biathlonmordovia.ru → Electrical components

Zucchini lecho for the winter is a simple recipe. Zucchini lecho - the most delicious recipes for spicy vegetable preparation

Lecho is a very tasty and versatile dish. In winter, it often helps me out when I don’t have much time to cook. For example, having taken out a jar of aromatic yummy, you can add it to meat broth with potatoes and you will get a delicious soup! Serving as a meal on its own is always a winning option. It flies off the plates in no time. They can also complement many side dishes.

So that in winter you can save the situation with one trip to the cellar for a jar of lecho, in the summer you need to work a little. In fact, these costs are small and justified, because preparing the product is very simple and quick. Right now, when juicy peppers are pouring and tomatoes and zucchini are ripening, it’s time to think about it.

The essential ingredients of this winter salad are tomato sauce and sweet peppers. Zucchini also fits perfectly into the dish, making it more tender and rich.

Now we will look 3 of my favorite zucchini recipes. Fast and tasty!

Zucchini lecho with tomatoes, peppers and carrots with onions

I really like this combination of ingredients. Carrots give brightness, onions give a unique aroma, and the combination of peppers and tomatoes is generally a bomb! All the products presented below are not picky to cook and do not require much effort. It's simple. Washed, peeled (if necessary), chopped and cooked!

Ingredients:

250 grams of tomato paste;
2 kilograms of young zucchini;
a glass of vegetable oil;
half a kilo of carrots;
half a kilo of ripe tomatoes;
half a kilo of sweet and meaty peppers;
half a kilo of onions;
a glass of granulated sugar;
half a teaspoon of ground black pepper;
a third of a teaspoon of ground red pepper;
2 tablespoons of coarse salt;
half a glass of 9% vinegar.

Zucchini needs to be cut into cubes.

If you are cooking young zucchini that has not yet developed hard seeds and hard skin, you can chop them without peeling them. Just pre-wash. If the fruits are older, they need to be peeled and cored.

Grate the carrots on the track.

Chop the onion into half rings or quarters (depending on the size of the onions).

Peel the pepper from the insides and cut into strips or cubes, whichever is more convenient for you.

Tomatoes need to be minced in a meat grinder. Pour the mixture immediately into a heat-resistant cooking container and place on the stove. Bring to a boil and add all the prepared vegetables. To make the mixture richer, brighter and more aromatic, I also add tomato paste.

You also need to add all the other ingredients except vinegar and stir well so that the spices are evenly distributed.

In this form, you need to boil the mass for 25 minutes. Then you need to test for readiness. If the vegetables are well cooked, then you can add vinegar. After this, let the mixture simmer for another 2-5 minutes and remove from the stove.

Distribute the finished dish into prepared jars.

Just like that, in less than an hour, a delicious lecho is ready!

Lecho recipe - zucchini, tomatoes, peppers (you'll lick your fingers)

We will prepare this delicious lecho using garlic. Its presence makes the preparation even more aromatic and tasty. When you open such a jar, you can immediately feel that it contains garlic. Try it yourself.

Ingredients:

11-13 pieces of medium-sized sweet peppers, sweet and fleshy;
3 heads of garlic;
400 grams of tomato paste or 1 kilogram of tomatoes;
3 kilograms of zucchini;
liter of water (if using tomato paste);
a glass of sugar;
half a glass of vegetable oil;
2 tablespoons of salt (without a slide);
half a teaspoon of ground red pepper;
5 tablespoons of vinegar.

Cut the zucchini into beautiful cubes or strips.

Cut the pepper into pieces comparable to the zucchini.

Dilute tomato paste in water. If you have suitable ripe tomatoes on hand, that's even better. They need to be passed through a meat grinder or chopped in a blender. The resulting juice will serve as tomato sauce for vegetables.

Place all the prepared vegetables in a spacious cooking bowl and pour tomato sauce over them. Add all the necessary ingredients that are indicated in the composition, except vinegar and garlic.

Place on the stove and wait for it to boil.

Thus, boil the mixture over low heat until cooked. Before removing from the stove, 5 minutes before, add the garlic and vinegar passed through a press.

After sealing, put the jars on the lids and keep them under the cover of a blanket all night.

