Ajika from zucchini: original versions of a familiar snack. We have collected for you the most famous recipes adjika from zucchini

Ajika from zucchini: original versions of a familiar snack. We have collected for you the most famous recipes adjika from zucchini

Adjika from zucchini - general principles of preparation

Spicy aromatic adjika can be prepared not only in the classical way - from hot and sweet peppers, tomatoes and garlic, but also on the basis of the usual zucchini. This vegetable is unique: having an amazing bouquet of useful properties, it has a neutral taste and smell, which means it can easily be combined with almost all vegetables, spices, herbs and even fruits.

Cook any delicious, aromatic zucchini adjika according to the strength of any hostess. No special skill is required: grater, pan and the simplest set of ingredients for this sauce are in every kitchen. For cooking adzhika all vegetables and herbs from a particular recipe should be chopped, mixed, seasoned with salt, garlic, sugar, season with oil, vinegar and boil.

By adding different ingredients to the main recipe of zucchini, tomatoes and garlic, you can achieve different flavors. You can make the zucchini adjika softer or sharper, give it a classic or piquant flavor, experiment with texture and color.

Adjika of zucchini can be a separate vegetable snack or served with meat, poultry, cereals, vegetables. This variant of hot sauce is gaining increasing popularity and is able to make a worthy competition to classic recipes.

Adjika from zucchini “Easier than simple”

The most simple recipe adjika from zucchini “Easy" is made from zucchini, tomato paste and chopped red pepper. This option snacks can be prepared even in winter, when the harvest of fresh tomatoes is gone, and zucchini is still stored.


• two kilograms of zucchini;

• 350 grams of natural tomato paste;

• half a cup of vegetable oil;

• a glass of sugar (vary according to taste);

• 50 grams of coarse salt;

• half a cup of vinegar 6%;

• six cloves of garlic;

• teaspoon of red pepper powder.

Cooking Method: Wash squash well. Remove rough skin from old fruits, remove bones and internal fibers. Young tender squashes do not need special cleansing, they can be used entirely, having cut off only the tip of the stem.

Cut the zucchini into small cubes or grind in a meat grinder.

Transfer shredded zucchini in a large enamel pan.

Add tomato paste, butter, coarse salt, sugar, garlic and mix well.

Boil the vegetable mixture for half an hour after boiling, not forgetting to stir with a wooden spatula. A few minutes before the end of cooking, pour vinegar into the sauce, add hot pepper, mix and boil for another three minutes.

Spread the adjika into sterilized jars, roll up and cool upside down under a thick blanket.

Adjika from the zucchini “Fragrant autumn”

The most common recipe for adzhika from zucchini “Fragrant autumn” is probably in the culinary book of any homemaker. The recipe is very similar to the classic adjika and perfectly complement meat and potato dishes.


• three kilograms of zucchini;

• a pound of carrots;

• a pound of any sweet pepper;

• five medium heads of garlic;

• one and a half kilograms of tomatoes;

• three tablespoons of ground red pepper;

• incomplete cup of sugar;

• two large spoons of salt;

• a cup of ml of vegetable oil.

Method of preparation

Grind washed tomatoes. If there is no grinder, you can do it on a coarse grater, removing the skin.

Skip the zucchini, carrots, peppers and garlic through a large grinder.

Mix all the vegetables in a large saucepan, add a mixture of salt and sugar, sunflower oil and boil for about half an hour, stirring from time to time.

When it is ten minutes before the end of the slow boiling, add the red pepper and add the adjika.

Spread out the previously prepared sterilized jars and cool under a blanket.

Adjika from zucchini “Spicy”

Adjika made of zucchini “Spicy” is prepared with hot peppers and vinegar, which makes its taste more spicy. It is unlikely to be a separate snack, but as a universal sauce it will be good with any dish. Ingredients:

• two kilograms of zucchini;

• three hundred grams of carrots;

• kilogram of tomatoes;

• three hundred grams of Bulgarian red pepper;

• half a cup of peeled garlic;

• two pods of hot peppers;

• half a cup of oil;

• one hundred grams of sugar;

• one and a half tablespoons of salt;

• two tablespoons of vinegar 9%.

Cooking Method:

Cleaned vegetables, peeled, cut into pieces and scroll in a meat grinder through a large grid.

