Prepare all the necessary ingredients according to the list. Choose zucchini that is not late, but not the youngest. Wash and dry the zucchini, then cut into small cubes.

Peel the onions, rinse and dry. Then cut the onion into small cubes and add to the bowl with the zucchini.


Peel and rinse carrots. Cut the carrots into cubes, you can also use a grater, but it tastes better when each vegetable is clearly felt in the finished honeycomb.


Remove seeds from sweet peppers and remove membranes. Cut the pepper into small pieces. If desired, you can add a little hot pepper.


Place all vegetables in a high-sided frying pan or saucepan. Pour tomato sauce into the vegetables and add spices and vegetable oil.

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Simmer the sauté over medium heat for 35 minutes. At the end of cooking, add vinegar.


Sterilize the jars in advance, then fill them with hot sauté and seal them with sterile lids. Place the jars upside down and cover with a blanket. After a day, you can move the workpiece to the pantry or cellar.


Enjoy your meal!

Preparing sauteed zucchini for the winter will not take too much effort. Meanwhile, such preparation can help out when there is no time to cook dinner or lunch. After all, sauté is a complete dish, not only tasty, but also filling. If prepared correctly, it can be stored for a long time, and does not require sterilization during preparation.

Features of preparing sautéed zucchini

In order for the zucchini sauté to turn out tasty and store well, there are several points to consider when preparing it.

  • Saute means “leap” in French. The dish received such a strange name due to the specific technology of frying vegetables, when they were turned over by shaking the pan. Not every housewife has such skill, but even a novice cook can at least simply fry the main ingredient (in this case, zucchini). To get a tasty dish, it makes sense to devote a little time to this process, and not immediately start stewing the vegetable mixture.
  • To prepare sauté for the winter, vegetables undergo quite serious heat treatment, which, in fact, allows you to avoid the subsequent sterilization of cans of canned food. If you simmer them in a thin-walled pan, you need to constantly stir so that they do not burn. It is much more convenient to use a thick-bottomed pan or cauldron.
  • The main component, that is, the zucchini, will need to be cut into large pieces, the rest - as small as possible, even grating or rubbing through a sieve if necessary.

Usually, for preparing snacks for the winter, it is recommended to take young zucchini. This does not apply to the honeycomb - any will be suitable for it, as long as they are not damaged. The only thing is that the young ones do not peel the seeds and peel, while the older ones do.

Classic zucchini sauté recipe

  • zucchini – 3 kg;
  • bell pepper – 1 kg;
  • tomatoes - 1.5 kg;
  • granulated sugar – 0.2 kg;
  • onions – 0.2 kg;
  • vegetable oil - how much will it take to fry vegetables;
  • salt - to taste;
  • table vinegar – 100 ml.

Cooking method:

  • Wash the tomatoes and make a cross-shaped cut on them. Pour boiling water over the tomatoes to make the skin easier to remove, and peel them off. Grind in a blender or meat grinder. If you don’t have kitchen equipment, you can simply rub them through a sieve.
  • Wash the pepper, remove the seeds, cut into small strips.
  • Wash the zucchini, peel and remove seeds if necessary. Cut into cubes with a side length of about 2 cm.
  • Remove the skins from the onion. Cut the onions into small slices.
  • Heat the oil in a saucepan or large saucepan.
  • Place the onion in the oil and fry it until golden brown.
  • Add the zucchini and pepper to the onion and fry them together for 10 minutes.
  • Pour tomato puree over the zucchini, add salt to taste, add sugar and vinegar. Simmer everything, stirring occasionally, for half an hour.
  • Pour into sterilized jars (they must always be sterilized to store canned food, regardless of the recipe chosen). Roll up. Turn it upside down and cover with a blanket. After a day, turn the jars over to their normal position and put them in the pantry, where they can be stored all winter.

To prepare sauteed zucchini for the winter according to the classic recipe, table vinegar is used - it will not let the canned food go to waste if you haven’t even added oil and salt to it. However, you can cook sauté without it.

Sauteed zucchini without vinegar

  • zucchini – 2 kg;
  • bell pepper – 1.5 kg;
  • carrots – 0.5 kg;
  • onions – 0.5 kg;
  • garlic – 5 cloves;
  • sugar – 100 g;
  • salt – 40 g;
  • fresh parsley – 100 g;
  • vegetable oil – 0.22 l.