The most delicious and aromatic snack is ready!

Zucchini lecho with eggplants

A very harmonious combination of ingredients makes this lecho excellent. Nothing extra and everything in moderation. However, when working with eggplant, you should remember that it can become bitter after processing. But this fact should not scare you, because it is very easy to get rid of this trouble. How? Find out right now.

Ingredients:

kilogram of bell pepper;
one and a half kilograms of ripe tomatoes;
one and a half kilograms of small eggplants;
one and a half kilograms of young zucchini;
half a glass of sugar;
4 tablespoons salt;
100 grams of peeled garlic;
an incomplete glass of vegetable oil;
5 tablespoons of 9% vinegar.

Zucchini and eggplant, if they are young, can be chopped unpeeled.

To avoid bitterness from eggplant, you need to sprinkle it with salt when chopped and keep it like that for half an hour. After this, drain the resulting water and wash the vegetables. This solves the problem.

Cut the zucchini and eggplant into medium pieces.

Process the tomatoes and peeled garlic in a blender until smooth. Pour it into a saucepan and set it to maximum heat until the mixture boils. After which, the power needs to be reduced.

As soon as the tomato sauce boils, add salt, sand and oil. In this form, it should simmer for 10 minutes.

Then you need to add the prepared eggplants and zucchini to the cooking. Cut the pepper into strips and send there. Mix.

As soon as the aromatic mass boils, boil it for half an hour. Readiness can be easily determined by taste. A couple of minutes before the end of cooking, you need to pour in the vinegar and stir.

Immediately pour the hot salad into jars and roll up.

It turns out incredibly tasty and healthy.

As you have already understood, lecho can be prepared in a matter of time. But in winter, jars prepared with love will help you out in any situation. When you don’t have the time and energy to cook, but want something tasty, lecho is the best option.

From the variety of recipes for preparing lecho, each housewife can choose a recipe to suit her taste. Lecho - sweet pepper boiled in tomato. You can cook it with tomatoes, or you can cook it with tomato paste. You can take only pepper, or you can add other vegetables. I present to you a wonderful recipe - lecho with zucchini and pepper for the winter.

During the zucchini season there are so many of them that housewives no longer know what to cook so tasty with them. Try lecho with zucchini and pepper - I assure you, you will be pleased, it is very tasty!

So, to prepare lecho with zucchini and pepper for the winter, we will take the products according to the list.

First you need to make a tomato base for lecho. Cut the tomatoes into random pieces and put them in a saucepan to cook for 15-20 minutes.

While the tomatoes are cooking, let's get to other vegetables. Remove the seeds from the pepper and cut into pieces or strips.

Peel the zucchini from skin and seeds, cut into slices or cubes. I have young zucchini, so I cut them into circles, and then divided them into 2-4 parts. Cut the onion into half rings. Onions add flavor and aroma to lecho, but if you don’t like them, you don’t have to add onions.

Grind the boiled tomatoes with an immersion blender.

Next, you need to rub the tomatoes through a sieve, put them back into the pan and boil for 5-10 minutes over medium heat to thicken, skimming off the foam. Add chopped peppers, onions, salt, sugar, butter and spices to the tomatoes.

Let the vegetables cook in the tomato for 15 minutes, then add the zucchini.

Stir and cook everything together for another 15-20 minutes (try pieces of zucchini and pepper, everyone likes vegetables to different degrees of readiness). In the meantime, finely chop the hot pepper, put the garlic through a press, add them and vinegar 5 minutes before the end of cooking.

Lecho with zucchini and pepper is ready for the winter! Place the lecho in pre-sterilized jars, close the lids tightly and turn over until it cools. I got 1.5 liters of lecho and a little bit for testing. Harmonious taste, delicate aroma, sweetness and spiciness - that’s what we got. Bon appetit!

Zucchini lecho is one of my favorite winter dishes. By the end of summer, the zucchini begins to ripen and there are so many of them that there is nowhere to put them. Due to this, prices in stores fall. In essence, many dishes can be prepared from such a wonderful vegetable. But I wish I could enjoy it in winter too. And the first thought that comes to mind is to cook them with lecho. By the way, we recently looked at... You can take a look. And today we will look at simple and delicious recipes for zucchini lecho that will make you lick your fingers.

