Saute from courgettes for the winter

Summer pleases us with an abundance of various vegetables. Every day, you can prepare something new. And that in winter to please relatives and friends with a vegetable dish, it is desirable to make billets for future use. From this article you will learn how to cook a saute from zucchini for the winter.

Saute from courgettes without vinegar

Ingredients:

• zucchini - 2 kg;
• tomatoes - 1 kg;
• onion - 450 g;
• peeled carrots - 500 g;
• sweet Bulgarian pepper - 6 pcs .;
• sugar - 100 g;
• garlic - 5 denticles;
• salt - 40 g;
• vegetable oil refined - 220 ml;
• parsley - 1 bunch.

Preparation

Squash, peppers and tomatoes cut into cubes, but do not mix them with each other. We pass the carrot through the grater. Grind parsley. Tomatoes and pepper individually fall asleep with sugar and salt. We mix and set aside, so that the vegetables let out the juice. In the pot, pour in the oil and lay the vegetables layers: tomatoes along with the juice, onions, zucchini, carrots, sweet peppers and parsley greens. Cover with a lid and simmer for about 50 minutes, stirring occasionally. Practically at the end, add finely chopped garlic and blown for another 5 minutes. The resulting saute is laid out on the prepared sterilized jars and rolled up with tin lids.

Saute from courgettes and aubergines for the winter

Ingredients:

• ripe tomatoes - 1 kg;
• eggplant - 500 g;
• onion - 350 g;
• red sweet pepper - 450 g;
• zucchini - 500 g;
• carrots - 700 g;
• refined vegetable oil - 140 ml;
• garlic - 5 denticles;
• greens - 1 bunch;
• salt;
• sugar;
• vinegar 9% - 25 ml;
• black pepper.

Preparation

Onions cut into rings or quarter rings. Carrots grind into cubes or grate. We remove the sweet pepper from the seeds, cut into medium pieces. Courgettes cut into cubes. If they are young, they can not be cleaned. Eggplants and tomatoes are also cut into pieces. Pour half of the refined vegetable oil into the cauldron, pour the onion. When it becomes transparent, add carrots and stew for about 15 minutes. If the carrot is grated, 5 minutes will be enough. Put the tomatoes and stew until they let the juice. Further pour in the rest of the oil, put the zucchini, pepper and eggplants. Cover and cover with vegetables for about half an hour. During this time, you need to mix them 2-3 times. After this, turn off the fire and leave the vegetable mass to cool. After that, again put it on the fire, stew for another 20 minutes and then cool again. To taste salt, add sugar, pepper. And warm up again. At the very end, add crushed herbs, chopped garlic and pour vinegar. Boil for another 5 minutes. In advance, we sterilize the washed jars by holding them over the steam for 5-7 minutes. We lay out the saute in them, roll them with tin covers. Further we turn them upside down, wrap them around and leave them to cool. Saute zucchini for winter without sterilization is best stored in a cool place - in the refrigerator, cellar or cellar.