Cooking method:

  • Wash the vegetables and cut into cubes: zucchini - into pieces about two centimeters in size, the rest of the vegetables - into smaller pieces. It is better to grate the carrots on a coarse grater. Do not mix vegetables with each other.
  • Divide the salt and sugar into two approximately equal parts, add them to the tomatoes and peppers, leave for a short time so that they release juice.
  • Lightly fry the zucchini if ​​desired.
  • Finely chop the parsley with a knife.
  • Pour the oil into a thick-bottomed pan, layer tomatoes (along with juice), onions, zucchini, carrots, peppers (also with juice), and sprinkle parsley on top.
  • Place the pan over low heat and simmer the vegetables for 50 minutes after the mixture begins to boil.
  • Pass the garlic through a press and place it in a sauté, stir, simmer for another 10 minutes.
  • Place the finished dish in sterilized jars, roll them up and turn them over. Let the canned food cool under a warm blanket and store it for winter storage.

Despite the absence of vinegar in the recipe, canned goods prepared using it are stored for a long time, even at room temperature. It is only important to use the amount of salt, sugar and butter indicated in the recipe, and not an gram less.

Sauteed zucchini and eggplant

  • zucchini – 1 kg;
  • eggplants – 1 kg;
  • carrots – 1.5 kg;
  • onion – 0.75 kg;
  • sweet pepper – 0.5 kg;
  • tomatoes – 2 kg;
  • garlic – 2 heads;
  • vegetable oil – 0.3 l;
  • parsley – 100 g;
  • salt – 40 g;
  • sugar – 80 g;
  • table vinegar – 50 ml;
  • ground black pepper - to taste.

Cooking method:

  • Peel the onion and cut into half rings.
  • Grate the peeled carrots on a coarse grater.
  • Wash the pepper and remove the seeds. Cut into small square pieces or strips - whichever you prefer.
  • Wash the zucchini, peel and remove seeds if necessary. Cut into large cubes or bars.
  • Cut the eggplants into the same pieces as the zucchini, place them in salted water (a spoonful of salt per liter of water - these components are not included in the recipe). After half an hour, rinse the eggplants and dry with a napkin.
  • Cut the tomatoes into cubes.
  • Pour oil into a cauldron, add onion and fry it for 5 minutes.
  • Add carrots to the onion and fry for another 5 minutes.
  • Add tomatoes to the onions and carrots and simmer until the juice releases.
  • Place eggplants, zucchini and peppers in a cauldron.
  • Cover the cauldron with a lid and simmer the vegetables for an hour. You will need to lift the lid twice during stewing and mix the vegetables well.
  • Remove the cauldron from the heat and leave for half an hour.
  • Add salt, sugar and pepper to the vegetables and stir. Place the cauldron on the fire again. Heat to a boil, cook for 10 minutes, pour in vinegar, add finely chopped herbs, chopped garlic and cook for the same amount.
  • Fill sterilized jars with the prepared sauté and roll them up. Let cool upside down under a warm blanket. Put it in the pantry.

Sauteed zucchini with eggplant turns out very appetizing and tasty. Canned food can be stored at room temperature.

Saute is the name given to dishes that are prepared from products that do not require long-term heat treatment. Translated from French, the word “sate” means “jump”, “leap”. To prepare such dishes, you must use a deep saucepan with a handle. Do not turn the cooking ingredients with a spatula.

To prevent food from burning, you should shake it from time to time. There are a large number of sauté recipes. Many housewives love to cook sautéed zucchini for their households.

Recipe for sauteed zucchini with vegetables

Cooked according to the suggested recipe the dish can be used as a side dish for meat, cereals or even potatoes. To prepare it you will need:

To prepare vegetable sauté You will need a small amount of vegetable oil.

Cooking process:

Vegetable stew prepared according to this recipe will be delicious not only hot, but also cold.

Zucchini and Corn Sauté Recipe

Very Zucchini stew will be delicious and corn. To prepare it you need to prepare:

  • one yellow zucchini, diced;
  • kernels cut from two heads of corn;
  • a little more than a glass of leeks cut into thin half rings;
  • coarse salt;
  • 2 tbsp. l. butter;
  • 2 tbsp. l. heavy cream;
  • lime juice (you can use half a lemon);
  • a quarter cup of finely chopped basil leaves.

Recipe:

Cooked according to this recipe Garnish the sauté with basil leaves and serve warm or cooled to room temperature.

Sauteed zucchini




Recipe for sautéed zucchini and eggplant

For those, who loves more than just zucchini, but also eggplants, you can prepare a stew with the addition of these vegetables.

For 8 servings you will need the following amount of products:

Recipe:

  1. Soak the washed, peeled eggplants in salt water for half an hour.
  2. Cut the tomatoes into slices, peppers into strips, carrots and onions into half rings.
  3. Squeeze the eggplants and cut into cubes.
  4. Simmer all prepared vegetables for half an hour in vegetable oil. Add pepper, salt and sugar to taste. If you don’t like the sweetish taste of the dish, you don’t have to use sugar.
  5. Add chopped garlic and herbs to the almost finished sauté.
  6. Simmer for about 10 minutes.

