Zucchini stewed with rice and vegetables. The most delicious stewed zucchini with rice Cooking zucchini with rice in a frying pan

If you prepare a zucchini salad with rice for the winter, you will always have a ready-made side dish for meat and an appetizer on hand for when guests are already on the doorstep. A complete dish that can be served both cold and hot - open the jar, heat it up, and you're done!

Total cooking time: 70 minutes
Cooking time: 60 minutes
Yield: 2 liters

Ingredients

young zucchini - 500 g
carrots - 300 g
onions - 300 g
bell pepper – 250 g
tomato juice - 500 ml (or fresh tomatoes - 500 g)
rice cereal - 0.5 tbsp.
9% vinegar - 50 ml
sugar - 2 tbsp. l. under the knife
salt - 1 tbsp. l. no slide
refined vegetable oil - 150 ml

Note. The weight of the products is indicated in their purified form. Glass volume = 250 ml.

Preparation

First of all, you need to prepare all the vegetables according to the list. I thoroughly washed the zucchini with a sponge in running water and cut off the “tails”. Peeled the carrots, onions and peppers.

Next, boil the rice until half cooked. To do this, I thoroughly washed the cereal in several waters to remove excess starch. She placed it in a cauldron and filled it with a glass of cold water. No need to add salt. Bring to a boil, reduce heat to low, cover tightly with lid and cook for 10 minutes. Turned off the heat and left the rice covered. As a result, the grains of rice should steam, but remain damp inside. Don’t worry, when you stew the vegetables in the sauce, the rice will be fully cooked and soft.

In a large saucepan with a thick bottom I prepared the marinade (pot volume 3 liters). Combined: 50 ml table 9% vinegar, 150 ml refined vegetable oil, 2 tbsp. l. sugar and 1 tbsp. l. salt. Boiled for 5 minutes.

I poured carrots, cut into small cubes about 0.5 cm in size, into the boiling marinade. Boiled for 10 minutes. The boil here and thereafter should be active, the heat is slightly above medium, without a lid.

I cut the bell pepper into medium cubes. I put it in the pan with other vegetables. Boiled for 10 minutes.

I washed the tomatoes, blanched them in boiling water and doused them with ice water to make it easier to remove the skins. I cut out the green part from the stalk and crushed the pulp in a blender (you can use a meat grinder or grater). From 0.5 kg of fresh tomatoes I got 500 ml of juice with pulp. Pour the tomato puree into the pan and boil for 10 minutes. You can use store-bought juice from a pack, but then make sure that it is of good quality and without added salt.

I cut the zucchini a little larger than other vegetables. Added zucchini and boiled rice. Stir, cover with a lid (!) and reduce the heat to low. Boiled for another 25-30 minutes.

As a result, the rice and zucchini should be ready, but not overcooked, slightly undercooked, al dente, they will still be cooked under the skin. During the stewing process, do not forget to stir. And be sure to take a sample; perhaps you need to add more salt to taste.

Placed the hot zucchini with rice into sterilized jars and sealed them with clean lids.

She turned the canned food upside down, wrapped it well and left it like that until it cooled completely. After 8-10 hours, you can transfer the zucchini and rice to the cellar or other cool place for the winter, where they will be stored for 1 year. Have delicious winter preparations!

A very healthy dish that can be prepared for all family members: children, those losing weight, those fasting, and those who adhere to proper nutrition.

Zucchini with vegetables makes the dish juicy, and rice makes it filling. You can put raw rice in the dish and stew it with vegetables, but I prefer to boil the rice in advance, and even more often I use yesterday’s rice if there is leftover from some other dish.

Let's prepare all the ingredients for making stewed zucchini with rice and vegetables.

Wash and peel all the vegetables. Cut the bell pepper into cubes, zucchini into semicircles, onion into cubes, and carrots into strips.

Heat vegetable oil in a frying pan, I use olive oil. Add the onions and carrots and fry the vegetables over medium heat for 5-7 minutes, stirring.

Add bell pepper to the pan. Fry the vegetables for another 2-3 minutes.

Add the zucchini to the pan with the rest of the vegetables. Fry the vegetables for another 3-4 minutes.

Add salt and pepper to taste.

Cut the tomato into cubes and add to the pan. Simmer the vegetables for 10-12 minutes, covering the pan with a lid, they will release their juice. If it is not enough to stew vegetables, add 1-2 tbsp. water. Vegetables must be stewed.

Meanwhile, cook the rice according to package instructions. You can boil it in advance.

