Vegetable dishes make up more than half the diet of people in the national cuisines of many nations of the planet. Since unpretentious pumpkin family vegetables have appeared on our summer cottages, home cooking has become more diverse.
In this regard, housewives have added a little bit of trouble with the search for new and interesting recipes for zucchini and tomato dishes.
Quick recipes for the oven: zucchini with tomatoes - the basic technological principles
Zucchini is not only an “oversea caviar”, but a completely modern and widespread product, besides, having a very valuable mineral and vitamin composition. This is a rich source of potassium and iron, rarely found in vegetables, vitamin PP - nicotinic acid, an important component of lipid metabolism, redox reactions of the body. Therefore, a variety of pumpkin must be included in the diet, along with other vegetables.
What to cook from zucchini? In addition to salads, zucchini is great for frying, stewing and roasting in the oven. They do not require long-term heat treatment, which makes it possible to easily and quickly cook a sauté, vegetable stew, solyanka, snacks, even fritters, vegetable cakes and many other dishes.
The best combination for zucchini - onions, cabbage, potatoes, tomatoes, carrots, cheese. Minced meat is well suited to this product. Squashes are neutral to taste, so the flavors of the dishes from them are completely dependent on the culinary preferences of the chef.
1. Quick recipes for the oven: zucchini with tomatoes - vegetable casserole with cheese
Products:
Dutch cheese 280 g
Tomatoes 400 g
Squash 500g
Mayonnaise (30%) 150 g
Oil 50 ml
Tomato puree 150 g
Carrots 350 g
Allspice 12 g
Onion 250g
Garlic (teeth) 40 g
Cilantro leaves, parsley
Carnation 3 pcs.
Salt
Chile 10g
Sugar 80g
Coriander 15g
Preparation:
Wash and peel the vegetables. Zucchini, onions and tomatoes cut into plates, rub carrots on a grater, large, or cut into long and thin straws. Heat the frying pan, pour in a little oil, and passive the carrots until soft. Put it in a bowl, add grated cheese and garlic, mix with mayonnaise and chopped cilantro and parsley.
Zucchini grease also vegetable oil, breaded in flour, fry on both sides until rosy color.
Cover the baking sheet with parchment or foil, brush with butter. Put zucchini in it, in a single layer, in rows. Sprinkle with cheese and carrots, put a plate of tomatoes.
In the tomato puree add freshly ground spices, sugar and salt. Heat the sauce in a skillet until sugar is dissolved, taste it. Sauce pour the tomatoes. Put another layer of carrots and cheese on top of the tomatoes, decorate the dish with onion rings. Put in the oven, preheated to 200 ° for fifteen minutes.
When serving, cover with fresh greens, cut into portions. Snacks can be served with a side dish of potato or rice.
2. Quick recipes for the oven: stuffed zucchini with tomatoes and rice
Composition of products:
Onions 150g
Tomatoes with dense pulp 3 pcs.
Squashes 4 pcs.
Cooked rice 300 g
Egg 1 pc.
Basil green 70 g
Carrot red 200 g
Parsley 50 g
Black pepper 10 g
Refined Oil 100 ml
Garlic 25g
Cheese (55%) 150 g
Cooking Technology:
Choose young zucchini for the dish, 8-10 cm long, cut the stalks, divide the fruit in half lengthwise. Cut the pulp from the inside of the fruit, chop it, fry, salt and pepper, with the addition of vegetable oil.
Onions and carrots also cut finely (carrots can be rubbed into straws). Pass the vegetables, combine them with rice, season with spices, mix, add the egg. Stuff zucchini with rice and vegetables. Slice small tomatoes into plates, put them 2-3 pieces on top of mince, on each zucchini separately.
Put the squash in the form oiled, put in the oven, heated to medium temperature. Bake for 20 minutes, then take out the form, sprinkle the stuffed zucchini with grated cheese, pour with mayonnaise, after adding to it garlic, chopped parsley and basil. Return the zucchini in the oven, brown the dish on top, serve, decorating additionally with fresh basil leaves.
3. Quick recipes for the oven: zucchini with tomatoes and meatballs
Ingredients:
Tomatoes 300 g
Vegetable oil 100 ml
Pork and beef mince 600 g
Black pepper
Boiled rice 300 g
Onion 250g
Salt
Sugar
Cilantro 70g
Garlic 30g
Coriander Seeds
Chile - to taste
Squashes 3-4 pcs.
Mayonnaise (30%) 80 g
Carrots 150g
Tomato puree 50 g
Cooking Technology:
Large zucchini cut into thin plates, along the fruit. Fry them in a pan, pre-greased each piece with butter. Preheat the pan to make the vegetables brown. You can use the grill pan so that a characteristic pattern is formed on one side of the blanks.
