The name "saute" can be worn by any dish, slowly stewed in butter, its own juice or a small amount of sauce in the saucepan. The output is a real fresh food, which can be quickly prepared and served almost any garnish. Sauté according to today's recipe will be prepared from zucchini and other seasonal vegetables.
Vegetable sauté with eggplants and courgettes
Ingredients:
- olive oil - 25 ml;
- garlic teeth - 3 pieces;
- eggplant - 1 piece;
- zucchini - 1 piece;
- hot pepper - to taste;
- cherry tomatoes - 2 handfuls;
- corn - 2 cob;
- wine vinegar - 15 ml;
- Butter - 15 g.
Preparation
After warming the oil in the saucepan, use it to fry the chopped garlic teeth with the hot pepper. As soon as you hear the fragrance, add in the fragrant oil slices of courgettes and eggplant. If the latter are too old, then pre-fill them with salt, leave for half an hour, and then rinse and dry. As soon as the vegetables are browned, add to them half of cherry tomatoes and corn kernels cut from two cobs. After a couple of minutes, shake the contents of the saucepan, add the butter and mix again.
You can repeat this recipe from a zucchini in the multivark, preheating the device in the "Baking" mode and repeating all the above steps without closing the bowl with a lid.
How to cook saute from zucchini?
The world conquers a new culinary trend - pasta from zucchini. It is enough to cut the vegetable with the finest straws with a special shredder, put out with a small amount of vegetables, sauce or meat, and a useful alternative to the usual spaghetti is ready. Below we will cook saute on the basis of such a zucchini pasta.
Ingredients:
- zucchini (not large) - 3 pcs .;
- olive oil - 35 ml;
- garlic cloves - 1 piece;
- champignons - 460 g;
- handful of dried tomatoes;
- spinach - 2 handfuls;
- tomato sauce - 230 ml;
- a bunch of green basil.
Preparation
Cut the zucchini with a thin and long straw, sprinkle with salt and leave for 10 minutes on paper towels to absorb all moisture. In the saucepan, heat the oil and save garlic on it. Add mushrooms and let the moisture from them completely exit. Put the dried tomatoes, leave it for 5 more minutes, and then add the spinach and tomato sauce to the dish. When the sauce starts to boil, put to it sliced squash marrows and leave everything stew for another 5-7 minutes. The prepared dish is sprinkled with basil greens, served up with cheese and served immediately, but you can prepare such a sauté from the zucchini for the winter, simply pouring more boiling contents of the saucepan over sterile jars and immediately roll up.
Sautéed zucchini - recipe
A simple summer saucer from courgettes can include a wide variety of additives. Limit you in the following recipe only your own taste preferences, we will reduce the assortment of ingredients to a minimum, adding zucchini only sweet onions, herbs and tomatoes.
Ingredients:
- olive oil - 35 ml;
- purple onion - 65 g;
- zucchini - 520 g;
- tomatoes "cream" - 170 g;
- garlic teeth - 2 pieces;
- handful of basil leaves.
Preparation
Before you prepare a saute from zucchini, you should prepare all the necessary ingredients. Slice the purple onion with thick rings and let it sit on the preheated oil. Add on onion zucchini pieces, let them brown and squeeze garlic. As soon as you hear the aroma, quickly add tomatoes, so that garlic does not have time to burn and did not start to be bitter in the dish. Wait until the tomatoes become soft and start to release the juice. Mix all saute with basil greens and try.