Quick & Healthy Sautéed Zucchini and Vegetables

Fast, easy, healthy, dietary, very tasty dish! Zucchini with vegetables in a frying pan can be served as a main course or as a side dish hot, or as a cold appetizer. Suitable for eating during fasting and for those who adhere to a low-calorie diet.
cook time: 40 min
Zoe Kendrick
Quick & Healthy Sautéed Zucchini and Vegetables

Nutrition Facts (per serving)

74
Calories
6g
Fat
6g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Salt to taste
Ground black pepper to taste
Zucchini (small, if large, then one) 2 pc
Parsley to taste
Carrot 1 pc
Vegetable oil 3 tbsp
bell pepper 0.5 pc
Cherry tomatoes (or 1 regular) 100 g

Recipe instructions

Step 1

Step 1
How to fry zucchini with vegetables in a frying pan? Prepare your food. It’s better to take young, small-sized zucchini. Large fruits will also work, but young ones will taste better. Instead of cherry tomatoes, you can use one large tomato. Wash and dry the vegetables thoroughly, and peel them before cutting.

Step 2

Step 2
Remove the skin from the zucchini if it is no longer young. Young zucchini can be cooked directly with it. It is convenient to do this with a special vegetable peeler — it removes a very thin layer. Next, cut the zucchini. I cut into cubes, some people like to cut into strips — this is not critical and a matter of taste.

Step 3

Step 3
Chop the onion. You can do it in cubes, you can do it in half rings, again, whatever you like. Grate the carrots on a coarse grater. I don’t recommend cutting carrots coarsely; they take the longest to cook among vegetables and may remain damp if they are large.

Step 4

Step 4
Cut the bell pepper into strips and the tomatoes into small slices. If you took a regular tomato, it is better to remove the skin from it first. To do this, cut it crosswise on top and lower it into boiling water for a minute. And then immediately put it in cold water. Then the skin will come off very easily; you will need to pull it along the cuts made. Cut a large tomato into small cubes.

Step 5

Step 5
Chop the greens and garlic as well. Choose the greens you like. I have parsley.

Step 6

Step 6
Place the frying pan on the fire and heat it over low heat. Pour vegetable oil into it. Place the onions and carrots in the pan first. Fry them for 5 minutes, stirring constantly. The onions should become transparent and the carrots should soften.

Step 7

Step 7
Next, add the zucchini and bell pepper to the pan.

Step 8

Step 8
Next add tomato, or cherry tomatoes like mine. Season with salt and pepper. Stir. When exposed to salt, the zucchini will quickly produce juice, so we don’t need water.

Step 9

Step 9
Cover the pan with a lid and leave for five minutes.

Step 10

Step 10
Next, add garlic and herbs, taste for salt and seasonings.

Step 11

Step 11
Now close the pan again and reduce the heat, allowing the vegetables to soak in each other’s flavors and cook until done. Focus on the condition of the zucchini — if it is ready, then turn it off. Young zucchini cooks faster than old zucchini, don’t forget, otherwise it will turn out to be porridge. Thatʼs it, our dish is ready, bon appetit!

Additional rubrics

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