Zucchini with tomatoes - Cooking zucchini with tomatoes. Stewed zucchini with tomatoes

Hello dear hostesses!

Warm greetings to you. Until recently, we cooked delicious and

And today we offer you three tasty options how to cook zucchini with tomatoes and cheese in the oven.

The most delicious and proven recipes that should be in the piggy bank of every housewife!

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Zucchini baked with tomatoes and cheese

Ingredients:

• Zucchini - 3 pieces
• Breadcrumbs - 1 tbsp. l with a slide
• Cheese - 150-200 gr
• Tomatoes - 1 piece
• Garlic - 1 clove
• Salt, pepper - to taste

Preparation:

Prepare all ingredients. Wash the vegetables.

We cut each zucchini into two halves. Use a spoon to partially remove the pulp to form a depression.

Put the resulting "boats" on baking paper, on a baking sheet. Salt and place in the oven for 20-25 minutes at 200 degrees.

While the zucchini is baking, cut the tomato into half-round slices.

Grate the cheese and pass the garlic through a crusher.

Take out the boats after 20 minutes. Place some garlic on the bottom of each.

Place tomato slices on top.

Mix the grated cheese with breadcrumbs and place on top of the tomatoes.

We again send our boats to the oven for another 20 minutes. The cheese should melt and brown.

It will turn out to be such a tasty treat!

Very fragrant and delicious zucchini with juicy filling from tomatoes you will definitely like it!

Casserole with zucchini, cheese and tomato

Well, very beautiful and smart vegetable casserole from zucchini with tomatoes and cheese.

You can offer this to guests, they will definitely ask for a recipe, you will see!

Moreover, it is very simple to do it.

Ingredients:

• Tomato - 3 pieces
• Zucchini - 600 g
• Sweet Bulgarian pepper - 2 pieces
• Sour cream - 40 g
• Milk - 5 tbsp. l
• Egg - 2 pieces
• Hard cheese - 60 g
• Spices, ground black pepper, salt - to taste

Preparation:

Peel the zucchini and cut into slices.

Wash the tomato and cut it into circles too.

We do the same with pepper.

Season with salt and pepper. Top the vegetables with sour cream and sprinkle with grated cheese.

Left to do delicious filling... To do this, shake the eggs in a bowl, add milk to them, salt and pepper to taste.

You will have an omelette filling. By the way, about omelets, we have just a lot of recipes!

Pour it over the vegetables evenly. Our beauty is almost ready.

Put it in an oven preheated to 180 degrees for 30-35 minutes.

Vegetables baked in this way are very tender, aromatic and very, very tasty!

Zucchini baked with cheese with tomatoes

We suggest watching another delicious recipe for cooking baked zucchini in the video.

You will get such a small vegetable snack that never stays on any table!

Like these ones wonderful recipes, Dear friends. We hope you find them useful.

Be sure to check out our culinary site for new delicious recipes!

youtube.com

This is independent dish and a side dish at the same time. At the same time, stewed zucchini is equally tasty both hot and cold.

Ingredients

• 2 medium zucchini;
• 1 carrot;
• 2 tomatoes;
• 1 bell pepper;
• 1 onion;
• 2 cloves of garlic;
• 2 tablespoons tomato paste
• 1 bunch of dill and parsley

Preparation

Wash all vegetables. Peel the onions, garlic and carrots, peel the zucchini if ​​necessary. From pepper.

Brush a skillet with sunflower oil. When it warms up, send the chopped onion and garlic passed through a press to fry. After a couple of minutes, add the tomatoes cut into wedges and tomato paste... A few more minutes later - strips of pepper and carrots, and then zucchini cut into cubes or strips.

Stir the vegetables constantly. If they don't release enough liquid and start to burn, add a little water. After setting the zucchini, season with salt and pepper and cover the pan with a lid.

Simmer for 5-7 minutes over low heat. Add chopped greens a couple of minutes before cooking.

