Sauteed zucchini - the best recipes with photos. Saute of eggplant and zucchini Saute of zucchini and tomatoes in a pan

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, but in this case, the vegetables are first fried, then simmered in oil, sauce or their own juice and seasoned with salt, sugar and, if the recipe indicates, 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, it is not so difficult to prepare food for heat treatment, 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 of the dish: 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:

1. Finely chop the garlic cloves and hot peppers. Fry the ingredients in a saucepan with hot oil.
2. Cut the courgettes, eggplants into small pieces, add to the aromatic oil.
3. Send tomato halves, corn kernels cut from the cobs to the browned vegetables.
4. After a few minutes, shake the contents of the saucepan, add the butter, mix everything, leave the food until it is completely cooked. Serve the appetizer.
5. 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:

1. 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.
2. Divide the sugar and salt into two parts, add the tomatoes and peppers. Leave food to stand out juice.
3. Chop the parsley finely.
4. 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.
5. Put the cauldron on low heat, simmer the food for 1 hour.
6. Chop the garlic with a crusher, send to the rest of the vegetables. Simmer sauté for another 10 minutes.
7. Arrange the finished dish in sterilized jars, roll up.
8. 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: 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 putting 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:

1. Cut vegetables: the main ingredient is to make large slices, pepper into strips, onion into cubes, grate carrots.
2. Fry the products in oil, putting them in a pan in the following sequence: zucchini, peppers, onions, carrots.
3. Transfer the vegetables covered with a golden brown crust to a bowl, salt and pepper, pour with a mixture of vinegar, garlic, sugar, mix.
4. 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: 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:

1. Grease the multicooker bowl with vegetable oil, put the tomato cut into slices on the bottom. Salt the bottom layer, add sugar.
2. Make a zucchini layer by cutting the vegetable into small slices.
3. Chop peppers, carrots, onions, lay out the food, close the lid of the appliance.
4. Leave the ingredients for 45 minutes to cook in the "Braising" mode.
5. 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 preservation storage.

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:

1. Peel the onion, chop finely, fry lightly.
2. Cut the zucchini into cubes and place with the onion. Fry vegetables for 3 minutes, stirring occasionally.
3. Peel the pumpkin, cut into small cubes. Send to the rest of the vegetables.
4. Cut the potatoes into cubes, fry together with the pumpkin mass for 10 minutes.
5. 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.
6. Grind ginger, garlic with small knives, add to vegetables.
7. Fry the dish until the potatoes are ready, stirring occasionally.
8. Serve sprinkled with dill or parsley.

From tomatoes

• Time: 40 minutes.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 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:

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

1. Cut the fillets, season the slices with dried garlic, spices. Leave to marinate for 30 minutes.
2. Fry the chicken in oil, add grated carrots, chopped onions to the half-cooked pieces. Wait for the ingredients to brown.
3. 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.
4. 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: 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 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:

1. Cut the main ingredient into 2x2 cm cubes.
2. Wash the tomatoes, pour over with boiling water, peel them. Grind vegetables with a blender, meat grinder or sieve.
3. Remove seeds from pepper, cut the pulp into strips.
4. Turn the onion into small slices.
5. Heat oil in a saucepan, fry onion until golden brown, lay squash cubes, pepper. Fry the ingredients together for 10 minutes.
6. Pour tomato puree over the blank, salt, add sugar, add vinegar. Simmer for 30 minutes, stirring occasionally.
7. 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.

A 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:

1. Fry the carrots by mixing them with the onion cubes.
2. Add chopped potatoes to the ingredients and cook until the cubes are tender.
3. Add julienned peppers, tomato slices, and zucchini cubes to the bowl. Simmer for 20 minutes with a lid on the container.
4. 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: 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 - this component should be a minimum amount.

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:

1. Peel all prepared ingredients from peels, husks, stalks. Cut all vegetables, except onions, into cubes. Onion in quarters rings.
2. Cut the meat into small pieces.
3. Heat oil in a cauldron, lay the meat, fry the pieces, pepper.
4. Add onions, carrots to the dishes. After a couple of minutes, lay the eggplants, potatoes. Fry food without covering the dishes with a lid.
5. When the eggplants become soft, add the zucchini to the cauldron, mix everything, leave to stew.
6. Cut the peppers and tomatoes into half rings, lay the preparations for the vegetables, salt the dish.
7. 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:

1. Zucchini are cut into large cubes, some housewives are cut into circles. The rest of the vegetables are grated or made into strips.
2. Any zucchini is suitable for sauté. Large ones should first be peeled and removed from seeds.
3. 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.
4. You need to weigh the components peeled - the stalks, peels, seeds are not taken into account in the recipes.