Article menu:

A simple recipe for zucchini lecho: with garlic in tomato juice

I propose to begin the analysis.

We will need:

Zucchini - 3 kilograms
Tomato juice - 1.2 liters
Bell pepper - 700 grams
Garlic - 80 grams
Sunflower oil - 300 milliliters
Sugar - 200 grams
Salt - 2 tablespoons
Vinegar 70% - 1 tablespoon
Red pepper to taste

Step-by-step preparation:

1. Prepare vegetables. Peel the zucchini and cut into cubes. Peel the pepper from seeds and cut into strips. Peel the garlic and chop finely.

How to prepare tomato juice?

It's actually very easy to make. Wash the tomatoes and cut them in half. We also cut out the stalk. And put it through a meat grinder. Next we take a sieve, ours is metal. And we will grind it right in its raw form.

You don’t need to pour in too much to make it easier to grind. We do this with a spoon, or a wooden one.

And the fresh tomato juice is ready. Now it can be used in preparing lecho.

2. Take a large saucepan and add zucchini and bell pepper. Pour out the tomato juice. And put it on the fire for 30 minutes from the moment it boils.

3. After 30 minutes, add sugar and salt. Pour in the garlic and pour in the vegetable oil. Stir and wait 10 minutes. Then add a tablespoon of vinegar.

You can sterilize jars in the microwave. Pour boiling water over the lids.

Turn over and cover with a warm cloth. Leave until completely cool. Zucchini lecho is ready.

The best recipe for winter zucchini lecho with tomato paste

Basically, lecho is prepared with tomato juice, but for some reason it is not possible to use this ingredient. Then tomato paste comes to the rescue. No need to bother, just took it and bought it in the store.

We will need:

Zucchini - 2 kilograms
Onion rays - 6 pieces
Bell pepper - 8 pieces
Vinegar 9% - 3 tablespoons

For syrup

Tomato paste - 500 grams
Sunflower oil - 1 cup
Salt - 2 tablespoons
Sugar - 200 grams
Water - 2.5 cups
Allspice peas - 5 pieces

Let's start cooking:

1. Pour 2.5 cups of water into an empty pan. Add tomato paste there. Add sugar and salt. Throw in allspice and peppercorns. Add sunflower oil. Mix everything thoroughly. And let it boil for 3 minutes.

While boiling, also stir until the sugar is completely dissolved.

2. Then add the diced zucchini to the pan. Stir and cook for 15 minutes.

3. Then add the bell pepper, cut into slices, after removing the seeds. Cook for 5 minutes.

4. After that, add onions cut into half rings with the vegetables. Cook for 10 minutes.

Recipe for lecho “You’ll lick your fingers”: preparing for the winter

I present to your attention another delicious lecho recipe. This will be zucchini lecho with garlic. It turns out so tasty that you need to have time to roll it up. Otherwise they might eat it.

Ingredients:

Zucchini - 1 kg
Garlic – 7 cloves
Sweet pepper – 500 gr
Tomato paste – 200 gr
Vegetable oil - 50 ml
Bay leaf - 3 pieces
Sugar - 2 tablespoons
Salt - 0.5 tbsp
Vinegar 9% – 50 ml
Water – 300 ml

Preparation:

1. Wash the vegetables thoroughly. Peel the zucchini and remove the seeds.

But if you have young zucchini, then you can leave the skin and seeds, because they are soft and boil well.

Cut the prepared zucchini into cubes. And put it in a saucepan.

2. Prepare sweet peppers. And the list of ingredients shows that for 1 kilogram you need 500 grams of pepper. Remove seeds and membranes before weighing.

If the weight is a little more or less, it's okay.

Cut into the same cube. And add to the zucchini.

3. Add salt, sugar, vegetable oil, tomato paste and water to the vegetables. Mix everything well and put on fire. Bring to a boil. Reduce heat and simmer for about 30-40 minutes. Stir occasionally.

4. Finely chop the garlic. After 30-40 minutes, add chopped garlic, bay leaf, allspice and black pepper. Mix everything and simmer for literally 2-3 minutes.

