If you have zucchini, you should definitely make this! "Easy to make with just a hotpot" delicious main and side dish recipes

Hello. I am Ayumi Nakaganji, a chef.

The vibrant colors of summer vegetables are a delight to the eye.

Summer vegetables are packed with nutrients that help keep you in shape during the hot summer months. To get those nutrients, you want to eat plenty of them in a variety of different ways without getting bored.

This time, we will introduce a simple stew dish using the summer vegetable, zucchini, and a side dish using seasonal Moroccan green beans.

1: "Zucchini and spare ribs stew" - leave it to the pot

This is a delicious stew that brings out the flavor of meat and vegetables. Just put the ingredients in the pot and leave it alone.

Zucchini contains vitamin C and potassium. (※1) When simmered, it becomes thick and delicious, so you can enjoy the nutrients that have seeped into the soup. A little bit of fish sauce is added as a secret ingredient.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Pork spare ribs・・・350g
Zucchini...1
Tomato (medium)...1
Garlic...1 clove
Salt...1 teaspoon
Fish sauce・・・1 teaspoon
Olive oil...1 tablespoon
Fresh basil (if available) - 1-2 sprigs

<How to make>

(1) Season the spare ribs with salt and pepper (not included in the recipe) and leave to sit for about 2 hours to season. Cut the tomatoes and zucchini into large chunks.

(2) Heat olive oil and one whole clove of garlic in a pan and brown the spare ribs on both sides.

(3) Add zucchini, tomatoes, fish sauce, and 150 ml of water (not included in the recipe), cover, and simmer for 30 minutes.

(4) Season with salt and turn off the heat. To finish, pound the fresh basil with your hands 2-3 times to release its aroma, then place it in the pot and immerse it in the broth, cover, and let the aroma infuse.

The soft zucchini is almost like a drink (lol).

We recommend dipping bread in the delicious broth. If you have any left over, you can use it as a pasta sauce. This time, we used a 20cm STAUB pot. The vegetables will release water, but if the liquid seems to be getting low due to the shape of the pot you are using, add more water as you cook.

2: Marinated Moroccan Green Beans and Ham: A refreshing summer side dish that only requires marinating

This marinade uses Moroccan green beans, which are in season now. They have almost no strings, so it's easy to prepare.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Moroccan beans...5 to 6 pieces
Salami ham・・・5 slices
A White wine vinegar... 1 tablespoon
A grain mustard... 1 teaspoon
A Olive oil... 1 tablespoon
A Salt and pepper... appropriate amount
A. Sugar... a pinch

<How to make>

(1) Add salt (not included in the recipe) to boiling water and boil the whole beans for 1-2 minutes. Drain in a colander and fan to cool (do not remove from water). Cut diagonally into 3cm pieces. Cut the ham into strips.

(2) Mix A in a bowl, add (1) and marinate.

This time I didn't put them in water after boiling because they would become watery, but if you want to make the color more vivid, it's also good to put them in cold water. Cutting the beans diagonally allows the flavor to penetrate more easily. And if you remember this marinade, you can use it to marinate ham and onions, or even tomatoes.

This is a recipe that lets you eat plenty of summer vegetables. Please give it a try. (Text by Ayumi Nakaganji)
*This article is based on information at the time of publication. (*1) Food Composition Database (Ministry of Education, Culture, Sports, Science and Technology)

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