Zucchini "kegs" with minced meat

kulinarnia.ru

A hearty and simple dish that also looks impressive on the table.

Ingredients

• 3 small zucchini;
• sunflower oil for frying;
• 1 onion;
• 1 carrot;
• 500 g minced meat;
• 1 bunch of parsley;
• 1 bunch of dill;
• salt and black pepper to taste;
• 50 g of hard cheese.

Preparation

Wash the zucchini and cut into pieces 3-4 cm high. The larger the diameter of the vegetable, the lower the "barrels" should be. Use a spoon or knife to remove the pulp, leaving the bottom. Do not throw away the pulp.

Fry the onions and carrots in sunflower oil. Finally, season with salt, pepper and add the zucchini pulp and. Better - beef or a mix of pork and chicken or beef. Pure with pork will be too fatty. When the minced meat is browned, add the chopped greens.

Fill the zucchini with minced meat. Place on a baking sheet lined with parchment. Sprinkle each barrel with grated cheese and bake for 25-30 minutes in an oven preheated to 180 ° C.

zametkipovara.ru

The taste is spicy and delicate at the same time, and the texture of the zucchini is very juicy.

Ingredients

• 2 small zucchini;
• 200 g of cottage cheese;
• 1 bunch of dill and parsley;
• 2 cloves of garlic;
• 1 egg;
• salt and black pepper to taste;
• 100 g of hard cheese.

Preparation

Peel the zucchini and cut lengthwise. Use a spoon or knife to remove the pulp to form the "boats".

In a separate bowl, combine cottage cheese, chopped herbs, garlic, egg, salt and pepper passed through a press. Start with the zucchini mixture.

Lay out stuffed zucchini on a baking sheet covered with parchment. Sprinkle each with grated cheese.

Bake in an oven preheated to 180 ° C for 40 minutes.

gastronom.ru

Delicate due to sour cream and aromatic due to greens dish. Suitable for both everyday and for.

Ingredients

• 5 small zucchini;
• 1 teaspoon salt
• 2 bunches of parsley;
• 2 bunches of basil;
• 2 cloves of garlic;
• 500 g sour cream 20% fat;
• 3 eggs;
• sunflower oil for frying;
• 50 g butter.

Preparation

Wash the zucchini and cut them into circles about a centimeter thick. Ideal if the vegetable is young. If not, cut off the rind. Sprinkle the zucchini with salt and pepper and let sit for 10-15 minutes.

At this time, rinse and chop the herbs. Pass the garlic through a press. Mix all this with sour cream and eggs. You should get a homogeneous creamy egg mass.

Fry the zucchini in sunflower oil for 1-2 minutes on each side, until golden crust... Then place the zucchini first on paper towels to remove excess fat, and then in a greased butter baking dish.

Pour the zucchini with sour cream with herbs and send for 20-30 minutes in an oven preheated to 180 ° C.

vfigure.ru

Even those who are indifferent to. Zucchini are soaked creamy sauce and literally melt in your mouth.

Ingredients

• 3 small zucchini;
• 50 g butter;
• 2 tablespoons flour;
• 1 glass of milk;
• 2 eggs;
• salt and black pepper to taste;
• 1 bunch of parsley;
• 1 bunch of basil
• 200 g feta cheese;
• 100 g of hard cheese;
• sunflower oil for lubrication.

Preparation

Wash and peel the zucchini. Cut them into thin slices and boil until half cooked (3-5 minutes).

While the zucchini is cooling, prepare the sauce. Fry the flour in butter. Add milk and eggs, whipped beforehand. Mix thoroughly so that the flour is completely dispersed and there are no lumps. Season with salt and pepper and remove from heat.

Lubricate a baking dish with sunflower oil and place the zucchini in it, preferably with an overlap.

Chop the greens and grind them with feta cheese. Spoon this mixture over the courgettes. Pour sauce over everything and sprinkle with grated cheese.

