Zucchini with tomatoes: top 5 recipes
1817 Zucchini with tomatoes: top 5 recipes

Zucchini with tomatoes: top 5 recipes

18128 Кабачки с помидорами: 5 лучших рецептов

The summer harvest provides us with opportunities for creativity. Zucchini with tomatoes literally grow on each country. And, as a rule, yield us down. Let’s fully enjoy the chance to cook often with squash and tomatoes a lush casserole with a cheese crust, bright salad, spicy appetizer with garlic and real French Ratatouille. To cook these sumptuous dishes can be very simple and fast, and everything you need time in the summer always have on hand.

Browned casserole of zucchini with tomatoes and minced meat

Casserole with zucchini, ground beef and tomatoes looks like a big meat pie. But, unlike cakes, where you have to mess with the test, this pudding to cook simple.

What you need:
450 g minced meat (beef, pork or Turkey)
300 g mozzarella
4 medium zucchini
600 g of finely chopped tomatoes
3 cloves of garlic
1 medium onion
1 sweet green pepper
4 slices of white bread
2 tsp dried oregano
5 sprigs Basil
5 sprigs of parsley
the chili flakes
olive oil
salt, freshly ground black pepper

What to do:

1. Preheat the oven to 175С. Slice the zucchini lengthwise into plates with a thickness of 7-8 mm and put it on a baking tray lined with parchment, sprinkle with a little salt. Place baking sheet in the oven and roast squash for 15-20 min.
2. Peel the onions and garlic. Do peppers remove seeds and partitions. Chop the onion and pepper into small cubes, garlic crush.
3. Heat the olive oil in a large skillet over medium heat. Add the garlic, onion and pepper and fry for 7-10 mins, until soft. Add to the pan the mince and continue to fry, breaking up lumps of mince with a spatula, 5 minutes. Pour in the crushed tomatoes, add chilli flakes, oregano, Basil and parsley and simmer 30 min. add Salt, pepper and remove from heat.
4. Cut the crusts from the bread and crumble the crumb. Fry the breadcrumbs on a dry pan until Golden brown.
5. At the bottom of a rectangular baking dish sprinkle roasted bread crumbs, then put a layer of zucchini. Pour the meat sauce and sprinkle with mozzarella. Again put a layer of zucchini and sprinkle bread crumbs. Repeat the layers until all the ingredients. The top layer should be a layer of mozzarella.
6. Cover the form with foil and place the casserole in the oven for 30 minutes Then remove foil and bake another 15 min.

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Кабачки с помидорами: 5 лучших рецептовCasserole of zucchini with tomatoes and minced meat

Fried zucchini with tomatoes and salty cheese

Warm cozy salad, and absolutely the summer and lightweight. Baked zucchini, slices of juicy tomatoes, salty cheese — it combines everything we love. Let’s cook often is a quick and simple salad, it enhances the degree of mood, but not the quantity of eaten calories.

What you need:

4 medium zucchini
200 grams of cheese or Adyghe cheese
120 g fat sour cream
1 small bunch mixed herbs (parsley, chives, dill, Basil or tarragon)
olive and butter
100 g flour
1 tsp dry herbs of Provence
salt, freshly ground black pepper
2 large sweet tomato
1 small sweet red onion

What to do:

1. Chop the greens. Crumble the cheese (if it’s a soft cheese, then season with a little salt), mix with herbs and pepper.
2. Cut the zucchini in half lengthwise, then cut crosswise into slices the thickness of 1-1,5 see
3. Mix flour with herbs de Provence, a little salt and pepper. Roll zucchini in flour mixture.
4. In a large skillet, heat a mixture of butter and olive oil in 1:1 ratio. Shake the zucchini from flour and fry batches, putting the pan in a single layer, until Golden brown on both sides.
5. The zucchini are ready place in a bowl and brush the cheese-sour cream mixture.
6. Tomatoes cut into slices, onion — rings. Stir and put on top of zucchini.

Кабачки с помидорами: 5 лучших рецептовFried zucchini with tomatoes and salty cheese

Appetizer of zucchini with tomatoes and mushrooms

A quick recipe for a great snack, prepared according to the principle of “take what at hand and do not look for something else.” Zucchini with tomatoes you can pick directly from the garden and mushrooms you can use any, although a forest would look better pickled mushrooms.

What you need:

flour 6 tbsp.
dill, parsley, cilantro – 4 sprigs
zucchini – 500 g
vegetable oil – 5 tbsp
marinated mushrooms – 150 g
pinch dried thyme – 1 tsp.
tomatoes – 150 g
the mixture of peppers – 0.5 tsp.

What to do:

1. Zucchini wash and cut into circles about 1.5–2 cm thick.
2. In skillet, heat 2 tbsp of vegetable oil. Zucchini roll in flour with salt and fry both sides for 3-4 minutes, until Golden brown.
3. Mushrooms to clean and wash. Large mushrooms cut in half.
4. Reheat in a pan 1 tbsp oil and fry mushrooms for 4-5 mins Add the zucchini, sprinkle with mixture of peppers, pour 1 tbsp oil and cook on low heat 3-4 min.
5. Tomatoes wash, cut into circles. Wash the herbs and chop. In a small frying pan, heat the remaining oil, put the tomatoes and fry for 3-4 minutes.
6. Add the tomatoes to the pan, sprinkle with chopped herbs and dried thyme, simmer for another 3-5 minutes.