Add rice to the pan, mix all the ingredients and heat the dish for another 3-4 minutes.

Stewed zucchini with vegetables and rice is ready.

Bon appetit!

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, stir, 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.

Step-by-step recipes for preparing delicious zucchini with rice in the oven at home

2018-10-06 Natalia Danchishak

Grade
recipe

1127

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

5 gr.

Carbohydrates

14 gr.

112 kcal.

Option 1. Classic recipe for zucchini with rice in the oven

During zucchini season, you can bake this vegetable with rice and vegetables. You will get a complete meal made from affordable and healthy products. In this version, the zucchini is first baked separately and then cooked with the remaining ingredients.

Ingredients

zucchini - 250 g;
dill to taste;
carrots - 90 g;
dried basil - 3 g;
ripe tomato - 140 g;
dried rosemary - 5 g;
boiled white rice - 100 g;
vegetable oil - 40 ml;
purified water - 100 ml.

Step-by-step recipe for zucchini with rice in the oven

Peel the carrots. Wash the tomato and zucchini. Rinse the rice thoroughly, place the cereal in a saucepan, add water and place on low heat. Cook until done. Place the rice in a sieve and rinse under running water. Leave to allow all the liquid to drain.

Turn on the oven at 180 C. Trim the zucchini on both sides. Then cut the vegetable into strips and crumble into small pieces. Sprinkle with dried rosemary and pour two tablespoons of vegetable oil. Stir.

Place the zucchini in a greased baking dish and place in the oven for a quarter of an hour. While the vegetable is baking, coarsely grate the carrots. Cut the tomato into pieces and mix with dried basil.

Sauté grated carrots in heated vegetable oil until soft. Add tomato pieces, stir and remove from heat. Combine with boiled rice and stir. Remove the form with the zucchini, add salt, add the mixture of vegetables and rice and stir quickly. Place in the oven for another ten minutes.

When cooking rice, be sure to follow the instructions on the package. You can use any type of cereal to prepare the dish.

Option 2. Quick recipe for zucchini stuffed with rice in the oven

You can stuff more than just peppers. Zucchini stuffed with rice, minced meat and baked in the oven with vegetable gravy is no less tasty.

Ingredients

small zucchini;
refined oil - 30 ml;
minced meat - 300 g;
cheese - 50 g;
white rice - a third cup;
large carrots;
two large ripe tomatoes;
two onions.

How to quickly cook zucchini stuffed with rice in the oven

Wash the rice and boil until tender in lightly salted water. Place on a sieve and cool. Turn on the oven at 180 C.

We remove the husks from the bulbs. Rinse and finely chop. Coarsely chop peeled carrots. Combine minced meat with rice, half an onion and a quarter of carrots. Pepper, salt and knead.

We wash the zucchini, cut it on both sides and dry it with a disposable towel. Cut into circles six centimeters high. We take out the core, leaving the sides intact. Cut the tomatoes into circles.

We fill each piece tightly with a mixture of rice and minced meat. Put it in shape. Cover with a slice of tomato on top. Fill the free space between the zucchini with onions, carrots, the remaining tomato and finely chopped zucchini pulp. Pour in water so that it reaches the middle of the “cups”. Cover the pan with foil and place in the oven for forty minutes. Then remove the foil, sprinkle the dish with cheese and bake for another five minutes.

It is advisable to take a zucchini that is not too thick. Make sure that the vegetable sauce does not boil over, otherwise the dish will turn out dry. Instead of water, you can use meat or vegetable broth. Serve hot zucchini stuffed with rice in the oven with fresh vegetables.

Option 3. Zucchini with rice and minced meat in the oven

Zucchini with rice and minced meat in the oven is a successful combination of ingredients that complement each other perfectly. Bake the dish in layers. Vegetables will add juiciness, lightness and tenderness.

Ingredients

fresh herbs;
half a kilogram of zucchini;
two eggs;
half a kilogram of minced meat;
100 g cheese;
100 g white rice;
200 g each of carrots and tomatoes.

How to cook

Wash the rice thoroughly, constantly changing the water until it becomes clear. Transfer the cereal to a saucepan, add clean water, lightly salt and cook over low heat until tender. Place on a sieve and cool.

Combine minced meat with boiled rice. Peel the carrots, finely chop them and add to the rest of the ingredients. Season with pepper and salt. Beat in the eggs and mix well.

Wash the zucchini under the tap. Trim the ends and chop the vegetables into thin circles. Wash fresh tomatoes, wipe with a napkin and cut into half rings the same thickness as zucchini. Coarsely grate the cheese.

