g)
- carrots 1 pc. (200 g)
- rice 1 cup
- water 2 glasses
- vegetable oil 0.5 cups
- garlic 3 cloves
- salt 1.5-2 tbsp. l.
- sugar 1 tbsp. l.
- dill 1 bunch
Preparation
1. First you need to boil the rice until cooked. If you want the rice grains to keep their shape and not get boiled, use steamed rice. Rinse the cereal in several waters to remove all dust and dirt. Fill with water and boil until tender. After boiling, turn the heat to low and cook covered until fully cooked. All water should be completely absorbed.
2. While the rice is cooking, prepare the remaining ingredients. Choose a saucepan with a thick bottom or a 4-liter cauldron. Pour oil into a container and place on fire. Reheat well. Peel the onion. Cut into strips. Place in hot oil. Fry for 3-5 minutes.
3. While the onions are frying, peel and rinse the carrots. Grate on a large grater. Add to the fried onions. Stir and continue frying over medium heat for 8-10 minutes.
4. Rinse and dry the tomatoes. Cut the middles into pieces. If desired, you can remove the skin. Add tomatoes to remaining ingredients. Stir. Cover with a lid and simmer for 10 minutes over medium heat.
5. Add salt and sugar to taste. Stir. Let it boil.
6. Prepare the zucchini. These can be both young and mature fruits. Cut the washed vegetables into cubes and add to the rest of the ingredients. Stir. Simmer for 10-15 minutes, covering the pan with a lid.
We invite you to prepare a very satisfying and tasty dish, which, moreover, will not affect your figure. Zucchini stewed with rice is perfect for a fasting or fasting table.
Recipe for stewed zucchini with rice
Ingredients:
- zucchini – 1 kg;
- – 1.5 tbsp.;
- vegetable oil – 2 tbsp. spoons;
- onion – 1 pc.;
- sour cream – 0.5 tbsp;
- water;
- spices;
- greens - 1 bunch.
Preparation
We wash the zucchini, peel the skin, carefully cut out the core with seeds and cut the vegetables into cubes. We process the onion, rinse it and chop it into half rings. Now take a deep frying pan, pour vegetable oil into it, throw in the onion and saute it until golden brown. Then add the zucchini, mix and fry everything for about 10 minutes. At the same time, put a pan of water on the fire, add the washed rice, add some salt and boil it until fully cooked. Rinse and finely chop with a knife. Next, put a layer of rice on the bottom of the saucepan, cover it with zucchini and onions and sprinkle with herbs. Pour in a little water, add sour cream, cover with a lid and simmer the dish until all the liquid has evaporated. We serve the dish on the table as a cold appetizer or as an addition to fish and meat dishes.
Zucchini stewed with minced meat and rice
Ingredients:
- minced meat – 600 g;
- rice - 1 tbsp.;
- carrots – 1 pc.;
- zucchini – 2 pcs.;
- onion – 2 pcs.;
- vegetable oil;
- tomatoes – 2 pcs.;
- spices.
Preparation
Boil the rice in salted water and leave to cool. Peel the carrots and onions, cut into cubes and sauté in vegetable oil in a saucepan. Wash the zucchini, chop coarsely and add to the vegetables. Fry everything until soft, and then add the minced meat and diced tomatoes. Add a little water, cover with a lid and simmer for 10 minutes. After this, add the cooked rice, mix and keep on low heat for 5 minutes. Serve the dish hot, garnished with herbs.
Zucchini stewed with rice and vegetables
Ingredients:
- zucchini – 3 pcs.;
- rice - 1 tbsp.;
- carrots – 200 g;
- onion – 1 pc.;
- tomato – 2 pcs.;
- bell pepper – 1 pc.;
- spices;
- white cabbage – 200 g;
Preparation
So, wash the zucchini, peel it and cut it into cubes. We process the carrots, grate them on a coarse grater, and chop the onion into rings. Place a saucepan on the stove, heat a little oil in it and simmer the onions and carrots for about 5 minutes. Wash the cabbage, chop into strips and place along with the zucchini with the vegetables. Pour in a little water, stir and simmer for 15 minutes over low heat. During this time, we sort out the rice, rinse it, pour it into a saucepan and mix thoroughly. Process the pepper, remove the seeds and chop finely. We wash the tomatoes, peel them, grate them on a fine grater and add some salt. Now add the tomato mass and pepper to the saucepan, mix, cover with a lid and simmer the dish for 15 minutes, until fully cooked. Serve stewed zucchini with tomatoes and rice in portioned plates, garnished with fresh herbs.
Stewed zucchini with rice in a slow cooker
Ingredients:
Preparation
Peel the onion, cut into cubes, and chop the garlic through a press. Place the vegetables in the multicooker bowl and lightly brown them in olive oil without closing the lid. Then add the diced zucchini and tomatoes. Turn on the “Stew” program, close the lid and cook for 1 hour. After 30 minutes, add the washed rice and add salt and sugar to taste. Mix thoroughly, and after the beep, sprinkle the dish with finely chopped dill and serve.
Zucchini is an excellent material for creativity. After all, you can prepare a lot of tasty and healthy dishes from them, pickle and salt them for the winter, and even make tasty and aromatic jam from them.
We have already talked about how to cook zucchini stuffed with minced meat and rice. And today, Quick Weight Loss offers to prepare the ideal dietary side dish for meat and fish dishes.
For this we need zucchini with rice and vegetables.
I was delighted when I first tried this work of culinary art. At first it seemed to me that this side dish contained an abundance of spices and ingredients that the hostess usually does not use, but it turned out to be simple: rice, zucchini, tomato and garlic. All…. Well, don’t forget to add salt and herbs to taste.
Zucchini stewed with rice, recipe
Ingredients:
Zucchini - 300 gr;
Rice - 150 g;
Tomato - 1-2 pcs.
Vegetable oil - to taste;
Salt - to taste;
Garlic - 2 cloves;
Parsley - to taste.
It is best to take zucchini that is small and young, but if you only have large fruits, you should remove the seeds.
Grate the zucchini on a coarse grater and put them in a frying pan with vegetable oil, add salt, put on fire and simmer for 5 minutes, during which time they will release juice and you can add the following ingredients.
Rinse the rice thoroughly and add to the pan with the zucchini. Stir, cover and simmer, stirring occasionally until the rice is half cooked.
Wash the tomatoes and cut into small pieces; if there are no tomatoes, you can replace them with tomato paste - 1 tablespoon or tomato sauce - 2 tablespoons, add to the rice with zucchini and simmer until the rice is ready.
When the zucchini stewed with rice is ready, add chopped garlic and finely chopped parsley.