Pork meat with zucchini and tomatoes. How to cook pork with zucchini in a frying pan, in the oven and in a slow cooker Recipes with zucchini and pork

I happily alternate the usual roast with potatoes with stewed pork, zucchini and tomatoes. Fortunately, the dacha generously provides all kinds of vegetables, giving an impetus to look for new recipe options for dishes with them. So today, having taken out the old faithful cauldron, I decided to prepare a fairly quick and easy, sort of, pork stew dish, using young fresh zucchini and ripe, delicious tomatoes.

Recipe ingredients:

Lean pork fillet (for those who wish, veal or poultry is suitable) - five hundred grams,
a couple of young zucchini,
five to six fresh tomatoes of strong varieties,
a pair of onions,
carrots - a couple of medium ones,
sweet pepper,
fresh greens,
salt and pepper - to taste,
one hundred grams of vegetable oil for frying.

How to cook pork meat with zucchini and tomatoes, with photos

After washing the meat and stripping it of films, cut it into medium-sized cubes, so that when you eat it you feel like you are eating meat and not minced meat.

Place the prepared pieces of pork or beef in a cauldron with heated oil and let simmer over fairly high heat.

At this time, wash the vegetables, leave the tomatoes alone, and peel the zucchini, carrots, bell peppers and onions.

Chop the onion finely and add it to the meat after ten minutes, mix well, chop the greens, and cut the carrot into strips.

Cut the peeled zucchini into large cubes, cut the tomatoes and peppers into large strips, and chop the greens.

After adding salt, fry in a frying pan, separately from the cooking meat. We start with carrots, after about five minutes add zucchini,

then tomatoes with sweet peppers and herbs. Fry over medium heat for ten to fifteen minutes.

By this time, the contents in the cauldron begin to “wink,” saying, add vegetables.

From the frying pan, transfer the vegetables into a container with half-cooked pork.

Add salt, mix, close the lid and let simmer on low heat for another twenty minutes.

Serve the meat with zucchini and tomatoes to the table with fresh or canned vegetables. The dish turns out very tender, juicy, and there are a lot of benefits in it! And at the end of lunch, the family will be in great demand for a very worthy pastry. Bon appetit!

Zucchini and pork themselves are very tasty foods. And if you combine them together in one dish, you get simply amazing taste.

Step by step recipe

Pork with zucchini and tomatoes

vegetable seasoning;
basil;
zucchini – 1 pc.;
spice “Khmeli-suneli”;
pork pulp – 350 g;
salt;
1 tomato;
garlic - 2 teeth;
oil;
flour – 60 g.

Time: 50 minutes.

Calories: 95.4.

Chop the pork pulp into small pieces. Be sure to wash and dry it before doing this;
Fry this component in oil poured into a frying pan;
Chop the washed tomato into cubes and place with the meat;
Fry briefly over high heat;
You can remove the skin from the zucchini, then chop it into squares and add to the tomato-meat mixture;
Fill all this with enough water to lightly cover the surface of the substance;
Season with prepared spices;
Simmer the dish under the lid until the meat is soft;
3 minutes before turning off the heat, season with chopped garlic.

Pork baked with vegetables in the oven

pork steaks – 7 pieces;
“Tvorozhny” cheese - 400 g;
2 onions;
large zucchini;
Dutch cheese - 200 g;
oil;
tomato – 2 pcs.;
various spices;
2 cloves of garlic.

Time: 75 minutes.

Calories: 166.7.

Squeeze the garlic into the curd cheese, stir and set aside;
Shred the washed zucchini into strips, about ½ cm thick;
Coat the bottom of a deep baking tray with oil and place the zucchini slices tightly together;
Coat the surface of the vegetable with the garlic-cheese mixture;
Beat the steaks (not too thick), sprinkle with spices;
Spread the prepared meat ingredient in an even layer;
Chop the tomatoes into slices, having washed them before doing so;
Place them on top of the meat;
The final layer is a “pillow” of grated cheese;
Bake the dish at 200°C for 50-60 minutes.

Meat with zucchini and potatoes

cream (or thin sour cream) – 100 ml;
zucchini – 3 pcs.;
1 carrot;
meat (pork) – 300 g;
bulbs – 2 pcs.;
set of greens – 1 bunch;
oil;
spices;
potatoes – 4 pcs.

Time: 3 hours.

Calories: 117.3.

If necessary, we clean and wash all the vegetables, not forgetting the meat;
Shred the pork into pieces;
Grind potatoes and zucchini into half rings;
We use a grater to chop carrots;
Chop the greens and onions extremely finely;
Mix the prepared ingredients together and crush with spices;
We supplement the substance with cream;
Set aside for 1.5-2 hours, covered with film;
Distribute the infused mixture in a mold, the bottom of which is coated with fat;
Don’t forget to cover with foil, place in the oven for an hour, setting 180°C;
The finished concoction can be sprinkled on top with a mixture of herbs and garlic or cheese.

Pork with zucchini in a slow cooker

paste (tomato) – 2 tbsp;
favorite seasonings;
3 zucchini;
flour – 200 g;
half a kilo of pork;
carrots – 1 pc.;
oil;
3 teeth garlic;
salt;
onion – 80 g.

Time: 70 minutes.

Calories: 76.2.