Video

• zucchini / zucchini - 1 kg,
• carrots - 3 pcs. medium size,
• garlic - 1 head (4-5 teeth),
• onions - 1 pc.,
• tomato paste - 2 tablespoons,
• sugar - 1 tablespoon without a slide,
• salt - 1 tsp without a slide,
• vegetable oil - 3 tablespoons,
• water for breeding tomato paste - 200 ml.

How to cook sautéed zucchini for the winter "Lick your fingers"

Pour vegetable oil into the bottom of the pan and put on the fire to warm up. Cut the onions into cubes, place in the skillet and begin to fry.

You do not need to fry the onion too much: you just need to bring it to transparency. While it is cooking, peel the carrots and grate them on a coarse grater. Transfer the carrot slices to the skillet, stir in the onions and sauté these vegetables together. It is not necessary to cover the dishes with a lid: in this case, the carrots will "cook" and spoil their taste.

Prepare the zucchini while the carrots and onions are fried in a skillet. If you are using young vegetables, you just need to cut them into cubes. If you already have "old" vegetables, peel them off with a vegetable peeler, cut out the center with the seeds, and then cut the pulp into cubes. Transfer to onions and carrots.

Simmer all vegetables together without a lid for another 10 minutes, stirring occasionally with a spatula. Then dilute the tomato paste with water in a separate bowl or large cup and pour over the vegetables.

Season the dish with salt and add sugar. Stir the sautéed courgettes well.

Peel the cloves of garlic and pass through a press directly into the pan with vegetables. Stir again, cover and simmer for 20 minutes.

When this time has passed, taste it. If the vegetables are already ready, and you don't need to add any more spices, then the sautéed zucchini is ready!

To close it for the winter, sterilize the jars and lids in boiling water for 10 minutes. Then put the vegetable mixture in a hot container, screw the lids on and let the jars cool in the upside-down position.

Zucchini sauté will be an excellent independent vegetable dish, a side dish or even a "large-caliber" sandwich paste!

Enjoy your meal!

A couple of days ago I offered to twist

Saute is called a dish that is prepared from products that do not require prolonged 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 households.

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

Highly 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. fat 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:

1. Soak washed, peeled eggplants in salt water for half an hour.
2. Cut the tomatoes into slices, pepper into strips, carrots and onions into half rings.
3. Squeeze the eggplants and cut into cubes.
4. 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.
5. Add chopped garlic and herbs to an almost finished sauté.
6. 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 squids 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:

1. In vegetable oil preheated in a pan, fry the zucchini and mushrooms.
2. Add the tomatoes and simmer the vegetables for three minutes.
3. Pour in half the soy sauce and pepper the vegetables. Transfer the vegetable mixture to a plate.
4. 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.
5. 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 zucchini, vegetables and seafood is ready.

Sauteed zucchini for the winter

Recipe preparing 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. Peeled onions can be cut into half rings or small slices. Pour tomatoes over with boiling water, free them from the skin and grind them in a meat grinder or blender. If no kitchen appliances are available, the tomatoes can be rubbed through a sieve.

Recipe:

1. In vegetable oil heated in a saucepan, brown the onion.
2. Add pepper and zucchini. All together should be simmer for about 10 minutes.
3. Pour the vegetable mixture with tomato puree, add sugar, salt to taste and pour in vinegar. Cook for half an hour, stirring if necessary.
4. 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.

Cooking a saute of zucchini for the winter will not take too much effort. Meanwhile, such a preparation can help out when there is no time to cook dinner or lunch. After all, saute is a complete dish, not only tasty, but also satisfying. If prepared correctly, it can be stored for a long time, and does not require sterilization during preparation.

Features of making sauté from zucchini

In order for the sauté from zucchini to turn out tasty and well stored, several points should be taken into account when preparing it.

