Best 2 Zucchini With Canned Tomatoes Recipes
Zucchini with canned tomatoes is a classic summer dish that is easy to make and packed with flavor. This versatile dish can be served as a side dish, main course, or appetizer. The combination of zucchini, tomatoes, garlic, and herbs creates a delicious and satisfying meal that is perfect for any occasion.
This article features three different recipes for zucchini with canned tomatoes. The first recipe is a simple sautéed zucchini with canned tomatoes. This dish is quick and easy to make, and it is perfect for a weeknight meal. The second recipe is a baked zucchini with canned tomatoes. This dish is a bit more involved than the sautéed zucchini, but it is well worth the effort. The baked zucchini is tender and flavorful, and it is perfect for a special occasion. The third recipe is a zucchini and tomato soup. This soup is creamy and comforting, and it is perfect for a cold winter day.
No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish. So next time you have some zucchini on hand, be sure to give one of these recipes a try.
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 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 :
Tips:
- Choose fresh, firm zucchini: Look for zucchini that is deep green in color and has smooth, unblemished skin. Avoid zucchini that is yellowed or has soft spots.
- Slice the zucchini evenly: This will help them cook evenly. If you are using a mandoline, be sure to use the safety guard.
- Use a large skillet or Dutch oven: You want plenty of room for the zucchini to cook without overcrowding.
- Don't overcrowd the skillet: If you overcrowd the skillet, the zucchini will steam instead of fry and will not brown properly.
- Cook the zucchini over medium-high heat: This will help them brown quickly and evenly.
- Stir the zucchini occasionally: This will help them cook evenly and prevent them from sticking to the pan.
- Add the tomatoes and seasonings: Once the zucchini is browned, add the tomatoes, garlic, oregano, basil, salt, and pepper. Stir to combine.
- Simmer the sauce for 15-20 minutes: This will allow the flavors to meld and the sauce to thicken.
- Serve the zucchini with your favorite pasta or rice: You can also serve it as a side dish with chicken, fish, or beef.
Conclusion:
This zucchini with canned tomatoes recipe is a quick and easy weeknight meal that is packed with flavor. The zucchini is browned and then simmered in a flavorful tomato sauce. This dish is perfect for a summer meal when zucchini is in season. It is also a great way to use up leftover zucchini. Serve this dish with your favorite pasta or rice, or as a side dish with chicken, fish, or beef.
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