Bake for 20-25 minutes at 200 ° C.

tvcook.ru

A dish that you can surprise and feed your guests to their fill. At the same time, no hassle with the dough.

Ingredients

• 2 medium zucchini;
• 1 egg;
• 1 bunch of dill;
• 1 bunch of parsley;
• 1 bunch of green onions;
• 5 tablespoons flour;
• ½ teaspoon salt;
• ground black pepper - to taste;
• 50 g butter;
• 2 tablespoons of bread crumbs
• 1 chicken breast;
• 1 tomato;
• 100 g of hard cheese.

Preparation

Wash and coarsely grate the zucchini. Squeeze the pulp to remove excess moisture. Combine with egg, finely chopped herbs and sifted flour. Season with salt and pepper.

Grease a baking dish with butter and sprinkle with breadcrumbs. Place the squash dough in it. The thickness should be about 1 cm. Put chopped boiled (can be replaced with sausage) and tomato slices on top. Sprinkle with grated cheese and place in an oven preheated to 180 ° C for 25-30 minutes.

youtube.com

Ingredients

• 1 tablespoon of starch;
• 4 tablespoons of soy sauce
• 1 onion;
• ½ teaspoon salt;
• ½ teaspoon ground ginger;
• 2 medium zucchini;
• 2 tablespoons sunflower oil;
• 5 cloves of garlic.

Preparation

Dissolve the starch in a little water, add to it soy sauce, finely chopped onion, salt and ginger.

Wash the zucchini, cut into cubes no more than 1 cm thick. Fry in a well-heated frying pan greased with vegetable oil. If desired, you can add carrots and bell peppers.

Pour the soy sauce into the half-finished zucchini. Simmer for 5-7 minutes under the lid. Then add chopped garlic, stir, remove from heat and let stand for a while.

mirvkysa.ru

Thanks to the batter, the zucchini do not lose their juiciness when frying. It goes well with sour cream and various garlic.

Ingredients

• 1 large zucchini;
• 2 eggs;
• 1 ¹⁄₂ cup flour
• 6 tablespoons of sour cream;
• salt to taste;
• 1 teaspoon of provencal herbs;
• sunflower oil for frying.

Preparation

Wash and cut the zucchini into circles about a centimeter thick. Prepare the batter: Combine eggs, 1 cup sifted flour, sour cream, salt and spices.

Dip each piece of zucchini in flour, dip in batter and fry in a well-heated and oiled frying pan.

rus.menu

Diet and very tender soup which is also easy to prepare.

Ingredients

• 2 medium zucchini;
• 1 teaspoon salt
• ½ teaspoon curry;
• 2 bunches of dill;
• 200 ml of cream;
• 1 pack of croutons.

Preparation

Wash young zucchini, cut off the stalks and grate on a fine grater. Place the pulp in a saucepan and cover with water so that it does not slightly cover the zucchini. Cook over medium heat until mushy.

Remove the zucchini from heat, add salt and whisk with a blender. Add curry and chopped dill, lightly warmed up cream. Stir.

Serve with croutons.

juliasalbum.com

Super budgetary and quite satisfying. Such "cutlets" can be eaten both hot and cold and it is convenient to take with you to work.

Ingredients

• 2 small zucchini;
• ½ teaspoon salt;
• 100 g of hard cheese;
• 2 cloves of garlic;
• 2 eggs;
• 3 tablespoons flour;
• sunflower oil for frying.

Preparation

Grate the zucchini on a coarse grater, salt and let stand for 10-15 minutes.

At this time, grate the cheese on a fine grater and pass the garlic through a press. Squeeze the courgettes and mix with cheese, garlic, eggs and flour. Make pancakes from the resulting minced meat and fry them on both sides in sunflower oil.

If the mixture is too thin, add more flour. If the zucchini is so watery that the "cutlets" do not grasp in any way, put the minced meat in the pan with a spoon.

pojrem.ru

An original appetizer that will decorate festive table... But the ingredients are so affordable, and the recipe is simple, that you can cook at least every day.

