Stewed zucchini with chicken– a tasty and easy to prepare summer dish. Many nutritionists recommend eating stewed zucchini during a diet, and this is not surprising. The calorie content of stewed zucchini is no more than 35-50 kcal. per 100 gr. You can make the dish more satisfying with the help of meat. Chicken, especially dietary and low-fat chicken, is perfect for these purposes, although any other parts of it can be used.
Ingredients for making chicken and zucchini stew:
- Chicken breast – 1 pc.,
- Zucchini – 1 pc.,
- Carrots - 1 pc.,
- Onion – 1 pc.,
- Salt and spices - to taste,
- Dill,
- Vegetable oil.
Stewed zucchini with chicken - step-by-step recipe
Peel the onions and carrots. Wash the zucchini. Cut the carrots into halves.
Cut the onion into half rings.
Stewed zucchini with chicken. Photo
You can also cook zucchini with chicken in a slow cooker.
Ingredients:
- Zucchini – 1 pc.,
- Carrots – 1 pc.,
- Chicken breast – 1 pc.,
- Onion - 1 pc.,
- Sour cream – 2 tbsp. spoons,
- Tomato paste – 1 tbsp. spoon,
- Seasoning mixture for chicken – 5-10 g.,
- Salt,
- Sunflower oil.
Stewed zucchini with chicken in a slow cooker - recipe
First, let's prepare all the vegetables and chicken. Cut the zucchini into halves. Cut the onion into small cubes. Grate the carrots on a fine grater. Cut the chicken fillet into small cubes. Pour sunflower oil into the multicooker bowl. Add onion. Turn on the “Frying” mode. Stir the onion with a wooden spatula and fry it for 5 minutes.
After this, add grated carrots to it. Fry it with onions for another 3-4 minutes. Place chicken fillet. Sprinkle it with chicken seasoning. Fry the chicken and vegetables for another 7 minutes, remembering to stir it. Switch the multicooker to the “Stew” mode.
Place the chopped ones in her bowl. Dilute in 100 ml. water, sour cream and tomato paste. Pour the resulting sauce over the vegetables and chicken. Cover with a lid and simmer for 10 minutes. Serve the stewed zucchini with chicken hot, immediately after cooking.
- You can make this dish more spicy by using ground red pepper or chili pepper, but remember to add it very carefully so as not to overdo it.
- You can diversify the taste of stewed zucchini with chicken by adding bell peppers, tomatoes, green peas, cauliflower, and broccoli to the basic recipe.
- If you like dishes made from meat and stewed vegetables with gravy, then add sour cream to it 5 minutes before the end of cooking.
- Prepare zucchini stewed with chicken can be made from different varieties of this vegetable. For example, with green zucchini the dish will also be no less tasty and healthy.
Stewed zucchini with chicken is a simple everyday dish that can diversify your home menu. In the summer, during the vegetable season, such a dish is a godsend, especially if the vegetables are homemade and there is no end to the zucchini. I often prepare dishes with zucchini, although there are practically none of my own this season. Stewed zucchini with chicken turns out very tender thanks to the addition of cream. The fattier the cream, the more caloric the resulting dish will be, but overall it will still be light but satisfying.
To prepare the dish, take the products from the list.
Rinse the fillet with running water, pat dry with napkins and cut into medium-sized pieces.
We will cook it right away in the pan, so as not to move it back and forth and not dirty extra dishes. Heat the sunflower oil in a saucepan, add the chicken and fry a little. Add chicken seasoning or spices to your liking.
Cut the zucchini in half lengthwise and then into semicircles 5 mm thick. Leave the skin if the zucchini is young.
Cut the onion into cubes and add to the chicken. Fry for a couple of minutes.
Add zucchini, salt, pepper, add basil.
Add 100 ml of water; during cooking, the zucchini will give juice and there will be enough liquid. Cook everything together covered for 15 minutes over low heat. Then open the lid and pour in the cream. Cover and cook for 5 minutes.
