Stewed zucchini with tomatoes. The most delicious recipes

Which one is the best unusual recipe did you have to implement it into reality, how much effort and time did you spend, and how did those who tried it evaluate it?

If original dishes If it’s not easy for you, we advise you to take into account the recipe for stewing zucchini in a frying pan with tomatoes.

It is very simple to bring the technology to life, however, despite the simplicity, the dish does not lack charm and sophistication.

In the autumn, by filling the cellar with vegetables, every gardener saves on purchasing food. And the main thing is that everything is natural and there are no chemicals.

Zucchini stewed with tomatoes

Ingredients

• - 2 pcs. + -
• - 3 pcs. + -
• - 1 PC. + -
• - 3 pcs. + -
• - taste + -
• - for frying + -
• - taste + -
• - 2 cloves + -

Cooking stewed zucchini with tomatoes

Do you know many dishes made from zucchini and tomatoes, in addition to caviar? If not, then it's time to add a new interesting recipe to your cookbook.

• We take a vegetable peeler in our hands (a knife will also work) and start peeling the zucchini.
• Cut the pumpkin into cubes (about 2x2 cm) and place them in a frying pan heated in oil.
• Peel the onion, chop it coarsely and simmer with the zucchini over medium heat. To avoid tears while chopping the onion, before chopping it, hold it under running cold water, and then start chopping.
• We peel the carrots, wash them, grate them on a coarse grater and simmer along with the rest of the contents of the pan. We recommend not covering the pan with a lid at this stage.

After all, zucchini is a source of liquid, which, moreover, is released greatly during stewing. Under the lid it will not evaporate - and instead of stewed zucchini you will get soup.

• Make a cross-shaped cut on the washed tomato. Pour boiling water over the fruit, then remove the peeled skin from it. Place the peeled vegetable in a blender, grind it, then add 1 tsp to the tomato. salt. Pour this sauce over the zucchini and continue cooking.

• The vegetables are almost ready, so it's time to add seasonings. We peel the garlic, we can crush it in a garlic press or cut it by hand, as you like, then we put it in the frying pan along with the pepper.
• Simmer everything together for a couple more minutes so that the zucchini absorbs the aroma of the seasonings, and remove from the heat.

For a brighter aroma you can add sweet bell pepper- the aroma and taste will be inimitable.

You already know how to stew zucchini and tomatoes in a frying pan. How to serve such a vegetable miracle to the table? The dish goes well with rice or, say, oven potatoes. However, it is worth noting that zucchini can be an independent dish.

The snack can be eaten either hot or cold. In any case, the dish will cause a storm of applause. Try it and come back to us for new experiments.

During the zucchini season, everyone starts winter preparations. Despite the tendencies of the 21st century to dictate to us that it is better to give preference to frozen foods, many housewives are faithful to the good old “Soviet format” of canning.

We present you recipes for preparing zucchini and tomatoes for the winter.

A simple preparation recipe

In winter, the taste and aromatic qualities of zucchini, and all vegetables in general, are not the same as in summer. Therefore, during the season you should try to preserve as many of these vegetables as possible.

Necessary products for a 1 liter jar:

• Tomatoes – 6 pcs.;
• Zucchini – 450 gr.;
• Horseradish leaf – 5 cm;
• Dill – 2 branches;
• Garlic – 3 cloves;
• Hot pepper – a piece measuring 0.5 cm;
• Black and allspice – 3 pcs.

It is advisable to take plum-shaped tomatoes, they will better maintain their integrity.

For the marinade:

• Water – 400 ml;
• Sugar – 1 tbsp. l;
• Salt – 2/3 tbsp. l;
• Vinegar - 3 tbsp. l.

Preserving zucchini and tomatoes for the winter step by step:

1. Cut the washed horseradish leaves into pieces. Peel and rinse the garlic;
2. Sterilize jars in any convenient way - over steam, in a microwave, oven, slow cooker;
3. Scatter dill umbrellas, chopped horseradish, garlic and each type of pepper into pre-washed jars;
4. Fill the jar with tomatoes, then zucchini. Do not press down the vegetables so that the glass container does not crack or “explode” during the sterilization process;
5. Bring the liquid to a boil and pour salt and sugar into it. After they dissolve, remove the pan from the heat;
6. First, pour the vinegar into the jars, then the prepared water. At this moment, you cannot hesitate, since boiling water must be poured into the jars;
7. Place the lids (do not close) and immerse the jars in a pan of warm water. The liquid should not reach a couple of centimeters to the neck of the cans;
8. Bring the contents of the pan to a boil and sterilize for 10 minutes;
9. Screw on the lids, check for reliability, turn them over, wrap them in a blanket and let cool.