Ingredients

• 1 large zucchini;
• 1 teaspoon salt
• 3 tablespoons flour;
• 3 tablespoons of semolina;
• 2 eggs;
• sunflower oil for frying;
• 1 onion;
• 1 carrot;
• 2 cloves of garlic;
• 1 bunch of greens;
• 200 g natural.

Preparation

Wash the zucchini, peel and seeds, grate on a coarse grater. Season with salt and let stand for 10-15 minutes. Drain the separated liquid, add flour, semolina and eggs. Fry the pancakes from the resulting dough: you should get 5-6 pieces. Brush the pan with sunflower oil before frying.

Peel and finely chop the onions and carrots. Fry them in a little oil as well. At the end, add the garlic passed through a press and chopped herbs.

Collect the cake, soaking each squash pancake yogurt and spreading the carrot-onion layer.

The flavors can be varied by adding or removing spices.

Ingredients

• 1 zucchini;
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon paprika;
• 3 tablespoons of bread crumbs.

Preparation

Peel the zucchini and cut into strips about a centimeter thick.

Mix olive oil with salt and spices and marinate the zucchini in it for 20-30 minutes.

Dip the zucchini in bread crumbs and place on a baking sheet lined with parchment. Place the baking sheet in an oven preheated to 200 ° C for 15–20 minutes, until a golden crust forms on the zucchini.

youtube.com

Light spicy sweet snack. It is stored for a long time in the refrigerator and goes well for picnics.

Ingredients

• 2 medium zucchini;
• 1 teaspoon salt
• 2 cloves of garlic;
• 1 bunch of dill;
• ½ teaspoon of ground black pepper;
• 1/2 teaspoon red pepper flakes;
• 2 tablespoons 9 percent vinegar
• 6 tablespoons olive oil
• 2 tablespoons of honey.

Preparation

Rinse young zucchini and cut into thin slices. It is convenient to do this. Cover the vegetable with salt and leave for 20-30 minutes.

Prepare the marinade: mix chopped garlic, dill, peppers, table vinegar, olive oil and honey. If the latter has crystallized, melt it in a water bath or microwave.

Drain the juice from the zucchini, place in the marinade and refrigerate for 2-3 hours, or better overnight.

Cutlets or sausages. Even a novice culinary specialist can cook such a dish on his own.

Let's consider several recipes in more detail.

Cooking stewed zucchini with tomatoes and onions

In fact, there is nothing difficult in preparing such a dish. All you need to do is strictly adhere to all prescription requirements.

So what ingredients do we need to make the tomato stew? For such a vegetable dish, we need the following ingredients:

• fresh fleshy tomatoes - 2 pcs.;
• small young zucchini - 2 pcs.;
• wheat flour - about 2/3 cup;
• sea ​​salt, ground pepper - use according to your taste;
• large sweet bulbs - 2 heads;
• vegetable oil - about 35-45 ml;
• fat sour cream of maximum freshness - about 100 g.

Preparing vegetables

Cooking stewed zucchini with tomatoes should be done in stages. First, wash the main product thoroughly. After that, the zucchini is dried with paper towels, the skin is cut off and chopped into circles about 0.7 cm thick.If you are using young and soft vegetables, then they do not need to be cleaned.

After processing the zucchini, they begin to prepare the remaining ingredients. Fleshy tomatoes are washed, blanched and peeled. In the future, they are finely chopped with an ordinary kitchen knife.

As for sweet onions, they are peeled and chopped into small cubes.

Pre-frying ingredients

To make the zucchini stewed in sour cream with tomatoes as tasty as possible, they must first be fried. To do this, circles of vegetables are rolled in a dry mixture consisting of wheat flour, ground pepper and sea ​​salt... Further, all vegetables are alternately fried in a very hot frying pan with vegetable oil (on both sides).

Extinguishing process

As soon as all the zucchini circles are thoroughly fried, onion cubes are laid out to them. After that, cover all the ingredients with finely chopped tomatoes.