Chop the onions, rub the carrots, and pass the vegetables until soft. Transfer to a bowl of boiled rice. Put mince into a frying pan, add cubes of blanched and peeled tomatoes, finely chopped cilantro, spices. Stew minced with vegetables, combine with rice and vegetables. Mix well and repel. The resulting filling, in parts of 80-100 g wrap in zucchini plates. Place the zucchini on the prepared baking sheet, seam down.
In mayonnaise add tomato puree, freshly ground spices, salt, chili, chopped garlic. Smash the sauce in a blender and pour them stuffed zucchini. Bake at 180 ° C for 25-30 minutes.
Serve the dish hot, laying on a leaf of lettuce, garnished with fresh leaves of greens.
4. Quick recipes for the oven: zucchini with tomatoes, potatoes, and cabbage - vegetable cake
Ingredients:
Young zucchini 300-400 g
Eggs 3 pcs.
Tomatoes 350 g
Garlic 30g
Dill, basil, parsley - 50 g each
Mayonnaise 80g
Flour 90 g
Cauliflower 250 g
Potatoes 700 g
Broccoli 200g
Ghee 150 ml
Salt, spices
Sunflower and melted butter - for the form and for roasting vegetables
Cheese 120g
Lemon (zest and juice) 1 pc.
Cooking Technology:
Boil the potatoes and mash. Add 2 eggs, salt, 2-3 tablespoons of flour, stir the dough. Fill them with a form, pre-lining its bottom with foil (or use silicone, for the cake). The thickness of the dough in the form is no more than 1.5 cm, the diameter of the form is 26-28 cm. Put the blank for the vegetable cake in the oven, preheated to 200 ° C, bake until rosy, not forgetting to grease the surface with melted butter. Grate the cheese, add chopped garlic, ground pepper. Sprinkle the potato cake with the prepared mixture.
Zucchini cut into thin strips. Do not use a grater to prevent juice from flowing out. Beat one egg, add salt and pepper, a spoonful of flour. Roll sliced zucchini in the prepared mixture, put them on the baking dish. Sprinkle with chopped dill, bake just like a potato layer, until rosy color.
Disassemble broccoli and cauliflower into florets, boil, drain water. Broccoli put in ice water for five minutes, and sprinkle white inflorescences with flour, fry in butter.
Peel blanched tomatoes, cut into slices, crosswise, season with ground cloves, coriander, salt and sugar.
No pie, on top of courgettes, put round slices of tomatoes in a circle, broccoli and cauliflower blossoms on the perimeter. Sprinkle vegetables with lemon juice, sprinkle with lemon zest. Return the cake to the oven, on the top shelf; increase the temperature to 220 ° C. After 5 minutes, remove the dish, decorate with a sprig of basil or other herbs, mayonnaise.
5. Squash in the oven with tomatoes - a quick snack recipe
Ingredients:
Boiled eggs 4 pcs.
Mayonnaise 100g
Soft cheese 200 g
Garlic 10 g
Tomatoes 5 pcs.
Zucchini (medium size) 2 pcs.
Salad pepper (yellow, green) 2 pcs.
Parsley dill
Salt
Vegetable oil
Cooking Technology:
Zucchini, tomatoes and pepper wash, cut into rings. Zucchini pre-fry in a pan on high heat. Boiled eggs, cheese, rub, add chopped garlic and mayonnaise. Stir. Grease a baking sheet with butter, put zucchini. Put pepper rings on zucchini, inside - a spoonful of cheese pate, cover it with tomato plates, sprinkle with chopped greens. Bake for 15 minutes at 200 ° C.
6. Quick recipes for the oven of zucchini and tomatoes - stewed vegetables with rice
Ingredients:
Sweet pepper 300 g (net)
Tomatoes 350 g
Carrots 200 g
Chili ketchup (or Krasnodar sauce) 250 g
Garlic 30-40 g
Parsley 50 g
Dill 70g
Onion 0.5 kg Olive oil 120 g
Cooked rice, round 600 g
Preparation:
Washed and peeled vegetables, cut into large cubes, fry in a pan, alternately, and put in a ceramic pan or deep baking dish, mix and season with sauce, optionally. Sprinkle with fresh herbs, put in the oven, covered with a lid. Bake at a moderate temperature for twenty minutes.
The dish can be consumed cold. If cooked stew in jars, cover with lids and put the jars in a cold oven for 2 hours, you get a great winter harvesting. The pasteurization temperature is 180 ° C.
Zucchini with tomatoes in the oven - quick recipes and helpful tips
To prepare zucchini dishes, choose fruits with underdeveloped grains of milky ripeness. They have a more delicate flavor. Overcooked zucchini has a dense and coarse skin. In this case, the skin should be cut off, if the vegetables are intended to extinguish. For stuffing and roasting in the oven, on the contrary, fruits with thick skins are more suitable than young and tender zucchini.
As for tomatoes, for baking try to choose the fruits of fleshy varieties, dense, with a lower content of juice and grains. Such tomatoes will keep their shape better. To make the appearance of the dish with tomatoes more attractive, blanch the fruits, peel, remove the seeds, leaving only firm flesh.