5. Add vinegar at the very end. Stir and turn off the heat. Immediately place into sterile jars.

Try to get a bay leaf and allspice into each jar.

We roll up the jars. The finished lecho has a sweetish taste. Enjoy your preparations.

Video recipe for lecho from zucchini and tomatoes: at home

Zucchini goes well with tomatoes. It turns out very well. And most importantly, it’s easy and simple to prepare. Watch the video where the author explains in detail the entire cooking process. The author got the recipe from her mother-in-law. The result was 4 cans, with a total volume of 2.5 liters.

Ingredients:

Zucchini - 1 kilogram
Tomatoes - 1.5 kilograms
Bell pepper - 4 large
Garlic - 4-5 cloves
Sugar - 100 grams
Salt - 1 tablespoon
Vinegar - 9% - 1 tablespoon
Vegetable oil - 1 tablespoon

Zucchini lecho for the winter with tomatoes: step-by-step recipe with photos

Having prepared it according to this recipe, the lecho turned out simply amazing. And I considered it my duty to share it. In this example, we will make it in large quantities to roll it up. And in principle, this recipe can be used every day to simply eat at dinner.

Now many will probably say that rolling up jars for the winter is not fashionable. That you can buy any lecho in any grocery store. I honestly want to tell you that you can’t buy this kind of treatment anywhere.

Cooking:

1. Peel the zucchini from the crust. It is advisable to get rid of the seeds. And cut it into fairly large cubes.

2. Pour 1 liter of water into a large saucepan. Add salt, sugar, vegetable oil and vinegar. Mix everything. Bring to a boil and add chopped zucchini. Cook for 40 minutes, stirring occasionally.

3. While the zucchini is cooking, cut the peppers into squares. Of course they need to be washed and cleaned. After 40 minutes, add chopped pepper. Mix again and cook for another 10 minutes.

5. Cut the tomatoes into half rings. Add along with tomato paste. Stir and cook for 10 minutes.

6. The lecho is ready. You can now put it in sterile jars. Or you can use it right away. Wrap in a warm cloth and leave until completely cool. This is for about a day.

Today we have looked at some of the best zucchini lecho recipes for the winter. The number of cooking methods is impressive. You can roll it with tomatoes, tomato paste or juice. They turn out so delicious that you'll lick your fingers. Let's call the recipe that.

I hope you liked it. Give it a rating or like. I wish you pleasant preparations. Leave your comments.

Click Class

Tell VK

I think that almost every housewife puts away an assortment of different vegetables for the winter. And among them there is, undoubtedly, a very tasty trend - this is zucchini lecho. It involves tender boiled vegetables in a pleasant sweet and sour sauce. Often tomatoes or tomato paste are used for this. I also heard somewhere that they are replacing her. In general, such an appetizer should melt on the tongue, and all the guests will praise this dish: “You will lick your fingers!” In general, this is how it turns out.

Today we have a selection of seven different recipes for you. Here those who don’t eat pepper or don’t like vinegar can choose the composition for themselves. And in general, to process those vegetables that have not yet been canned, and there is simply no time to tinker with each type separately.

They are very suitable for this dish because they have soft flesh, which is very quickly soaked in the sauce. As a result, we don’t end up with piles of different flavors, but instead discover a harmonious dish. In which all the fruits are united by a single taste of the sauce.

There are two ways to prepare the fruits: stew them or fry them.

I recommend sealing the snack in half-liter containers. To immediately open and place in a salad bowl. At dinner, all the snacks will be eaten and you won’t have to take up space in the refrigerator.

If possible, avoid using metal utensils. It oxidizes when interacting with vegetable acids. And a metallic taste will appear in the jar. I don't think you'll like him.

As always, we place the snack only in sterile jars.

Ingredients:

3 kg of zucchini and zucchini,
4 bell peppers,
hot pepper – 1-2 pcs.,
2 garlic heads,
salt – 2 tbsp.,
250 g granulated sugar,
500 g tomato paste,
250 ml sunflower oil,
vinegar essence - 2 tbsp. l. or vinegar 9% - ½ cup.

First, we collect the vegetables and prepare them. We wash away the soil and debris, cut off all the black, beaten and ugly places.

We remove seeds from the pepper and peel the garlic.

