Zucchini with Tomato
They say that in pre-Columbian times, Native Americans in North America ate squash for thousands of years, along with pumpkin, beans and corn. Zucchini grows well alongside other crops. After it was brought to Europe, it was mostly used as an ornamental plant, and only the seeds were eaten.
Zucchini is rich in vitamins and trace elements and is good for the skin and digestion, even though it is 95% water. Zucchini juice calms the nervous system and is recommended for hypertension and for kidney and liver conditions.
Zucchini cooking is very varied. Since zucchini goes so well with other garden vegetables, you can prepare it almost any way and it will taste good. You can fry, bake or stew it, make zucchini caviar, or can and pickle it like cucumbers.
This is a weekend breakfast, especially if you have nowhere to go afterwards: a salad of zucchini with tomato, herbs and garlic. It is not Olivier salad or herring under a fur coat. It is something you will remember, especially as it is a seasonal dish.
Salad of zucchini with tomato, herbs and garlic. A winning combination of fried zucchini, tomatoes and herbs in a garlic dressing.
Ingredients
2 servings
- Young zucchini 1–3
- Tomatoes 3–5
- Garlic 1 head
- Parsley 1 bunch
- Vegetable oil 0.5 cup
- Salt, black pepper to taste
Step-by-step recipe
Frying the zucchini
Wash the vegetables and pat them dry with a paper towel.
Slice the zucchini into rounds 8–10 mm thick. No thicker, or it will not fry through and will stay a bit hard. Do not salt, pepper or flour the slices – there is no need.
Fry the zucchini in vegetable oil on both sides until soft and lightly browned. The rounds should be easy to pierce with a fork, soft but not falling apart. If needed, keep them covered for a little while over low heat. Frying usually takes 10 mins.
Put the fried zucchini on a plate and let it cool completely.
Cutting the vegetables
Cut the tomatoes into cubes or slices. Make the cubes about the size of a die.
Remove the seeds or not, as you like. I do not: when a tomato is ripe, all of it is delicious.
Chop the parsley finely.
Peel the garlic and chop it with a knife as finely as you can. Do not grate it, or you will get a lot of garlic juice. Use as much garlic as you like.
Cut the cooled zucchini into pieces – quarters are fine. That works well.
Putting the salad together
Combine all the ingredients in a salad bowl and pour over the oil left from frying.
Season the zucchini and tomato with salt and pepper to taste.
Toss the salad gently. Zucchini and tomato make a rather delicate appetizer.
Garnish the salad with herbs. If needed, add a little more vegetable oil.
Serve the zucchini with tomato cold or at room temperature.
Calories and macros
530 kcal
Serving ≈ 580 g
- Protein7 g5% of kcal
- Fat47 g81% of kcal
- Carbs19 g14% of kcal
100 g92 kcalProtein 1.2 gFat 8.2 gCarbs 3.2 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.
To Get It Right
Keeping the zucchini from turning mushy
- rounds 8–10 mm thick, no salt or flour;
- fry until soft, but take them off before they start falling apart;
- cut only cooled zucchini into pieces;
- toss the salad gently.
Add-ins
Readers add fried mushrooms to the salad, and some feel it calls for sour cream – a spoonful on top when serving.
An appetizer instead of a salad
You can cut the tomatoes and fried zucchini into slices and layer them, with the garlic and herbs in between. It’s no longer a salad, but it’s quicker to make.
Have your own trick for this recipe?
Vegetable chopper with handleAliExpress
Adjustable mandoline slicerAliExpress
Peeler with wooden handleAliExpress
Pull chopper for garlic and onionAliExpress
Oil sprayerAliExpress
Kitchen scale up to 5 kgAliExpressQuestions and answers
Can I make this salad with raw zucchini and tomatoes?
Yes: readers cut young zucchini raw, add sesame and poppy seeds, and make the rest as in the recipe. The zucchini should be very young, with thin skin, and it’s best sliced thinner.
How do I make fried zucchini and tomato salad with cheese?
Add cubes of brynza or feta, or sprinkle the salad with grated hard cheese before serving. One reader used cheese instead of garlic – also tasty.
Can I bake the zucchini for the salad instead of frying?
Yes: brush the rounds with oil and bake at 200°C for 15–20 mins until soft. It takes less oil, but you’ll need fresh oil to dress the salad. See the baked zucchini recipe for details.
Can zucchini and tomato salad be preserved for winter?
No, this is a fresh seasonal salad for the table. For winter you need recipes with sterilized jars.
How long does zucchini and tomato salad keep?
Up to a day in the fridge. The tomatoes release juice, so it’s best eaten the day it’s made.