What vegetable for sauteed zucchini could I use instead of tomatoes?
I like to fry or sautee onions, garlic, chilis, spices (for flavor) and zucchini (the main ingredient); then stir them in a can of chopped tomatoes and simmer for a few minutes. The tomatoes are a way to add a sauce with some thickness that brings all the ingredients together. I want to get close to the texture and consistency, but I'm looking for something else so the dish does not always taste the same.
Is there another vegetable or fruit I could use instead of the tomatoes?
Best Answer
Cottage cheese will keep it consistent and match very well with the zucchini & spices.
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What goes good with zucchini?
What Goes Well With Zucchini?- Herbs and Spices: garlic, basil, oregano, parsley, pepper, salt, thyme, cinnamon, ginger.
- Produce: lemon, onion, tomatoes, mushrooms, sweet bell peppers, corn, eggplant,
- Dairy: feta cheese, ricotta cheese, goat cheese, yogurt.
How do you chop zucchini for stir fry?
There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.Do you peel zucchini before you cook it?
Many vegetables, like zucchini, cucumber, Summer squash, and eggplant, have a high water content, so to avoid dishes from turning into a diluted, soggy mess, treat the vegetables by salting and draining them first.SAUTEED ZUCCHINI | quick and simple zucchini recipe with only 5 ingredients | zucchini sauteed
More answers regarding what vegetable for sauteed zucchini could I use instead of tomatoes?
Answer 2
You could use coconut milk and curry-type flavorings (e.g. coriander, cumin, turmeric, galangal, ginger, lemongrass, any type of chili pepper, cilantro), for a very different taste with a somewhat similar texture.
Answer 3
Diced eggplant (aubergine) with some coriander and cumin cooked with the zucchini would also give a very thick sauce consistency. I would cook the eggplant first, until it is quite 'mushy', so as not to overcook the zucchini. If you needed to thin the sauce you could add some stock or a little tomato paste and water.
Top it with a big blob of natural yoghurt at the end if you like that type of flavour.
Answer 4
I like to cook mushrooms with my onions, garlic, and zucchini. I prefer cremini (baby bellas), and I salt them so that they give up a lot of water, which can make things a bit sauc-y. And, of course, you can always mix up the spices.
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