Zucchini in Tomato Sauce

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the zucchini well, halve lengthways and cut into fine slices. Peel the onion, dice it finely and fry it together with the zucchini in a little olive oil. Mash the garlic and fry with it.
Score the tomatoes in a cross shape on the top and scald them with boiling water or place them briefly in boiling water until the skin peels off easily at the cut points. Peel off the peel with a knife and cut the tomatoes into small cubes.
When the zucchini are well seared, add diced tomatoes and simmer well over medium heat, stirring occasionally. Season to taste with salt and vegetable stock. Finally stir in the crème fraiche. Season to taste again if necessary.
Serve hot as a side dish.
Tips: If you like an intense garlic taste, you can add a crushed toe or half a toe shortly before the end. If the tomatoes were too sour, a little sugar can help.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.