Zucchini Snack with Tomatoes and Garlic: Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Zucchini goes great with many foods. Its versatility allows you to prepare a large number of dishes that will differ not only in their taste and lightness, but, most importantly, in their he alth benefits.

Zucchini dishes are prepared quickly, which will save time for a working housewife or mother, who will devote more time to family and children, but at the same time feed everyone tasty and varied. So, an appetizer of zucchini with tomatoes and garlic has many varieties and is sure to please the family. A big plus of zucchini as an ingredient for cooking various dishes is its availability and low price at any time of the year, and not just during the ripening season.

Selection and preparation of products

The taste, appearance and usefulness of the finished dish depends on the quality of the selected ingredients. Young zucchini, the size of which does not exceed a large cucumber, are more tender, with a thin skin. The seeds have not yet ripened inside, so their pulp is uniform and elastic. In older ones, it is more watery, thick peel andlarge seeds. Such specimens are suitable for the preparation of caviar, provided that they are removed from the skin and seeds. In addition, they should be cut into large pieces, as they become limp and flow when cooked.

Zucchini goes best with tomatoes and sour cream. Consider several options for dishes with them.

Steamed zucchini in sour cream sauce with tomatoes

This appetizer of zucchini with tomatoes and garlic is fragrant, he althy and very, very tender. Zucchini in it are juicy and low-fat, so they are perfect for people who care about their he alth.

For cooking, you will need one small zucchini, a couple of medium-sized tomatoes, half a glass of sour cream, two cloves of garlic, half a tablespoon of flour, as well as seasonings and herbs to taste.

Cooking:

1. Peel the zucchini, cut into circles. S alt and breaded in flour.
2. Heat frying oil (sunflower, coconut, etc.) in a frying pan and fry all the zucchini until golden brown.
3. Spread them in a thin layer in a deep frying pan or stewpan, on top of them is a layer of sliced tomatoes.
4. Season the layers with pepper, chopped garlic and s alt. Pour everything with half of the cooked sour cream (if it is very thick, scoop it up with a spoon and level it).
5. Then again put a layer of zucchini and a layer of tomatoes, season them and pour the second half of sour cream.
6. Sprinkle with finely chopped herbs.
7. Put on a slow fire andsimmer for 15-20 minutes under the lid, then place the dish in the oven and bake for another 10 minutes. at 250°C.

Zucchini with mayonnaise

We offer another simple and quick-to-cook appetizer of zucchini with tomatoes and garlic. It is equally suitable for a snack during the day and for a festive table, decorating it with its presence as a light start to a pleasant evening.

For this type of zucchini appetizer recipe with tomatoes and garlic, it is better to use medium-sized young zucchini that do not have large seeds. Be sure to peel them so that they do not taste bitter.

To prepare, you need 3 medium-sized fruits, a bunch of parsley, a head of garlic, olive oil for making the sauce, as well as a couple of tablespoons of table vinegar, two tomatoes, mayonnaise sauce for decoration and 100 g of flour.

Cooking:

• Peel the zucchini and cut into thick circles, up to 2 cm wide. If the circles are not thick enough, they will not hold their shape and will be loose and greasy after frying.
• Then they need to be s alted and left for 20 minutes so that the juice stands out. It needs to be drained.
• Heat frying oil (sunflower or corn). Dip zucchini slices in flour. You can lightly sprinkle flour on both sides from a spoon or dip them in flour (in this case, the breading will be denser). Fry the zucchini in hot oil on both sides. The readiness of the zucchini can be checkedwith a fork - it will pierce easily.
• Spread the toasted rounds carefully and tightly enough on a serving plate in 1 layer.
• The garlic cloves should be peeled and crushed with a garlic press. Mix them with vegetable oil and table vinegar. S alt a little and mix everything thoroughly until a homogeneous mass is obtained.
• Grease each slice of zucchini with the resulting garlic-vinegar sauce. The thicker the layer of sauce, the spicier the appetizer will be.
• Cut the tomatoes into circles or thin slices and lay them on the zucchini so that each zucchini circle has a slice or a circle of a tomato.
• Decorate the top layer with mayonnaise. To do this, you can use a pastry syringe. But if there is none, put the mayonnaise in a plastic bag and roll it into a bag, cutting off the corner (the smaller the hole in the bag, the more beautiful the picture will be). After that, figuratively squeeze the mayonnaise onto the tomatoes with a thin ribbon.
• Chop the greens not too finely and decorate the dish with it before serving.