• Saute means "leap" in French. The dish got such a strange name because of the specific technology of frying vegetables, when they were turned over by shaking the pan. Not every housewife possesses such skill, but even a novice cook can at least just fry the main ingredient (in this case, zucchini). To get a delicious dish, it makes sense to devote a little time to this process, and not to start stewing the vegetable mixture right away.
• To prepare a sauté for the winter, vegetables undergo a rather serious heat treatment, which, in fact, makes it possible to refuse the subsequent sterilization of cans with canned food. If you stew them in a thin-walled saucepan, then you need to constantly stir so that they do not burn. It is much more convenient to use a heavy-bottomed saucepan or cauldron.
• The main component, that is, zucchini, will need to be cut into large pieces, the rest - as small as possible, if necessary, even rubbing or rubbing through a sieve.

Usually, for the preparation of snacks for the winter, it is recommended to take young zucchini. This does not apply to the honeycomb - any will do for it, as long as they are not spoiled. The only thing is that the young do not peel from seeds and peels, and those that are older do peel.

Classic zucchini sauté recipe

• zucchini - 3 kg;
• Bulgarian pepper - 1 kg;
• tomatoes - 1.5 kg;
• granulated sugar - 0.2 kg;
• onions - 0.2 kg;
• vegetable oil - how much will it take to fry vegetables;
• salt to taste;
• table vinegar - 100 ml.

Cooking method:

• Wash the tomatoes, make a cruciform cut in them. Pour boiling water over the tomatoes to make it easier to peel off, peel them off. Grind in a blender or meat grinder. In the absence of kitchen appliances, you can simply rub them through a sieve.
• Wash the pepper, remove the seeds, cut into small strips.
• Wash the zucchini, peel and remove the seeds if necessary. Cut into cubes with an edge length of about 2 cm.
• Remove the husk from the onion. Cut the onions into small wedges.
• Heat oil in a saucepan or large saucepan.
• Put the onion in the oil and brown it until golden brown.
• Put the zucchini and peppers on the onion, fry them together for 10 minutes.
• Pour the tomato puree over the zucchini, salt to taste, add sugar and vinegar. Simmer everything, stirring occasionally, for half an hour.
• Pour into sterilized jars (for storing canned food, they must always be sterilized, regardless of the recipe chosen). Roll up. Turn upside down, cover with a blanket. After a day, turn the cans over to their normal position and put them in the pantry, where they can be stored all winter.

Recipe for the occasion::

To prepare a sauté of zucchini for the winter according to the classic recipe, table vinegar is used - it will not let the canned food disappear, if you have not even added oil and salt to them. However, you can cook sauté without it.

Sauteed zucchini without vinegar

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

Cooking method:

• Wash the vegetables and cut them into cubes: the courgettes - into pieces about two centimeters in size, the rest of the vegetables - into smaller pieces. It is better to grate carrots on a coarse grater. Do not mix vegetables together.
• Divide the salt and sugar into two approximately equal parts, sprinkle the tomatoes and peppers with them, leave for a short time so that they give juice.
• Toast the courgettes lightly if desired.
• Chop the parsley finely with a knife.
• Pour the oil into a thick-bottomed saucepan, put in layers tomatoes (along with juice), onions, zucchini, carrots, peppers (also with juice), top with parsley.
• Place the saucepan over low heat and simmer the vegetables for 50 minutes after the mixture starts to simmer.
• Pass the garlic through a press and put it in a sauté, stir, simmer for another 10 minutes.
• Place the finished dish in sterilized jars, roll them up and turn them over. Let cool the canned food under a warm blanket and store for winter storage.

Despite the absence of vinegar in the recipe, canned food prepared according to it can be stored for a long time even at room temperature. It is only important to use the amount of salt, sugar and oil indicated in the recipe, and not an ounce less.

Sauteed zucchini and eggplant

• zucchini - 1 kg;
• eggplant - 1 kg;
• carrots - 1.5 kg;
• onions - 0.75 kg;
• sweet pepper - 0.5 kg;
• tomatoes - 2 kg;
• garlic - 2 heads;
• vegetable oil - 0.3 l;
• parsley greens - 100 g;
• salt - 40 g;
• sugar - 80 g;
• table vinegar - 50 ml;
• ground black pepper - to taste.