Garlic grate or skip through the press separately from the rest of the vegetables.

Boil the prepared vegetable mixture (without garlic) for forty minutes.

Add garlic and continue cooking for another ten minutes.

Scoop spread in banks, cork and cool.

After two days, clean in a cool place.

Ajika from zucchini with apples

The taste of spicy adjika from zucchini is perfectly set off by fragrant seasonal apples. Particularly hot taste to the sauce “Apple Spicy” gives the seeds of bitter pepper, parsley makes an additional spicy touch.


• two and a half kilograms of zucchini;

• six sweet and sour apples;

• seven medium bell peppers;

• a pound of carrots;

• three heads of large garlic;

• five pods of red chili peppers;

• four tablespoons of sugar;

• two spoons of coarse or medium salt;

• 100 ml of vinegar 9%;

• a glass of sunflower oil;

• favorite greens.


Prepare vegetables. Take out the core of the apples. Clean the paprika from the tail, seeds and internal partitions. Catch pepper from the stem, and leave the seeds to give adzhika special sharpness. Squash and carrots cut into pieces of small size.

Skip all the vegetables through a meat grinder and pour the mixture into a large enamel pan. Boil on a small burner for about an hour, constantly stir.

While the vegetables are stewing, peel the garlic, chop it through a press or grate.

Finely chop the parsley, dill, cilantro or basil.

Fifty minutes after the start of boiling, pour the garlic and greens into the pan.

Continue cooking, add sugar, diluted vinegar, salt, oil, mix and boil for another two minutes. Spread hot adjika into clean half-liter or liter jars, roll up and cool.

Adjika from zucchini “Original”

Adjika from the zucchini “Original” differs by unusual taste and aroma. The peculiarity of this sauce is that traditional garlic is replaced by onions. Apples make onion flavor less bright and give adjika a slight sourness.


• three kilograms of zucchini;

• one and a half kilograms of tomatoes;

• kilogram of sour apples;

• kilogram of onions;

• a pound of carrots;

• a pound of bell pepper;

• a glass of sunflower oil;

• a glass of peeled garlic;

• half a cup of sugar;

• three tablespoons of salt;

• a tablespoon of ground red pepper;

• 100 ml of vinegar 9%.

Cooking Method:

Cleaned vegetables and apples, cut off the rind and remove the core, grind in a meat grinder or grind on a coarse grater.

Transfer the vegetable mixture to the pan, add butter, then sugar and salt, mix well and send to medium heat until boiling. When the sauce boils, reduce the heat to low and boil for about forty minutes.

Add the garlic and pepper to the sauce, stir and boil for another five minutes.

Pour the vinegar, finally mix and immediately decompose into jars.

Cool as described above: under a warm thick blanket down the neck.

Adjika from zucchini with celery

Adding celery makes the taste of zucchini adzhika softer. Lack of garlic is compensated by the softness of celery and mild sour tomato paste. Adjika “Summer freshness” is good as a separate snack.


• kilogram of zucchini;

• large celery stalk with leaves;

• one big bell pepper;

• half a tablespoon of sugar and salt (based on your taste).

Cooking Method:

Peeled zucchini and pepper grind in a meat grinder.

Transfer to a saucepan and simmer on low heat until a homogeneous soft mass is obtained for about half an hour.

Celery together with cuttings are very finely chopped and fried in sunflower oil.

Half an hour after the start of quenching, pour tomato paste, diluted with water, into the pan, add salt and celery, add some sugar. Celery freshness can be emphasized with any greens, black or red pepper, and spicy dried herbs.

Boil the mixture for one or two minutes, decompose into jars and cork them.

After cooling to store adjika in a cool place.

Zucchini Adjika with Tomato Juice

Spicy taste, delicate texture and stunning aroma differs adjika zucchini with tomato juice. For its preparation will require a minimum of ingredients and two hours of free time.


• three kilograms of zucchini;

• half a liter of tomato juice;

• a glass of sunflower oil;

• Four salt spoon salty;

• five teaspoons of vinegar;

• three teaspoons of ground black pepper;

• two or three heads of medium garlic;

• dill to taste.

Cooking Method:

Wash squash, peel off skin and seeds, cut into slices and twist in a meat grinder.

Pour tomato juice and oil into the squash foundation, add salt.

