Best 4 Zucchini Frita With Charred Tomato Salsa Recipes

**Zucchini Frita with Charred Tomato Salsa: A Delightful Fusion of Flavors**

Embark on a culinary journey with a tantalizing dish that harmonizes the vibrant flavors of zucchini, aromatic herbs, and tangy tomatoes. Zucchini Frita, a delectable fritter, takes center stage, showcasing the versatility of this garden gem. Accompanied by a vibrant Charred Tomato Salsa, this dish promises an explosion of tastes that will delight your palate. But the culinary adventure doesn't end there; this article also presents a medley of complementary recipes to elevate your dining experience. From a refreshing Zucchini and Mint Salad to a zesty Zucchini Relish, discover a symphony of flavors that will leave you craving more.

Let's cook with our recipes!

PORTOBELLO AND ZUCCHINI SANDWICHES WITH TOMATO SALSA

Portobello and Zucchini Sandwiches with Tomato Salsa image

Provided by Food Network

Time 1h5m

Yield 2 dinner servings

Number Of Ingredients 7

Ingredients

2 medium zucchini, cut into 1/4inch thick vertical strips
1/2 cup vinaigrette
4 portobello mushrooms
2 tablespoons green or black olivada (olive paste)
1/2 cup robiolla or soft fresh goat's cheese
Tomato salsa (see recipe below)
Snipped chives and sliced pitted cured black olives for garnish

Steps:

Preheat the oven to 450 degrees. Marinate the zucchini in vinaigrette for 10 minutes at least. Remove the portobello stems. Then, very carefully, slice them in half horizontally so you end up with two 8 large rounds. Set the rounds on a baking sheet and spread each round with some olivada and about a tablespoon of cheese. Add the marinated zucchini strips to the baking sheet and roast for 10 minutes. Remove the mushrooms and zucchini from the oven and assemble. Set a portobello round on the bottom of a dinner plate and top with zucchini, cover with another portobello round and cover with zucchini. Garnish the top and sides with tomato salsa, chives and black olives slices.

ZUCCHINI TOMATO SALSA

Zucchini Tomato Salsa image

Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: "I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!"

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 13

Ingredients

1 cup seeded chopped tomatoes
1/2 cup diced zucchini
1/2 cup chopped sweet red pepper
1 small onion, diced
1 tablespoon brown sugar
2 teaspoons lime juice
2 teaspoons cider vinegar
1 teaspoon chopped seeded jalapeno pepper
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Tortilla chips

Steps:

In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ZUCCHINI SALSA

Zucchini Salsa image

I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! -Cheryl Jacobsen, Warburg, Alberta

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 7 cups.

Number Of Ingredients 17

Ingredients

5 cups shredded zucchini (about 5 medium)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper

Steps:

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

ZUCCHINI-TOMATO FRITTATA

Zucchini-Tomato Frittata image

Make and share this Zucchini-Tomato Frittata recipe from Food.com.

Provided by Gingerbear

Categories Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

8 eggs, beaten
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced chives or 2 tablespoons green onions
2 tablespoons extra virgin olive oil
2 zucchini, thinly sliced
1/2 cup thinly sliced vidalia onion
1 medium tomatoes, peeled and chopped
1 clove garlic, minced

Steps:

Preheat the oven to 350°F.
In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
Set aside.
In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
Repeat with the rest of the zucchini and reserve.
Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
Return the zucchini to the skillet, evenly distributing it.
Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
Invert it onto a plate, cut into slices and serve.

Nutrition Facts : Calories 130.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 188.8, Sodium 269.4, Carbohydrate 3.8, Fiber 0.9, Sugar 2.3, Protein 8.4

Tips:

Selecting the Right Zucchini: Choose small to medium-sized zucchini, typically between 6 to 8 inches long and 2 to 3 inches in diameter, for a tender and flavorful frita.
Preparing the Zucchini: For a crispy texture, slice the zucchini into 1/4-inch thick rounds. Don't worry about peeling them, as the skin adds texture and nutrients to the frita.
Ensuring Even Cooking: To achieve even cooking, maintain a consistent thickness throughout the zucchini slices. This will help them cook evenly and prevent uneven browning.
Frying Technique: Use a large skillet or griddle over medium-high heat to ensure the zucchini slices get a nice sear and don't steam. If needed, fry the zucchini in batches to avoid overcrowding the pan, which can result in soggy frita.
Flavorful Coating: Before frying, coat the zucchini slices in a mixture of breadcrumbs, grated Parmesan cheese, garlic powder, and salt. This coating adds a delicious crunchy texture and enhances the flavor of the frita.
Balancing the Salsa: For the charred tomato salsa, use a combination of ripe and slightly charred tomatoes to create a balance of sweetness and smokiness. Adjust the amount of chili pepper and cilantro based on your personal preference for spiciness and freshness.
Complementary Side Dishes: Serve the zucchini frita with refreshing accompaniments like a simple green salad, tangy yogurt sauce, or a side of roasted vegetables to create a well-rounded meal.

Conclusion:

Zucchini frita is a delightful vegetarian dish that combines crispy zucchini slices with a vibrant charred tomato salsa. By following these tips, you can create perfectly cooked zucchini frita with a crispy coating and a flavorful salsa that complements its delicate taste. Whether served as an appetizer or a main course, this recipe is sure to impress your taste buds and leave you craving more. So, gather your ingredients, fire up your stove, and embark on a culinary journey that celebrates the goodness of zucchini in a unique and appetizing way.