Both delicious and simple

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Zucchini with tomatoes and garlic

Zucchini with tomatoes and garlic - even just in the title you can feel the harmony of taste and the wonderful combination of all components. And adding a small amount of cheese and mayonnaise makes the dish even tastier and more beautiful. This delicious appetizer must definitely be on your table throughout the summer until dawn, because it is extremely tasty and very simple to prepare.

Lightly fried zucchini and fresh, ripe, sweet and juicy tomatoes play the main role here, and the smell of garlic only complements the magical taste picture. This treat fits perfectly into the everyday home menu and is perfect for a special occasion. Colorful, appetizing, with the colors of summer - rest assured that everyone, without exception, will like this snack.

Ingredients:

2 small zucchini
3 ripe tomatoes
75 g cheese
3 tbsp. spoons of flour
2 tbsp. spoons of mayonnaise
75 ml vegetable oil
2 – 3 cloves of garlic
greens (dill)
salt, pepper to taste

Manufacturing method

First, we prepare the products according to the recipe.

Cut the zucchini into discs about one centimeter wide

and bread in flour on all sides.

Next, fry them using the usual method in a heated frying pan with vegetable oil on both sides until golden brown and cooked.

Immediately place the fried zucchini on a paper towel to get rid of excess oil and let it cool slightly.

At this time, grate the garlic on a small grater, chop the dill using a sharp knife

and combine with mayonnaise, salt and pepper. Mix until more or less homogeneous.

We do not cut the tomatoes into extremely thick slices,

grate the cheese on a small grater.

We serve the dish on a flat plate; to do this, lay out the fried zucchini as the first layer, apply half a teaspoon of garlic mayonnaise sauce to each and distribute over the entire area.

We place the cooked tomato slices on top, and also apply the sauce on them,

sprinkle with grated cheese,

and then dill. Bon appetit!

Watch the video recipe for making zucchini with tomatoes and garlic

Zucchini and tomato appetizer

Not long ago I came across an old cookbook in which I found this recipe. Savory, spicy due to the garlic, and will not leave anyone indifferent.

Ingredients for Zucchini and Tomato Appetizer:

Zucchini - 2 pcs.
Garlic (you can change the quantity according to your own taste) - 4 teeth.
Tomato – 5 pcs
Dill - 0.5 bunch.
Vegetable oil (for frying)
Mayonnaise (for lubrication)
Wheat flour / Flour (for coating zucchini)

Production time: 60 minutes

Nutritional and energy value:

Ready meals
kcal 407.1 kcal	proteins 13.5 g	fat 3.7 g	carbohydrates 69.3 g
100 g dish
kcal 30.2 kcal	proteins 1 g	fat 0.3 g	carbohydrates 5.1 g

Recipe for Zucchini and Tomato Appetizer:

Prepare food. Zucchini and cut into circles (salt all the circles and mix, throw in a bowl for 5 minutes). Chop the tomato as desired, squeeze the garlic through a press, finely chop the greens.

Heat the oil in a frying pan and fry any circle after previously dipping it on both sides in flour.

Place the fried zucchini on a plate to remove excess oil and leave to cool.

When the zucchini has cooled, grease it with the consistency of mayonnaise and garlic.

Place the tomato on top of any zucchini, lightly grease the top of the tomato with mayonnaise and garlic.

Sprinkle with herbs on top and place in the refrigerator for 30 minutes.

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September 8, 2015 luneva_e #

September 8, 2015 Yulia Burlakova # (recipe creator)

September 4, 2015 veronika1910 #

September 4, 2015 Yulia Burlakova # (recipe creator)

September 3, 2015 hudeusheya #

September 3, 2015 Yulia Burlakova # (recipe creator)

September 3, 2015 maraki84 #

September 3, 2015 Yulia Burlakova # (recipe creator)

September 3, 2015 anilah #

September 3, 2015 Yulia Burlakova # (recipe creator)

Zucchini appetizer with tomatoes and garlic: recipes and cooking options

Zucchini mixes wonderfully with almost all foods. Its versatility allows you to prepare a huge number of dishes that will differ not only in their taste and ease, but also, most importantly, in their health benefits.

Zucchini dishes are prepared quickly, which will save time for a working housewife or mother, who will devote more time to her family and children, but at the same time feed everyone tasty and varied. Thus, the appetizer of zucchini with tomatoes and garlic has a huge number of varieties and will certainly please the family. The big advantage of zucchini as an ingredient for making various dishes is its availability and low cost at any time of the year, and not just during the ripening season.

Selection and preparation of goods

The taste, appearance and usefulness of the finished dish depend on the properties of the selected ingredients. Young zucchini, the size of which does not exceed a large cucumber, are the most tender, with a narrow skin. The seeds inside have not yet ripened, so their pulp is homogeneous and elastic. The older ones have the most liquid, thick skin and large seeds. Such specimens are suitable for making caviar, provided they are cleaned of skin and seeds. In addition, they should be cut into large pieces, because during heat treatment they become limp and flow.

