Zucchini lecho for the winter

To zucchini attitude is ambiguous. Some people consider this vegetable tasteless, others - use any opportunity to add it to the dish.

The fact is that zucchini has a neutral taste. But this quality helps to combine it with absolutely any products, because in the process of cooking, stewing or frying it easily absorbs their taste and aroma.

During the mass gathering of zucchini their price drops sharply. Therefore, the hostesses successfully preserve it: marinate, salt, prepare all kinds of salads and appetizers for the winter.

Lecho from zucchini - one of the winning options for such blanks.

Subtleties

For young women, young zucchini with a length of no more than 20 cm and a mass of 130-150 g is selected. Such zucchini has a thin skin and tender crispy flesh. Squashes should be fresh, not lethargic, with no signs of spoilage. It is desirable that they have no seeds.
Zucchini lecho is cooked according to the same principle as pepper and tomato lecho. In addition to zucchini, tomatoes, Bulgarian pepper, carrots, garlic, onions are put in this dish. A set of spices should be minimal: salt, sugar, peppercorns, bay leaf, vinegar.
Vinegar in lecho must be present necessarily. It is a good preservative, and also adds sharpness to such a fresh vegetable as zucchini.
To lecho did not turn into squash caviar, the squash does not need to be very small. Is it enough to cut it into cubes 1, 5? 1, 5 cm or neat slices of a width of 0, 5-1 cm.
Ripe, fleshy tomatoes are used for the liquid lecho base. They are ground in a meat grinder, in a blender or ground in a grater. The last option is good because the peel of the tomatoes remains on the grater, and the tomato mass turns out to be gentle and homogeneous.
To prevent the skin from filling in the tomato paste, some housewives wipe the prepared tomato paste through a sieve. But you can simplify the task by removing the skin from the tomatoes before chopping. To do this, tomatoes are immersed in boiling water for 1-2 minutes, then they are quickly cooled in cold water. The skin of such tomatoes is removed very easily.
The Bulgarian pepper in zucchini lecho is put in such an amount that it does not dominate over the other ingredients. It is advisable to use red bell pepper, then lecho will be more vivid and appetizing.
Before, lecce from squash was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables should be thoroughly washed, like the entire inventory. Banks are first washed with soda, and then necessarily sterilized over steam, in an oven or immersed in water and boiled. Covers must also be sterilized.

Zucchini Lecho: the first recipe

Ingredients:

zucchini - 1 kg;
Bulgarian pepper - 0, 5 kg;
carrots - 0, 3 kg;
bulb onion - 0, 3 kg;
red tomatoes - 1, 5 kg;
sugar - 1, 5 tbsp. l .;
salt - 1 tbsp. l .;
Vinegar 5% - 2 tbsp. l .;
vegetable oil - 70 ml.

Method of preparation

Prepare the jars in advance. Liter jars are best suited, since in them the lecho will stay hot longer and thus pasteurized. Wash them with soda, rinse with hot water. Then sterilize in a manner acceptable to you. When upside down, leave them on a towel.
Start cooking vegetables for cooking with tomatoes. Wash them, cut them in half, cut the joint with the stem. Twist the tomatoes in a meat grinder. Pour into a saucepan and put on moderate heat. Boil for 20 minutes.
While the tomatoes are boiling, clean the onions, rinse with cold water, cut into half rings or straws.
Peel carrots, wash, grate or cut into strips.
Pepper wash, cut the stem, remove the seeds. Cut into wide strips.
Squash the stalks of the zucchini. Wash fruits well. In large zucchini cut off the skin, leave the young fruits unpeeled. Cut them lengthwise into four pieces, and then slice them across.
After the tomato paste is slightly warmed, put salt, sugar and butter. Dip the carrot. Stir. Simmer for 5 minutes.
Put onions. Stir again. Cook for 5 minutes.
Put the pepper and after 5 minutes - zucchini. Stir. Boil on low heat for 30 minutes, stirring occasionally, carefully, so that the lecho does not sink.
Pour vinegar 5 minutes before readiness.
In hot form, put lecho in jars and immediately cork with sterile caps.
Turn the jars upside down, cover with a blanket and leave to cool completely.

Zucchini Lecho: second recipe

Ingredients:

zucchini - 1 kg;
red tomatoes - 0, 5 kg;
medium carrots - 2 pcs .;
bulb onion - 2 pcs .;
vegetable oil - 60 ml;
vinegar 9% - 30 ml;
sugar - 1 tbsp. l .;
salt - 1 tsp;
garlic - 5 cloves.

Method of preparation

First prepare the container in which you will be laying lecho. Banks wash, sterilize, put to dry. Boil lids.
Wash tomatoes. Immerse for one - two minutes in boiling water, then quickly cool. Remove the skin. Twist the tomatoes in a meat grinder.
Peel the onions, rinse in cold water. Cut into half rings.
Carrot clean, wash. Cut into cubes 1? 1 cm.
In squash, cut the stalks, then wash them well. If zucchini young, do not cut off the skin. Cut into cubes.
Pour oil into a wide saucepan and heat it. Put the onions, mix and cook until soft. It is not necessary to fry it, it is enough that it slightly changed in color.
Put the carrot, mix and heat 5 minutes.
Put zucchini, mix.
Fill with tomato paste, bring to a boil over moderate heat. Put salt, sugar, chopped garlic. With a low boil simmer the vegetables for 30 minutes. 5 minutes before readiness add vinegar and mix.
In hot form, put lecho in jars and immediately cork tin lids. Turn upside down on a towel, wrap a blanket. Leave to cool.