For this type of workpiece it is possible to use green tomatoes with thick skin. It is possible that the skin will burst during the sterilization process, but the fruit will retain its shape.

Zucchini and tomato salad

Write down another delicious and simple recipe for zucchini salad with tomatoes for the winter.

Required Products:

• Zucchini – 1 kg;
• Tomatoes – 1.5 kg;
• Garlic – 300 gr.;
• Onion – 0.5 kg;
• Oil – 75 ml;
• Salt, sugar - 50 g each;
• Hot pepper – 0.5 pcs.

Preparing the salad:

1. Remove the seeds from the peeled zucchini and cut the fruits into half rings;
2. Sprinkle with sugar, salt, also add oil and put on the stove;
3. While the contents of the pan are heating, cut the tomatoes into slices. 10 minutes after the zucchini boils, add the tomatoes;
4. After the same number of minutes, add the onion, cut into half rings, into the main mass;
5. Cut the hot pepper into small pieces and also add to the main mass;
6. Almost simultaneously with the pepper, add chopped garlic, boil the salad for another 5 minutes and remove from heat;
7. Place the resulting salad in pre-sterilized jars, roll up the lids, turn the top upside down, wrap it in a blanket or a warm blanket and wait for it to cool completely.

This recipe for a salad of zucchini and tomatoes for the winter will appeal to every lover of these vegetables, and there is no vinegar among the ingredients. Thus, it turns out that the role of the main preserver belongs to garlic.

Tomatoes with zucchini, marinated for the winter

Cut, mix, pour, boil, pour, sterilize and roll - that’s the whole process of canning zucchini according to this recipe. But, of course, it’s better to talk about this in a little more detail.

So, for pickled zucchini with tomatoes for the winter you will need the following ingredients:

• Tomatoes (red, green - no difference) - 1 kg;
• Hot pepper - 1 pc.;
• Zucchini – 1.5 kg;
• Oil – 0.5 tbsp. l;
• Onion – 0.5 kg;
• Granulated sugar – 150 gr.;
• Garlic – 300 gr.;
• Salt – 2 tbsp. l;
• Apple cider vinegar (natural) – 100 ml.

Preparation:

1. If the skin of the fruit is thick and the seeds are large, then it is better to get rid of them.
2. If desired, you can remove the skin from the tomato;
3. Cut the zucchini with tomatoes into circles, chop the onion into rings, and chop the garlic;
4. Add the remaining ingredients to the vegetables, mix and leave for a quarter of an hour so that the fruits release juice;
5. Bring the mixture to a boil;
6. Boil for 15 minutes, then pour the resulting composition into clean and pre-sterilized jars;
7. Cover them with lids and place them in a bowl with water and put them back for sterilization;
8. Roll up the jars and leave to cool.

Time to sterilize jars: liter - 20 minutes, half-liter - 15.

Canned with pepper

This recipe is better known as “Finger-lickin’ good.” And it’s worth saying that zucchini with peppers and tomatoes are prepared for the winter without sterilization, which greatly facilitates the preparation process.

Required Products:

Preparation:

1. First of all, prepare the zucchini: rinse and cut into large pieces so that they do not lose their shape during cooking;
2. Grind bell peppers, tomatoes, hot peppers in a blender;
3. Pour the rolled vegetables into a saucepan, add salt, add oil and add chopped garlic. Stir;
4. Place the zucchini in the same pan and put it on the fire;
5. First, bring the preparation to a boil, and then simmer for 20 minutes or until the zucchini turns olive in color;
6. Add vinegar, cook for 2 minutes and remove;
7. Place the mixture in clean and dry jars, roll up the lids, turn them over and let cool.

Jars of zucchini, peppers and tomatoes can be stored at room temperature, but not exposed to light.

A slightly different recipe, but with the same ingredients, see the video below:

Multi-colored assortment for the winter

An excellent idea for a winter table would be assorted pickled vegetables for the winter: cucumbers + tomatoes + zucchini. In this recipe, the ingredients must be packaged in three-liter jars, and tomatoes must be strong and elastic.

