Zucchini or zucchini, as this gourd is called in the west, is a very healthy product. It is able to remove excess salts and harmful toxins from the human body. And you can cook a lot of zucchini from the first courses and snacks to desserts and jam. Zucchini is combined with tomatoes in almost any form. These two ingredients make a very tasty and attractive snack for any occasion.
Zucchini appetizer with tomatoes - general principles of preparation
Zucchini for making snacks will suit both last year and young. It should be noted that with young zucchini, the appetizer cooks much faster and turns out more tender. It is not necessary to remove the skin from such zucchini. If the peel is not removed in mature zucchini, then it will be very bitter. Tomatoes for recipes are suitable for any, but preferably not ripe. It is better to take red varieties of tomatoes.
The list of zucchini snacks has several dozen recipes. Among them are quick appetizers from 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 of bins.
Quick zucchini appetizer
Ingredients:
• one young zucchini;
• 20 ml of sunflower oil;
• 100 g curd soft cheese;
• a bunch of parsley;
• two medium tomatoes;
• salt to taste;
• a 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. Dry the parsley in the air and chop finely.
3. In a wide frying pan, heat up sunflower oil and fry round zucchini on it from two sides until golden brown. Then put in one layer on a paper towel.
4. Cottage cheese with a fork in a bowl, mix with salt and black pepper.
5. Put zucchini on a plate for serving snacks. Lubricate them with a thin layer of cottage cheese. Spread the tomato slices on top and grease again with soft cheese. The last layer to do more in the form of a hat. Sprinkle with chopped herbs and serve.
Zucchini appetizer with tomato and brisket
Ingredients:
• two young zucchini;
• 150 g of boiled-smoked brisket;
• 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. Rinse the rice until cold water is clear and boil. When cooking, grits should be constantly stirred. It is better to take round-grained groats, it cooks faster. Then rinse and drain all the water.
2. Rinse and zucchini with a towel. Cut them into round specimens about 3-3.5 cm thick. Inside, peel a little so that it looks like a deep plate. Hold them a little in boiling water, enough for 2 minutes. Pull out and place on a baking sheet (greased with soft butter).
3. Rinse the tomato and cut out the part where the peduncle was attached. Sort the greens and rinse, slightly press down in the layers of the towel so that all the water is removed. Place the basil and tomato, sliced in slices, into the blender bowl and grind until mashed.
4. Grind cheese on a medium grater or finely chop with a knife.
5. Sort the breast, remove all unnecessary and finely chop with a sharp knife.
6. In a zucchini dish distributed over a baking sheet, put a thin layer of cooked smoked brisket. Then a layer of rice. Pour tomato-basil puree and sprinkle with cheese.
7. Put baked in the oven at 200 ° C for a quarter of an hour. Willingness to check with a fork. If zucchini easily pierce, then the snack is ready.
Zucchini appetizer with tomatoes, carrots and vinegar
Ingredients:
• 2 kg of young zucchini;
• a pound of carrots;
• 4-5 heads of 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 and peel the carrots using a special device. Rinse the tomatoes and cut the stem. Peel onions and rinse. Young squash can not be peeled off, it is edible. They should only be thoroughly washed and dried.
2. Zucchini cut into small cubes. Onion on a half ring. Grate carrots on a grater, and cut the tomatoes into slices (one tomato for 7-8 slices).
3. Put all cooked vegetables in one pan or other utensils for cooking snacks. Introduce sunflower oil, sugar and salt.
4. Put on moderate heat and simmer. Stir constantly so that all vegetables are cooked evenly.
5. When the zucchini is ready (you can check it by tasting the snack), add vinegar and mix.
6. After a couple of minutes, turn off the heat and use a snack. If you use it right away, 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 hot in sterilized jars and seal with sterilized lids. After cooling, clean in the cellar or on the shelf of the refrigerator.
Zucchini appetizer with tomatoes for winter
Ingredients:
• 2 kg of fresh zucchini;
• 1 kg of ripe tomatoes;
• 600 g of sweet pepper;
• a bunch of young parsley;
• 1 tbsp. l granulated sugar;
• 2 tbsp. l coarse salt without additives;
• 200 ml of sunflower oil;
• 3 tbsp. l table vinegar 9%.
Cooking Method:
1. Sort all vegetables, rinse and dry. Then peel the zucchini (if necessary) and cut into thin semicircular slices. In tomatoes, remove coarse places and stalk. Sweet pepper free from the stem and remove the core. Slice peppers and tomatoes into small slices. Finely chop the parsley.
2. Put zucchini, peppers and tomatoes in a pan with a volume of at least six liters. Pour in sunflower oil. Salt and sweeten.
3. Put the cook on the stove. Stir so that the bottom does not burn.
4. Cook until soft the main ingredient. Then add herbs and vinegar. Mix the appetizer thoroughly. After two minutes, turn off the fire.
5. Put the appetizer from zucchini with tomatoes into clean jars sterilized with boiling water or steam. Immediately cover with lids (they will first need to be doused with boiling water) and tighten the workpiece well.
6. When the cans have cooled, put them in a cellar or other cold place before winter.
Appetizer of zucchini with tomatoes in pita bread
Ingredients:
• one thin pita bread;
• 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. Rinse the zucchini and tomato and wipe with a towel. Sort parsley manually and rinse in water.
2. Zucchini cut into thin slices of a round shape. Pull the seeds from the tomato and cut the skin from slices, and finely chop the flesh with a knife. Dried chopped parsley. Finely grate the cheese on a grater.
3. Fry the zucchini slices on both sides in a frying pan with oil.
4. On the table, spread pita bread and put slices of zucchini on it so that one goes slightly over the other. The next layer of snacks will be a tomato - evenly spread the flesh into zucchini. Sprinkle with cheese and parsley.
5. Starting from one edge, spin the pita bread with a roll, trying to tightly close the ingredients of the snack. It’s better to do this by pushing with your hands. Then roll the roll in cling film, cool slightly and cut into portioned slices.
Raw zucchini appetizer with tomatoes
Ingredients:
• one young zucchini;
• half a 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;
• a pinch of granulated sugar;
• salt to taste.
Cooking Method:
1. Rinse all vegetables for snacks well. Only benign vegetables without any signs of spoilage are suitable. Go through the greens manually and rinse with your hands under running water. Zucchini peeled - you can not do this, but so the snack will be more tender.
2. Zucchini and carrots to grate on a grater. Use a regular grater or for a Korean snack - the choice is only for the hostess. Cut the tomato with the stalk removed into small cubes. Chop greens very finely.
3. Put chopped and grated ingredients in a bowl for mixing vegetables. Drizzle with apple bite, sunflower oil and soy sauce. Salt and sweeten. You can taste it, if there is enough salt, then additional salt is not required.
4. Stir appetizer from zucchini with tomatoes and leave for several minutes under a closed lid or a cling film stretched over a cup.
5. Put in a salad bowl and serve as a cold snack.
Zucchini appetizer with tomatoes - tricks and tips
• If desired, mayonnaise and squeezed garlic can be added to the curd and hard cheese.
• To make fried zucchini with a blush, they can previously be rolled in flour mixed with salt.
• Fried zucchini should be laid out on a plate covered with paper towels or a napkin. So the excess oil will leave the vegetable.
• It’s better to bake zucchini, sliced not very thick, but it’s better to fry the circles a little thicker.
• To make the dishes as tender as possible, it is better to remove the skin from tomatoes. To do this, they simply need to be scalded with boiling water.
• Zucchini cooks very quickly, so you need to follow them during cooking.
