Best 11 Zucchini In Tomato Sauce Recipes

ZUCCHINI PARMESAN WITH TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

ZUCCHINI IN TOMATO SAUCE (CANNING)

Steps:

• Do not can this recipe.

ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE

Steps:

• Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
• Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
• Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

ZUCCHINI IN TOMATO SAUCE

Steps:

• Heat the olive oil, add the garlic and cook 3 minutes. Add tomatoes and bring to a boil. Simmer slowly for 20-25 minutes, stirring occasionally.
• Add salt, sugar, pepper and tomato paste and simmer again for 10 minutes. Add the zucchini and cook until just pierceable (about 15 minutes). Stir in the chopped basil and cool. Serve cold.

ZUCCHINI TOMATO SAUCE WITH FAT SPAGHETTI

Steps:

• Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
• To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.

ZUCCHINI 'PASTA' WITH FRESH TOMATO SAUCE

Steps:

• To make the sauce, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, parsley, basil, salt and pepper and cook until heated through, about 1 minute longer.
• To make the pasta, bring a large pot of lightly salted water to a boil. Place the halved zucchini on a work surface, cut side down, and slice lengthwise into thin strips. Place in the pot and cook for 3 minutes. Drain well. Place in a large bowl, sprinkle with the salt and toss with the tomato sauce. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.

TOMATO ZUCCHINI SAUTE

Steps:

• In a large skillet, saute the zucchini, squash and onion in oil for 5 minutes. Add the tomatoes, salt and pepper. Cook and stir until vegetables are tender. Sprinkle with cheese.

EASY ZUCCHINI-TOMATO SIDE DISH

Steps:

• Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.

ZUCCHINI-TOMATO PASTA SAUCE

Steps:

• In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

STUFFED ZUCCHINI WITH FRESH TOMATO SAUCE

Steps:

• Split the zucchini in half. Scoop out the center flesh/pulp, leaving a shell about a quarter-inch thick. Reserve the pulp.
• Drop the zucchini shells into cold water and bring to a boil. Simmer for 30 seconds. Drain and run under cold running water.
• In a skillet, heat half of the oil and add the onion, garlic, green pepper and the reserved pulp. Cook, stirring, about 5 minutes. Add salt and pepper to taste, and oregano. Remove from heat and briefly cool.
• Stir in the pork, pine nuts, egg and four tablespoons of the bread crumbs. Blend well with hands. Stuff the squash with this mixture. Sprinkle with salt and pepper. Blend remaining bread crumbs and the grated cheese and sprinkle over the stuffed zucchini, then dribble with the remaining oil.
• When ready to cook, preheat the oven to 400 degrees. Bake the stuffed zucchini, uncovered, for 30 minutes. Serve with fresh tomato sauce.
• Fresh Tomato Sauce:.
• Prepare the tomatoes and set them aside.
• Melt the butter in a saucepan, add the onion and garlic and cook briefly. Add the wine and reduce the liquid by one-half. Add the tomatoes, basil, salt and pepper, and cook for five minutes.
• Use a blender or food processor to blend to a puree. Return the puree to the saucepan, reheat and serve.

STUFFED EGGPLANTS AND ZUCCHINI IN A RICH TOMATO SAUCE (BAATINGAN W KUSAA BIL BANADOURA)

Steps:

• To make the sauce, put the oil into a saucepan or casserole pan with a lid-about 10 inches/25cm wide-and place over medium heat. Add the onions and cook for about 10 minutes, stirring frequently, until soft and caramelized. Add the rest of the sauce ingredients, along with 2½ tsp of salt and a good grind of black pepper. Simmer over medium heat for about 10 minutes, stirring from time to time, then remove from the heat and set aside.
• To make the stuffing, while the sauce is cooking, place all the ingredients in a large bowl with 1½ tsp of salt and a good grind of black pepper. Mix well, using your hands to make sure that everything is well incorporated. If making in advance, keep in the fridge until ready to use.
• Trim the stalks from the eggplants, then insert a manakra (or peeler or corer) into the eggplant; you want it to be very close to the skin-about ⅛ inch/3mm away-but not so close that it tears and won't hold its shape when it's stuffed. Scoop out the flesh to create a generous cavity. You don't need the flesh anymore, but keep it for another recipe; it can be cut into cubes and steamed or added to your next omelette. If your eggplants are particularly large, slice them in half, crosswise, and scoop out the flesh using a regular small serrated knife-be sure to keep one end of each half intact, so that the stuffing does not fall out!
• Use the manakra or a swivel peeler to scoop out the zucchini flesh. Keep about ⅛ inch/3mm of flesh attached to the skin inside the zucchini and about ½ inch/1cm from the end intact-they need to be robust enough to keep the stuffing inside. Again, keep the scooped-out flesh to use elsewhere.
• Using your hands, so that you can push in a bit of stuffing at a time, fill all the eggplant and zucchini cavities. Stop filling them about ½ inch/1cm from the top of each vegetable; the stuffing needs some space to expand inside the vegetables when they are cooking.
• Gently lower the stuffed vegetables into the sauce. They won't fit in a single layer, but try to avoid too much overlap and submerge them in the sauce as much as you can. Return the sauce to medium heat and, once simmering, decrease the heat to low. Cover the pan and simmer very gently for 90 minutes, or until the rice is completely cooked through and soft-test if it is ready by sticking a knife into the middle of one of the vegetables; it should go in very easily. Don't worry if some of the rice/stuffing spills into the tomato sauce, this can happen and it will be fine when served.
• To make the adha, meanwhile, put the oil into a small frying pan and place over medium heat. After about 1 minute, add the garlic and decrease the heat to medium-low. Cook for about 5 minutes, stirring very often, until the garlic is golden and crispy. Keep a close eye on the pan here; you don't want the oil to get too hot and for the garlic to burn. Reserving the oil as you pour, strain the garlic through a sieve. Set the garlic aside-it will crisp up as it cools down-and return the oil to the pan. Add the coriander seeds and chile and cook for about 1 minute, stirring a few times, until fragrant. Remove from the heat, transfer to a separate bowl, and set aside until needed.
• When the vegetables are cooked and the sauce is thick and rich (but still pourable), use a slotted spoon to carefully lift the vegetables out of the pan. Pour the sauce onto a large serving platter (or individual serving plates) with a rim and top with the stuffed vegetables. Spoon on the adha-the coriander-chile oil first, followed by the fried garlic-then sprinkle with the fresh herbs and green onion. Serve warm or at room temperature, with the yogurt spooned alongside.