Required Products:

• Small tomatoes – 1 kg;
• Zucchini – 0.5 kg;
• Cucumbers – 0.5 kg;
• Dill umbrellas along with the stem – 2 pcs.;
• Horseradish leaves, also with stems - 2 pcs.;
• Hot capsicum – ½ pcs.;
• Garlic – 5 cloves;
• Bay leaf – 2 pcs.;
• Allspice – 5 peas;
• If desired, you can add other spices intended for the marinade.

Ingredients for marinade:

• Water – 1.5 l;
• Salt – 2 tbsp. l;
• Sugar – 2 tbsp. l;
• Table vinegar 9% - no more than 50 ml.

Preparation of zucchini, cucumbers and tomatoes for the winter:

Speaking about general tips for preserving zucchini and tomatoes for the winter, it should be noted that zucchini, just like zucchini and squash, can be stored for a long time at room temperature.

However, it is worth knowing that sometimes during long-term storage the seeds germinate inside the fruit and their pulp acquires a bitter taste.

• Young zucchini is cut into pieces and blanched for 5 minutes;
• Tomatoes for harvesting should be firm but ripe;
• For liter cans It is best to take small zucchini so as not to cut the fruit;
• You can store canned vegetables in any room where there is no sudden change in temperature;
• Cucumbers for pickling should not be large and should be stored at a temperature of 8-10C. If more than two days have passed since the cucumbers were picked from the garden, then before starting canning they must be filled with cold water for 6 hours;
• Be sure to sort tomatoes by size;
• If you want to show your imagination during canning, then remember the preferences of the national cuisines of the world. For example, in France they add carrots and celery to the marinade, in China - ginger and green onions, in Italy - marjoram or rosemary, and in Mexico not a single dish is complete without hot pepper Chile.

As you already understand, pickled zucchini with tomatoes and other vegetables for the winter is an excellent addition to meat, potatoes, some cereals and pasta. And in their own form, they will decorate any table well.

By the way, in winter they go out with a bang, no worse than the pickled and pickled cucumbers we are used to.

And if you prepare them in the right way, that is, find good recipe If you correctly calculate the proportions of the ingredients, the zucchini will turn out not only crispy, but will also melt in your mouth.

Zucchini with tomatoes - cooking zucchini with tomatoes

We suggest you cook zucchini with tomatoes. Dishes made from zucchini and tomatoes are very easy to prepare, but they turn out very tasty.

Zucchini is a unique product that can be combined with almost all known ingredients. Zucchini is able to absorb the aroma and taste of those products that are prepared with it. The best option is a combination of products such as zucchini and tomatoes.

Zucchini and tomatoes can be combined in any dish. Be it a salad, fried zucchini, stewed zucchini, some soups or pies. In general, we can say that these are universal products that can bring any culinary whim to life.

Zucchini must be carefully prepared before preparing any dish. If young vegetables are used, they do not require peeling or removing seeds. This is due to the fact that their skin is thin and the seeds are very small. If we are talking about large zucchini, then before cooking they must be thoroughly peeled and seeds removed. Their skin is very thick and the seeds are large, which can have a negative impact on the dish. In addition, large zucchini is more watery, so it is necessary to cut them into large pieces to avoid limpness during the cooking process.

A classic version of cooking zucchini with tomatoes “nothing extra”

This dish is so easy to prepare that even the youngest and most inexperienced housewife can handle it. It turns out very tasty, and most importantly, healthy. After all, it contains only vegetables and nothing extra.

First you need to decide on the ingredients. Everything is very simple. For preparation you will need:

Ingredients:

- one medium zucchini;

- three tomatoes;

- two cloves of garlic;

- salt, pepper to taste;

- vegetable oil.

How to cook zucchini with tomatoes according to the classic recipe:

You should start with the dressing, that is, by preparing the sauce. For this you will need a little mayonnaise and garlic. Garlic is crushed to form a paste and placed in mayonnaise. In principle, this is quite enough, but if desired, you can add herbs or seasonings.

Now you can do the vegetables. It is necessary to wash the zucchini and cut it into thin slices, but in such a way that they do not fall apart during the cooking process. Then all the plates need to be dipped in flour on both sides. After this, all the plates are placed in a frying pan with vegetable oil and fried on both sides until a crust forms.

