Sauteed zucchini - a delicious, appetizing preparation: recipes for the winter (+ reviews)

This dish is usually served at the end of summer and autumn, when it is necessary to prepare the body for winter, saturate it with vitamins, and there are a lot of them in fresh and stewed vegetables. Sautéed zucchini is one of the healthiest and most dietary dishes. On the table it acts as a side dish or first dish, and it is equally tasty both hot and cold. We offer clear step-by-step recipes with photos and videos to prepare a delicious vegetable sauté.

Recipe 1. Quick sauté (classic)

You will need:

two small zucchini;
one onion,
three medium-sized tomatoes;
garlic clove;
sunflower oil;
salt.

Preparation procedure:

Cut the zucchini into cubes.
Finely chop the onion.
Cut the tomatoes into cubes.
Chop the garlic with a knife or pass through a press.
Heat a frying pan over medium heat and moisten it with oil.
Fry the zucchini for about 5 minutes.
Add onion, cook for another 2 minutes, stirring constantly.
Add garlic and tomatoes, stir.
Close the lid and simmer in its own juice for 5 minutes over low heat.
Add salt to your taste.

Tip When serving, sprinkle the sauté with fresh, finely chopped herbs.

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.

If the saute is prepared with a thick gravy, then cut the onion into small cubes and grate the carrots. Chopped vegetables will thicken the sauce well. If you need to prepare a sauté with a large amount of sauce, then cut the carrots into cubes or slices, and the onion into half rings.

Cut the skin off the zucchini. Cut into small cubes as for stew. Finely chop the garlic cloves with a knife.

Heat oil in a saucepan and add onion. Stirring, sauté over medium-high heat until a golden hue appears on the edges. When the onion just begins to brown, add the garlic and stir immediately, making sure that the garlic does not burn.

Add grated carrots and mix with onions. To prevent the vegetables from burning, reduce the heat to low. Simmer the carrots and onions for five minutes, soaking them in oil.

We spread the zucchini, mixing with sautéed vegetables. Heat until the zucchini begins to soften.

We dilute the tomato paste with warm water. Pour into a saucepan with zucchini and let it boil. If the zucchini is not juicy, but rather wilted, then you will need more sauce; during the stewing process, the zucchini will absorb it.

First simmer the vegetables under the lid for 15-20 minutes, then open and cook until cooked, slightly reducing the sauce. Add salt and sugar. Add vinegar. Cook the sauté for another five minutes, and taste it at the end. Perhaps the tomato was too sour and needs to be sweetened, or the sauté is not spicy enough - in any case, we try the preparation before putting it into jars.

Be sure to warm up the jars in the microwave, oven, over steam. We also heat the lids (boil). Fill the jars with hot sauté and roll them up. After it has cooled completely, put it away for storage. Good luck with your preparations!

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There are many recipes for sautéing zucchini - this ingredient goes well with eggplant, pumpkin, tomatoes, chicken and other vegetables or meat products. This dish is one of the healthiest and most delicious dishes, which can even be preserved for the winter, so every housewife should prepare this appetizer during the period of abundance of fresh vegetables and in the off-season.

Recipe 2. From eggplants and zucchini in a slow cooker

Sautéed zucchini and eggplant are an excellent food for fasting days as they are rich in vitamins and minerals.

For 6 servings you will need:

1/2 kg each of eggplant, zucchini or zucchini and bell pepper;
300 g each of carrots, onions, tomatoes and potatoes;
3-4 cloves of garlic;
50 ml sunflower oil;
1 tbsp. spoon of sugar;
ground black pepper, salt.

Recipe:

Cut the eggplants into small pieces, add salt, mix and leave them for 15-20 minutes.
Cut the washed and peeled potatoes into cubes and cook over low heat until tender (10 minutes).
Cut zucchini or zucchini into cubes.
Wash the sweet pepper, peel and cut into cubes or strips.
Chop carrots into strips, onions and tomatoes into cubes.
Fry the zucchini in a frying pan with a small amount of vegetable oil (about 3 tablespoons), stirring constantly. Transfer to the multicooker bowl.
Fry the peppers in the same way and add to the zucchini.
Wash and squeeze the chopped eggplants, then fry them separately and only then add them to the other vegetables in the slow cooker.
Add boiled potatoes.
Season the mixture of vegetables with pepper, salt and spices. Close the multicooker with a lid and simmer for 10-15 minutes. The eggplant and zucchini sauté is ready.

Tip Vegetables produce a lot of juice when stewed, so sauté is often served as a starter.

Recipe for sauteed vegetables in the oven

Classic sautéing involves quickly frying chopped vegetables in oil. But for a long time now, cafes and restaurants have been serving sauteed vegetables baked on the grill and then chopped. This cooking method allows you to make the dish less calorie. At home, you can prepare sautéed vegetables in the oven.

I can’t promise the smell of a fire, but it will definitely be tasty and healthy!

When sautéing vegetables in the oven without frying, most of the nutrients are retained, while the dish turns out to be as light and elegant as possible. Sauteed vegetables are served chilled, so this is the best way to satisfy your hunger on a hot day.

Eggplant is one of the favorites of summer markets, and for our idea it is simply an indispensable vegetable. Vegetable sauté with eggplant is an ideal option. That's why today we're going to talk about how to make sautéed vegetables with eggplants.

