Zucchini Snack with Tomatoes is an original dish made from simple products! Proven snacks of zucchini with tomatoes: fry, simmer and bake

Zucchini Snack with Tomatoes is an original dish made from simple products! Proven snacks of zucchini with tomatoes: fry, simmer and bake

Zucchini or zucchini, as this gourd vegetable is called in the west, is a very useful product. It is able to remove excess salts and harmful toxins from the human body. And you can make a lot of everything from the zucchini, starting with first courses and snacks and ending with desserts and jam. Zucchini is combined with tomatoes in almost any form. These two ingredients make very appetizing and attractive snacks for any occasion.

Zucchini Snack with Tomatoes - General Cooking Principles

Squash for cooking appetizers fit both last year and young. It should be borne in mind that with young zucchini appetizer is prepared much faster and more tender. With such zucchini peel remove optional. If mature squash does not remove the skin, then it will be very bitter. Tomatoes for recipes fit any, but preferably not overripe. It is better to take red varieties of tomatoes.

The list of snacks from zucchini has several dozen recipes. These include quick snacks of raw vegetables, baked and fried zucchini. As well as preparations for the winter, which can be prepared in small quantities for a particular holiday or get a finished jar from the bins.

A quick zucchini snack with tomatoes


• one young zucchini;

• 20 ml of sunflower oil;

• 100 g cottage cheese soft cheese;

• bunch of parsley;

• two medium tomatoes;

• salt to taste;

• Pinch of ground pepper.

Cooking Method:

1. Rinse the zucchini, tomatoes and parsley under running cold water.

2. Zucchini cut into thin slices of a round shape. Do the same with tomatoes. Parsley dry on the air and chop finely.

3. Heat sunflower oil in a wide pan and fry round zucchini on both sides until golden brown. Then put in one layer on a paper towel. 4. Mix the curd cheese with a fork in a bowl with salt and black pepper.

5. Put zucchini on a plate for serving snacks. Smear them with a thin layer of curd cheese. Spread the tomato slices on top and smear again with soft cheese. The last layer to do more, in the form of a cap. Sprinkle with shredded greens and serve.

Snack from zucchini with tomatoes and brisket


• two young zucchini;

• 150 g cooked smoked breast;

• 50 g round rice;

• one tomato;

• a bunch of green basil;

• 50 g of hard cheese;

• 20 g butter;

• salt to taste;

• to taste spices and seasonings.

Cooking Method:

1. Wash rice to transparency of cold water and boil. When cooking the cereal should be constantly stirring. It is better to take a round-grained cereal, it cooks faster. Then rinse and drain all the water.

2. Rinse and dry the squash with a towel. Cut them into round specimens with a thickness of about 3-3.5 cm. Inside, clean up a bit so that a deep dish is released. They just hold in boiling water, enough for 2 minutes. Pull out and place on a baking sheet (greased with soft butter).

3. Wash the tomato and cut out the part where the stem was attached. Greens to sort and rinse, gently flatten in the layers of towels to all the water cleaned. Basil and tomato, cut into pieces, put in a bowl of blender and grind to mashed potatoes.

4. Chop the cheese in a medium grater or chop finely with a knife.

5. Bust out, remove all unnecessary and finely chop with a sharp knife.

6. In squash plates, distributed on the pan, put a thin layer of boiled-smoked bacon. Then a layer of rice. Sprinkle with tomato-basil puree and sprinkle with cheese.

7. Put bake in the oven at 200 ° C for a quarter of an hour. Willingness to check with a fork. If zucchini is easily pierced, then the appetizer is ready.

Snack from zucchini with tomatoes, carrots and vinegar


• 2 kg of young zucchini;

• a pound of carrot;

• 4-5 onions; • 3-4 ripe tomatoes;

• 10 g of granulated sugar;

• salt to taste;

• 150 ml of sunflower oil;

• 25 ml of table vinegar 9%;

• to taste spices.

Cooking Method:

1. Rinse carrots and peel them with a special device. Tomatoes also wash and cut the stem. Onions peeled and rinsed. In young zucchini peel can not clean off, it is edible. They should only be thoroughly washed and dried.

2. Cut courgettes into small cubes. Onions on half rings. Carrots scrub on a grater, and tomatoes cut into slices (one tomato for 7-8 cloves).