Covering the ingredients with a lid, they are stewed over low heat for about ¼ hour. After this time, the vegetables mix well and taste. If they lack salt or pepper, then they are added.

Also, thick and fresh sour cream is added to the pan with vegetables. After mixing the components, they are again covered with a lid and stewed in the same mode for another 5-8 minutes.

How to present to the dining table?

Stewed zucchini with tomatoes is very often served as a delicious vegetable side dish. For this, the dish is spread hot on a plate, and meat, cutlet or sausage are placed next to it.

If you do not want to use stewed zucchini with tomatoes as a side dish, then it is recommended to cool it when room temperature, put in a container with a lid and send to the refrigerator.

Once the vegetables are cold, they are placed in a pretty bowl and served with a slice of bread for dinner. If you follow all the steps described, you will get a delicious vegetable salad... By the way, putting it on a slice of toasted toast, you will make a fragrant and nutritious snack that can be safely served even for a festive dinner.

Cooking stewed zucchini with peppers and tomatoes

There are many ways you can stew vegetables at home. If you are a summer resident, and you have succeeded in a rich harvest of zucchini, then you can make very tasty dishes from them for meat or fish.

It should be especially noted that this product is versatile. It goes well with other vegetables and is also quickly exposed heat treatment... To make sure of this on our own experience, we suggest buying zucchini and making from them delicious side dish to the dining table.

So, to implement this recipe, we may need the following components:

Step-by-step processing of ingredients

How to cook stewed zucchini? This dish is especially tasty with carrots and tomatoes. Before proceeding with its heat treatment, it is necessary to prepare all the ingredients.

Fresh and young zucchini are thoroughly washed, the ends are removed, and then chopped into medium cubes. Also, onions are separately peeled from and cut into large half rings. Sweet pepper is chopped in the same way. However, before that, it is cleaned of the stalk, partitions and seeds.

As for large carrots, it is rubbed on a coarse grater. In addition, fresh herbs are crushed.

In order for stewed zucchini with tomatoes, the calorie content of which is not very high, to turn out especially tasty, fresh tomatoes need to be scrolled through a meat grinder or chopped in a blender until smooth.

The cooking process of a vegetable dish

It is advisable to cook such a side dish in thick-walled saucepan... A little sunflower oil is poured into it, and then grated carrots are added and onion... After mixing the vegetables well, they are fried over medium heat for about 6 minutes. This time should be enough for them to become as ruddy as possible.

After the described actions, half rings of sweet pepper and cubes of zucchini are added to the browned onions and carrots. After salt the ingredients to your liking, they are thoroughly mixed.

After frying the food for about 3 minutes, pour in a little water and cover with a lid. In this form, vegetables are stewed for about 5-8 minutes. After this time, they are again disturbed. Then puree made from fresh tomatoes is added to them. Together with it, ground pepper and finely chopped greens are spread to the ingredients.

After mixing the vegetables in tomato gruel, cover them with a lid and continue to simmer for 10 minutes. During this time, all ingredients should be fully cooked. Having tasted them, spices and seasonings are added to them. Also, not very fatty mayonnaise is added to the side dish.

After keeping the dish on the stove for about two more minutes, it is removed from the heat and insisted under the lid for ¼ hour.

How and with what to serve to the family table?

Serve a side dish of stewed zucchini, carrots, onions, peppers and tomatoes only when hot. The dish is laid out on a plate, and any meat or sausage product is placed next to it.

It is advisable to present such a dinner to the family table with a slice of black bread and homemade marinades.

As you can see, there are many ways you can stew tomato zucchini at home. The recipes presented are not the only ones. For example, some housewives add potatoes, cabbage, broccoli to such a dish, as well as green beans, white beans, chickpeas, celery, and more. Also, chefs often stew zucchini and tomatoes along with chicken breasts or pork.

