Zucchini lecho is an unusual, but very tasty appetizer.
You can prepare a dish at any time of the year.
To taste, the squash vegetable lecho resembles a vegetable stew or caviar, depending on which ingredients are used in the recipe.
Zucchini lecho - low-calorie dish.
Principles of cooking squash lechos
Mandatory ingredients are peppers, zucchini, tomatoes and onions. Often add spices, herbs.
Tomatoes must be red and ripe. It is better to choose the young fruit zucchini. They lack seeds, and the skin is soft and tender. Young zucchini more juicy and require less time to cook. If there are ripe fruit available, they need to be rid of thick rind and seeds.
Vegetables must be washed, dried, chopped, simmer.
Salt and sugar are added to taste.
There are options lecho with vinegar and without. If vinegar is included in the recipe, the ingredient must be added at the end of cooking.
Lecho for the winter to pour on sterilized banks. Another dish option to treat your friends immediately after its preparation.
Zucchini lecho with sour cream
Ingredients
cumin seeds - 15 gr.
Cooked sausage - 260 gr.
ripe tomatoes - 700 gr.
flour - 24 gr.
salt - 4 gr.
sour cream - 220 gr.
peeled zucchini - 365 gr.
onion - 30 gr.
Bulgarian pepper - 115 gr.
sunflower oil - 40 ml
Method of preparation
Wash the tomatoes. Slice cubes.
Pepper free from partitions and seeds. Cut into squares.
Onions rid from the top layer. Grind straw.
Pour oil into a saucepan. Heat up Pour onions. Fry.
Add chopped sweet peppers.
Chop the zucchini. Put in a saucepan with vegetables.
Add tomato slices. Simmer the mixture for about 20 minutes.
Pour cumin seeds. Sprinkle with salt. Stir the mass.
Fry flour in hot oil. Add sour cream. Boil well.
Ready dressing pour vegetable mixture. Warm up.
Cut the sausage into cubes. Fry.
Add to lecho at the end of cooking.
Salad with zucchini served hot.
Zucchini lecho in the slow cooker
Ingredients
young squash - 340 gr.
Bulgarian peppers - 580 gr.
Tomatoes - 550 gr.
bulb bulbs - 340 gr.
Sweet pepper peas - 6 pcs.
olive oil - 70 ml
Laurel leaves - 2 pcs.
salt - 18 gr.
sugar - 60 gr.
vinegar - 16 ml
chopped red pepper - 4 gr.
Method of preparation
Peel carrots using a peeler. Rinse. Let dry. Grate on a medium grater with straws. Put in a multicast.
Wash and dry the peppers. Cut the stalk and remove the seeds.
Cut into quarters. Grind a wide straw. Posting to carrots.
Onion cut off the husk. Chop thin rings with a grater-shredder. Place in a multicooker container.
Wash squash in water. Cut in halves. Grind half rings. Lay out to the vegetable mixture.
Turn on “Quenching” mode for 30 minutes. Vegetables will settle and make juice.
Wash tomatoes with water. Rid of the stalk. Part of the tomatoes purirovat blender. Cut the remaining tomatoes into slices. Put in the mixture.
Pour in the oil. Sprinkle with the required amount of salt. Spice up.
Add sugar. Stir hot mass.
Stew lecso from zucchini 18 minutes.
Open the lid. Sprinkle peppercorns. Pour the vinegar. Put a leaf of laurel.
Cooking dish 42 minutes.
Wash jars and lids, hold over steam.
Vegetable mixture is placed in prepared jars. Close the caps with a twist.
Turn over the containers. Wrap a towel. Store in this form until the final cooling.
Zucchini lecho with mushrooms
Ingredients
tomatoes - 1.05 kg
bell peppers - 720 g
zucchini - 1.25 kg
salt - 28 g
refined vegetable oil - 105 ml
vinegar - 95 ml
champignons - 570 g
onions - 430 g
sugar - 125 g
Method of preparation
Wash the tomatoes. Remove the stem. Pulp with skin cut into pieces. Grind in a blender. Tomato gruel put into the pan.
