How to make sautéed zucchini. Saute zucchini for the winter. Sauteed zucchini without vinegar

Saute is called a dish that is prepared from products that do not require long-term heat treatment. Translated from French, the word "saté" means "jump", "leap". To prepare such dishes, you must use a deep saucepan with a handle. The ingredients being prepared cannot be turned over with a spatula.

To prevent the food from burning, shake it from time to time. There are many sauté recipes. Many housewives love to cook a saute of zucchini for their household.

Zucchini sauté recipe with vegetables

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

For cooking vegetable sauté you need a small amount of vegetable oil.

Cooking process:

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

Zucchini and corn sauté recipe

Very delicious zucchini stew and corn. To prepare it, you need to prepare:

one yellow zucchini, diced;
grains 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. fatty cream;
lime juice (you can use half a lemon);
1/4 cup thinly chopped basil leaves.

Recipe:

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

Sauteed zucchini

Zucchini and eggplant sauté recipe

For those, who loves not only zucchini but also eggplant, you can cook a stew with the addition of these vegetables.

For 8 servings, you will need the following amount of food:

Recipe:

Soak washed, peeled eggplants in salt water for half an hour.
Cut the tomatoes into slices, pepper into strips, carrots and onions into half rings.
Squeeze the eggplants and cut into cubes.
Simmer all prepared vegetables for half an hour in vegetable oil. Add pepper, salt and sugar to taste. If you do not like the sweetish taste of the dish, then sugar can be skipped.
Add chopped garlic and herbs to an almost finished sauté.
Simmer for about 10 minutes.

The eggplant and zucchini sauté 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 delicious, but also a very healthy dish of vegetables and various seafood.

Products for two servings:

Before cooking saute needs to be prepared products. For this, the squid are peeled and their fillets are cut into triangles. The seafood is washed in a sieve and left in it until all the water has drained off.

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

Recipe:

In vegetable oil preheated in a pan, fry the zucchini and mushrooms.
Add the tomatoes and simmer the vegetables for three minutes.
Pour in half the soy sauce and pepper the vegetables. Transfer the vegetable mixture to a plate.
Seafood is cooked over high heat for no more than three minutes. So that they do not turn out to be rigid, the liquid formed from them must be drained.
Add vegetables and leftover soy sauce to seafood. After about half a minute, when the sauté is boiling, sprinkle with grated or finely chopped garlic.

Saute of courgettes, vegetables and seafood is ready.

Sauteed zucchini for the winter

Recipe preparation of such a blank for the winter pretty simple. Meanwhile, this full-fledged tasty and satisfying dish can help out when there is no time to cook lunch or dinner. Sterilization of a sauté from zucchini does not require, but is stored for a long time.

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

Classic recipe

The classic sauté recipe contains:

3 kg of zucchini;
0.2 kg of turnip onions;
1 kg of bulgarian pepper;
0.2 kg or to taste of granulated sugar;
100 ml of table vinegar.

The amount of salt should be taken to taste, and there is enough vegetable oil to be enough for frying 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 seeds from pepper and cut into strips. The peeled onions can be cut into half rings or small slices. Pour tomatoes over with boiling water, free them from the skin and chop them in a meat grinder or blender. If no kitchen appliances are available, the tomatoes can be rubbed through a sieve.

Recipe:

In vegetable oil heated in a saucepan, brown the onion.
Add pepper and courgettes. All together should be simmer for about 10 minutes.
Pour the vegetable mixture with tomato puree, add sugar, salt to taste and pour in vinegar. Cook for half an hour, stirring if necessary.
Pour a saute of zucchini into sterilized jars.

Banks are tightly closed with lids, turn over and wrap themselves up towels or blankets. After about a day, when the preparation of the zucchini has cooled down, the cans can be removed to the pantry or refrigerator.

The classic stew will not spoil thanks to the added table vinegar.

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

Sauteed zucchini is a light dish of vegetables stewed in a fragrant sauce. It can be cooked with mushrooms, meat, or fish.

Sauteed zucchini can be cooked in a deep skillet or heavy-bottomed saucepan.