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Ingredients for baked vegetable sauté recipe

Eggplant	3 pieces (500 grams)
bell pepper	2 pieces (150-200 grams)
Tomatoes	2 pieces (200 grams)
Onion	1 small head (50 grams)
Vegetable oil	2 tablespoons
Greens of choice	half a small bunch
Salt	taste
Ground black pepper	taste

How to cook sautéed vegetables in the oven

Since we will be cooking vegetable sauté in the oven, turn on the oven to preheat at 200 degrees.
Wash the eggplants and bell peppers. Prick the eggplants with a fork in several places so that the skin does not burst during baking. Bake the vegetables in the oven for 25-30 minutes. We focus on the readiness of the eggplants. Cut the tomatoes crosswise and pour boiling water for 2-3 minutes. I like to make this sauté with fresh tomatoes, but if desired, you can bake them along with eggplant and peppers. True, add it to the rest of the company not immediately, but 5-7 minutes before the end of cooking. Cool the baked vegetables. Peel the pepper, remove the seed capsule and cut into small cubes. We cut off the green tail of the eggplants, peel them and also chop them finely. We also remove the skin from the tomatoes, remove the seeds, and chop the pulp with a knife. Peel the raw onion, wash it and cut it into small cubes. Mix the chopped vegetables in a bowl. All that remains is to add salt, add fresh herbs and season with vegetable oil. The best combinations of vegetables and eggplants in the oven are parsley + dill, parsley + basil or parsley + basil + cilantro. Sauteed vegetables baked in the oven should be stored in the refrigerator for no more than 3 days. The next day after cooking it is even tastier and usually on this day we eat every last bite :). I wish you bon appetit too!

From zucchini for the winter without vinegar

Time: 1 hour 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 26 kcal/100 g.
Purpose: for lunch/dinner.
Cuisine: French.
Difficulty: easy.

The advantage of canned food prepared according to the presented recipe is that it can be stored for a long time even at room temperature. An important rule that should be strictly followed when making a sauté is the use of the specified amount of additional ingredients - sugar, salt, butter. Learn how to make a delicious zucchini sauté with bell peppers without adding vinegar.

Ingredients:

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

Cooking method:

Wash, peel and cut vegetables into cubes. Make the zucchini about 2 cm in size, the rest of the ingredients into smaller cubes. It is better to grate the carrots.
Divide sugar and salt into two parts, add tomatoes and pepper. Leave the food to allow the juice to release.
Chop the parsley finely.
Pour oil into a thick-bottomed bowl, lay out the preparations in layers: tomatoes and peppers (with juice), onions, zucchini, grated carrots. Cover the vegetables with herbs.
Place the cauldron on low heat and simmer the food for 1 hour.
Grind the garlic with a crush and add to the rest of the vegetables. Simmer the sauté for another 10 minutes.
Place the finished dish in sterilized jars and roll up.
Leave the workpieces to cool under a warm blanket, move the preservation to a cool, dark place.

Ingredients

To prepare a vegetable sauté with eggplants and zucchini you will need:

zucchini – 1 piece (300 grams);
eggplants – 2 pcs;
tomatoes – 4-5 pcs;
onions – 2 heads;
sweet pepper – 2 pcs;
carrots – 1 piece;
table salt – 1 tsp. + in a sauté to taste;
Sunflower oil – 3-4 tbsp. l;
chili pepper – 0.5 pods (optional)
paprika or hot pepper – 0.5 tsp;
garlic, herbs - for serving.

How to make sautéed zucchini

Translated from French, sauté means “jump.” The appetizer got its name because of the specific technology of heat treatment - during frying, the components are turned over by shaking the dish. The composition of the sauté is practically no different from squash caviar, however, in this case, the vegetables are first fried, then simmered in oil, sauce or their own juice and seasoned with salt, sugar and, if indicated in the recipe, vinegar is added. Prepare the dish in a thick-walled container - a saucepan or cauldron.

Preparing Ingredients

The sauté gets its original unique taste thanks to the cutting method: the main ingredient is cut into large pieces, the rest - as small as possible. Some recipes even call for grating additional ingredients or pressing them through a sieve. In general, preparing products for heat treatment is not so difficult; for this you need:

wash the components;
peel vegetables, peel onions;
cut onions, peppers, tomatoes into rings, carrots into thin half rings, zucchini, zucchini and/or eggplants into half rings or medium-sized cubes;
Place the ingredients in a saucepan one at a time, following the directions for a specific recipe.

Multicooker Recipes

We will describe the features of multicooker recipes and how to prepare them below.

With tomatoes

Prepare the following ingredients:

Blue ones - 5 pieces.
Carrots – 2 pieces.
Tomatoes – 4 pieces.
Sweet pepper – 2 pieces.
Vegetable oil – 5 tablespoons.
Pepper, salb, sugar, spices - to taste.

Chop carrots into thin quarters, blue peppers and peppers into cubes, tomatoes into large pieces. Pour oil into the multicooker and throw in all the vegetables at once. Season with salt and pepper, mix all ingredients.

Important! If you want to add more seasoning, you can do so after a while.

Select the “Stew” program, cooking time – 40 minutes. The best healthy dishes come out of a multicooker, since they contain a minimum of oil and fat.

Vegetable sauté without tomatoes

A very simple dish, but no less tasty. Components:

Blue - 3 pieces.
Zucchini - 3 pieces.
Bell pepper – 2 pieces.
Onion – 2 onions.
Salt, seasonings - to taste.

Chop the blue ones into large pieces and place in a slow cooker. Cut the bell pepper into large cubes and send there. Onion - in half rings, third layer. Zucchini - large cubes, final layer. Add salt and seasonings to your taste, a little sunflower oil. Turn on the “Stew” program, cooking time – 50 minutes.