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Кабачки с помидорами: 5 лучших рецептовAppetizer of zucchini with tomatoes and mushrooms

Zucchini with tomatoes, cheese and nuts, cooked in the oven

Stuffed zucchini — summer classic. In the filling you can put anything ripe in the garden. Try adding tomatoes, peppers and a nice, rustic cottage. And with a ruddy crust of croutons and pine nuts will turn out especially delicious.
Courgettes stuffed with cottage cheese, tomatoes and nuts

What you need:

4 small zucchini
1 onion
4 small sweet tomatoes
1 bell pepper
2 tablespoons olives or black olives, pitted
2 cloves of garlic
1 chili pepper
130 g good low-fat cottage cheese
75 g breadcrumbs
75 g pine nuts
olive oil for frying
a small bunch of parsley

What to do:

1. Zucchini cut in half lengthwise, with a knife or spoon, remove core to form a boat. Serdtsevini will put the zucchini, sprinkle with salt, pepper, drizzle with olive oil and place in a preheated 200 With the oven for 8-10 minutes.
2.Tomatoes cut in half, remove the spoon serdtsevinka seeds, cut the flesh into small cubes. The same cubes cut bell peppers by removing the seeds and partitions. Also slice the olives (olives), onion and marrow from the zucchini (if the seeds are too large and hard — delete them). Chili pepper clear from the seeds and finely chop. Chop the garlic. Mix all the vegetables and sauté in olive oil until soft and Golden brown, 7-10 min.
3. Vegetables, along with butter from the pan, mix with cottage cheese. Stir in half of the chopped parsley leaves, pine nuts and breadcrumbs. Try the stuffing and add salt and pepper to taste.
4. Fill the resulting filling of the zucchini halves. Sprinkle the breadcrumbs adding a pinch of salt and pepper and remaining pine nuts. Drizzle with olive oil and sprinkle the remaining chopped parsley (leave a few leaves for decoration). Bake in the oven for another 15 min. Serve sprinkled with the remaining parsley.

Кабачки с помидорами: 5 лучших рецептовZucchini baked with tomatoes, cheese and nuts

Stewed zucchini with tomatoes and eggplant (Ratatouille)

What is Ratatouille (ratatouille) you know after charming cartoon of the same name. This is true Provencal dish that just soaked up the Mediterranean sun. And if you are diligent it will cook, then slice of this sun will warm you. There are three ways to cook Ratatouille. First: tomatoes, eggplant, zucchini and other vegetables are roasted until cooked separately and mixed before serving. It is also very beautiful. Second: all the vegetables are simmered together. It is very tasty smells. And the third one that we have proposed, connecting the two previous, and consequently all their benefits.

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What you need:

5 large eggplants
5 small young zucchini
5 large ripe but firm tomatoes
2 large onions
4 garlic cloves
a small bunch of parsley
olive oil “extra virgin”
salt, freshly ground black pepper

What to do:
1.Peel eggplant peeled and cut into thick strips length of 7-8 cm Slice zucchini circles without having to remove the skin. Fold the eggplant and the zucchini in the pan. Cover with cold water for 30 minutes, then drain.
2. Chop the onion and garlic. On the tomatoes make cross-cuts, dip the tomatoes for 30 seconds. in boiling water, then rinse with cold water and remove the skin. Slice the tomatoes into wedges. The parsley remove the hard stems, the leaves are very finely chopped.
3. In a frying pan with a thick bottom on medium heat fry zucchini and eggplant in olive oil for 1 minutes on each side, and remove them from the pan.
4.Put in the same pan the onions, if necessary, add oil and cook the onions over medium heat for 10 minutes, Add the garlic. Season with salt and pepper.
5. Place slices of tomatoes on the onions and garlic, cover and cook on low heat 5 min. Remove the cover. Formed in the pan juice, pour over the tomatoes. Increase the heat and cook until juice is almost completely evaporated.
6. Put one-third mixture of onions and tomatoes in a saucepan with a thick bottom. Sprinkle part of the chopped parsley. Then put half of the zucchini and eggplant. On them – again, tomatoes and onions, sprinkle over a little parsley. Then the second part of the eggplant and zucchini. Cover all the remnants of the tomato-onion mixture and sprinkle with parsley.
7. Cover pot and simmer on low heat for 10 minutes Then remove the lid and pour all the juice from the vegetables (you need to slightly tilt the pan and push the vegetables with a spoon so that the spoon rested in the bottom – at this point builds up the juice). Season with salt and pepper.
8.Increase the heat to medium and cook for another 15 minutes, periodically pouring vegetable juice. Serve Ratatouille hot or cold (in the second case, allowing him to infuse for at least 2 hours).

Кабачки с помидорами: 5 лучших рецептовStewed zucchini with tomatoes and eggplant

Zucchini with tomatoes: top 5 recipes

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