Servings: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

Vegetable sauté with zucchini

This dish goes well with rice, pasta, poultry, meat and seafood.

Cut vegetables into cubes.
Fry the zucchini and eggplant until golden brown.
Put the onion in another pan and fry it until transparent. After 5 minutes, add bell peppers and tomatoes to it.
Combine vegetables, mix them with chopped herbs and garlic. Season the dish with salt and pepper.

Serve as a side dish or hot.

Potato and zucchini sauté recipe

Soy sauce gives the dish a delicious flavor and aroma.

Ingredients:

zucchini - 2 pcs.;
eggplant - 1 pc.;
potatoes - 3 pcs.;
water or vegetable broth - 250 ml;
vegetable oil - 150 g;
buckwheat - 100 g;
tomato - 1 pc.;
carrots - 1 pc.;
onions - 1 pc.;
tomato paste - 60 g;
soy sauce - 60 g;
spices for vegetables - 15 g;
dill - 0.5 bunch;
basil - 0.5 bunch;
garlic - 2 cloves;
salt to taste.

Cut the zucchini and eggplant into 6-7 mm thick slices and the potatoes into cubes.
Sauté the vegetables, individually, until golden brown. Place them in a saucepan in layers, alternating with washed buckwheat.
Chop the onion, grate the carrots. Saute the vegetables until soft, then place the diced tomatoes over them. Pour in soy sauce and simmer for 5 minutes.
Combine water with tomato paste, add garlic, salt and spices passed through a press. Combine the sauce with the fried vegetables and transfer to a saucepan.
Cover the dishes with foil and place them in an oven preheated to 180 ° C for 30 minutes.

Decorate the finished dish with herbs.

Saute with zucchini and chicken

Use our recipe for a light lunch or dinner.

Ingredients:

zucchini - 1 pc.;
chicken breast - 400 g;
eggplant - 1 pc.;
water - 120 ml;
onions - 1 pc.;
carrots - 1 pc.;
tomato paste - 50 g;
wheat flour - 30 g;
sunflower oil - 30 ml;
parsley - 0.5 bunch;
salt and pepper to taste.

Cut the zucchini, carrots and peppers into thin slices, and the onion into half rings.
Pour oil into a saucepan, put onions and carrots in it.
Dip the zucchini and eggplant in flour, then transfer them to the vegetables.
Mix water with salt, spices and tomato paste. Pour the sauce into a saucepan.
Simmer vegetables over low heat for 20 minutes, then put chicken breast, cut into strips, on top of them.
Stir the food and cook for another 20-30 minutes.

Sprinkle with herbs before serving.

Add wine, sour cream or mayonnaise to the sauce for a new flavor to the sauté.

Calorie content: Not specified
Cooking time: 40 minutes

Summer time is the time when you can enjoy the gifts of nature with benefit for the body. We have already told you which are the best to cook. However, the abundance of fresh vegetables makes it possible to prepare a wide variety of dishes. Vegetables can be used to prepare both lighter, dietary meals, and a more nutritious and high-calorie meal.

Today we will prepare a dish of marrow - sauté. Besides zucchini, sauté includes other vegetables - onions, carrots, tomatoes (can be replaced with tomato juice), fresh herbs and garlic. All ingredients are cut into large cubes, fried one by one in vegetable oil, and then stewed. The dish turns out to be light, but at the same time satisfying.

Saute of zucchini prepared according to this recipe is perfect for any side dishes of potatoes, cereals, and meat dishes. It can also be consumed on its own, with a slice of fresh crispy loaf.

Ingredients:
- zucchini - 2-3 pcs.;
- carrots - 4 pcs.;
- onions - 1-2 pcs.;
- garlic - 2 cloves;
- fresh tomatoes - 5-6 pcs. (or 1-1.5 cups of tomato juice);
- dill greens - a bunch;
- salt, ground black pepper - to taste;
- vegetable oil - for frying.

Cooking time: 30-40 minutes.

How to cook from a photo step by step

Prepare all vegetables for the squash sauté. Peel the onions and carrots. Cut the carrots into large pieces.