Sauteed eggplant and zucchini prepared according to this recipe can be used as an independent dish or served as a side dish.

Sauteed zucchini and seafood

For the whole family you can cook not only tasty, but also a very healthy dish of vegetables and various seafood.

Products for two servings:

Before cooking sauté needs to be prepared products. To do this, the squids are cleaned and their fillets are cut into triangles. The seafood is washed in a sieve and left in it until all the water has drained out.

Cut the tomatoes into slices, zucchini into cubes. Cut the mushrooms into four parts.

Recipe:

  1. Fry zucchini and mushrooms in heated vegetable oil in a frying pan.
  2. Add tomatoes and simmer vegetables for three minutes.
  3. Pour in half the soy sauce and pepper the vegetables. Transfer vegetable mixture to a plate.
  4. Seafood is cooked over high heat for no more than three minutes. To prevent them from becoming hard, the liquid formed from them must be drained.
  5. Add vegetables and remaining soy sauce to seafood. After about half a minute, when the saute boils, sprinkle it with grated or finely chopped garlic.

The sauté of zucchini, vegetables and seafood is ready.

Sauteed zucchini for the winter

Recipe preparing such a preparation for the winter pretty simple. Meanwhile, this complete, tasty and satisfying dish can help out when you don’t have time to prepare lunch or dinner. Sauteed zucchini does not require sterilization and can be stored for a long time.

To the dish turned out delicious and has been stored for a long time, several points must be taken into account when preparing it:

Classic recipe

The sauté prepared according to the classic recipe includes:

  • 3 kg zucchini;
  • 0.2 kg of onion;
  • 1 kg bell pepper;
  • 0.2 kg or to taste granulated sugar;
  • 100 ml table vinegar.

The amount of salt should be taken to taste, and the amount of vegetable oil should be enough to fry the vegetables.

So that during cooking vegetables Take your time, it is recommended to prepare all the ingredients in advance. To do this, the zucchini should be peeled and cut into cubes with sides of about two centimeters. Remove the seeds from the pepper and cut it into strips. Peeled onions can be cut into half rings or small slices. Pour boiling water over the tomatoes, remove the skins and grind them in a meat grinder or blender. If kitchen appliances are not available, tomatoes can be rubbed through a sieve.

Recipe:

  1. In vegetable oil heated in a saucepan, brown the onion.
  2. Add peppers and zucchini. All together should be simmered for about 10 minutes.
  3. Pour tomato puree over the vegetable mixture, add sugar, salt to taste and add vinegar. Cook for half an hour, stirring if necessary.
  4. Pour the zucchini sauté into sterilized jars.

The jars are tightly closed with lids, roll over and wrap themselves up towels or blanket. After about a day, when the zucchini preparation has cooled, the jars can be put into the pantry or refrigerator.

The stew prepared according to the classic recipe will not spoil due to the addition of table vinegar.

Preparation sautéed zucchini in summer and early autumn - this is the best way to use vegetables growing in the country. And by preparing a winter stew according to the classic recipe, you can enjoy a tasty and aromatic vegetable dish even on cold winter evenings.

Homemade vegetable caviar should definitely be in the arsenal of every housewife. Even when cold, sautéed zucchini is an incredibly tasty and appetizing dish that can quickly satisfy your hunger. It is convenient to use it for preparing hot main courses, soups and as a side dish. Tomatoes are added as a liquid ingredient to make the sauté juicy, with the unique smell and taste of summer tomato juice. Prepare this vegetable caviar for the winter according to my simple recipe with step-by-step photos; it will definitely not be superfluous in your pantry.

It is important to choose large-capacity dishes in order to mix vegetables without difficulty. If the tomato skin in the honeycomb bothers you, you can remove it. It is enough to make a small cut crosswise and hold the fruits in boiling water for a couple of minutes. This will remove the skin in one motion.

Cooking time: 1 hour 30 minutes. Makes 5 cans of 0.5 liters each.

Ingredients for sauté:

  • zucchini – 2 kg;
  • tomatoes – 1.2-1.3 kg;
  • sweet bell pepper – 1 kg;
  • onions – 2 pcs. large;
  • Refined sunflower oil – 1 cup;
  • vinegar 6% - 75 ml;
  • sugar – 150 g;
  • salt – 1.5 tbsp. spoons;
  • allspice – 5-6 peas;
  • bay leaf – 2 pcs.


