Zucchini with tomatoes, a light and very tasty vegetable dish ideal in all seasons since zucchini is an annual plant and they are perfect in any diet.
The zucchini with tomatoes have a unique cooking method: all the ingredients are added together in the pot and cooking starts over high heat, then the flame is reduced until cooking is complete. They are ideal hot but are also good at room temperature, possibly on toasted bread.
Zucchini have a low-calorie content and help increase water, potassium, and fiber intake. They are very filling and are easy to use in the kitchen, where they fit into savory dishes and even some desserts.
For zucchini lovers, I also recommend other very tasty recipes
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 53.87 (Kcal)
- Carbohydrates 7.21 (g) of which sugars 0.39 (g)
- Proteins 3.32 (g)
- Fat 2.32 (g) of which saturated 0.36 (g)of which unsaturated 0.30 (g)
- Fibers 1.88 (g)
- Sodium 156.37 (mg)
Indicative values for a portion of 112 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.65 lbs zucchini
- 14 oz tomato pulp (canned or fresh)
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste chili pepper
- 1 tsp tomato paste
- 1/4 cup water
- A few leaves basil
- 2 shallots (or small onion)
Tools
- 1 Pot
- 1 Lid
- 1 Cutting Board
- 1 Knife
Preparation
Preparing zucchini with sauce, as you can also see from the video, is very simple. We start by washing and cleaning the zucchini from the ends, cutting them into slices a few millimeters thick, and placing them in the pot.
Add the tomato pulp, thinly sliced shallots, salt, chili pepper, oil, and water. Cover with the lid and bring to a boil over high heat, then lower the heat a bit and stir occasionally until the cooking is completed. Add the tomato paste halfway through cooking. The zucchini are done when they are soft, and the sauce has thickened sufficiently. If the zucchini are cooked and the sauce is too thin, remove the lid and raise the heat to thicken it. If the zucchini are still tough and the sauce is too thick, add a splash of water and continue cooking. At the end of cooking, add the basil leaves.
NOTES
Zucchini with tomatoes is an excellent dish that is normally consumed as a side dish but is also great as an appetizer, perhaps served with toasted bread or crackers. Zucchini with tomatoes is also practical because they can be prepared in advance and reheated when ready to be eaten. They keep well covered in the fridge for 2 or 3 days.
If you liked the recipe or have questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