Cut the meat pulp into pieces;
We fill a plastic bag with flour and spices, and immerse the pork in it. Shake thoroughly. This way, each piece is breaded with high quality;
We coat the multicooker mold with oil and place the boned meat component into it;
The “Frying” program is set, fry for 5 minutes;
Finely chop the onion and add it there;
Cut the washed and peeled carrots and zucchini into cubes;
Add vegetables to the meat and onion mixture;
Using a press, crush the garlic and place it in the ingredients along with the paste;
½ tbsp. add water and mix;
For an hour, select the “Extinguishing” mode.

Pork stewed with zucchini and eggplant

1 tomato;
eggplant – 1 pc.;
oil;
pork – 400 g;
bulb;
bell pepper – 1 pc.;
1 zucchini;
salt;
spices.

Time: 55 minutes.

Calories: 74.1.

We wash the lean pork and cut it into slices. Then you should fry it using a frying pan seasoned with oil. 15 minutes is enough for goldenness.

We chop the washed zucchini into slices, and then divide each circle into quarters and immerse them in the same container for frying. Add onion half rings.

After 15 minutes, add eggplant, chopped in the same way, to this mixture. And followed by slices of chopped pepper and grated carrots. While stirring, add spices and salt.

Chop the tomato in any way and after 10 minutes we also add it to the frying ingredients. Pour half a glass of water and simmer until all ingredients are soft.

"Boats"

garlic – 3 cloves;
3 tomatoes;
greenery;
cheese – 100 g;
olive oil;
zucchini – 3 pcs.;
bulb;
pork – 400 g;
spices.

Time: 50 minutes.

Calories: 61.7.

Cut each thoroughly washed zucchini in half lengthwise;
Scoop out the pulp from all halves, leaving the skins uncut;
Sprinkle the inner parts of the vegetable forms with olive oil and bake at 180°C for 10 minutes;
Chop the remaining pulp into cubes or cubes;
Cut the garlic and onion into small squares;
Brown the crumbled ingredients for about 7 minutes in the oil that is poured over the frying pan;
Chop the meat component as finely as possible to obtain coarse minced meat;
We replace the frying vegetables in a frying pan with a mass of pork;
After seasoning, mix and get rid of redness for 10 minutes;
Finely chop the greens you like and add three cheeses;
Mix the slightly cooled 2 roasts together;
Place the filling in each zucchini mold and cover with chopped tomatoes;
Place the resulting semi-finished products on a greased baking sheet and bake for 20 minutes without changing the oven temperature;
Sprinkle with cheese and cook until golden brown for another 5 minutes.

For meat cooked with zucchini, you can chop the garlic in different ways, as well as add it at different stages of cooking. The taste and aroma of the prepared dish depends on this choice;
Are there any greens in the list of ingredients? Don’t be embarrassed, just add it yourself. The usual parsley and regular dill, as well as aromatic cilantro or fresh basil, are perfect for this concoction. Be guided only by your preferences in choosing this ingredient;
It is advisable to prepare this dish for one meal. There is no need to prepare for future use. Pork and zucchini heated several times loses its structure and taste;
before slicing and adding to the meat component, it doesn’t hurt to remove the skin of the oblong vegetable, so the cooking will be more tender;
during stewing, the water that we add can be replaced with broth, sour cream, milk or cream;
choose spices, as well as herbs, according to your own preferences. Pork and zucchini can be flavored with grated ginger, coriander, nutmeg, etc.

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The main thing here is not to overdry the meat so that it does not turn out tough. And by the way, the choice of pork also matters. Use the neck, shoulder or loin portions of the carcass. Then the meat will turn out soft and juicy.

Recipe information

Cooking method: stewing.

Total cooking time: 45 min.

Number of servings: 3 .

Ingredients:

pork (shoulder) – 600 g
young zucchini – 500 g
tomato – 1-2 pcs.
onion – 1 pc.
garlic – 1-2 cloves
vegetable oil – 1-2 tbsp.
pepper, salt - to taste.

Cooking method:

Note to the hostess

This pork and zucchini recipe can be adapted for a slow cooker. You can cook a dish in it using the frying and stewing mode.
If desired, during the process of stewing meat in a saucepan, you can add a little water so that the pork does not dry out.
You can replace pork meat with chicken, beef or turkey. The main thing is to cook it so that it turns out soft.
Instead of tomatoes, you can add tomato paste or homemade dressing to this pork dish.
For this recipe, it is better to use young zucchini to avoid coarse seeds that will spoil the appearance and taste of the dish. Zucchini is ideal.

The favorite food of many is fried pork with zucchini cooked in a frying pan, the success of the taste of which lies in the right choice of meat. Fried meat and vegetables were always harmoniously combined with each other; upon entry, the dish always turned out tender and juicy.

350 g pork neck,
1 medium onion,
200 g zucchini or zucchini,
1 PC. hot capsicum,
50 ml soy sauce,
30 ml vegetable oil.

As we have already said, the main thing here is to correctly select the main ingredient and then the dish will be excellent, whether it is fried, stewed or even . If you are absolutely sure that you have not made a mistake in choosing meat, then you can start cooking.

Rinse and dry the pork neck. Cut into medium pieces, the main thing is not too small.

Heat the oil and fry first over high heat until lightly crusted, then reduce the heat, stirring, and continue the process until half cooked.

Add the onion, cut into half rings, and cook over low heat until the onion releases its juice.

Cut the zucchini into fairly thin pieces, chop the hot pepper, add everything to the meat and pour in soy sauce. Mix all the ingredients and cover with a lid. Simmer for 8-10 minutes until the zucchini softens.

In total, it takes 30 minutes to prepare. As a side dish, you can boil pasta or rice, with which the meat goes perfectly and the fried pork with vegetables takes on a full-fledged appearance.