Tomatoes must be cut into rings. Finished zucchini plates are greased on one side with garlic and mayonnaise sauce. A tomato ring is placed on the edge. Now the plate can be rolled up. The result is a roll. The same actions are done with the remaining plates.

That's basically it. The rolls are ready. You can submit them to festive table so that each guest can appreciate their taste and aroma at their true worth.

Zucchini salad with tomatoes

Yes, indeed, zucchini and tomatoes go well together in a salad. This dish has been known for quite a long time. It is perfect for gourmets and light food lovers.

Ingredients:

- three small young zucchini;

- four tomatoes;

- two medium onions;

- fifty grams hard cheese;

- two hundred and fifty grams of mayonnaise;

- three cloves of garlic;

- vegetable oil, salt, pepper to taste.

Recipe for zucchini salad with tomatoes:

The salad will be flaky, so you will need to spend a little more time than usual. First you need to cook the zucchini. To do this, they are washed, peeled and cut into rings. Then they need to be placed in a frying pan with vegetable oil and fried on both sides. After this, they can be left to cool. While the zucchini is cooling, you can cut the onion into rings and the tomatoes into cubes, after removing the skin.

Now the onions and tomatoes are also fried in a frying pan with vegetable oil. They are cooked until the liquid has completely evaporated. Then they are also sent to cool.

The garlic must be crushed to a pulp using a crusher or spoon, and then mixed with mayonnaise. Now you can begin to form the layered salad. To do this, take a flat vessel.

The first layer will be zucchini. They must be thoroughly coated with mayonnaise and garlic on top. Tomatoes are placed on top of them; they do not need to be coated. Next, a simple alternation of layers is performed one after another. There are about three or four of them in total. After the last layer is laid out, grated cheese is sprinkled on top of the salad. The salad is best served chilled, although it can also be served warm. It will be a wonderful decoration for the holiday table.

Zucchini baked with tomatoes and cheese

This is enough delicious snack, which will decorate any holiday table and will not leave any of the guests indifferent.

To prepare you will need the following Ingredients:

- half a kilo of tomatoes;

- half a kilo of zucchini, preferably fresh;

- three cloves of garlic;

- vegetable oil for frying;

- salt, pepper to taste;

- one hundred grams of hard cheese.

Preparing zucchini with cheese and tomatoes:

You should start by cooking zucchini. They need to be washed, peeled and cut into slices about one centimeter thick. Then each circle must be fried in a frying pan with vegetable oil on both sides until golden brown. After this, the zucchini is placed in a baking dish.

Next on fine grater cheese is grated and sprinkled on top of the zucchini. Now everything can be put in the oven and baked at 200 degrees for about twenty to twenty-five minutes. The dish is basically ready. Now you can sprinkle it on top with herbs and serve.

Zucchini soup with tomatoes and onions

A very simple and very tasty recipe. The soup cooks very quickly.

To prepare you will need the following Ingredients:

- eight hundred grams of uncut tomatoes in a jar;

- four hundred grams of zucchini;

- it is a medium-sized bulb;

- a little fresh parsley;

- two cloves of garlic;

- one hundred and twenty milliliters of white wine;

- one tablespoon of olive oil;

- two drops of Worcestershire sauce;

ground black pepper, salt to taste.

Making soup with zucchini and tomatoes:

Now you can proceed to the cooking process. It's best to start by chopping vegetables. Cut in small pieces onion, and garlic, on the contrary, is in large pieces. Chop the parsley. Now you can cut the zucchini lengthwise and cut it into slices.

Next, heat the olive oil in a saucepan over medium heat. Then add the onion and garlic and fry until the onion becomes transparent. After this, add zucchini, salt, and ground pepper to the pan. All this is fried until the zucchini becomes soft. Now you can add wine and chopped tomatoes to it.

We have collected best recipes zucchini baked in the oven with tomatoes. Add minced meat, eggplant or mushrooms to them and it will turn out even tastier!

• 1 zucchini (preferably young, so that it does not have a loose center with grains);
• 2 tomatoes;
• 100 g cheese;
• 3 cloves of garlic;
• Vegetable oil;
• Salt, black pepper.

Wash the zucchini, peel the skin and cut it into slices. The thickness of each circle should be approximately 1 cm.

