Preparation time: 25 minutes ❀ Difficulty of preparation: Simple ❀ Number of servings: 4
| Ingredients: |
|---|
| 500 g zucchini |
| 2 onions (200 g) |
| 4 tbsp olive oil |
| 2 tbsp rice flour |
| 1 tsp salt |
| 1 tsp turmeric |
Preparation
- Finely chop the onion into small cubes. Pour olive oil into a cooking pot and add the chopped onion. Sauté over low heat for about 3 minutes.
- Wash the zucchini and cut them into cubes. If the zucchini are homegrown and unsprayed, there's no need to peel them – the skin is full of beneficial nutrients.
- Add the chopped zucchini to the pot and sauté everything together for another 2 minutes.
- Then pour in 400 ml of water – just enough to cover the zucchini. Season with salt and stir. Once the water comes to a boil, cook on low heat for about 10 minutes.
- When the zucchini have softened, mash them using a stick blender or a hand masher.
- Add another 400 ml of water and cook for about 5 minutes – until it starts to boil.
- Near the end of cooking, mix two tablespoons of rice flour with half a cup of cold water (cca 1dl). Gradually pour the mixture into the stew while stirring constantly. Cook for another 3–5 minutes, until the stew thickens.
- Optionally, add some turmeric to give the stew more depth and a warm color.
Summer is the season when gardens and markets are brimming with fruits and vegetables – and among them, zucchinis shine in all sorts of colors, shapes, and sizes. The quick zucchini stew can be made using almost any type – green, yellow, or white. Green zucchinis bring freshness and a more pronounced flavor to dishes, yellow ones add a golden color, while white zucchinis are milder and contribute to a soft, creamy texture. Regardless of the variety you choose, the stew will be equally delicious. The stew in the photo was made with green zucchini and a touch of turmeric for flavor and color. Turmeric naturally colors any dish and adds a mildly exotic flavor.
Zucchini is a fruit-bearing plant from the squash family. It is known as a healthy diet-friendly food because it contains few calories, fat, and sugar. On the other hand, it is rich in fiber that provides a feeling of fullness and plays an important role in digestion. Additionally, zucchini is packed with vitamins, minerals, antioxidants, and other valuable nutrients that have a beneficial effect on our health (Source: WebMD). It is best not to peel homegrown and unsprayed zucchinis, as most of the nutrients are found in the skin.
Zucchini makes for some of the tastiest side dishes and main courses.
Zucchinis are a very versatile ingredient for preparing many dishes. Due to their mild and neutral flavor, they inspire numerous recipes in which they are usually breaded, baked, or cooked. Zucchini can also be eaten raw and are especially popular as “zucchini noodles” (zoodles) as a pasta substitute. Their simplicity and versatility make them suitable for many culinary combinations. The zucchini stew recipe comes from my sister’s kitchen—she loves quick, healthy, and tasty dishes. I was won over by its simplicity and rich flavor, so I regularly cook it during the summer months. If you enjoy zucchini, you might also like some of the following recipes:
While zucchini season is in full swing, let your imagination run wild and experiment with a variety of flavors – with zucchini, the possibilities are endless. This quick zucchini stew is perfect when you want something warm and spoonable, and need it ready in no time. With only five basic ingredients, you can enjoy a nutritious and tasty stew. Enjoy the benefits of zucchini in your favorite summer dishes!
Bon appetit!
