A blog about a passion - cooking passion
When accomodating large crowds, you need variety, and you also need vegan options. These zucchini saute with tomato and basil sauce bites can be served vegan or non-vegan, with the addition of parmesan.
I made these using my coconut fat dough, but you can also use other types of crust: lard crust, butter crust, etc. What I love about this recipe is that I don’t have to make it all at once. This recipe took me three days: one day for the dough, one day for the cups, and then the last day for the filling. I had a crazy busy week, lol. But in the end, the result is fabulous. These zucchini saute with tomato and basil sauce bites have a cottage aesthetic that I adore.
You can find the coconut fat dough/ crust pie recipe here.
Zucchini sauteed with tomato and basil sauce is the perfect recipe to make during tomato season, when their flavors are more intense and pleasant.
How to prepare the crust
Take one piece of coconut fat dough and flour the working surface and the rolling pin, then roll the dough into a circle. 1/4-inch thick Cut the rings with a form; for this, I use a small bowl. Take a muffin pan and place each circle into the pan carefully. Bake them at 175 degrees C (350 F) for 20 minutes, and then remove them from the pan and allow to cool.
Preparing the zucchini saute with tomatoes
Cut the zucchini in small pieces and saute with olive oil and garlic for about 10 minutes. Remove the filling from the pan and add the sliced tomato and spices and roast them for a few minutes. Throw a handful of basil and cook for one more minute.
Fill the cups with zucchini and add tomato sauce on top. You can serve them warm of cold.
Zucchini saute with tomato and basil sauce bites
Yield:
12
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Perfect appetizes!. It's easy to make and it's perfect for a game night, party or for a romantic dinner.
Ingredients
- 2 and 1/2 cups of diced zucchini
- 3 garlic cloves
- 1 tbsp olive oil
- 1 large tomato
- basil leaves
Instructions
- Prepare the dough cups: take one piece of coconut fat dough and place it on a floured surface.
- Using a rolling pin roll it and then cut round circles with a big cup or a bowl.
- In a cupcake pan place the circles and arrange them neatly on the edges, leaving the middle empty.
- Bake the cups for 20 minutes at 200 degrees, until they turn a little brown.
- Prepare the zucchini filling: cut the zucchini in small cubes and fry them for about 10 minutes in a pan with a little vegetable oil. and finely chopped garlic.
- Prepare the tomato sauce: cut the tomatoes in small cubes, and saute them for a few minutes, then add basil leaves, mix and remove from the stove.
- Fill the galettes with zucchini and add tomato sauce.
Notes
You can replace the coconut fat dough with any kind of pie dough.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 49Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 4mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
Variations
If you don’t want to make them vegan, you can use any dough you want. Check our recipe for butter dough and lard dough.
Also, I like to sprinkle parmesan on top.
Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creation!
[…] Zucchini saute with tomato and basil sauce bites […]