Saute from zucchini - a dish prepared by extinguishing a vegetable in its own juice, often with the addition of other vegetable, meat or mushroom ingredients. Any combination of components has the right to exist, and the most common options can be found in the selection below.
How to cook saute from zucchini?
Prepare a squash is easy and easy, especially if at hand there are available and the right recipes and generalizing, accompanying each technology, recommendations and details of its execution.
- Vegetables for a dish are usually cut into cubes.
- Depending on the recipe, all ingredients or only onions with carrots are pre-fried in oil.
- Prepare a delicious saute from zucchini will be without adding water: the ingredients must languish on a quiet fire in their own juice.
- You can not mix vegetables in the process of extinguishing, you can only lightly shake the contents of the vessel.
Vegetable sauté with eggplants and courgettes
A delicious saute of eggplant and courgettes can be prepared for dinner, without fear of harming the figure. The dish is not only fragrant and appetizing, but still light and incredibly useful. A perfect harmonious combination of vegetable ingredients gives a delightful result that will satisfy the most stringent requests.
Ingredients:
- zucchini and eggplants - 2 pcs .;
- tomatoes - 3-4 pcs .;
- carrots - 2 pieces;
- onion - 1 piece;
- garlic - 5 teeth;
- vegetable oil - 50 ml;
- salt, seasonings, greens.
Preparation
- Fry onion with carrots.
- Lay zucchini and eggplant, brown for 5 minutes, add tomatoes, seasonings and spices, reduce heat and tantalize the components under the lid for 20 minutes.
- Throw garlic in the tank, greens, warm a saute of zucchini, eggplant and tomato for another 5 minutes, let them brew.
Sauté from zucchini and tomatoes
Sauté from zucchini, the recipe of which you learn later, is made out with an impressive portion of fresh tomatoes, which affects not only the taste characteristics of the dish, but also its texture. It manages to be more liquid, so that the dish is ideal as a supplement to pasta, buckwheat or rice.
Ingredients:
- zucchini - 0,5 kg;
- tomatoes - 0,5 kg;
- carrots and onions - 1 pc .;
- garlic - 3 teeth;
- vegetable oil - 50 ml;
- laurel and sweet pepper - to taste;
- salt, pepper, herbs.
Preparation
- To fried onions with carrots, add finely chopped or crushed tomatoes in a blender.
- Stew the sauce 5 minutes, adding laurel, pepper, salt.
- Lay zucchini, garlic and greens, cover the container with a lid, reduce heat.
- Tail saute from zucchini 20 minutes.
Saute from courgettes and cauliflower
Vegetable saute with zucchini and cauliflower will be the most useful and dietary. This dish will be very appropriate for serving in the heat in summer, as after cooling it becomes even more delicious and aromatic. If desired, the proportions of vegetable ingredients can be adjusted according to their preferences.
Ingredients:
- zucchini and cauliflower - 0.5 kg each;
- sweet peppers and tomatoes - 300 g;
- carrots and onions - 1 pc .;
- garlic - 3 teeth;
- vegetable oil - 50 ml;
- Italian herbs - 1 teaspoon;
- salt, pepper, seasonings, herbs.
Preparation
- Pass the onions with carrots in oil.
- They plant inflorescences of cabbage, zucchini, pepper, tomatoes.
- Season the contents of the container and tense under the lid for 20 minutes.
- Enter garlic, greens, rinse sauté from cabbage and zucchini for 5-10 minutes.
Sautéed zucchini with potatoes - recipe
More nutritious and satisfying is a saute of zucchini and potatoes. It is important to add tomatoes when the potato slices become soft and extinguish the components for the exchange of flavors for another 5-10 minutes. The composition of the dish can be expanded, adding together with courgettes chopped eggplants, cabbage hot peppers.
Ingredients:
- zucchini and potatoes - 0.5 kg each;
- Bulgarian pepper, carrots and onions - 1 pc .;
- tomatoes - 4-5 pcs .;
- garlic - 3 teeth;
- vegetable oil - 50 ml;
- salt, pepper, spices, herbs.
Preparation
- Fry onion and carrots.
- Lay the peeled and sliced potatoes, brown together with the vegetables until soft.
- Add the Bulgarian pepper, zucchini, tomatoes, season with mass and stew for 20 minutes.
- Sdabrivayut sauté from potatoes and zucchini with garlic and herbs, warm up for 2 minutes.
