Zucchini saute for the winter
Zucchini saute is a simple and tasty preparation for the winter. For the recipe, you will need the most affordable vegetables: zucchini, bell peppers, tomatoes and spices. We recommend buying zucchini young, then they will not have to be cleaned from hard peels and large seeds. Peppers can be taken in any color, the main thing is that it is sweet. Sweet bell pepper will make sauté very aromatic and delicious. In order for the sauté not to become sour, it will be necessary to add a little vinegar to it.
During the harvesting season, you can prepare several sauté jars and store them in a pantry or any other accessible place.
Today we offer you an elementary recipe with step by step photos that will be easy to repeat. The main thing is to fry the vegetables, and then stew them in tomato sauce. Sauté will turn out with a slight acidity and a delicate taste - you just lick your fingers. Serve 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 tables. l .;
- granulated sugar - 0.5 tables. l .;
- table 9% vinegar - 0.5 tables. l .;
- vegetable oil - 2 tables. l
How to cook sautéed squash
Rinse the zucchini, cut the ponytails and cut into small cubes. In this form, the vegetables will quickly fry and become soft in a few minutes.
Peel the sweet pepper from the seeds and tails, and then cut into small cubes as well as zucchini. Equally chopped vegetables will be fried almost simultaneously, this is a great advantage.
Pour the vegetable oil into the pan and fry the zucchini and bell peppers in it. Add a little sugar and salt, mix and keep on fire until the vegetables are soft. After 7-10 minutes, a golden crust will appear. If you plan to cook a double or triple portion of sauté, then it makes sense to put the fried vegetables in a deeper pan and continue cooking there.
Cut the tomatoes into slices and twist in a puree-like mass in a blender or ordinary meat grinder.
Add tomato puree to vegetables and simmer all together for 5-7 minutes.
Pour 9% vinegar into the honeycomb, add finely chopped garlic and simmer for another 5 minutes over low heat.
In a clean and dry jar, spread the hot sauté, filling the container to the shoulders.
Screw the covers all the way, insulate with a blanket and leave to cool in this form for several hours.
Such sauté is stored all winter, therefore, at any opportunity, uncork the workpiece and treat all lovers of vegetable sauté. Good appetite!
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