Remove the skin from the zucchini and cut it in half. Cut out the core with seeds.

Cut the pulp itself into 1 cm rings.

Using a meat grinder or blender, grind all the peppers and peeled garlic cloves.

Spread the resulting mass over the zucchini and add tomato paste, salt and sugar and a glass of sunflower oil.

Pour vinegar on top.

Place on high heat and wait until it boils. The fruits will give juice, reduce the heat and simmer for half an hour.

Don’t forget to mix and pour into sterile jars.

Fill to the very top, screw on the lid and turn over.

My favorite simple recipe for lecho from zucchini and eggplant

Blueberries and zucchini have tender flesh. Therefore they complement each other well. Their taste is not strong and they are well saturated with the aroma of spices and the taste of the filling.

Compound:

zucchini - 4 pcs.,
eggplants - 4 pcs.,
pepper - 4 pcs.,
tomatoes - 4 pcs.,
onions - 4 pcs.,
salt - 1.5 tbsp. l.,
sugar - 1.5 tbsp. l.,
vegetable oil - 50 ml,
9% vinegar - 50 ml.

To prevent the pulp from falling apart after cooking, we will not chop the vegetables finely. After all, it’s more convenient to eat full-sized pieces that stick well to the fork.

We cut zucchini and blue ones into four longitudinal parts. Cut pieces of approximately 4 cm from the beginning of the fruit.

We also cut peeled peppers. The resulting slices are quite large, but that’s what we wanted.

Cut off the tail of the tomatoes and cut the pulp into 4 parts. Part of the tomato can be pureed in a blender into the sauce.
Cut the onion into large strips.

We put everything in a common container.

Sprinkle the vegetable mixture with sugar and salt. Fill with oil and vinegar. Turn on the heat and simmer until the vegetables release abundant juice.

We mark 30 minutes from the moment of boiling and cook the mixture with the lid open.

Immediately pour it into clean and calcined jars and close. We check whether air is getting inside and send it “under the fur coat” for natural sterilization.

Recipe with tomatoes and bell peppers (without carrots)

Carrots add a characteristic sweetness to vegetables and you don’t always want that. It is better to take peppers that are bright and fleshy, full of sunshine. We want more flavor than water.

The weight of all vegetables is given in peeled form - without peel, seeds and stalks.

Ingredients:

2.5 kg bell pepper,
2 kg tomatoes,
zucchini - 1 pc. (500 g),
salt - 1 tbsp. (30 years old),
sugar - 6 tbsp. l. (120 g.),
a glass of sunflower oil,
vinegar 9% - 2 tbsp.,
ground black pepper - 1/2 tsp,
black peppercorns - 12 pcs.

Prepare the pepper: clean and rinse.

Wash the tomatoes, cut them into halves and remove the stem.

Wash the young zucchini. We do not remove the skins and seeds.

We pass it through a meat grinder. Followed by onion and tomato halves.

Place this mixture on high heat and cook for 12 minutes.

Cut the pepper pulp into pieces. Add to the general mixture and simmer for another 25 minutes.

Five minutes before readiness, add salt and sugar, add oil and vinegar.

You can add ground pepper and peas, but this is optional.

Fill sterile jars.

And we remove them before the cold weather.

Delicious salad like lecho with rice without vinegar

This appetizer can be considered a full second course. If you put it on a plate and heat it in the microwave, you get rice with stewed vegetables. Personally, we did this before, during the period of higher education and living in dormitories. Believe me, this salad seemed tastier than anything in the world to a hungry student.

Ingredients for 3 kg of zucchini:

3 kg of tomatoes,
1 kg carrots,
1 kg of onion,
3 bell peppers,
8 garlic cloves,
500 g rice,
½ cup sunflower oil,
5 tbsp. granulated sugar,
salt to taste.

We always start with preparing the ingredients. The fruits are sorted, washed and cleared of all unnecessary things. Cut the zucchini, onions and peppers into slices.

Grate the carrots. I like to use the shallow side of it. I think this makes it more tender in the salad.

Boil the rice until half cooked, because we will still be cooking it along with the vegetables.

Remove the skin from the tomato and grind it into juice in a blender. Add garlic to them through a press.