3. All cooked vegetables folded in one pot or other dishes for cooking snacks. Introduce sunflower oil, sugar and salt.

4. Put on a moderate fire and stew. Stir constantly so that all vegetables are cooked evenly.

5. When the zucchini is ready (you can check it by tasting it), add vinegar and mix.

6. After a couple of minutes, turn off the heat and use the snack. If you use it immediately, then you need to cool and put a few spoons in a small salad bowl. And, having decided to remove the snack from zucchini with tomatoes for the winter, put it in a hot condition in sterilized jars and cork with sterilized lids. After cooling, remove to the cellar or on the shelf of the refrigerator.

Zucchini Snack with Tomatoes for Winter


• 2 kg of fresh zucchini;

• 1 kg of ripe tomatoes;

• 600 g of sweet pepper;

• bunch of young parsley;

• 1 tbsp. l sugar sand;

• 2 tbsp. l coarse salt without additives;

• 200 ml of sunflower oil;

• 3 tbsp. l Table vinegar 9%.

Cooking Method:

1. All vegetables to sort, wash and dry. Then zucchini peeled (if needed) and cut into thin pieces of a semicircular shape. Remove the rough spots and stem from the tomatoes. Sweet peppers free from the stem and remove the core. Cut pepper and tomatoes into small slices. Parsley finely chop. 2. Put zucchini, peppers and tomatoes in a saucepan of at least six liters. Pour in sunflower oil. Salt and sweeten.

3. Put the boil on the stove. Stir so that the bottom does not burn.

4. Cook until soft main ingredient. Then add greens and vinegar. Mix the snack thoroughly. After two minutes, turn off the fire.

5. Lay out a snack of zucchini with tomatoes in clean sterilized boiling water or steam jars. Immediately cover with lids (they will first need to be doused with boiling water) and tighten the blank well.

6. When the banks are cool, put them in a cellar or other cold place before winter.

Snack from zucchini with tomatoes in pita


• one thin pita;

• one young zucchini;

• one tomato;

• a bunch of fresh parsley;

• 50 g of hard cheese;

• 40 ml of sunflower oil;

• salt to taste.

Cooking Method:

1. Wash squash and tomato and towel. Parsley manually and rinse in water.

2. Cut courgettes into thin slices of a round shape. Pull the seeds out of the tomato and cut the skin off the slices, and chop the flesh with a knife. Dried parsley chop. Cheese finely rubbed on a grater.

3. In a pan with butter, fry alternately slices of zucchini on both sides.

4. Spread pita bread on the table and put slices of zucchini on it, so that one can drop on the other. The next layer of snack will be a tomato - spread the flesh evenly in zucchini. Sprinkle with cheese and parsley.

5. Starting from one edge, spin the pita roll, trying to close the snack ingredients tightly. It is better to do this by pressing on with your hands. Then roll the roll in plastic wrap, cool slightly and cut into portions.

Appetizer of raw zucchini with tomatoes


• one young zucchini;

• half carrot;

• one tomato;

• a bunch of any spicy greens;

• 20 ml of apple cider vinegar;

• 10 ml of sunflower oil;

• 5 ml of soy sauce;

• pinch of granulated sugar;

• salt to taste. Cooking Method:

1. Rinse all vegetables for a snack. Only benign vegetables with no signs of spoilage will do. Hand pick greens and wash with hands under running water. Zucchini peeled - you can not do this, but so the snack will be softer.

2. Squash and carrot scrub on a grater. Use the usual grater or for Korean snacks - the choice is only for the hostess. Cut the tomato with the stalk removed into small cubes. Shred greens very finely.

3. Put sliced ​​and scrubbed ingredients in a bowl for mixing vegetables. Pour the apple bite, sunflower oil and soy sauce. Salt and sweeten. You can taste it, if salt is enough, then you do not need to add salt.

4. Mix the zucchini snack with tomatoes and leave for a few minutes under a closed lid or cling film stretched over a cup.

5. Put in a salad bowl and serve as a cold snack.

Zucchini Snack with Tomatoes - Tricks and Tips & Tricks

• If desired, mayonnaise and squeezed garlic can be added to cottage cheese and hard cheese.

• To make fried zucchini with a blush, you can first roll them in flour mixed with salt.

• It is better to lay fried zucchini on a plate covered with paper towels or a napkin. So leave the extra oil from the vegetable.

• It is better to bake zucchini, which is not very thick, but it is better to fry the circles a little thicker.

• To make the dishes as gentle as possible, remove the skin from the tomatoes. To do this, they just need to scald with boiling water.

• Squash prepare very quickly, so you need to keep an eye on them during cooking.

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