Chop the garlic and parsley, add everything to the pan and stir. Bring to a boil, remove from heat and let it brew under the lid.
Place the stewed zucchini and chicken on plates and serve.
Bon appetit!
Chicken with zucchini is cooked in a frying pan or in a saucepan in two stages. First you need to fry a whole chicken fillet until golden brown. And then simmer the vegetables in the remaining oil after frying until soft. At the end, all that remains is to combine everything and simmer for literally another 5 minutes. In general, the entire cooking process will take about half an hour. As a result, you will get 2-3 servings, tender chicken fillet and juicy al dente zucchini.
The success of the dish depends on how young the vegetables you use. Choose small zucchini, with thin, still green skin and unripe seeds. Take young carrots too, then they will cook very quickly.
Tomatoes add sourness to the dish. Instead, you can use good tomato paste diluted in water. If you don’t like vegetables stewed in tomato sauce, then you can try another option - add cream or sour cream, chopped dill and garlic at the final stage. The calorie content will then be higher, but the dish will turn out to be very tender and also very tasty. Experiment with spices, try adding other vegetables of your choice (sweet peppers, peas, cauliflower, mushrooms, etc.) - there is a lot of room for imagination!
Total cooking time: 45 minutes
Cooking time: 30 minutes
Yield: 2-3 servings
Ingredients
- chicken fillet – 2 pcs.
- young zucchini – 1-2 pcs.
- carrots – 1 pc.
- onions – 1 pc.
- garlic – 1 tooth.
- tomatoes – 1-2 pcs.
- seasoning for chicken - 1 tbsp. l.
- salt and pepper - to taste
- vegetable oil – 2 tbsp. l.
- water – 100 ml as needed
- parsley - for serving
Preparation
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Chicken with zucchini is ready! At the very end, sprinkle with herbs and serve hot. Bon appetit!
The real summer vegetable is, of course, zucchini! Firstly, it always gives a rich harvest. Secondly, this very light and low-calorie food is just right for the heat. Thirdly, you don’t have to stand at the stove for a long time - there are so many quick and simple recipes.
Versatile vegetable
Zucchini is just the perfect vegetable! This is an excellent independent dish, an excellent side dish, an ingredient in baked goods and salads. You can cook it every day and you won’t get tired of it. Thanks to its neutral taste, it goes well with vegetables and meat, cheese and mushrooms, dough and eggs, garlic and various sauces. It can be fried, stewed, baked, pickled, stuffed, added to pancakes, casseroles and minced meat, prepared puree soups and stews, rolls and boats, pies and even cakes.
And one of the win-win recipes is zucchini with chicken breast. And now several cooking methods.
Very simple
The set of ingredients this time looks like this:
- two chicken breasts;
- four young zucchini;
- 250 grams of sour cream;
- two onions;
- two cloves of garlic;
- to taste - vegetable oil, ground pepper, salt and chicken seasoning.
Cooking steps:
- Wash the chicken fillet thoroughly, cut off the membranes, dry it, cut into small pieces.
- Pickling. Let us immediately note that this step can be skipped. If you still decide that it is necessary, then the marinade is as follows: grease each piece of breast with vegetable oil, sprinkle with seasoning and pepper, but do not add salt.
- When the meat is marinated, place it in a frying pan and fry until golden brown, then transfer to a pot.
- Peel the zucchini, cut into cubes, place in the pan where the meat was just, and lightly fry, then place on the chicken. You can also skip the stage of frying the zucchini and use fresh ones.
- After the zucchini, in the same frying pan, fry the onion until golden brown, add salt and pepper and add to the meat and onion.
- Pour a third of a glass of water into the pot and add sour cream.
- Heat the oven to 200 degrees and place a pot of zucchini and chicken breast in it for forty minutes.
- When the time is up, turn off the oven and let the pot sit for a little longer.
The chicken fillet turned out very juicy and tender, thanks to the sour cream sauce and zucchini.
With chicken breast chop and potatoes
Another juicy, satisfying and very tasty dish. This time - zucchini with chop breast and potatoes.
