If you want to please yourself and your loved ones with a savory one, I suggest preparing the most delicious stewed zucchini with rice. Tsya strava is already easy and dietary. Without a doubt, the grass from the stewed squash is known to the wealthy gentlemen, but if you experiment a little and add rice to the squash, then the grass will come out and take on the savor. I love this unique recipe: after spending three hours, with simple ingredients, you can cook a gorgeous herb.

ingredients

• zucchini - 2 pieces;
• rice - 1.5 tablespoons;
• tomato - 1 piece;
• carrot - 1 piece;
• hourglass - 2 cloves;
• qibulya - 1 piece;
• strength for relish;
• black chalking pepper - for relish;
• creep;
• sour cream - 2 tablespoons (per bag).

Cooking

For the cob, prepare zucchini. You need to remember the zucchini, cut it all down and cut it into small cubes. Diced zucchini should be dipped in a saucepan, salted and put on fire (for which it is better to beat a saucepan with a non-stick bottom). Put a pot with zucchini on a small fire, hvilin ten o'clock fifteen: let the stink sik and become soft. While the zucchini is being stewed, we prepare the cibula. It is necessary to clean the cibula from the husk, crush and cut it with small cubes.

Wash the carrot syrup, peel it from the skin and rub it on the great third (you can cut it into cubes). They gave the carrot and the cibula to be smeared: for that, on a roasted frying pan with a dewy olive, visipaemoly cut the vegetables (carrot and cibula) and brush it to a golden color. Mince the fresh tomato, cut it into cubes of medium rosemary, add to the frying pan with cibulae and carrots. Continue to oil the vegetables. Adjust the number of tomatoes to your taste.

If you don’t like fried vegetables, then you can skip the whole frying season and don’t blanch, but beat the veggies in front of the orphan. I love adding fresh bell peppers. Let the zucchini be good enough to sik, it is necessary to add the vegetables to them (or fresh for the squash), mix thoroughly. Promit the rice and add it to the pan with vegetables, mix everything well and continue to quench until the rice is ready. The quantity of rice can be judged according to your taste.

If the rice is not burnt, follow it, if there is water on the day (sik z vegetables). Extinguish everything on a small fire. If you remember that you don’t extract vegetable juice, you can add some water. If the vegetables with rice are extinguished, it is necessary to bring them to relish. You can add a couple of cloves of diced chasnik (or passed through a press). You can add a couple of spoons of sour cream: then the grass will not be so dietary. We add strength to the savor to the vegetables, black pepper chalk (you can add your favorite spices), mix it all up, quench the sprat of whiting and take it out of the fire.

If you want to please yourself and your loved ones with a savory one, I suggest preparing the most delicious stewed zucchini with rice. Tsya strava is already easy and dietary. Without a doubt, the grass from the stewed squash is known to the wealthy gentlemen, but if you experiment a little and add rice to the squash, then the grass will come out and take on the savor. I love this unique recipe: after spending three hours, with simple ingredients, you can cook a gorgeous herb.

Ingredients:

• zucchini - 2 pieces;
• rice - 1.5 tablespoons;
• tomato - 1 piece;
• carrot - 1 piece;
• hourglass - 2 cloves;
• qibulya - 1 piece;
• strength for relish;
• black chalking pepper - for relish;
• creep;
• sour cream - 2 tablespoons (per bag).

The most delicious stewed zucchini with rice. Pokrokovy recipe

1. For the cob, prepare zucchini. You need to remember the zucchini, cut it all down and cut it into small cubes.
2. Diced zucchini should be dipped in a saucepan, salted and put on fire (for which it is better to beat a saucepan with a non-stick bottom).
3. Put a pot with zucchini on a small fire, hvilin ten o'clock fifteen: let the stink sik and become soft.
4. While the zucchini is being stewed, we prepare the cibula. It is necessary to clean the cibula from the husk, crush and cut it with small cubes.
5. Wash the carrot syrup, peel it from the skin and rub it on the great third (you can cut it into cubes).
6. They gave the carrot and the cibula to be smeared: for that, on a roasted frying pan with a dewy olive, visipaemoly cut the vegetables (carrot and cibula) and brush it to a golden color.
7. Mince the fresh tomato, cut it into cubes of medium rosemary, add to the frying pan with cibulae and carrots. Continue to oil the vegetables. Adjust the number of tomatoes to your taste.
8. If you don’t like fried vegetables, then you can skip the whole frying season and don’t blanch, but beat the veggies in front of the orphan.
9. I love adding fresh bell peppers.
10. Let the zucchini be good enough to sik, it is necessary to add the vegetables to them (or fresh for the squash), mix thoroughly.
11. Promit the rice and add it to the pan with vegetables, mix everything well and continue to quench until the rice is ready.
12. The quantity of rice can be judged according to your taste.
13. If the rice is not burnt, follow it, if there is water on the day (sik z vegetables).
14. Extinguish everything on a small fire. If you remember that you don’t extract vegetable juice, you can add some water.
15. If the vegetables with rice are extinguished, it is necessary to bring them to relish. You can add a couple of cloves of diced chasnik (or passed through a press).
16. Creep miєmo, dribly narizaєmo and dodaemo to stewed vegetables.
17. You can add a couple of spoons of sour cream: then the grass will not be so dietary.
18. We add strength to the savor to the vegetables, black pepper chalk (you can add your favorite spices), mix it all up, quench the sprat of whiting and take it out of the fire.

Stewed zucchini with rice can be served to the table like a creamy herb, a side dish to meat herbs, like a hot or cold appetizer. If you love spices, then marjoram, coriander, krip, parsley, chasnik, black or red pepper will come out well with zucchini - the aroma comes out just plainly. On the site “I love to cook” there are more rich recipes for herbs from zucchini.

