Sauteed zucchini for the winter
Zucchini sauté is a simple and delicious winter preparation. For this recipe, you'll need readily available vegetables: zucchini, bell peppers, tomatoes, and spices. We recommend buying young zucchini, so you don't have to peel the tough skin and large seeds. You can use any color pepper, but the key is that it's sweet. Sweet bell peppers will make the sauté very aromatic and flavorful. To prevent the sauté from going sour, add a little vinegar.
During the canning season, you can prepare several jars of sauté and store them in the pantry or any other accessible place.
Today, we offer you a simple recipe with step-by-step photos that's easy to follow. The key is to fry the vegetables and then simmer them in tomato sauce. The sauté will have a slightly tart flavor and a delicate aroma—it's simply finger-licking good. Serve the sauté with any side dish: potatoes, spaghetti, or rice. A delicious lunch or dinner is guaranteed.
Ingredients:
- zucchini – 500 grams;
- sweet pepper – 2 pcs.;
- tomatoes – 500 grams;
- garlic – 2 cloves;
- salt – 0.5 tbsp;
- granulated sugar – 0.5 tbsp;
- table 9% vinegar – 0.5 tbsp;
- vegetable oil – 2 tablespoons
How to make zucchini sauté
Wash the zucchini, trim the stems, and cut into small cubes. This way, the vegetables will fry quickly and become soft in just a few minutes.
Remove the seeds and stems from the bell peppers, then cut them into small cubes, just like the zucchini. Evenly cut vegetables will cook almost simultaneously, which is a big advantage.
Pour vegetable oil into a frying pan and fry the zucchini and bell pepper. Add a little sugar and salt, stir, and cook until the vegetables are tender. After 7-10 minutes, they will be golden brown. If you plan to make a double or triple batch of sautéed vegetables, it's a good idea to place the fried vegetables in a deeper pan and continue cooking there.
Cut the tomatoes into slices and grind them in a blender or regular meat grinder until they become puree.
Add tomato puree to vegetables and simmer everything together for 5-7 minutes.
Pour 9% table vinegar into the sauté pan, add finely chopped garlic and simmer over low heat for another 5 minutes.
Place the hot sauté mixture into clean, dry jars, filling them up to the shoulders.
Screw the lids on tightly, wrap in a blanket and leave to cool like this for several hours.
This sauté will keep all winter, so whenever possible, uncork it and serve it to all vegetable sauté lovers. Enjoy!
