Composition / ingredients
Step-by-step cooking
Step 1:
How to make zucchini with tomatoes and garlic in a frying pan? Prepare the ingredients. You can take any zucchini, but preferably young, with a delicate skin. If you have older zucchini, peel them and get rid of the hard seeds. Choose fleshy, juicy tomatoes. Vegetable oil - any, choose a set of spices to suit your taste. Wash and dry the vegetables and herbs.
Step 2:
Wash the zucchini, dry it and cut it into medium cubes. I first cut the zucchini into circles about 1 cm thick. And then I cut each circle into 3 parts.
Step 3:
Wash the tomatoes, dry them and cut them into slices. Instead of fresh tomatoes, you can use canned ones in their own juice. But then the dish will turn out more juicy, with gravy.
Step 4:
Peel the garlic and pass it through the press.
Step 5:
Heat the vegetable oil in a frying pan. Put the sliced zucchini and fry, stirring, over medium heat for about 5-7 minutes.
Step 6:
Add chopped tomatoes and herbs of Provence to the pan.
Step 7:
Season with salt and pepper.
Step 8:
Mix all the ingredients.
Step 9:
Pour in boiled water. Cover the pan with a lid and simmer the vegetables over low heat for about 7-10 minutes. Focus on your stove.
Step 10:
Add garlic and chopped fresh dill to the vegetables passed through the press, mix and simmer all together for another 2-3 minutes on low heat.
Step 11:
Arrange the zucchini and tomatoes on plates and serve to the table. Bon appetit!
I used yellow zucchini. With them, the dish looks bright and sunny. But you can also use ordinary pale green zucchini, as well as zucchini.
The set of vegetables for this dish can be changed depending on the season and your own preferences. For example, I cook without onions, but here it may come in handy.
Which zucchini will suit best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Herb mixture - 259 kcal/100g