What do you need:
- four zucchini;
- four breasts;
- 500 grams of potatoes;
- 300 grams of cheese;
- Three onions;
- 200 grams of mayonnaise;
- salt, garlic;
- oregano;
- fresh greens.
Cooking zucchini with chicken breast:
- Cut the onion into rings or half rings and place on a baking sheet lined with foil.
- Cut the breast into slices and beat them, but not quite thinly.
- Place the meat on top of the onion and lightly salt and pepper with black pepper.
- Cut the potatoes into circles, place on the chicken and lightly salt.
- Crush the garlic, put it in mayonnaise, add oregano and mix.
- Spread mayonnaise evenly over potatoes.
- Cut the zucchini into circles, not too thin, and place on the potatoes.
- Grate the cheese and add the zucchini.
- Heat the oven, place a baking sheet and cook over medium heat for about 25-30 minutes.
- Remove the dish, place on plates and sprinkle with young herbs.
Rolls
And finally, not just a tasty, but an interesting and beautiful dish with which you can surprise your guests and family. These are zucchini rolls with chicken breast.
Which of the products:
- two young zucchini;
- one chicken breast;
- two cloves of garlic;
- 50 grams of cheese;
- salt and ground black pepper to taste;
- a bunch of parsley;
- vegetable oil.
Preparation procedure:
- Cut the breasts into oblong slices, beat them, sprinkle with salt and pepper. Crush the garlic, add to the meat, stir and marinate for half an hour.
- Wash the zucchini and cut them lengthwise into slices half a centimeter thick.
- Line a baking sheet with parchment paper and place the zucchini on it. Grease them with vegetable oil, lightly salt them and place in the oven (180⁰) to soften for five minutes.
- Place the chicken slices on the zucchini, sprinkle grated cheese and fresh parsley leaves on them.
- Carefully roll the rolls, fasten them with skewers, place them on a baking sheet and put them in a hot oven for half an hour at t ⁰180.
- When the rolls are ready, remove them from the oven, decorate with fresh herb leaves and serve.
Summarize
This is how easy it is to prepare summer chicken breast and zucchini dishes. The photo shows how delicious they are. You can experiment and find your own successful options, especially since it’s easy with zucchini.
Step-by-step photo recipe for preparing chicken fillet with zucchini.
chicken fillet – 400-500 gr.,
zucchini – 600-700 gr.,
onions – 2-3 pcs.,
carrots – 2-3 pcs.,
dill greens - 1 bunch,
parsley - 1 bunch,
salt - to taste,
garlic - 3 cloves,
ground black pepper - to taste,
ground allspice - to taste,
paprika - to taste,
vegetable oil.
- a very tasty and aromatic dish. In this recipe, thanks to young zucchini, the chicken fillet turns out tender and juicy.
The recipe for this dish is very simple. This dish from the series is quick and tasty, so anyone can prepare it.
- This is an almost win-win option for a light lunch or dinner. We are sure you will definitely like it.
To make the dish amazingly tasty, be sure to use our step by step photo recipe cooking chicken fillet with zucchini.
Cooking chicken fillet with zucchini.
To cook chicken fillet with zucchini First you need to wash the zucchini and peel the skin.
Then cut the zucchini into cubes.
Wash the carrots, peel and grate on a coarse grater.
Peel the onions, rinse and finely chop.
Wash the parsley and dill, dry and finely chop.
Next, rinse the chicken fillet under running water, dry and cut into strips.
Then heat a frying pan with vegetable oil. Place the chopped chicken fillet into the pan. Fry the fillet quickly, about 2-3 minutes.
As soon as the fillet changes color, add the onion to the pan and stir-fry for 2 minutes.
Then add the carrots and fry, stirring occasionally, for 5 minutes.
Now you can pepper and add paprika to taste.
The next step is to add the zucchini.
Mix everything, cover the pan with a lid, reduce heat and simmer for 10-15 minutes.