How to make sautéed zucchini

Peel the onions and cut into cubes. Heat a frying pan and fry the onion in a small amount of oil until transparent. It is important not to overcook the vegetable.


Grate the carrots or cut them into half circles. Remove seeds from sweet peppers, remove membranes and cut into large strips. Fry along with onions.


Cut the zucchini into 1.5-2 cm cubes. Fry in a separate frying pan.


Cut the tomatoes into cubes. You can grate them so that there are no tomato skins in the sauté. It is worth choosing this method if the tomatoes are not very juicy. Place all the vegetables in a deep cauldron or saucepan with a thick bottom. Pour in the rest of the vegetable oil, add salt, sugar, pepper, bay leaf and simmer under the lid for 30-40 minutes. You can add a couple of cloves of garlic if the tomato is not very “summery” or you want to reveal the spices as much as possible.


Wash the jars with soda and put them to sterilize by steaming or in the oven (pour 100 ml of water, cover with a lid and wait until steam begins to form). Place the zucchini sauté into dry, sterile jars, leaving 1 cm of free space.


Boil the lids for 3-5 minutes and roll up the jars. All dishes and vegetable mixture should be hot, this helps to seal the preserve securely. Turn each jar of sauté upside down and wrap it in a “fur coat” for a day. Place the cooled caviar in a cool, dark place for storage.

Sauteed zucchini is the dish with the largest number of recipes, a symbol of summer abundance sealed in a jar, an excellent vegetable side dish and an appropriate addition to lunch, served both cold and hot. Does not require sterilization, if you exclude fresh herbs: it can affect the shelf life of the preparations. Large seeds of ripe fruits should be removed in advance.

A simple and quick cooking method under a lid ensures the safety of all vitamins. By changing the sets of spices, you can achieve a completely different taste of food. A piece of butter added at the end of cooking will give it interesting notes.

Ingredients

You will need a 0.5 liter container:

  • 1 medium zucchini
  • 2 tomatoes
  • 1 small carrot
  • 1 onion
  • 1 bell pepper
  • 0.5 tsp. salt
  • 1 tsp. granulated sugar
  • 20 ml vegetable oil
  • 1 tbsp. l. 9% vinegar
  • 0.5 tsp. ground black pepper
  • 2 cloves garlic

Preparation

1. Wash the zucchini in water and cut off the tails. Then cut into medium cubes and pour into a pan with a non-stick bottom or cauldron.

2. Peel the onions and carrots. Wash them in water and cut the onion into half rings, and the carrots in the same way as the zucchini. Pour vegetable oil into a container and fry the vegetables in it until soft for 5-7 minutes over high heat.

3. During this time, remove the seeds from the bell pepper, cutting off the caps and tails. Wash in water and cut into medium cubes. Pour the slices into a container.

4. Wash the tomatoes in water and remove the cores. Then cut into large slices directly into the container with the stewed vegetables.

5. Cover the container with a lid and wait until the tomatoes release their juice. Reduce heat to medium and add salt, pepper and granulated sugar. Squeeze the peeled garlic cloves through a press, add herbs as desired and simmer for about 15 minutes. After this, pour vinegar and simmer for 1 minute.

6. Pour the saute into hot sterilized jars and seal them tightly with lids using a seaming key.

7. Don’t forget to turn it over and check the sealing tightness, after which we take it to the basement, cellar or pantry. The shelf life of such preservation is about 1 year.

If you like your vegetable dish spicier, then add finely chopped chili pepper to it, but be sure to remove the seeds from it.

Note to the hostess

1. Place 3 g of hot capsicum on a half-liter jar of sauté, no more. Sometimes the housewife tastes a hot vegetable mix that has not yet been put into a container, and thinks: the spiciness is clearly not enough. Indeed, in vegetables freshly removed from the burner, the bitter taste is barely perceptible, but the preservation will take a long time to infuse - it will be opened after a few months. During this period, the contents of the rolled containers will acquire the desired piquancy. If you overdo it, the snack will have to be renamed “gouge your eyes out.”

2. If the pantry at home is warm, then nothing will happen to jam, honey and sweet compotes; darkness is more important for them. However, for canned food with a significant content of tomatoes and onions, even if they are thoroughly sterilized, high temperatures are dangerous. Those who are deprived of the opportunity to take the jars to the cellar should look for a storage facility for the preparation that can provide it with the proper conditions. It is advisable to allocate a moderately cold zone of the refrigerator under the honeycomb. The ideal location is on the doors. Of course, a substantial supply will not fit there. Then you can use the bottom shelf.

3. Multi-vegetable mixtures in which zucchini are salted are combined with many cereal side dishes, and best of all with rice ones.