Prepare the necessary ingredients. Peel the cibula and carrots, cut them into small cubes. Heat the frying pan, pour in the olive oil, stir in the carrots and the cibulae and brush on medium heat with 1-2 strands, stirring occasionally.

On the tomatoes, sprout cross stitches and sprinkle with sprinkles. Take the rind through the fluff, cut it into small cubes and put it into the frying pan until the cibula is smeared with carrots.
Pomishyuyuchi, extinguish 5-7 whilins. For gusto, boil strong, finely cut the cloves of the teapot and 1-2 rings of hot pepper.

Vimiti zucchini (preferably take young zucchini with dry tassels and soft skin), cut with circles, and then cut the skin circle into 4 parts. Viklasti zucchini in a frying pan until stewed vegetables.

Rice rinse with cold water, changing її 3-4 times. As a result, the water may become clearer. Pour water into a saucepan with rice and put on fire. At maximum heat, bring to a boil, then stir the rice, reduce the fire to a minimum, cover the stewpan with a lid and continue to cook 15 quills (until the rice is ready).

Viklasti rice in a frying pan to zucchini, stewed vegetables.

Vimiti, chop the parsley and put it into the frying pan.

Mix it up and put it on a weak fire, put out 5-7 whistles | minutes |, without bending the lid.

If necessary, add strength to the taste, once again gently mix, arrange on plates and, in a warm looking, serve on the table.

Juicy, lower zucchini, stewed with rice and vegetables - the grass is even savory, you can serve it not only for insults, but also for dinner.

Savory! Get ready for kohannyam!

I also love cooking, but I don’t like stained glass for a long time. For example, I have long wanted to cook stuffed pasta. Ale, I’ll show you how much time it takes to fill the skin pasta with minced meat.

Those same stosuєtsya zucchini. Zvichichay zucchini are cut into rings and the skin of the ring is filled with minced meat.

So, I worked so hard earlier, it’s possible, I still need to work, but for now I knew the best option for myself, before the speech, not less savory 🙂 I called zucchini the same number of zucchini to the one who had less time and strength to prepare.

I’ll start from the fact that I don’t add boiled rice to minced meat. Ale dry minced meat does not become dry - I replace the rice with a great number of cibules.

Also, for the preparation of stravia Stuffed zucchini line we need:

- Great zucchini - 1 pc. (approx. 2 kg)

- Minced meat (preferably pork + yalovichina) - 0.5 kg.

- Cibulya ripchasta - 300 gr. (one large cibulina)

- Carrot - 150 gr. (one middle)

– Chasnik – 3 large cloves

- Tomato - 1 pc.

- Sir - 100 gr.

- Mayonnaise.

- Sil, pepper for relish.

- For the bazhannya parsley.

The zucchini is miєmo, cleaned from the skin and cut into 4 pieces.

Carefully with a large spoon (or a knife) we can see the meat. We only need to board.

We clean the carrot, rub it on the great third.

The qibulu is cleaned and cut dry. And it’s possible and not too dry - zucchini is so cold with us 🙂

The watchmaker can be seen through the press.

Mix with minced meat, add strength, pepper for relish.

Then we carefully fill in our quarters of zucchini and prepare minced meat.

The tomato is narrated with circles. Put on top of minced meat.

Sir is rubbed on the great third, and it is given to the beast of tomatoes.

Water it neatly and beautifully with mayonnaise.

Aromatic zucchini with rice - grass, it’s impossible to zip. To make the rice become digestible, its juicy licorice pulp in the tomato podlivі with the hourly smell is completely appetizing and vіdmіnno hunger. Dovgograin groats and zucchini of a different color to crush the beautiful grass.

The lower sum of the finished dressing transfers the coating of tomatoes without skins. It is great to allow you to see the leather of the sheep, and the non-trival quenching under the cover allows you to save all the vitamins of the bright sheep assortment. It is suitable as a side dish, and as an independent herb.

ingredients

• zucchini 3-4 pcs. (800 g)
• tomato 5-6 pcs. (500 g)
• cibulya ripchasta 2 pcs. (250-300 g)
• carrot 1 pc. (200 g)
• rice 1 bottle
• water 2 bottles
• roslinna oliya 0.5 bottles
• watchmaker 3 teeth
• strength 1.5-2 tbsp. l.
• zukor 1 tbsp. l.
• krip 1 bunch

Cooking

1. Rice needs to be boiled until cooked. If you want the rice grains to trim the shape and not boil, vincify the steamed rice. Rinse the cereal in dekilkoh waters, so that you can see all the drank that ford. Fill with water and cook until ready. After boiling, start the fire with a minimum, and cook it under the lid until it is ready. All the water can rise up.

2. While the rice is being cooked, take care of the ingredients. Pick up a saucepan with a thick bottom or a cauldron for 4 liters. Pour oil into the container and right on the fire. Good, play it. Clear the cibula. Cut with straw. Drop the hot oil. Coat 3-5 quills.

3. While the cibula is being smeared, peel and wash the carrots. Rub on the great third. Add to the oiled tsibula. Stir and continue to coat on medium fire 8-10 quills.

4. Rinse and dry tomatoes. Draw the middles with small pieces. You can see the skin behind the bag. Add tomato to other ingredients. Mix it up. Cover with a lid and quench 10 quills on a medium fire.

5. Add strength and zukor for relish. Mix it up. Let it boil.

6. Prepare zucchini. Tse mozhe buti like you are young, and mature fruits. Rinse the vegetables into cubes and right until you decide the ingredients. Mix it up. Extinguish 10-15 quills, curling the pan with a lid.