Wash the tomatoes, cut out the dark center and cut them into circles. The thickness of a tomato circle is 0.5 cm. To prevent the tomatoes from bruising and the juice leaking out of them, you need to cut them with a sawing motion, without pressing on the tomato.

Peel the garlic and chop it using a press.

In a dry, hot frying pan, fry the zucchini slices on both sides until lightly browned.

Moisten a baking sheet with vegetable oil and place the fried zucchini on it.

Place crushed garlic on top of each zucchini slice.

Place tomato slices on the garlic. Salt and pepper them.

Grind the cheese using a coarse grater.

Place on a baking sheet.

Place the pieces in the oven (t=180°C) for 20-25 minutes.

Zucchini with tomatoes baked in the oven under a cheese crust is ready! Serve them with greens. Bon appetit!

Recipe 2: how to bake zucchini and tomatoes in the oven (with photo)

Roasted vegetables will perfectly enhance the taste of almost any meat dish. You can also supplement them garlic sauce or sour cream. Enjoy an incredibly tasty, satisfying and at the same time dietary dish.

• Young zucchini 2 pieces
• Tomatoes 3–4 pieces
• Onion 1 piece (small)
• Mixture ground peppers½ teaspoon (optional)
• ½ teaspoon dried herbs (optional)
• Salt to taste
• Olive oil 4 tablespoons

Rub the onion in your hands to make it easier to remove the skins later. Then remove the remaining roots and tops. Wash the onion and cut into rings or halve and chop into half rings, whichever is more convenient for you.

Place the tomatoes in the sink and rinse with warm water one by one, wiping each one with your hands. Make cuts near the place where the stalk used to be and remove its remains. Cut the tomatoes peeled in this way into thick rings, since thin ones can simply fall apart during cooking. Cut the vegetables carefully with a sharp knife so as not to crush the pulp.

Rinse the zucchini with water and remove any adhering dirt with a brush. Since we chose young vegetables, there is no need to peel them, but if you are preparing this dish out of season and you only have stale ingredients on hand, then you will definitely need to remove the thick peel from them by simply cutting it off with a knife. Cut the washed and peeled zucchini into rings of medium thickness.

Carefully place all the vegetables in a deep bowl and preheat the oven to 230 degrees Celsius. Salt and pepper the vegetables and add dried herbs. Carefully mix all ingredients together. Grease a heat-resistant baking tray with olive oil, and then place the vegetables in it one after another so that they alternate.

Keep in mind that there is significantly less onion, so distribute it evenly among the other ingredients. Pour a small amount of vegetable oil on top of the dish formed in this way and place in the oven. Cooking vegetables according to this recipe takes 15-18 minutes. After this time, the zucchini will become softer, and the onions and tomatoes will release juice.

Recipe 3: zucchini baked with tomatoes and minced meat in the oven

• Zucchini - 3 pcs.
• Minced meat - 100-150 g
• Rice - 2 tbsp. spoons
• Tomatoes - 3-4 pcs.
• Hard cheese – 150 g
• Salt - to taste
• Ground black pepper - to taste
• Sour cream - 2 tbsp. spoons
• Tomato paste - 1 tbsp. spoon

Boil rice and mix with minced meat, salt, pepper and mix. Cut the zucchini into slices 5 mm thick. Cut the tomatoes into thinner slices.

Place 1 tbsp on each zucchini circle. spoon of minced meat, place a slice of tomato on top. In this form, place the zucchini tightly on a baking sheet with the side surfaces up.

Place tomato paste in a separate bowl.

Add sour cream and water (200 g) to tomato paste. Add salt and mix.

Pour the prepared mixture over the zucchini with minced meat and tomatoes. Place in preheated oven for 35 minutes.

5-7 minutes before it’s ready, sprinkle the zucchini casserole with grated cheese and put the baking sheet back in the oven.

Zucchini baked in the oven with minced meat, rice and tomatoes is ready.

Recipe 4: zucchini, eggplant and tomatoes in the oven

Zucchini and eggplant baked in the oven with cheese are a simple and quick, but no less tasty appetizer (maybe even a main course), which will give you a lot of pleasure and will also benefit your body, because dishes baked in the oven retain healthy substances and vitamins.

The spices in the composition help the dish to open up, making it more piquant. Control the amount and composition of spices at your discretion, making the dish spicier or milder to taste.