For a more aromatic lunch, grated garlic cloves, dried thyme and basil are added to such a dish. However, this is done only after removing the garnish from the stove. Only in this way the aroma of these components will open up, making your lunch richer and more delicious.

In zucchini season, everyone starts winter preparations... Despite the tendencies of the 21st century to dictate to us that it is better to give preference to frozen products, many housewives are faithful to the good old "Soviet format" of canning.

We present you recipes for cooking zucchini with tomatoes for the winter.

Simple blank recipe

In winter, the taste and aroma of zucchini, and indeed of all vegetables in general, are not the same as in summer. Therefore, during the season, you need to try to preserve as many of these vegetables as possible.

Required products for a 1 liter can:

• Tomatoes - 6 pcs.;
• Zucchini - 450 gr.;
• Horseradish leaf - 5 cm.;
• Dill - 2 branches;
• Garlic - 3 cloves;
• Bitter pepper - 0.5 cm piece;
• Black and allspice - 3 pcs.

It is advisable to take plum tomatoes, they will better preserve their integrity.

For the marinade:

• Water - 400 ml;
• Sugar - 1 tbsp. l;
• Salt - 2/3 tbsp. l;
• Vinegar - 3 tbsp. l.

Canning zucchini with tomatoes for the winter in steps:

1. Cut the washed horseradish leaves into pieces. Peel and rinse the garlic;
2. Sterilize cans in any convenient way - over steam, in microwave oven, oven, slow cooker;
3. Scatter dill umbrellas, chopped horseradish, garlic and each type of pepper in pre-washed jars;
4. Fill a jar with tomatoes, then zucchini. Do not press down on vegetables so that the glass container does not crack and "explode" during the sterilization process;
5. Bring the liquid to a boil and pour salt and sugar into it. After dissolving them, remove the pan from the heat;
6. First, pour the vinegar into the jars, then the prepared water. At this moment, one should not hesitate, since boiling water should be poured into the banks;
7. Unfold the lids (do not close), and immerse the cans in a saucepan with warm water... The liquid should not reach a couple of centimeters to the neck of the cans;
8. Bring the contents of the pan to a boil and sterilize for 10 minutes;
9. Tighten the lids, check the reliability, turn over, wrap with a blanket and allow to cool.

For this type of workpiece, it is possible to use green tomatoes with a thick skin. It is possible that the skin will burst during the sterilization process, but the fruit will retain its shape.

Zucchini and tomato salad

Write down another delicious and simple recipe for a tomato-based courgette salad for the winter.

Required products:

• Zucchini - 1 kg;
• Tomatoes - 1.5 kg;
• Garlic - 300 gr.;
• Onions - 0.5 kg;
• Oil - 75 ml;
• Salt, sugar - 50 g each;
• Bitter pepper - 0.5 pcs.

Salad preparation:

1. Remove the seeds of the peeled zucchini and cut the fruits into half rings;
2. Sprinkle with sugar, salt, add oil and put on the stove;
3. While the contents of the pan are heating up, cut the tomatoes into slices. 10 minutes after the zucchini has boiled, add the tomatoes;
4. After another number of minutes, put onion, cut into half rings, into the main mass;
5. Cut the hot pepper into small pieces and add to the main mass;
6. Almost simultaneously with the pepper, put chopped garlic, boil the salad for another 5 minutes and remove from heat;
7. Put the resulting salad in pre-sterilized jars, roll up the lids, turn upside down, wrap it with a blanket or warm blanket and wait for it to cool completely.

This recipe for a salad of zucchini and tomatoes for the winter will appeal to every lover of these vegetables, and there is no vinegar among the ingredients. Thus, it turns out that the role of the main conservative belongs to garlic.

Marinated tomatoes with zucchini for the winter

Cut, mix, pour, boil, pour, sterilize and roll up - that's the whole process of canning zucchini according to this recipe. But, of course, it is better to tell about this in a little more detail.

