Zucchini Stew Multicooker

Name: Zucchini Stew Multicooker - Norica P.
Ingredients: 3 zucchinis; 1 bunch of green onions; 1 green garlic clove; tomato paste; salt; pepper; oil; fresh dill

Salad - Zucchini Stew Multicooker by Norica P. - Recipia

Zucchini cooked in a multicooker is perfect for days when you want a simple meal with minimal preparation. The vegetables are sautéed briefly, then boiled in water or vegetable broth, with tomato paste added towards the end when the sauce needs to reduce. In about 30 minutes, the dish is ready. It can be served hot or cold, and fresh dill adds the finishing touch. Quick Info Preparation time: not specified in the original recipe Cooking time: approximately 30 minutes Total time: approximately 30 minutes, plus the time for cleaning and chopping the vegetables Servings: unspecified; the quantity is prepared from 3 zucchinis Difficulty: easy Recipe type: vegetable dish in a multicooker, suitable for lunch or dinner Ingredients 3 zucchinis 1 bunch of green onions 1 green garlic stalk Tomato paste, to taste Salt Pepper Oil Fresh dill Water or vegetable broth, enough to not completely cover the vegetables Preparation method 1. Wash the zucchinis and clean the green onions, garlic, and dill. Cut the zucchinis in half lengthwise, then into pieces. They don’t need to be perfectly equal, but pieces that are similar in size will cook more evenly. 2. Finely chop the green onions and garlic. In the multicooker bowl, add a little oil and select the FRY function. 3. When the oil is hot, add the onions and garlic. Sauté for a few minutes, stirring occasionally, until they soften and release their aroma. There’s no need to brown them too much. 4. Add the chopped zucchinis and mix them with the onions and garlic. 5. Select the BOIL program. Pour in water or vegetable broth until the liquid is sufficient for boiling but does not completely cover the vegetables. The exact amount will depend on the pot and how much liquid you want in the sauce. 6. Allow the zucchinis to boil for 20 minutes. At this stage, the vegetables cook in the liquid and begin to form the sauce. 7. After 20 minutes, add the tomato paste, salt, and pepper. Gently stir and let the dish cook for another 10 minutes on the BOIL program. During this time, the liquid will reduce, and the sauce will thicken. 8. Turn off the multicooker and add the chopped fresh dill. Taste and check if more salt or pepper is needed. 9. The dish can be served immediately while hot or after it cools down. It is one of those recipes that is easy to serve, even cold. Why I make this recipe often I love it because it uses few ingredients and doesn’t require constant supervision. The multicooker does most of the work, and the steps are simple: a quick sauté, boiling, and then reducing the sauce with the tomato paste. Zucchinis cook quickly, and the dish can be served without complicated preparations. The fact that it can be served hot or cold is convenient, especially when you don’t want to reheat the entire batch. Tips Follow the order of the programs. The FRY function is used at the beginning for the onions and garlic, and the BOIL program is for boiling the zucchinis and reducing the sauce. Do not completely cover the zucchinis with water or broth. The recipe needs liquid for boiling, but too much liquid will make it harder to reduce the sauce during the final 10 minutes. The tomato paste is added after the first 20 minutes, not at the beginning. This way, the sauce has time to reduce in the final stage after the zucchinis have boiled. The amount of oil and tomato paste is not specified in the original recipe, so these can be adjusted to taste and based on the quantity of zucchinis used. Add the dill at the end, after turning off the appliance. Its flavor remains fresher than if it were boiled for a long time. Substitutions Water can be replaced with vegetable broth. Broth adds a more pronounced flavor, but both options are included in the recipe. Green onions can be used with both the green and white parts, as long as they are finely chopped. Green garlic is the ingredient used in the original recipe. If it is not available, a substitution is not specified in the source, so the dish will taste closest to the original when used as is. Variations For a thinner sauce, the dish can be stopped immediately after boiling the zucchinis, but the original recipe includes an additional 10 minutes after adding the tomato paste to allow the sauce to reduce and thicken. For a more concentrated sauce, it is important not to start with too much water or broth. However, it is not advisable to leave the vegetables without liquid during the 20 minutes of boiling. The final taste can be adjusted with salt, pepper, and the amount of tomato paste. These ingredients do not have fixed quantities in the original recipe, so it is safer to add them gradually and taste before serving. Serving ideas The zucchinis can be served hot, immediately after adding the dill, or cold after cooling. The recipe does not include sides or additional toppings, and the dish can be served simply as a vegetable dish. If you prepare it for later, let it cool before putting it in the fridge. The sauce will be thicker after cooling than when the dish is freshly taken from the multicooker. Frequently asked questions Can I use another program instead of FRY? The recipe is designed for a multicooker and starts with the FRY function, which is used for sautéing the onions and garlic in oil. After they have softened for a few minutes, the zucchinis are added, and you switch to the BOIL program. How much water should I add? The source does not specify an exact amount. Pour in water or vegetable broth enough to have liquid for boiling but without completely covering the zucchinis. If you add too much, the sauce will take longer to reduce. Can I add the tomato paste from the beginning? In this recipe, the tomato paste is added after the first 20 minutes of boiling. Then the zucchinis continue to boil for another 10 minutes, during which the sauce reduces and thickens. How do I know when it’s done? After the 20 minutes of boiling, the zucchinis should be cooked, and after adding the tomato paste, the sauce should be reduced and thicker. Finally, the chopped fresh dill is added. Can it be served cold? Yes. The recipe mentions that the dish can be served hot or cold. After cooling, the sauce will appear thicker. Nutritional values The values below are estimates, as the recipe does not specify the amount of oil, tomato paste, or the exact number of servings. For the entire quantity prepared from 3 zucchinis, the estimate is around 350-600 kcal, depending mainly on the oil used. Estimated, the entire dish may contain: Protein: approximately 10-15 g Carbohydrates: approximately 45-65 g Fats: approximately 15-35 g Fiber: approximately 10-15 g If the dish is divided into 3 servings, one serving would have approximately 120-200 kcal, before considering the differences between zucchinis, the amount of tomato paste, and oil. The values are indicative, not an exact nutritional calculation. Storage and reheating Store the cooled dish in a sealed container in the fridge. Since the recipe does not provide an exact storage time, it is preferable to consume it within a short period and not leave it at room temperature for long. For reheating, heat only the amount you plan to serve. The zucchinis may become softer after cooling and reheating, but the sauce remains thicker. The dish can also be eaten cold, without an additional heating step.

Category: Salad Author: Norica P. Views: 1124 Date: 25.09.2024

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