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.
Also, I like to sprinkle parmesan on top.