Bring the mixture to a boil and pour in the oil. And add flavor with salt and sugar.

After 5 minutes, add the vegetable cubes.

Boil, add rice and cook for another 45 minutes.

Place in sterile liter bottles.

Lecho from zucchini and peppers, carrots and onions in a slow cooker without sterilization

The multicooker is capable of preparing food without our participation. And I think that often her help is simply priceless. Let’s say she’s preparing lecho for you, and at the same time you’re rolling up boletus or milk mushrooms. This saves a lot of time and space on the kitchen surface. I think that there is no point in continuing to sing odes of praise to this assistant. Because any owner has long appreciated this device.

I also like this cooking option because the multicooker does not produce additional heat like a stove. And in the kitchen there is no condition of a waiting room.

In this appetizer we will add all the vegetables that come to hand. And we will add color and richness with tomato paste. It is especially relevant when you make preparations in late August early September. When there is no longer much sun and the fruits do not have time to fill with it. And tomato sauce, paste or ketchup will add the right notes to lecho.

Ingredients for 1 kg of zucchini:

water - 0.5 l,
tomato paste - 150 ml,
1 tbsp. l. salt,
1 tbsp. granulated sugar,
3 large carrots,
bell pepper - 0.5 kg,
600 gr. tomato,
300 gr. Luke,
vegetable oil - 70 ml,
0.5 tsp acetic acid (70%).

Coarsely chop the tomatoes, removing the stem.

We also coarsely chop the onion.

Wash the pepper, remove the seeds in the middle and cut into pieces.

We clean large zucchini, remove the center and cut into cubes.

We take 1 kg of weight of already peeled fruits.

Grate the carrots on the middle side of the grater. But I prefer to always use the smallest one.

Pour prepared water into the multicooker bowl, dilute salt and sugar in it, add butter and pasta.

Add carrots, slices of onion, zucchini, tomato and pepper.

Close the lid, select the “Stew” program, and set for 50 minutes.

Then add vinegar.

Mix and fill into jars.

There is no need to sterilize anything, the main thing is to use a sterile container, which you fill with hot, boiling vegetable mass. This lecho lasts all winter and is always well preserved.

The best video recipe for preparation with garlic and hot pepper

There is a spicy recipe using hot pepper. Lecho is prepared without vinegar, but with the addition of citric acid, which acts as a preservative.

For convenience, I present the composition of the products:

zucchini - 750 g,
tomatoes - 1.2 kg,
750 g pepper,
9 cloves of garlic,
hot chili pepper - 1 pc.,
5 tbsp. sugar,
vegetable oil - 110 ml,
salt - 1.5 tbsp.
citric acid for preservation - 0.5 tsp.

And here is the video recipe itself with a step-by-step description of the cooking process.

You can also add tomato paste or ketchup for a richer flavor.

Sweet lecho in tomato sauce without pepper and vinegar

If the previous recipe was for lovers of savory snacks, then we cannot help but present an option for those with a sweet tooth.

We will deviate a little from the usual taste of lecho and remove bell peppers and onions from the composition. And more carrots will give the zucchini its characteristic sweetness.

To preserve preservation, we again replace the vinegar with citric acid. Let's take a small amount of it, which will not be felt in the lecho, but will protect it from the appearance of mold.

Ingredients:

2 kg zucchini,
800 g carrots,
400 g onions,
1.6 kg tomato,
90 ml vegetable oil,
110 ml water,
sugar - 0.5 cups,
salt - 1.5 tbsp.,
7 g (1 tsp) citric acid,
garlic - 2 large heads.

Let's start by preparing the tomatoes: wash the fruits and cut off all damaged areas. We peel them. To do this, pour boiling water over them, wait 5 minutes and remove the film. Then puree the pulp with a blender.

Add salt to this slurry, dilute sugar grains and citric acid. Squeeze out the garlic cloves and add oil and water. Place on heat, boil and skim off the foam.

We will fry the remaining ingredients. Pour oil into a frying pan and heat it until blue smoke appears. Then the vegetables will be fried and not stewed.

Chop the carrots and fry them.

Cut the onion into half rings and fry separately from the carrots.

Cut the zucchini into cubes and fry separately.

Place zucchini, carrots and onions in clean jars in layers and fill with sauce.

