Stewed Zucchini With Beans - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Delicious, healthy summer zucchini dish with beans.

Ingredients

Zucchini - 300 g

Green beans - 150 g

Onions - 50 g

Champignons - 100 g

Carrots - 70 g

Tomato - 1 pc.

Garlic - 1 clove

Parsley - 5 branches

Vegetable oil - 2 tbsp.

Salt to taste

Ch.m. pepper - taste

• 49 kcal
• 30 min.
• 10 min.
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

Stewed squash with beans is an easy-to-prepare, tasty and healthy summer dish made with fresh young vegetables. Of course, this dish can be prepared in spring and autumn, and even in winter, if you freeze all these vegetables for future use. But it will be most delicious in the season, in summer, when all the vegetables are juicy, crispy and cost a penny. Stewed zucchini with beans should also appeal to people who do not eat meat, because they can be served as an independent dish.

Prepare all the food you need. Wash and dry the vegetables, peel the carrots and onions.

Heat refined vegetable oil in a frying pan, put onion and carrots cut into half rings, sauté vegetables over low heat for 2-3 minutes.

My green beans are flat and take longer to stew. If you use the so-called asparagus beans, that is, round beans, then add them to the pan along with the zucchini and mushrooms, since they have less cooking time.

Wash the beans under running water and break off the tail. If the pods are long, cut them in half and add to the skillet. Toss the beans with vegetables, cover the skillet with a lid and simmer over low heat for 5 minutes.

Now add the sliced zucchini and mushrooms to the vegetables. Cover the pan with a lid again, so the zucchini and mushrooms will let the water go faster, and all the vegetables will be stewed in their own juice. If the zucchini are not watery, then pour in a little water. Simmer vegetables for about 5-7 minutes.

Then add some natural acid to the dish. Cut the tomato into four parts, grate the pulp on a coarse grater, discard the peel, add the grated tomato to the pan to the rest of the vegetables, stir and simmer for 5-7 minutes. You can now add the crushed garlic clove, salt and pepper to taste.

Add chopped fresh parsley last to the pan, stir the contents of the pan, turn off the stove, leave the stewed vegetables under the lid for 10 minutes before serving so that all the flavors mix.

Stewed squash with beans are ready. Serve the finished meal as a side dish or as a snack.

Delicious both hot and cold. Enjoy it.