Chop the onion coarsely.

Cut the courgettes into large cubes. If the zucchini is young, you do not need to peel them.

Put the carrots in a frying pan with vegetable oil and fry them golden brown.

Add a bow to it.

Fry together until the onions are tender. Then add the zucchini to the skillet.

Stir occasionally and fry the courgettes until soft. Season with salt and pepper to taste.

If you took fresh tomatoes for a sauté of zucchini, then first pour boiling water over them and peel them off. Then chop them finely or grind them in a blender. Add the tomatoes (tomato juice) to the skillet with the rest of the ingredients.

Simmer vegetables until excess liquid evaporates.
Chop the garlic very finely or pass through a press.

Wash the dill and then chop finely.

When the stew is almost done, add the garlic and herbs to the skillet.

Simmer everything together for another 1-2 minutes and turn off the heat.
Zucchini saute prepared according to this recipe is delicious both hot and cold.
Bon Appetit!
Find out which

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

How to make sautéed zucchini

Translated from French, saute means "leap". The appetizer got its name due to the specific heat treatment technology - during frying, the components are turned over by shaking the dishes. 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, then add vinegar. The dish is prepared in a thick-walled dish - a stewpan or cauldron.

Preparation of ingredients

Saute 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 involve rubbing additional ingredients or rubbing them through a sieve. In general, preparing food 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 eggplant - into half rings or medium-sized cubes;
Put the ingredients in a saucepan one by one, following the directions for the specific recipe.

Sauteed zucchini recipe

Treats from French cuisine fell in love with many Slavic housewives - it is as simple as possible to prepare a saute, it is combined with almost any dish, does not require expensive ingredients, and can be stored for a long time in the form of conservation. Those who want to try a fresh tasty appetizer should learn the secrets of its preparation and be sure to bring one of the recipes below to life.

With eggplant and zucchini

Time: 1 hour 20 minutes.
Servings Per Container: 8 Persons.
Calorie content: 27 kcal / 100 g.
Purpose: for lunch / dinner.
Cuisine: French.
Difficulty: easy.

Most housewives prepare such a snack for the winter, because it turns out to be tasty, satisfying and appetizing. Vegetable mixture is suitable as a side dish for cereals, pasta, potatoes... Saute of eggplant and zucchini is a full-fledged dish that can help out when there is no time or desire to cook lunch or dinner - it does not lose its taste either cold or hot.

Ingredients:

corn - 2 heads of cabbage;
garlic - 3 cloves;
cherry tomatoes - 2 handfuls;
wine vinegar - 15 ml;
eggplant - 1 pc.;
olive oil - 25 ml;
fresh hot peppers to taste;
sl. oil - 15 g;
zucchini - 1 pc.

Cooking method:

Finely chop the garlic cloves and hot peppers. Fry the ingredients in a saucepan with hot oil.
Cut the courgettes, eggplants into small pieces, add to the aromatic oil.
Send tomato halves, corn kernels cut from the cobs to the browned vegetables.
After a few minutes, shake the contents of the saucepan, add the butter, stir everything, leave the food until it is completely cooked. Serve the appetizer.
If desired, pour the vegetable mixture into jars, roll up.

Zucchini for the winter without vinegar

Time: 1 hour 40 minutes.
Servings Per Container: 8 Persons.
Calorie content: 26 kcal / 100 g.
Purpose: for lunch / dinner.
Cuisine: French.
Difficulty: easy.

The advantage of preservation 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 observed when making a saute is the use of the specified amount of additional components - sugar, salt, oil. Learn how to make a delicious bell pepper sauté sauté without the addition of vinegar.

Ingredients:

rast. oil - 0.22 l;
garlic - 5 cloves;
carrots - 0.5 kg;
sugar - 100 g;
fresh parsley - 100 g;
salt - 40 g;
Bulgarian pepper - 1.5 kg;
onions - 0.5 kg;
zucchini - 2 kg.