Ideally, zucchini is mixed with tomatoes and sour cream. Let's look at several options for dishes with them.

Stewed zucchini in sour cream sauce with tomatoes

This appetizer of zucchini with tomatoes and garlic is fragrant, satisfying and very, very warm. The zucchini in it turns out to be juicy and low-fat, which is why they are perfect for people who care about their health.

To make it you will need one small zucchini, a couple of medium-sized tomatoes, half a glass of sour cream, two cloves of garlic, half a tablespoon of flour, also seasonings and herbs to taste.

Peel the zucchini and cut into slices. Season with salt and bread in flour.
Heat oil for frying (sunflower, coconut, etc.) in a frying pan and fry all the zucchini until golden brown.
Place them in a narrow layer in a deep frying pan or saucepan, and top them with a layer of tomatoes, cut into slices.
Season the layers with pepper, chopped garlic and salt. Pour half of the prepared sour cream over everything (if it is extremely thick, scoop it up with a spoon and level it out).
Then again lay out a layer of zucchini and a layer of tomatoes, season them and pour in the second half of sour cream.
Sprinkle with finely chopped herbs.
Place on low heat and simmer for 15-20 minutes under the lid, after which place the dish in the oven and bake for another 10 minutes. at a temperature of 250°C.

Zucchini with mayonnaise

We offer another easy and quick to make appetizer made from zucchini with tomatoes and garlic. It is equally suitable for a snack during the day and for a formal table, decorating it with its presence as an easy start to a pleasant evening.

To make this type of recipe for zucchini appetizers with tomatoes and garlic, it is better to use young, medium-sized zucchini that do not have large seeds. Be sure to peel them so they don’t become bitter.

For production you need 3 medium-sized fruits, a bunch of parsley, a head of garlic, olive oil for making the sauce, also a couple of tablespoons of table vinegar, two tomatoes, mayonnaise sauce for decoration and 100 g of flour.

Peel the zucchini and cut into thick circles, up to 2 cm wide. If the circles are not thick enough, they will not hold their shape and will be loose and greasy after frying.
Then they need to be salted and left for 20 minutes to release the juice. It needs to be drained.
Heat oil for frying (sunflower or corn). Bread the zucchini slices in flour. You can lightly sprinkle both sides with flour from a spoon or dip them in flour (in this case the breading will be the most compacted). Fry the zucchini in hot oil on both sides. You can check the readiness of the zucchini with a fork - it will simply be pierced.
Carefully and fairly tightly place the fried circles on a serving plate in 1 layer.
Garlic cloves should be peeled and crushed using a garlic press. Mix them with vegetable oil and table vinegar. Add a little salt and mix everything thoroughly until a homogeneous mass is obtained.
Brush each zucchini slice with the resulting garlic-vinegar sauce. The larger the layer of sauce, the more piquant the appetizer will be.
Cut the tomatoes into slices or thin slices and place them on the zucchini in such a way that every zucchini slice has a slice or slice of tomato.
Decorate the top layer with mayonnaise. To do this, you can use a pastry syringe. But if this is not the case, put the mayonnaise in a plastic bag and roll it into a bag, cutting off the corner (the smaller the hole in the bag, the more attractive the sketch will be). After this, squeeze the mayonnaise onto the tomatoes using a narrow ribbon.
Chop the greens not very finely and decorate the dish with it before serving.

Zucchini with garlic, mayonnaise, and tomatoes can be served either hot or cool. If you leave the dish in the refrigerator for an hour and a half, the vegetables will be saturated with garlic sauce and the taste will be more intense.

Special zucchini rolls with tomatoes

Zucchini rolls with tomatoes and garlic look extremely appetizing and festive, perfect for banquet tables. Eating them is quite comfortable, because they are small in size.

It is better to use young zucchini, no larger than a large cucumber (a couple of them will be useful for making). And also four tomatoes, four tablespoons of mayonnaise sauce, 70 g of wheat flour for making breading, salt and spices to taste.

Cut the zucchini into slices along the fruit. Sprinkle them with salt and let them sit for a little while so that the juice appears. Last drain.
Heat a little sunflower oil in a deep frying pan. Bread the zucchini using any method from the previous recipe and fry in oil on both sides until golden brown. You can get rid of excess oil after frying by placing the zucchini on a paper towel. To speed up the process, you can not fry them in a frying pan, but bake them in the oven, greasing them with oil on both sides.
While the zucchini is cooling, peel the garlic and chop it using a press.
Mix mayonnaise with garlic.
Cut the tomatoes into medium-sized slices.
Spread the cooled zucchini with garlic sauce on one side. Place a slice of tomato on the edge of the zucchini strip and roll up the zucchini rolls with tomatoes and garlic so that the tomato is twisted into the zucchini.
Secure the roll with a toothpick (or a fine skewer).