• Eggplant - 2 pcs. (young, medium size)
• Zucchini - 2 pcs. (young, medium size)
• Tomato - 2 pcs. (large)
• Garlic - 2 teeth.
• Mozzarella - 120 g
• Salt - to taste
• Greens - to taste (for serving)
• Red hot pepper - to taste
• Black pepper - to taste
• Coriander - 1 pinch(s) (ground)

For this dish, it is better to take eggplants and zucchini that are young, medium in size and approximately the same thickness, so that the “turrets” are even.

Cut the eggplants into slices of at least 1 cm. I did not cut off the skin from them, as it is very tender. If your eggplants have a thicker skin, remove it.

Place the eggplants in a bowl and add salt (about 0.75 tsp) - this will get rid of the bitterness. Leave the vegetables for 15 minutes.

Rinse the eggplants with cold water and dry with paper towels.

The zucchini should also be chopped, but there is no need to add salt.

Blanch two large ripe tomatoes. Simply put, treat the vegetables with boiling water to remove the skin. To do this, use a sharp knife to make cross-shaped cuts: the first near the attachment of the stalk, and the second on the opposite side of the tomato.

Place the tomatoes in boiling water for 40 seconds - 1 minute, remove and rinse with cold water. Use a knife to pry the skin and remove it easily.

Mash the peeled tomatoes with a fork into a paste (you can crush them in a blender), add red and black pepper, a pinch of ground coriander, a little salt and chopped garlic cloves.

Cut the mozzarella into circles according to the size of our “towers”. I found a large head of mozzarella cheese, so I cut out the circles I needed using a mold of a suitable diameter, and used the remaining cheese on the pizza.

Place most of the tomato dressing in a ceramic or glass dish.

Assemble the vegetable “towers”: eggplant ring - add a little salt - tomato dressing - zucchini ring - a little salt - tomato dressing - eggplant - zucchini. Tomato dressing between vegetables will add juiciness to the dish (you can make a layer of tomato ring).

The “turrets” can be made not so high, for example, you can arrange the vegetables in a fan, as is done in the famous ratatouille dish.

Don’t rush to add the cheese, it will melt quickly, and the vegetables will still be raw.

Bake eggplants and zucchini for 25-30 minutes at 180" (the time may increase slightly depending on the characteristics of the oven). After 25 minutes, remove the dish from the oven, carefully arrange the cheese and leave for another 7-10 minutes.

When serving, add tomato dressing to the bottom of the plate, then baked vegetables and garnish with herbs. Bon appetit!

Recipe 5: zucchini with tomatoes and garlic in the oven

A simple way to bake not only zucchini, but also eggplant and pumpkin. The expenditure of time, labor, and food during preparation does not raise doubts about the practicality of this dish.

• Young zucchini – 1 kg
• Fresh tomatoes – 0.5 kg
• Garlic – 5-6 cloves
• Green onions - 5-6 feathers
• Dill and parsley – 1 bunch
• Sour cream – 1 glass
• Egg – 1-2 pcs
• Vegetable oil – 5-6 tbsp. spoons
• Salt - to taste

For this dish, it is better to choose medium-sized zucchini with small grains. Peel the zucchini and cut into slices 1 cm thick.

Garlic, green onions, wash the dill and parsley and chop finely.

Mix all the greens with the zucchini, add salt, pour oil, and place on a small baking sheet.

Wash the tomatoes, cut into circles.

Place tomatoes on top of zucchini.

Place the baking sheet with vegetables in the oven, preheated to 190 degrees, for 15-20 minutes.

Beat sour cream with eggs (to taste, you can beat with herbs, ground breadcrumbs, grated cheese, feta cheese, chopped garlic).

After 15-20 minutes, remove the baking sheet from the oven and pour this mixture over the vegetables.

Place back in the oven until browned.

Can be served as a side dish or as an independent dish. Bon appetit!

Recipe 6, simple: zucchini and tomatoes covered with cheese crust

• tomatoes - 1-2 pcs.;
• zucchini - 200-250 g;
• sweet bell pepper - 1 pc.;
• sour cream - 20 g;
• milk - 2.5 tbsp. l.;
• egg - 1 pc.;
• hard cheese - 25-30 g;
• spices, ground black pepper, salt - to taste.

Serve hot with sour cream or your favorite sauce. Be sure to prepare the most delicious, very tender zucchini, baked with tomatoes and cheese!