Cooking method:

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

In the oven

Time: 1 hour.
Servings Per Container: 3 Persons.
Calorie content of the dish: 70 kcal / 100 g.
Purpose: for lunch / dinner.
Cuisine: French.
Difficulty: easy.

The dish prepared in this way turns out to be rich and aromatic. In the proposed recipe, the housewives will reveal the secret of how to make the workpiece even tastier - before placing it in the oven, the components will need to be fried in a pan with oil. For those who lead a healthy lifestyle and prefer low-fat food, this stage can be skipped by increasing the baking time by 10 minutes.

Ingredients:

spices, pepper, salt - to taste;
bulgarian pepper, onion, carrot, tomato - 2 pcs.;
greens - 1 bunch;
rast. oil - 100 ml;
zucchini - 0.7 kg;
apple cider vinegar, sugar - 1 tbsp. l .;
garlic - 4 cloves.

Cooking method:

Cut vegetables: the main ingredient is cut into large slices, the pepper into strips, the onion into cubes, and the carrots are grated.
Fry the products in oil, placing them in a pan in the following sequence: courgettes, peppers, onions, carrots.
Transfer the vegetables covered with a golden brown crust to a bowl, salt and pepper, pour with a mixture of vinegar, garlic, sugar, mix.
Put the workpiece in a mold, spread tomato slices on top, sprinkle with herbs, send to bake for 45 minutes at 180 degrees.

In a multicooker

Time: 1 hour.
Servings Per Container: 4 Persons.
Calorie content of the dish: 31 kcal / 100 g.
Purpose: for lunch / dinner.
Cuisine: French.
Difficulty: easy.

Kitchen appliances make it easy to prepare a wide variety of dishes. For example, using a multicooker, you can quickly and easily make a sauté from zucchini. When preparing ingredients, it is important to remember the rule - the main component is cut into large pieces, the rest of the components are greatly crushed. During the ripening period of vegetables, be sure to prepare this tasty and healthy meal.

Ingredients:

ripe tomato - 1 pc.;
carrots - 3 pcs.;
onion - 1 pc.;
salt, sugar - 0.5 tsp each;
bell peppers - 2 pcs.;
greens - 1 bunch;
zucchini - 2 pcs.;
vegetable oil - 2 tbsp. l.

Cooking method:

Grease the multicooker bowl with vegetable oil, put the tomato cut into slices on the bottom. Salt the bottom layer, add sugar.
Make a zucchini layer by cutting the vegetable into small slices.
Chop peppers, carrots, onions, add the food, close the lid of the appliance.
Leave the ingredients for 45 minutes to cook in the "Stew" mode.
Sprinkle with herbs before serving.

Pumpkin

Time: 40 minutes.
Servings Per Container: 3 Persons.
Purpose: for lunch / dinner.
Cuisine: French.
Difficulty: easy.

Delicious vegetable appetizer goes well with any side dish. Squash Sauteed with Pumpkin is quick and easy to make and is perfect for a vegetarian or fasting meal. The advantage of the food is that it can be consumed both cold and hot, or rolled up in jars for the winter. Remember that sterilization is the main condition for long-term storage of preservation.

Ingredients:

potatoes - 5 pcs.;
soy sauce - 5 tbsp l .;
ginger root - 3-4 cm;
tomato paste - 5 tbsp l .;
dry white wine - 5 tbsp. l .;
garlic - 2 cloves;
zucchini - 2 pcs.;
onion - 1 pc.;
pumpkin - 0.4 kg.

Cooking method:

Peel the onion, chop finely, fry lightly.
Cut the zucchini into cubes and place with the onion. Fry vegetables for 3 minutes, stirring occasionally.
Peel the pumpkin, cut into small cubes. Send to the rest of the vegetables.
Cut the potatoes into cubes, fry with the pumpkin mass for 10 minutes.
To make a sauce: Mix tomato paste with wine and soy sauce. Pour the resulting mixture over the vegetables. Leave the piece to fry for another 5 minutes.
Grind ginger, garlic with small knives, add to vegetables.
Fry the dish until the potatoes are ready, stirring occasionally.
Serve sprinkled with dill or parsley.