So, for pickled zucchini with tomatoes for the winter, you will need the following ingredients:

• Tomatoes (red, green - no difference) - 1 kg;
• Bitter pepper - 1 pc.;
• Zucchini - 1.5 kg;
• Oil - 0.5 tbsp. l;
• Onions - 0.5 kg;
• Granulated sugar - 150 gr.;
• Garlic - 300 gr.;
• Salt - 2 tbsp. l;
• Apple cider vinegar (natural) - 100 ml.

Preparation:

1. If the skin of the fruit is dense and the seeds are large, then it is better to get rid of them.
2. If you wish, you can remove the skin from the tomato;
3. Chop the zucchini with tomatoes in a circle, chop the onion into rings, and chop the garlic;
4. Add the rest of the ingredients to the vegetables, mix and leave for a quarter of an hour so that the fruits give juice;
5. Bring the mass to a boil;
6. Boil for 15 minutes, then pour the resulting composition into clean and pre-sterilized jars;
7. Cover them with lids and put them in a bowl of water and put them back on sterilization;
8. Roll up the jars and leave to cool.

Time for sterilizing cans: liter - 20 minutes, half-liter - 15.

Canning with pepper

This recipe is better known as Lick Your Fingers. And it should be said that zucchini with peppers and tomatoes are prepared for the winter without sterilization, which greatly facilitates the harvesting process.

Required products:

Preparation:

1. First of all, prepare the zucchini: rinse and chop in large pieces so that during cooking they do not lose their shape;
2. Grind bell peppers, tomatoes, hot peppers with a blender;
3. Pour the scrolled vegetables into a saucepan, salt, add oil and add chopped garlic. We mix;
4. Put the zucchini in the same saucepan and put on the fire;
5. First, bring the preparation to a boil, and then simmer for 20 minutes or until the zucchini turns olive hue;
6. Pour in vinegar, cook for 2 minutes and remove;
7. We lay out the workpiece on clean and dry cans, roll up the lids, turn over and let cool.

Jars with zucchini, peppers and tomatoes are allowed to be stored at room temperature, but do not allow light to enter.

A slightly different recipe, but with the same ingredients, see the video below:

Multi-colored assorted for the winter

Great idea for winter table will be pickled vegetables for the winter: cucumbers + tomatoes + zucchini. In this recipe, the ingredients must be packed in three-liter cans, and tomatoes must be strong and resilient.

Required products:

• Small tomatoes - 1 kg;
• Zucchini - 0.5 kg;
• Cucumbers - 0.5 kg;
• Dill umbrellas with a stem - 2 pcs.;
• Horseradish leaves, also with stems - 2 pcs.;
• Hot peppers - ½ pcs.;
• Garlic - 5 cloves;
• Bay leaf - 2 pcs.;
• Allspice - 5 peas;
• If desired, you can add other spices intended for the marinade.

Ingredients for the marinade:

• Water - 1.5 l;
• Salt - 2 tbsp. l;
• Sugar - 2 tbsp. l;
• Table vinegar 9% - no more than 50 ml.

Cooking zucchini, cucumbers and tomatoes for the winter:

Talking about general advice for canning zucchini with tomatoes for the winter, it should be noted that zucchini, like zucchini with squash, can be stored for a long time at room temperature.

However, it is worth knowing that sometimes during long-term storage the seeds germinate inside the fruit and their pulp acquires a bitter taste.

• Young zucchini are cut into pieces and blanched for 5 minutes;
• Tomatoes for harvesting should be firm, but ripe;
• For liter cans it is best to take small zucchini so as not to cut the fruit;
• Keep canned vegetables it is possible in any room where there is no sharp change in temperature;
• Pickled cucumbers should be small and stored at a temperature of 8-10C. If more than two days have passed after the cathedral of cucumbers from the garden, then before canning they must be poured cold water for 6 hours;
• Be sure to sort the tomatoes by size;
• If you want to show imagination during canning, then remember your preferences national cuisines the world. For example, in France, carrots and celery are added to the marinade, in China - ginger and green onions, in Italy - marjoram or rosemary, and in Mexico not a single dish is complete without hot pepper Chile.

