Braised zucchini with tomatoes and peppers
Stewed zucchini with tomatoes and peppers without oil - a recipe for diet food and a lean menu. The products collected in the recipe are one of the lowest-calorie ones - in a zucchini 17 kcal, in a tomato 20, in a bell pepper 27. For those who calculate the calorie content of the dish, I advise you to replace granulated sugar with a sugar substitute so as not to eat “empty” calories. Vegetarians will also like delicious vegetable stew - there are no animal products in the recipe.
For cooking without oil, special dishes are not needed, only juicy and ripe tomatoes are needed. Under the influence of salt, sugar and heat, vegetable juice is released, then the process goes without your participation - vegetables are prepared in their own juice. This delicious vegetable stew can be prepared for the winter - put the hot vegetables in dry sterile jars, sterilize for 10-12 minutes in boiling water (half-liter jars), then tightly screw the lids and put them in a cool pantry.
- Time for preparing: 40 minutes
- Servings Per Container: 4
Ingredients for Stewed Zucchini with Tomato and Pepper
- 1 medium squash;
- 3 tomatoes;
- 2 pods of red bell pepper;
- 3 cloves of garlic;
- 2 tsp red paprika flakes;
- 1 tsp salts;
- 1 tsp granulated sugar.
A method of cooking stewed zucchini with tomatoes and peppers
We start with tomatoes. Cut into 2-4 parts, cut the stem. Throw coarsely chopped tomatoes into a pot with a thick bottom.
Tomatoes choose red, juicy, ripe. Can be cooked with overripe. Peeled vegetables should be peeled. This is easy to do, just drop the tomatoes in boiling water for a moment and immediately cool in ice water. After such a bath, the skin is easily removed.
The pods of red bell pepper are cleaned from seeds, washed under a tap. Choose red, sweet and fleshy pepper, a lot depends on its taste and quantity.
Cut the pepper into strips or squares. Put the chopped pepper in a pan to the tomatoes.
We peel the peel from the vegetable marrow with a vegetable scraper. We remove the seeds. Cut the zucchini into slices about a centimeter thick, add to the tomatoes and pepper.
Small zucchini with undeveloped seeds and delicate peels do not need to be cleaned, they are cooked whole.
We peel the cloves of garlic from the husk, cut in half, add to the rest of the ingredients.
We put the pan on the stove, pour sugar and salt, close tightly. Cook stewed zucchini with tomatoes and peppers over low heat for 35 minutes.
10 minutes before cooking, pour the sweet paprika flakes, mix. Cook for 10 minutes without a lid on a small fire to evaporate moisture.
If you like hot food, add a pinch of ground red pepper at this point.
This stew is eaten both hot and cold, because it’s delicious! You can fill a small plastic container with stewed vegetables and take with you to work - with a slice of whole grain bread you get a full vegetarian lunch.
Soy yogurt or soy sour cream perfectly complement the stewed zucchini with tomatoes and peppers.
Try to cook stewed eggplant on this recipe - diversify the vegetable menu. Enjoy your meal!