Zucchini cake

A very tasty and unique snack option, suitable for connoisseurs of new and unusual dishes. This is a real zucchini cake with tomatoes and garlic, consisting of cake layers and capable of decorating a festive table. But unlike ordinary sweet desserts, making this snack cake will not take much effort and time.

You can prepare a zucchini cake using the following ingredients: 2 zucchini, several tomatoes, 5 eggs and 1 cup of flour. You also need a glass of mayonnaise sauce and a few cloves of garlic.

Peel the zucchini and grate it on a large grater, then squeeze lightly to remove the liquid. This can be done simply by hand or by draining the zucchini mass in a colander.
Add eggs, salt, pepper and mix well.
Mix the flour evenly into the resulting mixture. Using the mixture, create the dough as for pancakes; otherwise, the shortcakes may fall apart when turning over during baking.
Place the zucchini mass in a hot frying pan greased with vegetable oil. Flatten with a spoon so that a thin pancake comes out and bake until golden brown.
Then it is turned over with a spatula and fried on the other side. The indicated amount of ingredients should yield 4-5 pancakes (the quantity will depend on the size of the pan).
Ready zucchini cakes need to be cooled.
Mix mayonnaise and crushed garlic using a press. Thinly slice the tomatoes into slices.
To assemble the snack, you need to spread mayonnaise on the first cake, and then place tomato circles on it. Then place the zucchini crust and repeat all the layers. Decorate the top crust with mayonnaise, tomato slices and finely chopped herbs.

An appetizer of zucchini with tomatoes and garlic can be served to guests on the table and divided into portions. But if you put the cake in the refrigerator for 1-1.5 hours, the cakes will be soaked in the sauce, and the dish will become even tastier.

Advice from experienced chefs

Zucchini appetizers with tomatoes and garlic have a huge number of recipes. Experienced cooks recommend adhering to several rules that will make the prepared dish even tastier and more beautiful.

If the tomato is flexible and has a thick skin, it is best to remove it. It's simple: use a sharp knife to make a slight cut in the skin, scald it with boiling water and lightly pull the cut skin. It will come off easily and quickly.

When cut, zucchini releases an extremely large amount of juice, especially the ripe fruits. You need to give them a few minutes to drain, squeeze out, and then start making them. This will reduce the wateriness of the dish and increase its taste.

Zucchini with garlic, mayonnaise, and tomatoes is a good solution for both a home lunch and a feast. Despite their simplicity, these dishes are constantly popular. Cook with pleasure! And Bon Appetit!

Snack rolls of zucchini and tomatoes with garlic

Summer is in full swing, which means there are a lot of new garden vegetables you can buy inexpensively or grow yourself. If you have a summer house or have ever grown zucchini, then you understand how easy it is to manage them. They are extremely productive, sometimes you wonder what to do with all this thick-sided wealth. My head is occupied with one idea - what else to cook from zucchini, who to give it to, what kind of preserve to create. I never get tired of inventing and treating my family to new dishes, and it’s safe to say that the recipe for tomato rolls that I now want to offer you is in my top zucchini appetizers.

These small rolls can be served as a stand-alone snack or with salad, pasta, or grilled chicken. This is such a fresh and spicy note that is perfect for summer. I liked the rolls best when they were cooled to room temperature or even cool. I served my small rolls to our friends along with a bottle of white wine, a large bowl of vegetable salad and grilled meat, but I think they would be delicious accompanied by spaghetti or with beer.

This is a light, savory zucchini and tomato appetizer. If you don't eat mayonnaise, rolls can only be made with sour cream or unsweetened yogurt. It is better to bake the vegetable, but you can also fry it in a frying pan, previously rolling the pieces of zucchini in flour.

What will we need for the rolls?

zucchini - 1 pc.;
tomato - 1 pc.;
garlic - 1 clove;
mayonnaise - 1 tbsp;
sour cream - 1 tbsp;
dill – 1/2 bunch;
vegetable oil - 2 tbsp;
salt, pepper to taste.

How to make zucchini rolls

Mix mayonnaise and sour cream.
Finely chop the dill, grate the garlic on a small grater, mix with mayonnaise and sour cream.
Cut the zucchini into thin strips, having peeled it first.
Place on a baking sheet, grease with vegetable oil and bake until done (8-10 minutes) at 175 degrees.
Blot the finished zucchini strips with a napkin to remove excess oil.
Brush the zucchini strip with sauce and add a piece of tomato.
Roll it up and garnish with dill and parsley.

I hope you realize that you can fill zucchini rolls not only with tomatoes, but with anything, for example, cream cheese with garlic and herbs. This savory dish can be served alone or over pasta for the perfect summer meal. Pack them for a picnic, serve them as a stylish snack or side dish for any meat or fish. You can even create these roll-up magic the day before your meal. I personally like them the next day, one hundred percent cool, because all the smells come together and my tomato rolls just melt in your mouth.

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Both delicious and simple