Squash is combined with many vegetables. One of the most harmonious unions they can create with tomatoes. Zucchini stewed with tomatoes, have a pleasant, slightly sour taste, look appetizing and elegant. Depending on the recipe used, the dish can be prepared for a family dinner, dinner or served for the festive table. It is quite satisfying without any additions, but this does not prevent us from offering it as a side dish to various meat and poultry dishes.
Cooking Features
Cooking zucchini stewed with tomatoes is not a difficult task. Knowing a few moments allows you to get a perfect result even for a chef who is just starting to master the basics of culinary skill.
- Both young and mature zucchini are suitable for cooking vegetable stews, but from small fruits it turns out to be more delicate in taste and appetizing in appearance.
- Mature zucchini before cooking should be cleaned from the skins and seeds. Peel peeled peeler. The pulp with seeds is removed with a spoon, before cutting the vegetables in half. Young zucchini in such a serious preparation do not need. They are thoroughly washed, dried, cut off their tips.
- Tomatoes for squash may be used to make tomato sauce or as a self-sufficient stew component. In the first case, the vegetables must be cleaned from the skins. To do this, on their skin make cross-shaped incisions, after which the vegetables are immersed for 2-3 minutes in boiling water. After the tomatoes are transferred to a container with cold water to cool, and cleaned. When you want the tomato slices to keep their shape, they are not peeled, they are added to the dish shortly before it is ready.
- Often squash with tomatoes stew with the addition of garlic. If you put it at the beginning of cooking, it will acquire a pleasant aroma, but it will not be sharp. If the garlic is added 5 minutes before the stew is ready, it will become more piquant to taste.
- Vegetables can be fried before stewing. Calorie foods from this increase, but his taste will be much more pleasant.
Zucchini stewed with tomatoes, can be prepared according to different recipes. The technology may also be different. To obtain the expected result, follow the recommendations that accompany the specific recipe.
Zucchini stewed with carrots, onions and tomatoes
Composition:
- zucchini - 1 kg;
- tomatoes - 0, 3 kg;
- onions - 0, 3 kg;
- carrots - 0, 3 kg;
- fresh greens - 50 g;
- garlic - 3 cloves;
- vegetable oil - 50 ml;
- salt, pepper - to taste.
Method of preparation:
- Wash zucchini, blot with a napkin. Peel the peel with a peeler. Cut off the tips of the fruit. Cut the vegetables in half lengthwise, extract the pulp with large seeds. Cut the zucchini into cubes about 1 cm in size.
- Carrot clean, wash, dry with a napkin. Grind grated with large holes.
- Free the onions from the husk, cut them in small pieces.
- Slice the tomatoes crosswise. Boil the water, dip the tomatoes in it. Blanch for 2-3 minutes. Cool, transferring to a container with cold water.
- Peel tomatoes, cut seals in the stalk area. Pulp cut into small cubes.
- Heat oil at the bottom of a cauldron or a thick-bottomed pot.
- Put onion, fry for 2-3 minutes.
- Add zucchini. Fry them with onions for 7-8 minutes.
- Add carrots.
- After a couple of minutes, put the tomatoes in the pan, along with the juice that has come out of them.
- Turn down the fire. Cover the pan with a lid.
- Stew vegetables until cooked.
- Chop garlic and greens finely. Sprinkle them with vegetables, stir. Leave on fire for another 5 minutes.
The stew prepared according to this recipe has a savory taste and a seductive aroma. Squashes dominate in it, the remaining vegetables act as a sauce.
Squash stewed with tomatoes and garlic
Composition:
- zucchini - 0.5 kg;
- tomatoes - 0.5 kg;
- garlic - 4 cloves;
- onions - 0, 2 kg;
- hops-suneli - 5 g;
- dried herbs (basil, parsley, oregano) - 5 g;
- vegetable oil - 40 ml;
- salt, pepper - to taste.
Method of preparation:
- Peel zucchini, cut into thin long slices. It will be convenient to do, using a vegetable peeler.
- Tomatoes boil, peel. Cut out the dense areas of the flesh in the peduncle area. Cut the remaining flesh into small cubes.
- Remove peels from bulbs. Cut them into thin half-rings.
- Finely chop the garlic.
- At the bottom of the saucepan, heat the oil, put the onion in it.
- Fry the onion over medium heat until it turns golden.
- Add garlic, fry for another couple of minutes.
- Reduce heat, add squash and tomatoes.
- Simmer the vegetables under the lid for 20 minutes.
- Add salt and seasoning, stir. Extinguish another 2-3 minutes, remove from heat.
The seductive aroma of this dish is unlikely to leave you indifferent. The exquisite look of this dish allows you to serve it even for the festive table.
Squash stewed with cherry tomatoes
Composition:
- young zucchini - 0.5 kg;
- cherry tomatoes - 0, 25 kg;
- fresh basil - 20 g;
- garlic - 2 cloves;
- soy sauce - to taste;
- olive oil - 40 ml;
- water or vegetable broth - 40-60 ml.
Method of preparation:
- Zucchini wash well, pat dry with a paper towel.
- Cut off the tips. Cut the vegetables into quarters of circles 7-8 mm thick.
- Wash tomatoes, let them dry. Cut in half.
- Heat olive oil in a frying pan, put zucchini in it, brown them on all sides.
- Mix soy sauce with broth or water, pour zucchini.
- Cover the pan with a lid, reduce heat.
- Stew zucchini for 20 minutes.
- Add finely chopped garlic, basil leaves and half a tomato. Sweat the dish on low heat for 5-10 minutes, remove from heat.
Zucchini stewed with tomatoes according to this recipe, look bright and appetizing. This dish is not ashamed to offer guests. If there are vegetarians among them, they will certainly appreciate it.
Squash stewed with tomatoes and cheese
Composition:
- young zucchini - 0.5 kg;
- tomatoes - 0, 3 kg;
- onions - 150 g;
- carrots - 150 g;
- vegetable oil - 20 ml;
- cheese - 100 g;
- mayonnaise - 50 ml;
- sour cream - 50 ml;
- water - 50 ml;
- garlic - 2 cloves;
- salt, pepper, fresh herbs - to taste.
Method of preparation:
- Carrot clean. Finely rub.
- Onion, freeing from the husk, cut into small pieces.
- Courgettes, after thoroughly washing and drying, cut into slices with a thickness of about half a centimeter.
- Wash, blot tomatoes with a napkin. Cut them into circles of the same thickness as the zucchini. Tomatoes can only be crushed with a sharp knife, so as not to squeeze out extra juice from them.
- In a separate container, mix mayonnaise, sour cream and garlic passed through a press.
- Combine carrots and onions, add a spoonful of sauce to them, mix.
- Grease the baking mold. Put zucchini in it. Salt and pepper them, cover with a mixture of carrots and onions.
- Top with tomato circles.
- Dilute the remaining sauce with water and fill it with vegetables.
- Heat the oven to 180 degrees, put the form in it with vegetables.
- Stew zucchini with tomatoes for 30 minutes.
- Remove the form from the oven, sprinkle grated vegetables with grated cheese and finely chopped greens.
- Return the mold to the oven, increase the temperature in it to 200-220 degrees. Continue cooking vegetables for 10 minutes.
Zucchini stewed with tomatoes and cheese is a self-contained snack worthy of a festive table. It can be supplemented with pasta, rice, mashed potatoes. The appetizer itself can be an addition to meat, chicken breast.
Zucchini goes well with tomatoes, they are often stewed together. Despite the availability of ingredients and ease of preparation, zucchini stewed with tomatoes can often serve as a festive table decoration.