Add sugar. Salt
Pour in vegetable oil.
Capacity with ingredients to put on the stove. Bring the mixture to a boil. Reduce heat. Cook lecso zucchini 12 minutes, removing the foam.
Washed and peeled peppers cut into pieces. Put in a boiling mixture. With zucchini cut off the skin. Peeled fruits cut into small cubes. Put in pan. Mix.
Onions without husks chop straw. Put in a salad.
Raw mushrooms cut into thin plates. Add to the mixture.
Cooking lecho for 35 minutes, stirring so that the vegetables are not burnt.
4 minutes before ready to pour vinegar.
Arrange the salad in sterile jars. Cover with sterile caps. Wrap up for the night.
Serve a fragrant snack with potatoes.
Zucchini Lecho with Carrots
Ingredients
Parsley sprigs - 40 g
Wine Vinegar - 55 ml
Sugar - 170 g
Salt - 34 g
Sunflower oil - 255 ml
Hot peppers - 8 g
Garlic - 24 tooth.
Carrots - 1.1 kg
Tomatoes - 0.45 kg
Onion - 0.35 kg
Bulgarian pepper - 0,65 kg
Squashes - 2.76 kg
Method of preparation
Peel the onions. Cut into cubes. Fry in hot oil until soft.
With carrots cut off the top layer. Rinse. Grate with medium holes. Stew in oil for 8 minutes.
Wash tomatoes in running water. Cut into pieces. Scroll through the meat grinder.
Peppers rid of the stalk with seeds. Cut into strips.
Rinse young zucchini with the rind with cold water. Cut into strips.
Garlic rid of the husk. Skip through the garlic.
In the cauldron pour the remaining oil.
Posting all prepared vegetables.
Add sugar. Salt
Bring zucchini with carrots to boil.
Add vinegar.
Simmer under cover for 35 minutes over low heat.
A minute before the end of cooking add finely chopped sprigs of parsley.
Put the prepared mass in warm containers after sterilization. Hermetically closed tin lids.
Cover upside down with a blanket.
Zucchini lecho without vinegar for the winter
Ingredients
tomatoes of late varieties - 3.35 kg
salt - 37 g
yellow sweet peppers - 800 g
granulated sugar - 260 g
garlic - 37 g
a mixture of ground peppers - 12 g
zucchini - 300 g
Method of preparation
Wash tomatoes with cold water. Using a knife to remove the stem.
Part of the tomatoes cut finely, the rest - large.
Peel zucchini, chop into cubes. Rinse yellow peppers with water. Trim seed boxes. Cut into rings.
Peel the garlic. Rinse thoroughly in water. Skip through the garlic.
Finely chopped tomatoes, zucchini and slices of peppers put in a deep pan. Boil for 9 minutes.
Add large pieces of tomatoes.
Salt Pour sugar mixture of peppers.
Cook lecho another 30 minutes.
Sterilize the jars in the oven along with the lids.
Hot lecho from zucchini pour in jars. Roll up Turn over the containers. Wrap a blanket.
Cool to room temperature. Send to the basement.
Before serving, add olive oil and finely chopped onions.
Zucchini Lecho with Eggs
Ingredients
Red pepper (ground) - 1 g
Olive oil - 22 ml
Yellow Peppers - 1.16 kg
Fat - 50 g
Tomatoes - 0.2 kg
Squash - 0.39 kg
Onion - 145 g
Garlic - 4 tooth.
Egg - 8 pcs.
Parsley (greens) - 80 g
Salt - 12 g
Method of preparation
Fat chop into slices. Fry. Add butter.
Onions and garlic rid of husks. Grind straw. Add to bacon.
Pepper cores with seeds and peduncle. Grind pulp cubes. Top with salted pork fat, onion and garlic. Stew for 11 minutes.
Wash tomatoes in cool water. Cut into slices. Put in the pan.
Add salt. Spice up. Cook the mixture over low heat.
Wash squash with water. Cut into small pieces. Pour to the mixture, preparing in a skillet.
Eggs to drive into a separate vessel. Beat up a lot.