From tomatoes

Time: 40 minutes.
Servings Per Container: 2 Persons.
Calorie content: 52 kcal / 100 g.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: easy.

At the end of the conservation season, many housewives try to prepare sautéed zucchini for the future, because this appetizer is prepared hassle-free and does not require expensive ingredients. The summer dish includes zucchini, tomatoes and sweet onions, but you can include a variety of ingredients if you wish. The only limitation will be your own taste preferences.

Ingredients:

basil - 1 handful of leaves;
purple onion - 65 g;
tomato "cream" - 170 g;
garlic - 2 cloves;
olive oil - 35 ml;
zucchini - 520 g.

Cooking method:

Chop sweet onions into thick rings, simmer in a skillet with butter.
Send the squash cubes to the onion, let the preparation brown. Add chopped garlic.
After a couple of minutes, put the chopped tomatoes into the pan.
When the tomatoes are juiced, mix the zucchini sauté with chopped basil.
Let the dish stand for a couple of minutes with the lid closed, serve.

With Chiken

Time: 1 hour 20 minutes.
Servings Per Container: 5 Persons.
Purpose: for lunch / dinner.
Cuisine: French.
Difficulty: easy.

This stand alone dish is one of the most delicious and nutritious lunch or dinner options for every family member. Saute of young zucchini and chicken fillet will be appreciated even by the male audience - the combination of stewed vegetables and meat turns out to be excellent. Take note of the proposed recipe if you want to get a hearty dish in a short amount of time.

Ingredients:

chicken fillet - 0.5 kg;
dried garlic - 2 pinches;
tomatoes - 0.3 kg;
zucchini - 0.7 kg;
rast. oil - 50 ml;
garlic - 5 cloves;
provencal herbs - 2 pinches;
carrots, sweet peppers, onions - 2 pcs.;
pepper, spices, herbs - to taste.

Cooking method:

Cut the fillets, season the slices with dried garlic, spices. Leave to marinate for 30 minutes.
Fry the chicken in oil, add grated carrots and chopped onions to the half-cooked pieces. Wait for the ingredients to brown.
Add the rest of the vegetables, season the dish with herbs and spices, cover the dishes with a lid. Simmer the workpiece over low heat for 30 minutes.
Send chopped herbs, garlic in a saute of zucchini, mix everything, leave to brew for 10 minutes.

With vinegar

Time: 1 hour 20 minutes.
Servings Per Container: 20 Persons.
Calorie content of the dish: 41 kcal / 100 g.
Purpose: for lunch / dinner.
Cuisine: French.
Difficulty: easy.

In order for canned sauté from zucchini to be stored all winter and longer, it is recommended to include table vinegar in the list of ingredients. It will not allow the workpiece to disappear, even if you put in less than the recommended amount of salt and oil. If you expect to serve the appetizer right after cooking, you may not need to use this ingredient at all.

Ingredients:

zucchini - 3 kg;
onions - 0.2 kg;
vinegar - 100 ml;
salt to taste;
sugar - 0.2 kg;
tomatoes - 0.5 kg;
rast. oil - for frying;
bulgarian pepper - 1 kg.

Cooking method:

Cut the main ingredient into 2x2 cm cubes.
Wash the tomatoes, pour over with boiling water, peel them. Grind vegetables with a blender, meat grinder or sieve.
Remove seeds from pepper, cut the pulp into strips.
Turn the onion into small slices.
Heat oil in a saucepan, fry onion until golden brown, lay squash cubes and pepper. Fry the ingredients together for 10 minutes.
Pour tomato puree over the blank, salt, add sugar, add vinegar. Simmer for 30 minutes, stirring occasionally.
Pour zucchini sauté into sterile jars, roll up. Leave the blanks upside down, wrapped in a blanket. After a day, rearrange the conservation in the pantry.

With potato

Time: 45 minutes.
Servings Per Container: 6 Persons.
Calorie content of the dish: 49 kcal / 100 g.
Purpose: for lunch / dinner.
Cuisine: French.
Difficulty: easy.

