Zucchini satay for the winter. Sauteed zucchini for the winter. Recipe for sauteed zucchini with vegetables

Paths, platforms 09.01.2024

Paths, platforms

Wash the zucchini well under running water, remove the tail. Cut into small cubes and place the zucchini in a saucepan or cauldron.

We clean and wash the carrots and onions. Cut the carrots into strips and the onions into half rings. We send the vegetables to the chopped zucchini.

Fry the ingredients over high heat with the addition of sunflower oil for 5-7 minutes. At this time, we clean the sweet pepper from the partitions and seeds, cut it into cubes, and put it in the pan as well.

We wash and carefully cut out the core of the tomatoes, then cut them into large slices and also send them to the vegetables.

Cover the pan with a lid and wait until the tomatoes release their juice. Now you can reduce the heat (to medium), add salt, sugar, ground black pepper. Pass the garlic through a press and add it to the sauté together with finely chopped herbs. Cook for 15 minutes, then pour in vinegar and simmer for another 1 minute.

We send the finished hot sauté into sterilized jars and roll them up. We leave the jars upside down until they cool down, and only then we put them in the pantry for storage.

Bon Appetit everyone!

Prepare ingredients for vegetable sauté with zucchini and eggplant according to the list.

To remove bitterness from eggplants (if you suddenly purchased this variety), you need to rinse the vegetable in water, trim the tails and cut into large cubes. Pour the pieces into a deep salad bowl and sprinkle with salt, stir and leave for 5-6 minutes, then drain the resulting liquid. You can pour salted water over the sliced eggplant and leave for the same amount of time.

Peel the carrots by immediately rinsing them in water. Cut into medium cubes.

Heat vegetable oil in a cauldron and pour chopped carrots into it. Reduce heat to low and fry carrots for about 5-6 minutes.

Peel the onion by also rinsing it in water. Cut into half rings and add to the cauldron. Fry for another 5 minutes, stirring.

As you understand, we will put the vegetable slices into the container in stages, but do not confuse the order of laying, since zucchini, fried at the beginning, can turn into porridge at the end of cooking, etc.

As soon as the onion slices turn golden brown, add the squeezed eggplant slices to the cauldron. Fry for another 5-7 minutes.

Remove seeds from bell peppers of various colors by cutting off the caps and washing the vegetables inside and out. Cut them into ribbons or strips and add to the container. Fry for the same amount of time, stirring.

Rinse the tomatoes in water, remove the core with a knife and cut into large cubes. Add to container. You can scald and peel them in advance, or you can use canned tomatoes “Tomatoes in their own juice.”

At the same stage, add salt and sugar - it will remove the pronounced sourness of the tomatoes. Simmer for about 5-7 minutes.

Wash the zucchini and cut off the tails, cut into large cubes and add to the cauldron. Stir and cover the container with a lid, simmer for about 10-12 minutes.

Saute is a common dish that is prepared using a special technology, namely the method of shaking vegetables while frying them (in translation, sauter actually means “jump”, “jump”). It is believed that with this technology, the ingredients retain all the juice and are fried as evenly as possible.

However, we do not insist that you spend long hours in the kitchen practicing this method, which may be simple, but nevertheless requires experience. At home, you can prepare sauteed eggplants and zucchini in a more familiar way, namely by stirring the vegetables with a regular spatula.

Ingredients for 2-3 servings:

eggplants - 1-2 pcs.;
zucchini - 1 pc.;
onion - 1 pc.;
carrots - 1-2 pcs.;
bell pepper - 1 pc.;
fresh tomatoes - 2 pcs.;
tomato paste - 1 tbsp. spoon (optional);
chili pepper - ½ pod (optional);
vegetable oil (refined) - 1-2 tbsp. spoons;
salt/herbs - to taste.

Chop the washed eggplants and zucchini into equal small cubes and place them on the hot, oiled surface of the frying pan. Keep on high heat, stirring. To rid eggplants of bitterness, it is advisable to first sprinkle them with coarse salt, wait 10 minutes, then rinse thoroughly and squeeze.
After 5-7 minutes, add sweet pepper, previously seeded and chopped into cubes, to the softened vegetables. At the same time add chopped onion and carrots cut into small slices. Continue frying over high heat, remembering to stir. But if you really want to follow all the rules, you can practice shaking the vegetables.
As soon as the vegetable mixture begins to brown, reduce the temperature to low and cover the pan with a lid and simmer for 10 minutes. At the same time, let's prepare the tomatoes, namely, remove the thin skin. To do this, pour boiling water over the tomatoes and wait a few minutes, then immediately rinse with ice water and remove the soft skin.
Finely chop, add the pulp of juicy tomatoes to the stewed vegetable “assortment”. If desired, add a spoonful of tomato paste and finely chopped hot chili to enhance the flavor. After stirring, continue to simmer the saute over low heat under a tightly closed lid for another 10-15 minutes.
5 minutes before cooking, sprinkle the dish with herbs and add salt. Stir one last time.
The finished sauté can be served immediately as a side dish for meat products or as an independent vegetable dish. You can also preserve the sauté: for this, 10 minutes before the end of cooking, add 25-30 g of table vinegar and, after removing the vegetables from the heat, distribute them into sterile jars and close the lids.

Vegetable sauté from zucchini and eggplant is completely ready! Bon appetit!

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.

The onions need to be lightly fried - this will give the finished sauté a pleasant aroma. Peel the onion and cut into thin rings, place in a frying pan and lightly add salt.

If you do not add salt, the onion will release less juice and may burn. Wash one medium carrot, peel and chop into thin pieces - strips or rings.
When the onion softens, add carrots and continue frying for a few more minutes.

Wash the zucchini, peel if you are using ripe vegetables, and cut into small cubes. Young zucchini with small seeds do not need to be peeled; just wash the skin. Sauteed zucchini is a very tasty and aromatic dish, thanks to the fact that all the vegetables are saturated with each other’s taste. Add the prepared zucchini to the onions and carrots, lightly fry and transfer to a convenient deep saucepan.

Lightly salt the zucchini to release the juice and simmer the vegetables over low heat for about 5 minutes. During this time, you need to chop the white cabbage.
To make the sauté juicy, add salt to the cabbage and press lightly with your hands. Add the cabbage to the zucchini and continue to simmer for a few more minutes.

Don't forget to stir the vegetables so they don't burn. If there is not enough juice, add a little water. Wash the sweet pepper, remove the center with the seeds and cut into thin pieces - cubes or strips. You can grate sweet peppers on a coarse grater.

Vegetable sauté with zucchini will be more flavorful if you add pepper and herbs at the very end of cooking. If you don't have tomato, you can use fresh tomato puree. Wash the tomato and grate it - the skin will easily come off and you will get a thick puree.
Add the tomato to the pan with the vegetables and simmer for a few more minutes. As soon as the saute boils, add chopped herbs and pepper. After one or two minutes, cover the pan with a lid and remove from heat.