Cooking method:

• Peel the onion, cut into half rings.
• Grate the peeled carrots on a coarse grater.
• Wash the pepper, remove the seeds. Cut into small square pieces or strips, whichever you prefer.
• Wash the zucchini, peel and remove the seeds if necessary. Cut into large cubes or sticks.
• Cut the eggplants in the same parts as the zucchini, put them in salt water (a spoonful of salt per liter of water - these components are not included in the recipe). After half an hour, rinse the eggplants and pat dry with a napkin.
• Cut the tomatoes into cubes.
• Pour oil into the cauldron, add the onion and fry it for 5 minutes.
• Pour carrots to the onion, fry for another 5 minutes.
• Put the tomatoes on the onions and carrots, simmer until the juice comes out.
• Put eggplants, zucchini and peppers in a cauldron.
• Cover the cauldron with a lid and simmer the vegetables for an hour. Twice during stewing, the lid will need to be lifted, the vegetables must be mixed well.
• Remove the cauldron from the heat, leave for half an hour.
• Add salt, sugar and pepper to vegetables, stir. Put the cauldron on the fire again. Heat to a boil, cook for 10 minutes, pour in vinegar, put finely chopped herbs, chopped garlic and cook the same amount.
• Fill sterilized cans with ready-made sautés, roll them up. Let cool upside down under a warm blanket. Put it in the pantry.

Saute of zucchini with eggplant turns out to be very appetizing and tasty. You can store canned food at room temperature.

Larisa Rubalskaya celebrated her 73rd birthday on September 24, 2018. In the Book Club of the Silver Academy her poems about age: subtle, ironic, full of optimism.

Let the years fly like swallows.
The age of a woman depends on the spirit.
You can be young even at fifty.
And you can live at twenty, like an old woman!

***
I don’t want to grow old, I don’t want to!
They say that I look great ...
I can still do this
That not every young woman can stand it!
I can think of this,
That others just ... envy me!
Faded youth in eternal debt
What did I see in her, apart from modesty?
In addition to complexes - to wear ??
Well, what dresses we had ...
I do not want and will not grow old!
So myself I designated in fate!
I'll look at myself - it's good!
Three wrinkles - just think, difficulties!
Young voice, beauty-soul,
Well, in the mirror ... eternal nonsense!
Granddaughter - Sweetheart is walking next to ...
Strangers think - mom - me!
… Time is inevitable!
I will not grow old! I'm stubborn!

The electronic library is indispensable on vacation. Load your favorite books into your reader (smartphone, tablet) in advance. And in a small gadget you will take with you at least a suitcase of books.

An e-book in a smartphone is your best interlocutor in a queue, say, at a clinic. A person who is keen on reading does not hear the ‘noise of the crowd’ which always reaches us in a public place in snatches of phrases. Why do you need to know about other people's diseases, when at this time you can go on an exciting journey into the world of books. For me, a book is always a state of ‘I’m in a house’, even in a very unfriendly environment.

Tired - march! Walking in the woods - march! Crossing arms and legs is the premier brain gymnastics exercise known worldwide as Brain Gym®. Exercise for the brain is good for everyone: young people, adults and old alike. March when you're tired and don't feel like doing anything. The feeling of cheerfulness will come instantly. As a bonus - due to the synchronization of the right and left hemispheres, mental activity is activated and thinking will be faster, and thoughts will become easier!

What is brain gymnastics? Gymnastics for the brain is designed to synchronize the work of the right and left hemispheres of the brain. The main differences in the work of the human cerebral hemispheres were first discovered by the American scientist, Nobel Prize laureate R. Sperry. In his works, he showed that the right and left hemispheres of the brain share responsibilities: the left hemisphere solves logical problems, and the right one - creative.

The task of neuro-gymnastics, gymnastics for the brain is to synchronize the work of the two hemispheres.

“Age becomes a barrier only if you think about it. There is a biological age, and there is another one that is determined by your state of mind. "
Wang Deshun.

