Perhaps it would be better to call a recipe "A La sautéed zucchini". Because now the cell is prepared for a different technology. Here without roasting and shake, put in the classic sauté. And the only thing that unites the classic recipe with sautéed vegetables when cooking do not mix and are not rotated. I've done something similar saute in a slow cooker, but the vegetables in the bowl stacked layers, as they say, as God put per capita. And not so long ago met a recipe online where the author advises to lay the vegetables in a certain order, the lower and the upper layer is definitely the tomato and vegetable oil. I am very grateful to the author (angelina Queen) for this idea. Stacking the vegetables so the dish turns out much juicier. And thanks to the slow cooker, the vegetables are well protesilaus, soft but retain their shape.