Turn the oven temperature to 180 C. Place the zucchini slices in a single layer, overlapping, in a deep silicone mold. Place a mixture of minced meat and rice on top. Let's level it out. Cover with a layer of zucchini. Place tomato slices on the vegetable. Lightly salt each layer. Sprinkle the dish with large shavings of cheese. Cover with foil and place in the oven for an hour. Five minutes before cooking, remove the foil to allow the top to brown.

The dish will turn out even tastier if the zucchini slices are pre-breaded and fried until golden brown in hot oil.

Option 4. Zucchini with rice in the oven with chicken fillet

Zucchini with rice and chicken fillet baked in the oven is a complete dish, which, thanks to the vegetables, turns out juicy and very tender. Rice will make it filling.

Ingredients

garlic - three cloves;
half a large zucchini;
a bunch of greenery;
white rice - half a cup;
chicken breast;
carrot;
two tomatoes;
onion

Step by step recipe

Wash the rice thoroughly. Place the cereal in a deep cup, fill it with water and set it aside.

Cut the washed tomatoes crosswise, pour boiling water over them and leave for a couple of minutes. Then drain the water and remove the thin skin and chop into pieces. Peel the carrots, wash them and roughly chop them. Remove the husk from the onion and finely chop the vegetable.

Saute the grated carrots and onions in hot vegetable oil, stirring occasionally, until soft. We clean the chicken breast from films, rinse, dry and cut into small pieces. Place the meat in a frying pan with vegetables. Continue to fry, stirring.

Peel the washed zucchini, remove the core and cut into cubes. Add to the pan with the rest of the ingredients. We also send tomatoes here. Simmer for another five minutes, stirring. Remove from the stove.

Combine the cooled vegetable mixture with rice. Mix and place in the mold. Let's level it out. Place sliced garlic on top. Cover with foil. Place in the oven for 20 minutes, preheated to 180 C. Before serving, sprinkle with chopped herbs.

If you don't have tomatoes, you can replace them with ketchup or tomato sauce. You can pre-cook the rice until done. In this case, the baking time of the dish should be halved.

Option 5. Zucchini with rice in the oven with sausage

Fresh vegetables, sausage, cheese and spices - a combination that allows you to prepare a tasty, light and tender dish.

Ingredients

a bunch of dill;
two large zucchini;
spices to taste;
half stack round rice;
olive oil;
two onions;
150 g cheese;
three eggs;
300 g boiled sausage.

How to cook

Boil the thoroughly washed cereal until tender. Then drain the rice in a colander and let the broth drain.

Wash the vegetables, peel the onions, remove the film from the sausage. Cut all ingredients into circles. Separate the yolks from the whites. Beat the latter into a strong foam.

Combine cooled cereal with yolks and finely chopped herbs. Season with spices and stir. Grease a mold with high sides with oil. Place slices of vegetables and sausage, alternating them. Cover with half of the beaten egg whites. Spread the rice mixture on top in an even layer.

Then again a layer of sausage slices and vegetables. Cover with whipped egg whites and sprinkle with grated cheese. Cover with foil and bake for 20 minutes in an oven preheated to 200 C. Then remove the foil and continue baking until golden brown.

You can replace boiled sausage with lean ham or salami.

Each of us eats food several times daily, based on our physical and material capabilities. When preparing food at home, we want it to be not only healthy, but also not require a lot of time to prepare. In this case, it would be a great option to cook zucchini with rice.

The products are universal because they do not have a strong taste, but at the same time they are very useful for humans. And, despite its simple appearance and fairly low cost (especially in the summer season), this vegetable, consisting of a large amount of water, has so many beneficial properties that it is even recommended as the first complementary food for children. This dish is dietary and has virtually no contraindications for health reasons.

Rice and zucchini of the product go well with some other vegetables (carrots, onions, tomatoes), meat, which will give the dish greater nutritional value and calorie content.

Product selection and preparation

The taste of the original dish directly depends on the type of rice. The taste will be more fragrant and richer if you use Jasmine and Basmati. To save money, you can mix 1:1 these varieties with regular long-grain rice.

