Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

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?

share|improve this question
today at lunch I used onions and a little ground beef in my sauteed zucchini. That time of year. – Kate Gregory Jul 28 '11 at 22:03
Does it have to be a vegetable? Why not some other sauce? Why not zucchini and a protein? – talon8 Jul 29 '11 at 15:02
I suppose it doesn't have to be a vegetable. But, something with the same consistency, somewhere between a sauce and a soup. – d l Jul 29 '11 at 18:20
up vote 1 down vote accepted

Cottage cheese will keep it consistent and match very well with the zucchini & spices.

share|improve this answer
Interesting -- for the cottage cheese, how long does it have to cook? Does it have to simmer, or just warm it a bit? (I have no experience cooking with cottage cheese) – d l Aug 28 '11 at 21:39

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.

share|improve this answer

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.

share|improve this answer

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.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.