Extinguish the zucchini on a small hob for about an hour and a half so that the excess liquid boils away.

Add diluted vinegar, chopped garlic, vinegar, stir and boil the adjika for another ten minutes.

Hot sauce spread on banks, cork, cool and send in a cool place.

Adjika from “Terpkaya” zucchini

The tart note of green apples gives the zucchini adjika to tomato juice the zest and sharpness, and the juice of apples and tomatoes gives the necessary acid to the adjika. You can make your family happy all winter long with a rich, fragrant sauce, or take a jar with you, going to visit your loved ones.


• four kilograms of zucchini;

• liter of natural tomato juice;

• kilogram of green apples;

• a pound of carrots;

• a pound of sweet pepper;

• 150 grams of peeled garlic;

• hot pepper pod;

• half a liter of sunflower oil;

• four tablespoons of sugar;

• two tablespoons of salt.

Cooking Method:

Wash apples and vegetables, peel, core, and seeds.

Bitter pepper rid of the tail, but leave the seeds inside for greater sharpness.

Cut the apples and vegetables into small pieces and scroll in a meat grinder. For this recipe, a blender will not work, since the adjika will not have the desired consistency; it will turn out to be too liquid. Pour tomato juice, oil into twisted vegetables, add salt and sugar, mix well.

Pour into a suitable saucepan and wait for the first bubbles to appear. Reduce the heat and cook the sauce for exactly an hour, stirring constantly.

Pour on banks, cork, cool and remove for storage.

Adjika from zucchini with horseradish

Excellent adjika obtained from zucchini with horseradish. From it you can cook quick sandwiches with black bread or serve with baked meat.


• three kilograms of zucchini;

• a glass of vegetable oil;

• 10 tablespoons of tomato paste;

• three tablespoons of salt with a slide;

• ground black pepper (one teaspoon);

• 4 tablespoons of vinegar 9%;

• two heads of garlic;

• 200 grams of horseradish;

• a bunch of parsley.

Cooking Method:

Grind prepared zucchini in any way: in a blender, combine, meat grinder. Leave mashed potatoes for two hours - it should be infused.

Transfer mashed potatoes to a suitable saucepan or bucket, mix with oil, salt, pepper, tomato paste and simmer for an hour and a half.

Pour the vinegar, previously diluted with a glass of water.

Chop the garlic cloves finely chopped.

Grind the washed parsley.

Washed horseradish thoroughly and grate very finely.

Add horseradish, parsley and garlic to zucchini and boil the mashed potatoes for another 10 minutes.

Now you can decompose in hot jars and immediately roll up.

Ajika from marrows - tricks and useful tips

  • Having prepared adjika, you need to wait three to four weeks. That is how long it will take to reveal the full flavor of the ingredients of the sauce. In addition, adjika lasts two to three weeks, loses excessive sharpness, it becomes softer.
  • Adjika can be cooked from zucchini, necessarily cutting off the thick skin from the vegetable. The taste of the prepared sauce will not change at all.
  • When cleaning zucchini and other vegetables from thick skin and internal fibers, weight loss should be taken into account. This is especially true of too large, overripe zucchini, which, after cleaning the inside, becomes “thinner”. If necessary, add a certain amount of ingredients to “level” the recipe.
  • The color is very important for adzhika, therefore, if possible, use ripe, bright red tomatoes - this will give the sauce a festive appetizing look. For the same reason, it is better to choose red peppers.
  • The method of chopping vegetables is of great importance. Squash in a blender can even turn into a puree - in the soup! Adjika will be very liquid. If you want to cook a dense, thick, with obvious slices of vegetables sauce, vegetables need to grind in a meat grinder.
  • It is not necessary to strictly adhere to the recipe, you only need to focus on your taste. Preparing the sauce, it is necessary to try on the salt. If necessary, before rolling the adjika, you can add salt, add garlic, red pepper.
  • To get a distinct sweet-sour taste of zucchini adzhika, tomatoes (if they are in the recipe) can be prepared from natural tomato puree. It is necessary to grind the tomatoes, salt well, add a spoonful of sugar and boil down the tomatoes so that the final weight is two times less than the original. This paste will successfully replace the store, if the recipe does not indicate fresh tomatoes, and it is this ingredient.
Comments (0)
Related articles