Zucchini stew

Zucchini stew: A garden delicacy in a jar

Total time: 2 hours
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Servings: 10 jars of 400 g each

Can you imagine opening a jar of fresh, flavorful vegetables on a chilly winter day? Zucchini stew is a recipe that combines the sweet taste of zucchini with the flavor of onions and carrots, creating a true symphony of flavors. This recipe is an excellent choice for preserving garden vegetables and enjoying them throughout the year.

Recipe history

Zucchini stew is not just a simple recipe; it is also a culinary tradition in many households, especially among those who appreciate the natural flavors of vegetables. It is a great way to use zucchini, which are often in excess in our gardens. This recipe can easily be adapted based on personal preferences, allowing you to add various spices or vegetables.

Necessary ingredients

- 5 kg of zucchini
- 1 kg of onion
- 1 kg of carrot
- 2 kg of tomatoes (to make tomato paste)
- 600 ml of oil
- 1 cup of rice
- Salt, to taste
- Pepper, to taste
- Bay leaves

Ingredient details

1. Zucchini: Choose young and juicy zucchini with smooth skin and vibrant color. They are sweeter and less bitter.
2. Onion: White or yellow onion is ideal for this recipe, as it adds a sweet flavor that pairs perfectly with the other ingredients.
3. Carrot: Fresh and crunchy carrots will add a pleasant texture and a hint of sweetness.
4. Tomatoes: Fresh tomatoes are essential for making a rich and flavorful tomato paste. You can also use canned tomatoes, but fresh ones will provide a more intense taste.
5. Oil: Sunflower or olive oil is ideal for sautéing the vegetables and giving them a rich flavor.
6. Rice: The rice will absorb the flavors from the stew and contribute to the dish's consistency. You can experiment with different types of rice, but long-grain rice will yield the best results.

Preparation techniques

1. Preparing the ingredients: Start by peeling the onion, carrot, and zucchini. Chop the onion finely, grate the carrot, and either grate or cut the zucchini into large cubes, depending on your preference. If you choose to grate them, make sure they are well-drained to avoid diluting the stew.

2. Sautéing the vegetables: In a large skillet or deep pot, pour the oil and heat it over medium heat. Add the onion and carrot, sautéing them until they soften and become translucent. Add salt and pepper to taste and the bay leaves, which will infuse the dish with a special aroma.

3. Adding the zucchini: Once the onion and carrot are sautéed, add the zucchini. Mix well and let them cook together for about 15-20 minutes until the zucchini softens.

4. Including the rice: Once the zucchini has softened, add the rice and mix well. Let it sauté for a few minutes until it absorbs the flavors.

5. Adding the tomato paste: Add the tomato paste made from boiled and pureed tomatoes. Mix everything well, then add enough water to cover all the ingredients. Let it simmer on low heat until the oil rises to the surface and the rice is fully cooked.

6. Preserving: Once the stew is ready, let it cool slightly. Then, fill sterilized jars with the stew, making sure to leave a few centimeters of headspace. Seal the jars tightly and place them in a preheated oven at 180 degrees Celsius for 30 minutes. This will create a vacuum in the jars, helping to preserve the dish.

7. Cooling and storage: After the jars have cooled, store them in a cool, dark place. Zucchini stew can be kept for several months and is ready to be enjoyed on cold winter days.

Possible variations

- Add herbs: You can experiment with different herbs, such as basil, oregano, or dill, to add a touch of freshness.
- Include other vegetables: You can add bell peppers, eggplants, or even potatoes to diversify the recipe.
- Spicy version: If you like spicy food, add a bit of chili pepper or chili flakes while sautéing the vegetables.

Useful tips

- Maintaining utensils: Use wooden utensils to stir the stew to avoid scratching the pot.
- Sterilizing jars: Ensure that the jars are well sterilized before filling them with stew. You can do this by boiling or using the oven.

Serving combinations

Zucchini stew is delicious served warm, alongside a slice of fresh bread or polenta. You can accompany this dish with a summer salad full of fresh vegetables for a healthy, nutrient-rich lunch. Additionally, a glass of dry white wine or herbal tea served alongside can perfectly complement the meal.

Nutritional benefits

Zucchini stew is an excellent choice for a balanced diet. Zucchini is rich in vitamins, minerals, and antioxidants, making it a filling yet low-calorie food. Carrots are a good source of beta-carotene, while rice provides complex carbohydrates for sustained energy. This dish is not only nutritious but also full of flavor, making it ideal for the whole family.

Frequently asked questions

1. Can I use frozen zucchini?
Yes, you can use frozen zucchini, but make sure they are thawed and well-drained before adding them to the stew.

2. How long can zucchini stew be kept in jars?
If stored in a cool, dark place, the stew can be kept for up to 12 months.

3. Can I adapt the recipe for a vegan version?
The recipe is already vegan, but you can adjust the amount of oil or use olive oil for a healthier option.

4. How can I use zucchini stew in other dishes?
This stew can be used as a filling for pies or lasagna, or you can add a few tablespoons to soup to enrich its flavor.

In conclusion, zucchini stew is an easy-to-make, versatile, and flavorful recipe, perfect for preserving and enjoying on cold days. I invite you to try this recipe and bring a touch of summer into every day! Bon appétit!