Zucchini Lecho - general principles and methods of preparation
It's amazing how many dishes you can cook from ordinary zucchini! Light, without a very pronounced taste of vegetables, large size, do not require special preparation before cooking - what could be better for the hostess. Squash dishes are very useful, easy to digest, do not contain a large number of calories. Take, for example, zucchini lecho - cook it at any time of the year, use as a snack or hot vegetable side dish for meat or fish - in any form it is very appetizing and tasty.
Lecho tastes like caviar or vegetable stew, depending on the recipe. In many countries, lecho serves as a side dish - for example, in Germany it is served to Bavarian sausages or grilled meat. And in Hungary, for example, they add minced meat, pork sausage or smoked meat. In the classic Hungarian recipe, it is poured with beaten eggs and baked in the oven. Very similar to this dish and the French ratatouille.
Zucchini Lecho - food preparation
It is prepared mainly with the addition of vegetable oil, so that it can be fully classified as low-calorie dishes. Lecho helps out during a post or a diet for weight loss. The exact formulation, as in any other dish, does not exist. However, besides zucchini essential ingredients are pepper, tomato and onion. Often they add carrots, various spices and spicy ingredients - bitter pepper, garlic, seasonings. In the recipes of thick lecho, some tomatoes are added at the very end, by the way, the tomatoes themselves must be red and ripe. As for zucchini, it is best to take young fruit, with not yet formed seeds. They are more juicy and soft, prepare faster and retain more nutrients. In more mature fruits, you should remove the seeds, and clean them from the already hard skin. Zucchini Lecho - the best recipes
Recipe 1: Zucchini Lecho with Carrots and Tomatoes
Slightly sweet light dish containing a large number of nutrients, you can cook for the future. If your goal is harvesting for the winter, prepare the required number of cans and sterilize them.
Ingredients: zucchini (3 kg), tomatoes (2 kg), carrots (500 gr.), Onions (500 gr.), Sweet pepper (500 gr.), Sugar (1 cup), ground pepper black, vinegar (100 ml), salt, vegetable oil (300 ml).
Method of preparation
Prepare the vegetables. We clean the peppers, carrots, onions. We clear and cut zucchini - small cubes, onions - larger cubes. Mince the tomatoes through a meat grinder to get mashed potatoes, which will be cooked lecho, Carrots rubbed on a grater, Bulgarian pepper cut into strips. We put onion into a saucepan and fry lightly in vegetable oil, then add zucchini, tomatoes, pepper. Salt and add sugar. Mix the vegetable mixture thoroughly and simmer on low heat for an hour. Make sure the mixture does not burn, periodically mix well. At the end add vinegar and after 5-7 minutes remove from the stove. It remains to expand the finished lecho on sterilized cans and roll metal lids. Ready banks to turn and wrap.
Recipe 2: Recipe for squash and tomato lecho classic without sterilization
According to this recipe, we get a sweet dish, a wonderful side dish for sausages, boiled meat or sausage. Cooking vegetables and marinade separately, then put the vegetables in boiling marinade. It turns out about 3 liters lecho, a little oily, so that it can be stored longer.
Ingredients: zucchini (1.5 kg), sweet pepper (6 pieces), onions (6 pieces), tomatoes (red),
Marinade: vegetable oil and sugar (2/3 cup each), salt (2 tablespoons), vinegar (9%, half a cup). Method of preparation
First, prepare the marinade - mix the ingredients and boil. Then prepare the vegetables - zucchini, onions and pepper cut into strips, tomatoes, pass through a meat grinder. In the boiling marinade boil zucchini for 10 minutes, then add the pepper (another 10 minutes), onions (5 minutes is enough), tomatoes (5 minutes also). Probably, this is the easiest recipe for cooking zucchini lecho. Spread it on the banks and roll up. If you are confused by this amount of oil - reduce its amount by half, but then you will have to sterilize the jars for about 15 minutes. For those who enjoy “hotter,” add crushed pods of red pepper.
Recipe 3: Stuffed Zucchini with Lecho and Pork Beef in a Multicooker
Stuffed zucchini - a separate big topic. But today we will prepare them according to a special complex recipe. It will turn out to be a great and satisfying dish, original, very tasty, ready-made lunch for the whole family, especially for those who have great physical exertion and need protein energy and vitamins from vegetables. To prepare a dish, one jug of lecho is sufficient, but it is clear that the hostess will cook a greater amount, therefore the ingredients in the recipe are given in greater quantity.
Ingredients: pork and beef mince (500 gr), zucchini (600 gr), rice (3/4 cup), onion (1 pc), garlic, greens, salt, pepper, broth or water For the simplest recipe lecho: zucchini (1 kg), pepper (3 pieces), tomato juice (1 cup), salt, sugar (tablespoon), vinegar (tablespoon), garlic (1 head) half of hot pepper.
Method of preparation
Letcho: mince pepper, garlic, hot pepper, pour tomato juice, boil for 10 minutes. Zucchini cut into slices and add to the mixture and boil for another 20 minutes. Ready lecho decomposed into Eurobanks and close the lids. One jar is used to prepare the main dish. Zucchini (zucchini can be) cleaned from the skin and cut across into disks about 5 cm. With a teaspoon, select the center. Cook until half cooked rice. Fry the onion in vegetable oil, add chopped green onion feathers and other chopped greens. In the minced meat, add rice, garlic, onions, herbs, pepper, salt and mix. Stuff zucchini and laid at the bottom of the MV. Fill the broth to about the middle of the zucchini and set the “baking” mode for 20 minutes. After that, we lay out the top lecho and put it into quenching mode. Cooking for 1 hour. It turns out very tasty and delicate dish. In the remaining stuffing, you can add a small quail egg and form the patties. Put them on top of zucchini and lecho lay out on top.
Zucchini Lecho - useful tips from experienced chefs
How to diversify the taste of lecho, because vegetables are basically the same? Easy! Enough to look into the cuisines of the world.
- Hungarian lecho: instead of butter, add 50 grams of smoked bacon and 5 grams. paprika.
- Bulgarian lecho: take apple vinegar, add 5 pcs. cloves - a trifle, but what a smell and taste!
- Georgian lecho - try replacing garlic with grated horseradish root and adding a bit of chopped nuts.
- Peperonato (Italian lecho) - use not fresh, but canned tomatoes, sprinkle with chopped basil.
- Ukrainian lecho with sausages. The name speaks for itself: add homemade pork sausages or sausages and eat only hot. Enjoy your meal!