Preserved zucchini sauté is more than just another jar in your pantry; it’s the true essence of a summer harvest. The technique “sauté” comes from the French word “sauter,” meaning “to jump,” hinting at the initial tossing of vegetables in a hot pan. In this recipe, we use zucchini, which acts like a sponge, beautifully absorbing the robust flavors of tomatoes, sweet peppers, and warm spices like curry. By simmering the vegetables uncovered, the excess liquid evaporates, transforming the mixture into a thick, intensely flavored spread with a wonderful texture.
This appetizing and aromatic zucchini sauté is the perfect vegetable preserve to remind you of summer during the colder months.
Ingredients
- 2 kg (4.4 lbs) zucchini
- 200 g (7 oz) carrots
- 200 g (7 oz) yellow onions
- 400 g (14 oz) red tomatoes
- 100 g (3.5 oz) sweet bell pepper
- 1 head of garlic
- 100 g (3.5 oz) neutral cooking oil
- 50 g (1.7 oz) sugar
- 30 g (1 oz) apple cider vinegar
- Chili pepper, sweet paprika, curry powder
- Salt to taste
How to make preserved zucchini sauté for winter
Peel the zucchini. Slice them in half lengthwise and use a spoon to scrape out the seeds and the soft core.
First, peel the zucchini and completely scoop out the seeds and core.
Dice the prepped zucchini into 1.5–2 cm (about 3/4-inch) cubes.
Chop the prepped zucchini into uniform, medium-sized cubes.
Scrape or peel the carrots, then grate them on a large-hole grater. The word “sauté” hints at the wide sauté pan we’ll use for this dish. Choose a wide, heavy-bottomed pan or Dutch oven. Pour a neutral cooking oil into the bottom—any unflavored oil you normally cook with will work perfectly. Toss the diced zucchini and grated carrots into the pan.
Place the zucchini and grated carrots into a pan with heated oil.
Finely chop the yellow onion. If knife skills aren’t your strong suit, a food chopper is a great time-saver here. Add the diced onion to the zucchini and carrots.
Toss the finely chopped onion with the rest of the vegetables for extra moisture and flavor.
Quarter the ripe red tomatoes and core them. Blend the prepped tomatoes until completely smooth. If you prefer, you can blanch them in boiling water first to easily slip off the skins.
Quarter the fresh tomatoes and purée them with a blender until completely smooth.
Pour the fresh tomato purée over the chopped vegetables.
Pour the freshly made tomato purée over the vegetable mixture.
Dice the sweet bell pepper. Mince the chili and garlic. If your chili pepper is particularly fiery, stick to just half a pod. Stir the garlic, chili, and sweet pepper into the pan.
Stir in the diced sweet bell pepper and minced chili for a touch of heat.
Season the sauté. Stir in a teaspoon each of curry powder and sweet paprika. Add the sugar and pour in the apple cider vinegar. Season with salt to taste. As a rule of thumb, you need about 5-7 g (1 tsp) of salt per 1 kg (2.2 lbs) of vegetables. A level teaspoon holds roughly 5 g of medium-grain salt. For this recipe, you’ll need about 3-4 level teaspoons of kosher or medium sea salt. However, everyone’s palate is different, so I highly recommend tasting and adjusting the acid/sweet/salty balance to your liking.
Season the sauté with paprika, curry powder, salt, sugar, and a splash of apple cider vinegar.
Bring the vegetable mixture to a boil. Simmer uncovered over medium heat for 40 minutes. Leave the lid off so the excess moisture can evaporate, ensuring your sauté turns out rich and thick, never watery.
Simmer the vegetables uncovered for about 40 minutes until the sauté becomes thick and aromatic.
Thoroughly wash your canning jars and rinse them with clean water. Dry them in a preheated oven. Ladle the boiling vegetables directly into the hot, dry jars. Fill the jars right up to the shoulders and immediately seal them with boiled lids.
Ladle the piping hot sauté into sterilized jars right to the top.
Sterilize 500 ml (1-pint) jars for 15 minutes, and 1-liter (1-quart) jars for 25 minutes, counting from the moment the water bath reaches a rolling boil. Don’t forget to place a kitchen towel or a canning rack at the bottom of the pot to prevent cracking.
After sterilization, seal the jars tightly. Your winter preserve is ready!
To ensure your zucchini sauté stays fresh until spring, always store the jars in a cool, dark place, like a root cellar or refrigerator. Right before serving, you can garnish the dish with fresh cilantro or parsley for an extra pop of color. If you love experimenting, try folding in some roasted eggplant or sautéed mushrooms for a meatier texture. This winter preserve pairs phenomenally well with boiled potatoes, fluffy rice, or roasted chicken. If you prefer a milder flavor, simply scale back the chili while keeping the garlic for that essential savory punch. Remember, the secret to a perfect preserve lies in proper sterilization: drying your jars in the oven guarantees your vegetables will last long without losing any of their vibrant taste.
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