Recipe 7, step by step: cherry tomatoes and zucchini in the oven

An ideal dish for those who watch their figure.

• Zucchini squash - 300 g
• Cherry tomatoes – 200 g
• Carrots – 60 g
• Onion - 60 g
• Fetaxa in cubes - to taste
• Salt - to taste
• Pepper - to taste
• Vegetable oil - for frying

Wash the zucchini and cut into slices about 1 cm thick, place in a heatproof dish, lightly salt and pepper.

Fry grated carrots and chopped onions in a frying pan with vegetable oil until golden brown.

Place fried onions and carrots on the zucchini.

Cut the tomatoes into 2 parts and arrange.

Top with cubed fetax, salt and pepper to taste. Place in an oven preheated to 200 degrees for 40 minutes.

Bon appetit!

Recipe 8: zucchini with potatoes and tomatoes (with photos step by step)

• Zucchini - 1 piece
• Tomato - 2 pieces
• Potatoes - 2 pieces
• Garlic - 2-3 cloves
• Sour cream - 2-3 tbsp. spoons (preferably low-fat)
• Cheese - 150 Grams
• Salt - To taste
• Vegetable oil - 1 tbsp. spoon
• Greens - To taste (Parsley, dill, can be added to the finished dish for beauty.)

Cut the tomatoes, potatoes and zucchini into thin and, if possible, small circles.

Prepare the sauce - squeeze the garlic into the sour cream, add salt to taste (I get by with a pinch).

Lay it all out in a baking dish or frying pan (pre-lubricate it with vegetable oil).

Season the dish.

Sprinkle everything with grated cheese.

All that remains is to put the stew in the oven for 20 minutes at 170 degrees or, if you cook in a frying pan, simmer. Let the dish cool slightly and serve.

Recipe 9: zucchini baked with mushrooms and tomatoes

• zucchini squash (1 piece, 2 in the photo, but one was enough);
• cherry tomatoes (8-10 pcs);
• semi-hard cheese (I had Tilsiter) (100 g);
• champignons (100 g);
• white sesame (1 tbsp);
• vegetable oil, salt, pepper.

Cut the zucchini into circles.

Champignons - in small pieces.

Cherry tomatoes - halved.

Cheese - into a coarse grater.

Everything is ready, let's start heat treatment.

Fry the zucchini for 5 minutes on each side until golden brown.

Fry the champignons and simmer a little for 5-10 minutes.

Zucchini is a unique vegetable that is not only healthy, but also versatile in terms of cooking. Zucchini has the ability to take on the aroma and taste of neighboring ingredients, so they can be combined with any food. But they are especially tasty when combined with cheese and tomatoes.

Zucchini with tomatoes - general principles and cooking methods

What can you cook from zucchini and tomatoes? Anything! It can be pancakes, stews, and all kinds of vegetable salads with the addition of both raw and fried zucchini. You can try cooking baked zucchini with tomatoes, sprinkled with cheese, or cook an original soup. As you can see, there are a lot of options, so go for it, and we, in turn, will try to help you a little with useful tips and delicious recipes.

Zucchini with tomatoes - food preparation

Without a doubt, zucchini can decorate any holiday menu if you choose and prepare it correctly. So young zucchini, the size of a large cucumber, have more delicate, elastic flesh and thin skin. Another important point is that they do not contain coarse seeds, which absolutely do not fit into any dish. Unlike young vegetables, old ones have a more watery texture, and also have thick skin and large seeds. Therefore, old zucchini is strongly recommended to be peeled and seeded. In addition, they need to be cut into larger pieces so that during the cooking process they do not “go limp” and fall apart.

Zucchini with tomatoes - the best recipes

Recipe 1: Original appetizer of zucchini and tomatoes

Any zucchini dish, even the simplest at first glance, can decorate both a festive and everyday table. Zucchini and tomato rolls - very unusual, original snack, which will decorate any holiday, despite its ease of preparation.

Ingredients:

- full-fat mayonnaise 150 gr.
- garlic to taste
- one medium zucchini
- vegetable oil
- three tomatoes
- salt to taste
- flour

Cooking method:

1. Pass the garlic through a crush, add it to the required amount of mayonnaise, and mix.

2. Peel the zucchini (take one so that the seeds are small) from the skin. We cut it lengthwise into several plates - the basis for the rolls, but so that they do not fall apart when rolled. Dip the cut slices into flour on both sides.