Zucchini with garlic and mayonnaise and tomatoes can be served hot or cold. If you leave the dish for an hour and a half in the refrigerator, the vegetables will be soaked in garlic sauce and the taste will be richer.

Spicy zucchini rolls with tomatoes

Zucchini rolls with tomatoes and garlic look very appetizing and festive, well suited for banquet tables. It is quite convenient to eat them, because they are small in size.

It is better to use young zucchini, no larger thanlarge cucumber (you will need a couple of them for cooking). And four more tomatoes, four tablespoons of mayonnaise sauce, 70 g of wheat flour for breading, s alt and spices to taste.

Cooking:

1. Zucchini cut into slices along the fruit. Sprinkle them with s alt and let stand for a while so that the juice appears. Last drain.
2. Heat a little sunflower oil in a deep frying pan. Bread the zucchini in any way from the previous recipe and fry in oil on both sides until golden brown. You can get rid of excess oil after frying by placing the zucchini on a paper towel. To speed up the process, you can not fry them in a pan, but bake them in the oven, pre-greasing them with oil on both sides.
3. While the zucchini is cooling, peel the garlic and mince it with a press.
4. Mix mayonnaise with garlic.
5. Cut the tomatoes into medium sized slices.
6. Spread the cooled zucchini with garlic sauce on one side. Put a slice of tomato on the edge of the zucchini strip and roll the zucchini rolls with tomatoes and garlic so that the tomato is wrapped in the zucchini.
7. Fix the roll with a toothpick (or a beautiful skewer).

Zucchini cake

Very tasty and original appetizer, suitable for connoisseurs of new and unusual dishes. This is a real zucchini cake with tomatoes and garlic, consisting of layers and able to decorate the festive table. But unlike traditional sweetdesserts, this snack cake will not take too much effort and time to prepare.

You can make a zucchini cake with the following ingredients: two zucchini, a few tomatoes, five eggs and one glass of flour. You also need a glass of mayonnaise sauce and a few cloves of garlic.

Cooking:

• Peel the zucchini and grate on a coarse grater, then squeeze lightly to remove the liquid. This can be done simply by hand or by throwing the squash mass into a colander.
• Add eggs, s alt, pepper and mix well.
• Stir the flour into the mixture gradually. By consistency, make the dough like pancakes, otherwise the cakes may fall apart at the moment of turning over during baking.
• Put the zucchini mass on a hot frying pan greased with vegetable oil. Flatten with a spoon to form a thin pancake and bake until golden brown.
• Then turn it over with a spatula and fry on the other side. From the indicated amount of ingredients, you should get 4-5 pancakes (the amount will depend on the size of the pan).
• Ready-made zucchini cakes must be cooled.
• Mix mayonnaise and crushed garlic with a press. Slice the tomatoes thinly.
• To assemble the appetizer, you need to spread the first cake with mayonnaise, and then lay tomato circles on it. Then place the squash cake and repeat all layers. Decorate the top cake with mayonnaise, tomato slices and finely choppedgreenery.

Appetizer of zucchini with tomatoes and garlic can be immediately served to guests on the table and divided into portions. But if you put the cake in the refrigerator for 1-1.5 hours, the cakes will soak in the sauce, the dish will become even tastier.

Advice from seasoned chefs

Zucchini appetizers with tomatoes and garlic have many recipes. Experienced chefs advise you to follow a few rules that will make the cooked dish even tastier and more beautiful.

If the tomato is elastic and has a thick skin, it is better to remove it. It's easy: make a light incision in the skin with a sharp knife, scald with boiling water and gently pull on the incised peel. It comes off quickly and easily.

Zucchini, when cut, release a lot of juice, especially ripe fruits. It is necessary to let them drain for a couple of minutes, squeeze, and then start cooking. This will reduce the wateriness of the dish and increase its palatability.

Zucchini with garlic, and mayonnaise, and tomatoes - a great solution for both homemade dinner and feast. Despite their simplicity, these dishes are always popular. Cook with pleasure! And bon appetit!