Fried zucchini with tomato sauce

Description

The recipe, which I offer you, suitable for ordinary dinner or on the holiday table. And although fried itself cannot be attributed to healthy food, the sauce we can make natural and healthy (I have to use mayonnaise rarely, only on great holidays or not used at all)... Sauce you can use for zucchini, and pasta (e.g. make a sauce, add canned tuna and pour it spaghetti or fusilli (they are the same horns from durum wheat)), also use instead of ketchup to meat or as a base for pizza...

Ingredients

Zucchini

1 piece
Chicken egg

1 piece
Salt
Black pepper
Flour
Tomato

2 piece
Garlic

3 tooth
Mustard
Spices
Sunflower oil

70 g
Olive oil

2 Tbsp
Soy sauce

1 Tbsp
Sugar

Cooking

Zucchini cut into circles, but not very subtly (so as not illuminated, approx 3-4 mm). Separately in a bowl to knock the egg with salt and pepper, you can add seasoning or spices (but slightly, so as not to interrupt the taste of the zucchini). Then pour the egg into the zucchini and stir.

Heat the pan and pour sunflower oil. Each slice zucchini roll in flour with 2 sides and fry on both sides.

Not worth much to romanity because the squash will be dry and tasteless, until Golden brown.

Tomatoes remove skin ( you can just knife to cut, and you can throw in boiling water and soak for a few minutes, then the skin will easily tear off).

Then tomatoes grind in a blender into a homogeneous slurry.

Separately, peel 2-3 cloves of garlic and take a broad knife.

The top knife crush the garlic. I specifically showed how to do it.

Then in the pan pour olive oil and fry the garlic with 2 sides, but not much (can give a bitterness), and until Golden brown. Then carefully remove garlic from the pan.

Pour into the pan, where roasted garlic tomatoes (be careful, hot oil on the tomato juice will splash, so you can set aside the pan for a minute, and then pour). Cover and allow to simmer 5-10 minutes on low heat.

Then add spices. You can put seasoning, spices, soy sauce (if you don't have sauce, just add salt). I in the end put half a teaspoon of mustard. A must try if sauce is sour, it all depends on the tomatoes, then add a little sugar. Hold for 2 more minutes with the lid on and off. Who loves more acute after the sauce has cooled a little (but not a lot and to cool it quickly), add 2 cloves of grated garlic.

It is possible to coat with sauce and serve in the form of cakes or separately. You can just pour the sauce on the zucchini. It says that someone like that...))) Bon appetit and hope you enjoy this dish!

Comments and reviews

Leave a comment or a recipe review