At 24 I was an actor in the theater At 44 I started learning English At 49 I started my pantomime troupe and went to Beijing to become a Beijing vagrant. My name meant nothing, I started everything from scratch. At 50 years old I first entered the gym, began to work on myself. At 57 years old I returned to the stage and created a unique art form called living sculpture. At 70 years old I have I really plunged into work on my body. At 79 years old I made my first appearance on the podium. Now I am 80 years old and I still have gunpowder in the powder flasks. I still have dreams that I aspire to.

25 years ago, I read glossy magazines, carefully studied the sections of fashion and beauty, learned tips from the headings "Sex" and "How to satisfy a loved one in 125 ways."

Today, out of habit, I look through articles on the topic "How not to grow old" or "How to age properly" and other harmless and useless rubbish. And here's what I want to say to those who are now 25-30: do not waste time!

Getting old is cool

I've struggled with aging for half my life, and it won. Why was I wasting my time so badly? Why didn't I immediately admit my defeat and try to just live? I do not know. All my life I pretended to be someone else: more sociable, more sexually liberated, younger, more stylish. I've spent tens of thousands of hours painting over the gray hair and weighing it. And finally I said to myself: enough is enough.

A year ago I stopped dyeing my hair. I gave up dieting and now I only make sure that my diet is complete - one, tasty - two. I put on 10 kilos and I don't give a damn. I didn't renew my contract with ...

A well-prepared speech was delivered by nine-tenths. - D. Carnegie. For everyone who wants to speak brightly and convincingly - the 10 best films, the heroes of which prepare for public appearances and demonstrate the mastery of public speaking. The selection is addressed, first of all, to the participants of the pitch competition at the Startup 50+ festival

1. The King's Speech, 2010 Tom Hooper's biopic, written by David Seidler 4 Oscars - Best Film, Director, Screenplay, Best Actor (Colin Firth) Viewers have the opportunity to attend lessons speeches together with the Duke of York, future King George VI, who had stuttered since childhood.The best speech therapists in the British Empire tried to help him.In 1934 - soon after Hitler came to power, he began to study with Lionel Logue (Geoffrey Rush), who was recommended as a successful speech therapist, and gave his first speech on September 3, 1939. With the help of a mentor, he was able to deliver a speech that went down in history as one of the best.

20 best films about patients and support of loved ones: patients with multiple sclerosis, Lou Gehrig's disease, cancer, Alzheimer's disease. Many films about incurable diseases are based on real stories, and their authors, screenwriters, directors knew what a disease was “from the inside”. The author of the play and the first sketches for the script for the film "Marvin's Room" Scott McPherson died of AIDS. "You won't forget how cancer smells, looks and develops," says Anna Quindlen, author of the novel and screenplay for True Values. Do No Harm First, directed by Jim Abrahams, based on his family history and the medical history of his son Charlie, who suffered from severe epilepsy. The director of the Oscar-winning film Still Alice, Richard Glatzer, suffered from amyotrophic lateral sclerosis, Lou Gehrig's disease. He learned about his illness in 2011, and the script for the film, based on the novel of the same name by neuroscientist professor Lisa Jenova, wrote by typing with his toe on a tablet. “When Richard was diagnosed, m ...

Julie & Julia. This is a twice real story: about Julie and Julia.
First, the film tells the story of Julia Child (Meryl Streep), cookbook author and show host.

Secondly, it is based on the true story of culinary blogger Julie Powell (Amy Adams), who cooked Julia Child's recipes every day and kept a culinary blog every day in 2002, and later published a book and took part in writing the script for the film.

Julie and Julia is a film adaptation of two books - Julia Child's memoirs My Life in France and Julie Powell's Julie and Julia: 365 Days, 524 Recipes and Kitchen in a Tiny Apartment. And this is the first full-length film to be based on blog entries.

Both Julie and Julia were pioneers:
Julia Child was one of the first to write books on cooking for American housewives, and the first woman to host a cooking show. Julie Powell became one of the first food bloggers in 2002 when internet blogging was new.

Sooner or later, everyone goes through the difficulties of communicating with their parents.
Everyone who is lucky that their parents have lived to a truly old age ...
How to communicate with elderly parents?
The answer to this question was sought by the artist Alexander Galitsky
Sasha Galitsky is an artist and art therapist from Israel. For the past 15 years, he has been running studios of wooden sculpture and drawing for people between the ages of 70 and 100.