Saute from courgettes with mushrooms
A squash is a recipe that can be performed with the addition of mushrooms. Suitable as always available mushrooms, and forest dwellers, which you can take fresh or frozen and pre-boil in salted water. Fresh tomatoes can be replaced with a ready-made tomato sauce or juice.
Ingredients:
- zucchini and tomatoes - 0.5 kg each;
- Bulgarian pepper, carrots and onions - 1 pc .;
- mushrooms - 300 g;
- garlic - 4-5 teeth;
- basil - 2 teaspoons or to taste;
- vegetable oil - 50 ml;
- salt, pepper, herbs.
Preparation
- Fry onion and carrots, add mushrooms, zucchini and all spices.
- Strain the ingredients for 15 minutes, introduce ground tomatoes, garlic, greens.
- Warm the sauté from zucchini and mushrooms for another 5-10 minutes.
Saute from courgettes with chicken
Having cooked a sauté from zucchini with meat, you can feed your entire family with a delicious independent nutritious dish. In this case, the male audience will also be satisfied and undoubtedly satisfied, enjoying the excellent characteristics of the resulting culinary composition.
Ingredients:
- zucchini - 700 g;
- chicken fillet - 500 g;
- Bulgarian pepper, carrots and onions - 2 pcs .;
- tomatoes - 300 g;
- garlic - 4-5 teeth;
- Provencal herbs - 2 pinch;
- Dried garlic - 2 pinch;
- vegetable oil - 50 ml;
- salt, pepper, spices, herbs.
Preparation
- Chicken is chopped, seasoned with spices, dried garlic and left for 30 minutes.
- Fry the meat in oil, add onions and carrots, brown together.
- Lay pepper, zucchini, tomatoes, season the dish to taste with spices and herbs, cover the container with a lid and extinguish the obsessed 30 minutes.
- Enter the garlic, greens, mix the saute, let them brew.
Sautéed zucchini in the oven
Surprisingly rich and fragrant is a saute of eggplants and zucchini in the oven . In the proposed recipe, the ingredients are pre-fried in a frying pan in oil, which has a positive effect on the taste of the food, but to obtain a dietary dish this stage can be omitted by increasing the baking time by 10 minutes.
Ingredients:
- zucchini - 700 g;
- Bulgarian pepper, carrot tomatoes and onions - 2 pcs .;
- garlic - 3-4 teeth;
- sugar and apple vinegar - 1 tbsp. spoon;
- greens - 1 bunch;
- vegetable oil - 100 ml;
- salt, pepper, spices.
Preparation
- Fry in oil alternately zucchini, Bulgarian pepper, onions with carrots.
- Mix the vegetables in a bowl, add salt, a mixture of sugar and vinegar, garlic, mix.
- Lay the mass into a mold, top the slices of tomatoes, sprinkle all the greens and bake at 180 degrees 40-50 minutes.
Sauté from the courgettes in the multivariate - recipe
It is especially convenient to cook a sauté from a zucchini in a multivark. The device creates ideal temperature conditions for uniform warming up and languishing of components and preserves the integrity of vegetable slices. Even without their preliminary frying, the final taste of the ready-made dish will be on top.
Ingredients:
- zucchini - 700 g;
- Bulgarian pepper, carrots and onions - 2 pcs .;
- garlic - 3-4 teeth;
- tomatoes - 4-5 pcs .;
- greens - 1 bunch;
- vegetable oil - 30 ml;
- salt, pepper, sugar, spices.
Preparation
- Pour oil into the bowl, lay tomatoes, zucchini, carrots, onion, sweet pepper in layers, sprinkling each with herbs and garlic.
- Finish the design of the food with a layer of tomatoes, not forgetting to season the dish to taste.
- Turn on "Quenching" for 40-50 minutes, depending on the capacity of the device.
Saute from courgettes for the winter
To preserve the taste of the summer dish for a long time, you can easily prepare a sauté from zucchini for winter without sterilization, using the following recipe. If desired, you can add chopped garlic to the composition or season the dish with cloves, other seasonings of your choice or chopped greens.
Ingredients:
- zucchini and tomatoes - 3 kg each;
- Bulgarian pepper, carrots and onions - 1 kg each;
- vegetable oil - 200 ml;
- laurel - 6 pieces;
- pepper black peas - 15-20 pieces;
- salt.
Preparation
- Fry portions of chopped onions with carrots and zucchini.
- Put the ingredients in a saucepan or pan, add ground tomatoes, stew for 40 minutes.
- Season the saute to taste, adding all the desired spices and additives, drown another 10 minutes.
- Pack a boiling treat on sterile jars, cap them with covers and turn them under the blanket until it cools down.