Can I skip frying the zucchini?

Yes, you can bake them in the oven at 200°C (400°F) for 15-20 minutes until soft — a lighter version.

Why did my zucchini turn out watery?

You may not have let them sit with salt or didn't pat them dry before frying. Water on the surface prevents browning.

How many layers should I make?

Depending on thickness: for thin slices — up to 5 layers; for thicker — 2-3 layers are enough.

Can I add other spices?

Yes, add dried basil, oregano, or thyme to the sauce — they give a Mediterranean touch.

Zucchini with garlic and tomato

Name: Zucchini with garlic and tomato
Total time: 25 min
Yield: 6 порций
Cuisine: International
Ingredients: Zucchini — 1000 g; Tomatoes — 150 g; Mayonnaise — 100 g; Garlic — 10 g; Dill — 20 g

45min

1280g

Nutrition per 100g

114

This zucchini dish is a real find for lovers of simple and delicious appetizers. Golden-fried zucchini slices layered with a tangy garlic mayo sauce and juicy tomato slices create a perfect balance of flavors and textures. Made without flour, it turns out light yet satisfying. A great choice for a light dinner or picnic appetizer.

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WHAT YOU WILL NEED

From ingredients

5 products

Base

Topping

Sauce

Garnish

SIMPLE PROCESS

Step by step recipe

The secret is salting the zucchini before frying — the salt draws out excess moisture, helping the slices fry up crispy. Pat them dry with a paper towel before frying to remove water and achieve a golden crust. Assemble in layers, spreading sauce between each, and finish with tomato and fresh herbs.

Step 1

Prep the Zucchini

Slice the zucchini into ½-inch (1 cm) rounds. Sprinkle with salt and leave for 20 minutes to release excess moisture.

Step 2

Fry the Zucchini

Pat the slices dry with paper towels. Heat oil in a skillet and fry the zucchini on both sides until golden (2-3 minutes per side). If desired, blot the cooked slices again with a towel to remove excess oil.

Step 3

Make the Sauce

Peel and press the garlic. Mix with mayonnaise until smooth.

Step 4

Assemble the Layers

In a flat dish, place a layer of zucchini, spread with garlic sauce. Repeat with 2-5 layers depending on thickness.

Step 5

Add Tomatoes

Top with tomato slices, brush with a little sauce, and sprinkle with chopped dill or parsley.

Step 6

Serve

Let the dish rest for 15-20 minutes at room temperature before serving. Serve chilled or at room temperature. Enjoy!

CHEF'S TIP

Salt the Zucchini Before Frying

After slicing, sprinkle with salt and leave for 20 minutes — this draws out moisture so the zucchini fries instead of steams.

Pat Dry with Paper Towels

Before frying, dry the slices well to remove water and salt residue — this ensures a crisp texture.

Don't Overfry

Fry over medium heat for 2-3 minutes per side until golden. Overcooking makes them soft and rubbery.

Let the Appetizer Rest

After assembling, let it sit for 15-20 minutes at room temperature — the layers will absorb the sauce and the flavor will deepen.

SUBSTITUTIONS

Add your taste

With Sour Cream Instead of Mayo Replace mayo with 20% sour cream — a milder, lighter version.
With Garlic Yogurt Sauce Use Greek yogurt with garlic and herbs instead of mayo for a fresher, lighter taste.
With Eggplant Instead of Zucchini Substitute eggplant — salt it beforehand and squeeze out excess liquid to remove bitterness.
Add Cheese Add thin slices of hard cheese or mozzarella between layers for a richer, more indulgent version.

HOW TO STORE

How to Store Zucchini with Garlic and Tomatoes

Store in the fridge in a covered container for up to 2 days. Let it sit at room temperature for 10-15 minutes before serving. Do not freeze — zucchini will become watery and lose texture.

GOOD TO KNOW