3. We begin to fry the zucchini over high heat on both sides until golden brown. Cut the tomatoes into rings. Lubricate the finished zucchini plastics with mayonnaise mixed with garlic on one side. Place a tomato ring, cut in half, on the edge and roll it into a roll. We do the same with the remaining pieces. That's all! The dish is ready, without wasting time and money.

Recipe 2: Baked zucchini with tomatoes and cheese

Zucchini and cheese are an amazing combination. In general, any cheese goes perfectly with many vegetables, and especially with zucchini and tomatoes. Soft cheese made from sheep's milk, when melted, will cover the dish with a golden brown crust and give it an unsurpassed aroma.

Ingredients:

- two medium zucchini
- two medium tomatoes
— 150 gr. feta cheese
- 2-3 tbsp. spoons of full-fat mayonnaise
- one table. spoon of flour
- oil
- spices to taste: pepper, salt, etc.

Cooking method:

1. Cut the zucchini into slices and let them rest so that the excess juice drips out. Then we treat them with spices, salt and pepper.

2. Now let's make the batter. To do this, mix flour with mayonnaise until smooth, add spices if necessary. Cut the tomatoes into medium circles. Grate the cheese separately.

3. Soak the zucchini in batter so that there are no bare areas left. Heat up the frying pan, heat up the oil and start frying the circles in batter. Fry over high heat on both sides.

4. Place the finished pieces on a baking sheet. Top them with tomatoes and sprinkle with grated cheese. Place the baking sheet in the oven (heated to 180-200 C) and bake the zucchini for fifteen to twenty minutes. The dish can be served to mashed potatoes, rice or separately.

Recipe 3: Zucchini with tomatoes, stewed in sour cream sauce

Zucchini with tomatoes and garlic, topped with tender sour cream sauce will pleasantly surprise you with their originality. This dish is both light and satisfying at the same time. An ideal option for people who maintain a healthy lifestyle.

Ingredients:

- one medium zucchini
- three tomatoes
- 200 gr. thick sour cream
- two cloves of garlic
- pepper, salt to taste
- tablespoon of flour
- vegetable oil

Cooking method:

1. Peel the zucchini, cut into slices, add salt, roll each one in flour and fry over high heat until browned. Place a layer of zucchini in a stewing container, then a layer of chopped tomatoes.

2. Salt, season, sprinkle with chopped garlic and pour 100 g. sour cream. After which we repeat the layer again, and pour the remaining sour cream on top. If you wish, you can add onions, carrots or herbs.

3. Place the pan on low heat and simmer for twenty minutes, then put the dish in the oven and bake at 250 C for ten minutes.

Recipe 4: Layered salad zucchini with tomatoes

The dish turns out to be very satisfying and high-calorie thanks to zucchini fried in flour, mayonnaise and cheese, but at the same time it is surprisingly tasty.

Ingredients:

- three young zucchini (or medium ones with soft seeds)
- four tomatoes
- two onions
- flour
- 50 gr. hard cheese
- three cloves of garlic
— 250 gr. mayonnaise
- salt to taste
- vegetable oil

Cooking method:

1. Peel the zucchini, cut into slices, roll them in flour and fry on vegetable oil from 2 sides. While the zucchini is cooling, finely chop the onion and dice the tomatoes (by the way, it is better to peel them first).

2. Fry the onions and tomatoes until cooked and the liquid has completely evaporated, adding a small amount of oil. Remove to cool.

3. Grind the garlic using a crusher and mix it with mayonnaise. Take a flat dish and start laying out the ingredients in layers:

1st layer - zucchini, coat the first layer with mayonnaise
2nd layer - spread the tomatoes evenly (no need to coat with mayonnaise).

4. We alternate layers in the described sequence, there will be 4-5 pieces in total. Coat the top of the salad with mayonnaise, and sprinkle grated cheese on top. The prepared salad is best enjoyed chilled, although it tastes delicious when warm. Bon appetit!

Zucchini with tomatoes - useful tips experienced chefs

— To improve the taste of the dish, it is advisable to remove the skin from the tomatoes. This is done very simply: the tomatoes are scalded with boiling water, and the skin comes away from the pulp very easily;

— After chopping, zucchini begins to release too much juice (especially old overripe vegetables), so first it is advisable to let them rest, then drain the released juice and only then prepare the treasured dish.