Pour eggs over the vegetable mixture. Stir gently. Cook until thick mass.
Ready lecho from zucchini with eggs served hot with parsley.
Zucchini Lecho with Garlic
Ingredients
15 cloves of garlic
0.980 kg of sweet peppers
2 kg zucchini
115 ml of vegetable oil
0.42 kg of tomato paste
6 black peppercorns
3 leaves of laurel
120 ml of vinegar
160 g sugar
22 grams of salt
Method of preparation
Remove peel from zucchini and remove seeds. Rinse with water. Slice cubes.
Rinse the sweet pepper. Remove the seeds. Cut into thick strips.
Place crushed zucchini and peppers into a deep saucepan. Sprinkle with sugar.
Add salt.
Mix the mixture with vegetable oil.
Put the tomato paste.
Pour 2 glasses of water.
Stir fragrant mixture. Simmer for 45 minutes.
At the end of cooking, pour the peppercorns.
Put a bay leaf.
Add chopped chives.
Pour the vinegar.
Hot lecho zucchini packaged in sterilized jars.
Roll containers with lids.
Cool it down. Put in the pantry.
Apply lecho with garlic after 2 weeks, so that the dish is infused and filled with aromas of garlic.
Zucchini lecho with brisket
Ingredients
lard - 55 g
smoked bacon - 145 g
salt, black pepper and allspice - to taste
tomatoes - 650 g
young zucchini fruits - 430 g
sausage - 165 g
sweet red peppers - 230 g
onion - 55 g
Method of preparation
Peel the husks from the onions. Rinse. Chop sticks.
Put the fat in the pan. Melt. Brown the onions in the heated fat.
Scald tomatoes. Remove the skin. To cut in cubes. Put the mass to the bow.
Rinse zucchini. Cut into pieces of the same size. Pour into pan. Stew.
Remove seeds from sweet peppers. Rinse with water. Chop sticks. Add to tomatoes.
Pour 80 ml of water.
Put allspice.
Simmer the mixture, stirring for about 18 minutes.
From the brisket to remove the skin. Shred the posts.
Cut the sausage into strips.
Add meat to vegetables. Stew for 10 minutes.
Salt Pour pepper.
Serve a hot snack for dinner with rice.
Zucchini Lecho: Tricks and Useful Tips
- The cooking time of a dish depends on the power of the multicooker used: the lower the power, the longer the time required.
- Zucchini lecho with tomato puree will be thinner, and with sliced tomatoes thicker.
- Green pepper in red juice looks much more beautiful.
- Banks can be kept above steam in the process of making salad in a slow cooker with the lid open.
- Tomatoes are ground in a meat grinder. But if you do this with a blender, you get less splashes and dirty dishes.
- During cooking, mushrooms lose some of their volume.
- If the recipe suggests using wild mushrooms, boil them in 2 waters and discard them in a colander. Then the salad will not be too watery.
- The mixture in the boiling process must be constantly stirred. This is especially true of the salad, which is prepared in an enamelled vessel.
- Zucchini lecho is ideal for pasta, potatoes, meat dishes, rice.
- To lovers of burning taste, you can add pods of red pepper in lecho.
- Salad butter can be replaced with bacon.
- If apple cider vinegar is used in the recipe, it is recommended to use cloves. Lecho will have a unique smell.
- Garlic can be replaced with finely grated horseradish root. Then chopped nuts should be added to the vegetable mixture.
- Lecho with meat will taste better if you eat it hot.
- If the beans contain lecho, the product will have to be cooked separately until semi-ready.
- You can simmer the vegetable mass with salt, spices and butter, but it is better to add herbs to the end of cooking. Vinegar is desirable to apply after turning off the fire.
- With lecho, you can make delicious scrambled eggs.
- If you pre-cook the carrots, and then chop and fry, the taste of the salad will be better.
- Lecho for the winter should be tried after 2-3 weeks after preparation. If you open a jar of salad earlier, the dish will seem bland and not very tasty. After all, vegetables are not yet completely saturated with spices.
- To vary the taste of lecho, basil and paprika can be used.