Rice should first be washed well under water, removing excess starch and dust, if any. You can soak it in cold water for half an hour.
It is recommended to choose young, small-sized zucchini. If there are no young ones, then the mature ones must be cut out in the middle, removing the seeds and fibers of the vegetable. They also need to be peeled and stalked. The cutting is arbitrary - it depends on the concept of the dish and the specific recipe, but it should be taken into account that the chopped vegetables should be approximately the same size.
If you need to add tomatoes, it is advisable to remove their hard skin; it will be unpleasant if it ends up in the finished dish. It is difficult to remove from a fresh tomato, but if you put the tomato in boiling water for two minutes and then place it in a container with cool water, the peel comes off easily.
Garlic will give the dish a very appetizing aroma. You can add it without peeling it, and after cooking, simply remove it from the dish, as you do in pilaf.
To speed up the cooking process, you can grate the zucchini and other vegetables by hand or use a home food processor.

A wide variety of spices are added: salt is required, black and red pepper, coriander, curry, paprika are optional.

The dish can also be prepared in any way - frying (with a lot of oil), stewing (with water), steaming.

Delicious recipes

Simple recipe: rice with zucchini and vegetables

You will need:

rice – 350 gr.,
zucchini and carrots - 1 pc.,
onion - 2 heads,
water,
tomatoes – 3-4 pcs.,
vegetable oil,
garlic and spices to taste,
salt.

Preparation:

Pour vegetable oil into a heated deep frying pan or frying pan to cover the bottom.
Place chopped onions and carrots for light frying (you can dice them, you can use a coarse grater), then add diced or grated zucchini and peeled tomatoes.
Let the vegetables simmer for about five minutes.
Add salt and other spices, finely chopped garlic, stir the vegetable mixture and place the prepared rice in it, leveling the surface.
Next, add water until everything is slightly covered.
Simmer for about 15 minutes until the rice is cooked. As soon as the rice is cooked, the dish is ready.
You can add finely chopped fresh herbs for taste and beauty.

Rice with zucchini and chicken in the oven

For those who want to prepare a more satisfying dish, adding meat, such as chicken, is suitable. The chicken can be in the form of a fillet or its various parts - it doesn’t matter. The dish can also be considered low-calorie, since chicken meat is considered such.

Ingredients:

chicken – 500 g,
rice – 250 gr,
onion – 2 medium heads,
carrot,
garlic – 3-4 cloves,
spices to taste.

How to cook:

Boil the chicken in salted water until almost done, leaving the broth - it will be useful in further stages.
Peel the vegetables and cut into rings or bars of the same size.
Fry them in vegetable oil until slightly golden brown, season with pepper and salt if desired.
Place the chicken in a deep dish and top it with vegetables and washed rice.
Flatten it in the pan and pour in the broth so that it covers the top of the rice.
Stick garlic in different places of the mold (you can have it peeled, but clean).
Place in the oven preheated to 200 degrees for 40 minutes.
You can tell if the rice is ready – it’s cooked, but not sticky.

Rice with zucchini in a slow cooker

For those who have a multicooker as a kitchen assistant, the following recipe is suitable.

Ingredients:

rice - half a glass,
1 piece each - zucchini and carrots,
2 tomatoes and onions,
garlic, salt, ground pepper,
butter – 30 grams,
refined vegetable oil – 4 tbsp.

Preparation:

Peel and cut onions, zucchini, tomatoes and carrots.
Preheat the multicooker, set the “Frying” mode, pour vegetable oil on the bottom and fry the onion a little, then add spices and tomatoes, after a couple of minutes zucchini, garlic and, after mixing the mass, fry uncovered for another five minutes.
Then set the machine to the “Rice” program and add it to the bowl along with the butter.
Pour in hot water or chicken broth to cover the rice and ingredients, close the lid and wait for the automatic beep.

The dish is ready!

Rice and zucchini salad for the winter

In addition to dishes for immediate consumption, rice and zucchini can be used to make preparations for the winter, which can be stored for a year or two.

To prepare the salad you will need:

zucchini 3 kg,
0.5 cups rice cereal,
250 grams of onions, bell peppers, carrots,
40-50 grams of salt,
1.5 cups vegetable oil,
1 teaspoon acetic acid.

Preparation:

Wash and peel vegetables, remove seeds.
Grind the zucchini on a coarse grater, chop the sweet pepper into strips.
Roughly chop the tomatoes.
Cut the onion into rings.
Grind a small head of garlic through a press.
Combine all the vegetables in a large saucepan where the mixture will simmer.
Season with salt, vegetable oil, stir and put on the stove.
When it boils, add rice cereal, stir and cook further on medium power until fully cooked, about 45 minutes.
At the end of this time, add acetic acid.
Place hot in clean, sterilized jars and seal.
When the salad has cooled, store it in a cool place.

There are a lot of recipes for cooking rice with zucchini, and each one tastes good!