Zucchini is a unique vegetable, they are not only useful, but also versatile in terms of cooking. Zucchini have the ability to take on the aroma and taste of neighboring ingredients, so they can be combined with any products. But they are especially tasty when combined with cheese and tomatoes.
Zucchini with tomatoes - general principles and methods of preparation
What can be prepared from zucchini and tomatoes? Anything! It can be pancakes, stews, and all kinds of vegetable salads with the addition of both raw and fried zucchini. You can try to cook baked zucchini with tomatoes, sprinkled with cheese, or cook the original soup. As you can see, there are a lot of options, so go ahead, and we, in turn, will try to help you a little with useful tips and delicious recipes.
Zucchini with tomatoes - preparation of products
Without a doubt, zucchini can decorate any holiday menu, if you choose it and cook it correctly. So young zucchini the size of a large cucumber have a more delicate elastic flesh and thin skin. Another important point - they do not have coarse seeds that absolutely do not fit into any dish. Unlike young vegetables, old ones have a more watery structure, and also have thick skin and large seeds. Therefore, old zucchini is strongly recommended to peel and seed. In addition, they need to be cut into larger pieces, so that during the heat treatment they do not "sag" and do not fall apart.
Zucchini with tomatoes - the best recipes
Recipe 1: Original Zucchini and Tomato Appetizer
Any dish of zucchini, even the simplest at first glance, can decorate both a festive and everyday table. Zucchini and tomato rolls are a very unusual, original appetizer that will decorate any holiday, despite the ease of preparation.
Ingredients:
- fat mayonnaise 150 gr.
- to taste garlic
- one medium squash
- vegetable oil
- three tomatoes
- salt to taste
- flour
Cooking method:
1. Pass the garlic through a crush, send it to the required amount of mayonnaise, mix.
2. Peel the zucchini (we take it so that the seeds are small) from the skin. Cut it lengthwise into several plates - the basis for rolls, but so that they do not fall apart when folded. Sliced slices dipped in flour on both sides.
3. We begin to fry the zucchini over high heat on both sides until golden brown. Cut the tomatoes into rings. Grease the finished squash plastics with mayonnaise mixed with garlic on one side. On the edge we spread the ring of tomato, cut in half, and turn it into a roll. So do the rest of the pieces. That's all! The dish is ready, without extra time and money.
Recipe 2: Baked zucchini with tomatoes and feta cheese
Zucchini and cheese are an amazing combination. In general, any cheese goes well with many vegetables, and especially with zucchini and tomatoes. When melted, soft sheep’s cheese made from sheep’s milk will cover the dish with a golden brown and give it an unrivaled aroma.
Ingredients:
- two medium squash
- two medium tomatoes
- 150 gr. feta cheese
- 2-3 tbsp. tablespoons of fat mayonnaise
- one table. flour spoon
- butter
- to taste spices: pepper, salt, etc.
Cooking method:
1. Zucchini cut into circles and let them rest in order to stack excess juice. Then we process them with spices, salt, pepper.
2. Now let's do the batter. To do this, mix the flour with mayonnaise until smooth, add spices if necessary. Cut the tomatoes into medium circles. Rub the cheese separately.
3. We soak the zucchini in batter so that there are no bare spots. We heat the pan, heat the oil and begin to fry the circles in batter. Fry over high heat from two sides.
4. Put the finished pieces on a baking sheet. On top of them are tomatoes and sprinkle with grated cheese. We send the pan to the oven (heated to 180-200 C) and bake the zucchini for fifteen to twenty minutes. The dish can be served with mashed potatoes, rice or in a separate form.
Recipe 3: Zucchini Stewed with Sour Cream Sauce
Zucchini with tomatoes and garlic, sprinkled with delicate sour cream sauce, will pleasantly surprise you with its originality. This dish is both light and hearty at the same time. Ideal for people who follow a healthy lifestyle.
Ingredients:
- one medium squash
- three tomatoes
- 200 gr. thick sour cream
- two cloves of garlic
- pepper, salt to taste
- a tablespoon of flour
- vegetable oil
Cooking method:
1. We clean the zucchini, cut into circles, salt, roll each in flour and fry over high heat until browned. Put a layer of zucchini in a stewing container, then a layer of chopped tomatoes.
2. Salt, season, sprinkle with chopped garlic and pour 100 g. sour cream. After which we repeat the layer again, and top with the remaining sour cream. Optionally, add onions, carrots or herbs.
3. Put the pan on a slow fire and simmer for twenty minutes, then send the dish to the oven and bake at 250 C for ten minutes.
Recipe 4: Puff Zucchini Salad with Tomatoes
The dish turns out to be very satisfying and high-calorie thanks to zucchini fried in flour, mayonnaise and cheese, but it is surprisingly tasty.
Ingredients:
- three young zucchini (or medium with non-rigid seeds)
- four tomatoes
- two bow heads
- flour
- 50 gr. hard cheese
- three cloves of garlic
- 250 gr. mayonnaise
- salt to taste
- vegetable oil
Cooking method:
1. We clean the squash, cut into circles, roll them in flour and fry in vegetable oil from 2 sides. While the zucchini is cooling, finely chop the onions, dice the tomatoes (by the way, it is better to remove the peel from them beforehand).
2. Fry the onion with tomatoes until tender and complete evaporation of the liquid with the addition of a small amount of oil. We remove to cool.
3. Grind the garlic with a crush and mix it with mayonnaise. We take a flat dish and begin to lay out the ingredients in layers:
1 layer - zucchini, coat the first layer with mayonnaise
2 layer - spread the tomatoes evenly (do not coat with mayonnaise).
4. Alternate the layers in the described sequence, all of them will turn out 4-5 pieces. Top the salad with mayonnaise, and sprinkle with grated cheese on a medium grater. Ready-made salad is best consumed chilled, although in a warm form it has a delicious taste. Enjoy your meal!
Zucchini with tomatoes - useful tips from experienced chefs
- To improve the taste of the dish, it is advisable to remove the peel from the tomatoes. This is done very simply: the tomatoes are scalded with boiling water, and the peel leaves the pulp very easily;
- Zucchini, after chopping, begin to produce too much juice (especially old overripe vegetables), so first it is advisable to let them rest, then drain the juice that is released and only then prepare the coveted dish.