Place the jars in a saucepan with warm water, cover with lids and sterilize for 25 minutes from the moment the water boils.

Carefully take out the filled containers and immediately roll up the lid. If the vegetables have settled and the jar is not full, then you need to add boiling water to it.

Zucchini lecho can be eaten as a separate dish, or added to boiled potatoes or shish kebab. It’s delicious to eat buckwheat or pasta with.

Thank you for your attention!

Tell VK

If you have never prepared zucchini lecho for the winter, hurry to fill the culinary gaps.
Yes, yes, you can make excellent lecho from ordinary zucchini. The appetizer is really worthwhile, where a wide variety of vegetables are readily added to the main ingredient.

The modest host, having a neutral taste, gratefully satiates himself with the gifts of his guests. And as a result of vegetable interaction, an amazing dish is obtained.

Lecho can be tender or spicy, sweet or sour. But invariably tasty and welcome on the table. The lettuce does not remain for the second winter. Yes, you will understand this yourself by looking at the recipes. They are all, as one, from the finger-licking category. Also try to cook

What is zucchini lecho? Generous in taste, moderately thick marinade envelops pieces of tender zucchini. Fried onions and carrots add a special charm to the salad. It seems to me that experienced housewives have already realized that it will be very tasty.

I would also like to add that the conservation process is not at all labor-intensive and does not take long. There is no need to sterilize the blockage, we will only extinguish it. But the jars will need to be prepared - thoroughly washed and sterilized.

Use thick-walled dishes to prepare the dish. It’s good if you have a cauldron, or a suitable saucepan or stewpan. Thick walls will allow heat to be distributed evenly.

What to look for when choosing products

It is better to select young zucchini. But if they happen to be overripe, it’s okay. From these you will need to select seeds.
Choose red and juicy varieties of tomatoes. We need juice and a beautiful color from them.
The pepper needs to be fleshy - the dish will be richer and more interesting.
Use different colored peppers. The salad will be fun.

List of products

Three kg of peeled zucchini (you need to buy 3.5 - 4 kilograms, taking into account the age of the vegetables)
Two kilograms of tomatoes
Half a kg. carrots, onions, sweet peppers
One and a half cups of sunflower oil (200 ml)
Glass of granulated sugar
Salt 2 tbsp
One hundred ml of vinegar (9 percent)
Half a teaspoon of ground black pepper.

Preparing a snack

The family will be sincerely glad to have a great snack. We especially like it with rice.

If you prefer spicy snacks, then you can add garlic and hot pepper to the lecho. They need to be chopped finely and added at the stage when you add the zucchini and bell peppers. It is better to remove the seeds from hot peppers.

The use of ratunda instead of sweet pepper will add spiciness to the salad.

It’s not a sin to indulge in such wonderful lecho in the summer. In this case, there is no need to add vinegar. Distribute the finished product into jars, cover with nylon lids, and store in the refrigerator.

Recipe for zucchini lecho with tomato paste

In squash lecho, tomato paste comes in very handy. It has a rich and rich taste, which is very important for a neutral zucchini. You just need to choose a proven product of good quality. Sweet pepper here also does not lag behind the main ingredient, pleasing with color and taste. Conclusion? It definitely needs to be sealed!

For 3.5 l. we will need treatment

Zucchini 2 kg.
Sweet pepper 8 pcs. medium size (preferably multi-colored)
Medium size onion 6 pcs.
Vinegar 3 tablespoons (9 percent)
Tomato paste 500 gr.
Sunflower oil 200 ml.
Sugar 200 gr.
Salt 2 tbsp.
Water 2.5 tbsp.
Five peas of allspice.

Step by Step Actions

Wash the zucchini, peel and cut into small cubes.
Wash the pepper, remove the seeds, cut into slices.
Peel the onion and cut into rings.
In a container for cooking lecho, dilute the sauce. Pour out the water, add pasta, butter, salt, sugar, allspice peas. Stir thoroughly, bring to a boil, boil for three minutes.
Add zucchini, simmer for 15 minutes.
Add the pepper and continue the process for another five minutes.
It's time to put in the onions. Boil the salad for another 25-30 minutes.
At the last stage, pour in vinegar and let simmer for five minutes.
Place hot lecho into sterile jars and roll up.

