**Tantalizing Zucchini Cooked in Tomato Sauce: A Medley of Recipes for Every Occasion**
Unleash the culinary magic of zucchini and tomato with a delightful collection of recipes that showcase the vibrant flavors of these garden-fresh ingredients. From classic Italian stews simmering with rustic charm to innovative vegetarian delights bursting with Mediterranean flair, this comprehensive guide has something to satisfy every palate. Prepare to embark on a culinary journey that will transform humble zucchini and tangy tomatoes into extraordinary dishes.
**Recipes Included:**
1. **Classic Zucchini in Tomato Sauce:** Experience the timeless simplicity of this Italian staple, where tender zucchini bathes in a rich, flavorful tomato sauce seasoned with aromatic herbs.
2. **Zucchini and Tomato Stew with Sausage:** Elevate your taste buds with this hearty and flavorful stew featuring succulent zucchini, juicy tomatoes, and savory sausage, all simmering in a delectable broth.
3. **Zucchini and Tomato Pasta:** Delight in the vibrant colors and tantalizing flavors of this pasta dish, where al dente pasta twirls harmoniously with tender zucchini, sun-ripened tomatoes, and a zesty tomato sauce.
4. **Zucchini and Tomato Frittata:** Embrace the versatility of zucchini and tomato in this delectable frittata, where eggs, cheese, and an array of herbs unite to create a golden-brown masterpiece.
5. **Zucchini and Tomato Soup:** Indulge in the comforting warmth of this creamy and flavorful soup, where zucchini, tomatoes, and a touch of cream blend seamlessly to create a velvety masterpiece.
6. **Zucchini and Tomato Bruschetta:** Elevate your appetizer game with this classic Italian delight, where toasted bread slices are adorned with a vibrant topping of zucchini, tomatoes, fresh basil, and a drizzle of olive oil.
7. **Zucchini and Tomato Quiche:** Impress your brunch guests with this elegant and savory quiche, featuring a flaky crust filled with a medley of zucchini, tomatoes, cheese, and eggs.
8. **Zucchini and Tomato Risotto:** Experience the richness of this classic Italian dish, where Arborio rice slowly absorbs a flavorful broth infused with zucchini, tomatoes, and Parmesan cheese.
9. **Zucchini and Tomato Curry:** Embark on a culinary adventure with this tantalizing curry, where tender zucchini and juicy tomatoes mingle with aromatic spices and a creamy coconut milk sauce.
10. **Zucchini and Tomato Pizza:** Create a homemade pizza that rivals your favorite takeout, topped with a medley of zucchini, tomatoes, mozzarella cheese, and fresh herbs.
ZUCCHINI TOMATO SAUCE WITH FAT SPAGHETTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
- To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.
ZUCCHINI PARMESAN WITH TOMATO SAUCE
This is my favorite side dish that goes great with chicken or fish or served over rice or pasta.
Provided by MW09
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 9.8 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 570.1 mg, Sugar 5.8 g
ZUCCHINI IN TOMATO SAUCE (CANNING)
This recipe is no longer safe for canning. The zucchini can compact so tightly that pressure canning is not able to destroy botulism spores. For the health of your family, please DO NOT CAN THIS RECIPE. I just threw out all the jars I had canned.
Provided by Deb Wolf
Categories Vegetable
Time 1h
Yield 8 pints, 32 serving(s)
Number Of Ingredients 2
Steps:
- Do not can this recipe.
Nutrition Facts :
PASTA WITH TOMATO, ZUCCHINI AND CREAM SAUCE
Provided by John Rockwell
Categories dinner, pastas, main course
Time 20m
Yield 3 to 4 servings, depending on appetites
Number Of Ingredients 10
Steps:
- Add oil to skillet. When oil is hot, add the garlic and saute 30 seconds.
- Add zucchini and stir-fry two minutes.
- Add tomatoes and saute for three minutes. Then add tomato sauce and simmer for 10 minutes. Taste first and, if necessary, add salt and sugar. (Mr. Perlman suggests adding the sugar only to counteract the acidity of the tomatoes.)
- Just before serving, add heavy cream and Parmesan cheese; cook for five minutes. Serve with the pasta prepared al dente.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 73 grams, Fat 17 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 900 milligrams, Sugar 7 grams
ZUCCHINI 'PASTA' WITH FRESH TOMATO SAUCE
Provided by Molly O'Neill
Categories main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 10
Steps:
- To make the sauce, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, parsley, basil, salt and pepper and cook until heated through, about 1 minute longer.
- To make the pasta, bring a large pot of lightly salted water to a boil. Place the halved zucchini on a work surface, cut side down, and slice lengthwise into thin strips. Place in the pot and cook for 3 minutes. Drain well. Place in a large bowl, sprinkle with the salt and toss with the tomato sauce. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 611 milligrams, Sugar 7 grams
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
ZUCCHINI-TOMATO PASTA SAUCE
"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.
Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- Choose tender and small zucchini: This will ensure that they cook evenly and have a better texture.
- Slice the zucchini evenly: This will help them cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the zucchini will not cook evenly.
- Use a good quality tomato sauce: This will make a big difference in the flavor of the dish.
- Season the sauce to taste: Add salt, pepper, and other herbs and spices to taste.
- Serve immediately: Zucchini is best served fresh and hot.
Conclusion:
This recipe for zucchini cooked in tomato sauce is a delicious and easy way to enjoy this summer vegetable. The zucchini is tender and flavorful, and the tomato sauce is rich and tangy. This dish is perfect for a weeknight meal or a casual lunch. Serve it with rice, pasta, or bread, and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love