As you already understood, pickled zucchini with tomatoes and other vegetables for the winter is a great addition to meat, potatoes, some cereals and pasta... And in independent form they will decorate any table nicely.

By the way, in winter they leave with a bang no worse than the pickled and pickled cucumbers we are used to.

And if you cook them in the right way, that is, find good recipe, correctly calculate the proportions of the ingredients, then the zucchini will turn out not only crispy, but will also melt in your mouth.

Zucchini is one of the best gifts of the summer season. From these, at first glance, nondescript fruits, you can truly cook great amount original dishes. Though squash pancakes, pies, snacks and pickles are very tasty, the most popular are various types of stews, which include this unique vegetable. Why is he so remarkable? The fact that it contains practically no calories, but at the same time it is quite capable of satisfying the feeling of hunger. And the dishes prepared on its basis are simply delicious. All this is due to the fact that the zucchini has incredible juiciness. By saturating the rest of the ingredients with its liquid, it gives them an unforgettable taste.

Today we bring to your attention a recipe for a peculiar vegetable stew- stewed zucchini with tomatoes and onions. To our great regret, it will be possible to enjoy such a dish only in the summer season, rich in a harvest of delicious fruits. Juicy, tasty and highly flavorful, stews can serve as a main meal or complement a more complex meal. For those who cannot imagine their life without meat, there are several options. The first is that during the preparation of stewed zucchini, pieces of pork, chicken or turkey should be added to them. Well, the second is to serve juicy to the stew meat cutlets or mouth-watering chops.

Zucchini stewed with tomatoes, onions and garlic will win the attention of those who follow their figure, because they will not harm her! By the way, in extreme heat such a dish is a real magic wand. Cold stew will satisfy the feeling of hunger, refresh and saturate the body with the nutrients it needs so much in any season.

Ingredients

• ripe fleshy tomatoes - 200 g;
• young zucchini - 300 g;
• onions - 100 g;
• garlic - 1-2 cloves;
• ground black pepper, salt to taste;
• favorite spices - optional;
• mayonnaise or sour cream - 30 g;
• vegetable oil - for frying.

Preparation

Peel and wash the onion, then chop it into thin half rings. If you do not like this vegetable, you should not exclude it from the composition of the dish - after all, it gives it the necessary note of piquancy. In this case, cut it into very small pieces, and it will not be felt at all in the finished stew. Place the onion in a skillet with a little vegetable oil, then set the frying pan over medium heat. Cook, stirring occasionally, until the vegetable is golden brown.

At this time, peel and rinse the garlic. Cut it into small pieces, then add to the pan to the fried onion.

Rinse the zucchini and free from the tails. Using a special knife or a regular knife, chop the vegetable into thin slices. If you are using young zucchini, then you do not need to peel off the peel, but old vegetable better clean.

Add the zucchini slices to the skillet with the onions and garlic. Reduce heat slightly and simmer all ingredients for a few minutes. The zucchini should be soft.

Rinse the tomatoes, free the stalks from the attachment points, and then cut into medium-sized cubes (about 1 cm). If you want the stewed zucchini to turn out even more tender, peel the tomatoes by dipping them in boiling water for 5 minutes. Send the prepared tomatoes to the pan with the rest of the vegetables. Simmer for another 3-4 minutes to soften the tomatoes.

Season with salt and pepper to taste. Add your favorite spices: a mixture of dry herbs, paprika, a mixture of peppers, hops-suneli, seasoning for vegetable dishes, turmeric, etc. Stir the stew well.

It's time to add mayonnaise or sour cream.

Stir the almost finished dish thoroughly again. Simmer the stew for another 2-3 minutes, then remove the pan from the heat.

Stewed zucchini with tomatoes can be served to the table, having previously distributed them on portioned plates. Bon Appetit!