The dish with the addition of potatoes turns out to be not only tasty, but also very satisfying. When cooking, it is important to remember the rule - tomatoes are laid on soft potato slices, after which the components are stewed together for another 10 minutes to exchange flavors. If desired, the ingredients can be changed or supplemented, for example, add cabbage, eggplant, a little hot pepper.

Ingredients:

carrots, sweet peppers, onions - 1 pc .;
rast. oil - 50 ml;
tomatoes - 5 pcs.;
potatoes, zucchini - 0.5 kg each;
spices, salt, herbs - to taste.

Cooking method:

Saute the carrots by mixing them with the onion cubes.
Add chopped potatoes to the ingredients and cook until the cubes are tender.
Add julienned peppers, tomato slices, and zucchini cubes to the bowl. Simmer for 20 minutes with a lid on the container.
Season the sautéed zucchini with finely chopped herbs, chopped garlic, turn off the heat after 2 minutes.

Time: 1 hour 20 minutes.
Servings Per Container: 6 Persons.
Calorie content of the dish: 75 kcal / 100 g.
Purpose: for lunch / dinner.
Cuisine: French.
Difficulty: easy.

Such a lunch or dinner is an ideal choice for those who monitor the calorie content of the foods they eat and try not to burden the body with too fatty foods. When preparing sauté with meat and vegetables, remember the main rule - the appetizer is stewed in its own juice. In order for the food to become dietary, it is not worth adding a lot of oil - there should be a minimum amount of this component.

Ingredients:

greens, salt, spices - to taste;
carrots - 3 pcs.;
sweet pepper, onion, zucchini - 2 pcs.;
tomatoes - 3 pcs.;
meat (pork / beef) - 0.6 kg;
eggplant - 4 pcs.;
potatoes - 3 pcs.;
rast. oil - 70 ml.

Cooking method:

Peel all prepared ingredients from peels, husks, stalks. Cut all vegetables, except onions, into cubes. Onion in quarters rings.
Cut the meat into small pieces.
Heat oil in a cauldron, lay the meat, fry the pieces, pepper.
Add onions, carrots to the dishes. After a couple of minutes, lay the eggplants, potatoes. Fry food without covering the dishes with a lid.
When the eggplants become soft, add the zucchini to the cauldron, mix everything, leave to stew.
Cut the peppers and tomatoes into half rings, lay the preparations for the vegetables, salt the dish.
Cover the container with a saute lid, reduce the heat to a minimum, leave the ingredients to simmer for 20 minutes. Sprinkle herbs over the dish before serving.

Many housewives make such a snack, but not every one turns out to be perfect. In order for the sautéed zucchini to be tasty and stored for a long time, it is recommended to take into account the following points when cooking:

Zucchini are cut into large cubes, some housewives are cut into circles. The rest of the vegetables are grated or made into strips.
Any zucchini is suitable for sauté. Large ones should first be peeled and removed from seeds.
Serious heat treatment of the components will help to avoid sterilization. It is best to use a cauldron or stewpan for this purpose. When sautéing in a large, thin-bottomed saucepan, the vegetables will need to be stirred constantly or they will burn.
You need to weigh the components peeled - the stalks, peels, seeds are not taken into account in the recipes.

Video

If sauté is prepared with thick gravy, then cut the onion into small cubes, three carrots on a grater. Chopped vegetables will thicken the sauce well. If you need to cook a sauté with a lot of sauce, then cut the carrots into cubes or slices, onions in half rings.

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

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

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

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

Dilute the tomato paste with warm water. Pour into a saucepan with zucchini, let it boil. If the zucchini are not juicy, but rather wither, then more sauce will be needed; in the process of stewing, the zucchini will absorb it.

Simmer the vegetables first under the lid for 15-20 minutes, then open and bring to readiness, slightly boiling the sauce. Add salt and sugar. Pour in vinegar. Cook the sauté for another five minutes, 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 placing it in the jars.

Banks must be warmed up in the microwave, oven, over steam. We also heat the lids (boil). We fill the jars with hot saute, roll up. After it is completely cool, we put it away for storage. Successful blanks!