Very good and proven recipe. Be sure to cook the zucchini this way.

Zucchini lecho for the winter “Mother-in-law’s tongue”

This is a salad for thrill seekers. You probably guessed it by the name. Spicy, piquant, incredibly aromatic and delicious. What else can you add? Only that you can “shorten” your mother-in-law’s tongue by reducing the amount of hot spices.

Products

Prepared zucchini - 1 kg (which means you need to buy one and a half to two kilograms, based on the age of the zucchini and the expected cleaning)
Tomatoes – 1 kg (ripe, or even soft)
Sweet pepper – 1 pc. (fleshy)
Sugar - 100 gr.
Vinegar – 70 ml.
Garlic – 50 gr.
Sunflower oil – 70 ml.
Salt – 1 tbsp. l.
Ground red pepper – 0.5 tsp. (you can add 1 capsicum)

I would like to note right away that the indicated amount of ingredients yields a little more than 2 liters. salad

Preparation

Let's make the sauce first. Tomatoes need to be washed, cut into convenient pieces, and minced in a meat grinder. If you have tomatoes with thick skin, it is better to remove it. To do this, you need to make cross-shaped cuts on the tomatoes. Make them on the side opposite the stalk. Tomatoes need to be immersed in boiling water for two minutes. Then remove and cool in ice water. The skin will come off easily.
We wash the sweet pepper, remove the seeds, and also grind in a meat grinder.
Place the tomato juice and pepper into a bowl. Add butter, salt and sugar. Stir and bring to a boil. Boil over moderate heat for ten minutes. You will need to stir a couple of times.
It's time to get started with the zucchini. We have them prepared, but in general they need to be washed, if necessary, peeled. Remove seeds from mature vegetables.
Now let's cut it. This needs to be done in cubes so that the salad lives up to its name. The bars should be convenient to eat. Approximately 6 cm long and 2 cm wide. But this is not important.
Place the zucchini sticks in the marinade and simmer over moderate heat for 20 minutes. Don't forget to stir gently. Count the prescribed minutes after the mixture boils.
The garlic needs to be peeled, passed through a press or finely chopped.
20 min. passed, the zucchini has softened, you can add garlic and ground pepper. Stir and simmer for another five to seven minutes.
Time to add vinegar. Add and simmer the lecho for another five minutes. Be sure to try it, in case something is missing.
Now all that remains is to put the finished products into sterile jars and roll them up with iron lids.
Place the jars upside down on the floor and wrap them warmly. Let cool and store.

There are no calories to worry about with this snack. We'll burn them right away.

How to make lecho from zucchini and eggplants

The blue ones enrich the squash lecho. The salad turns out incredibly tasty and surprises with the abundance of vegetables. Be sure to try this snack option.

I measured the amount of ingredients already prepared. Vegetables are washed and peeled. The seeds have been removed from the pepper, the skin has been cut off from the zucchini and eggplant.

Ingredients for 5 l. lecho

Zucchini – 900 gr.
Carrots - 450 gr.
Tomatoes – 2.5 kg.
Bell pepper – 1 kg.
Onion - 400 gr.
Eggplant – 400 gr.
Garlic – 100 gr.
Vinegar essence 1 tbsp. almost full
Sugar – 230 gr.
Salt – 2 tbsp.
Sunflower oil - 1 tbsp.

We pass the tomatoes through a meat grinder.
Cut the pepper into strips.
Carrots, zucchini, blue ones, cut onions into cubes.
Chop the garlic finely.
In a convenient bowl, combine oil, tomatoes and carrots. Bring to a boil. Reduce heat, simmer for twenty minutes.
Lastly, pour in the vinegar essence and stir. Simmer for another five to seven minutes.
Distribute the finished dish into jars and screw on the iron lids.
Place it upside down and wrap it warmly.
After cooling, store for storage.

Zucchini lecho with eggplant can be an excellent side dish for meat dishes and fried sausages. It won't be as expensive as a great pre-dinner snack. I recommend!

This is how zucchini can compete with peppers in making lecho. By the way, here you can get acquainted with recipes for lecho made from bell pepper.