Zucchini in tomato sauce for the winter: a good old classic for those who like it spicy and original variations of the recipe. Zucchini preparations: “Golden recipes” A very simple recipe for preparing zucchini: minimum time, excellent result

Zucchini in tomato sauce Ingredients: 7 kg zucchini, 3 kg tomatoes, 1? kg carrots, 500 ml vegetable oil, 250 g onions, 150 g parsley, celery and parsnip roots, 100 g salt, 10 g ground allspice, 10 g black peppercorns, 1 bunch of parsley and dill, 3

Zucchini in tomato sauce Wash the zucchini, trim the ends. Cut the zucchini into circles 2-2.5 cm thick and fry in sunflower oil until golden brown. Prepare minced vegetables. Wash the carrots and roots of parsnips, parsley and celery thoroughly, trim off the heads and

The fruitful vegetable contains many beneficial substances. Zucchini is rich in retinol, ascorbic acid, and B vitamins. It contains minerals necessary for the body, such as sodium, zinc, potassium, and magnesium. The product is useful for people suffering from hypertension, heart disease, and anemia. And thanks to its low calorie content (only 16 kcal per 100 g), the vegetable simply becomes the “king” of dietary rations.

The “correct” vegetables and spices for preservation

The taste of the dish depends entirely on the ingredients chosen. To make your zucchini in tomato sauce appetizing for the winter, you need to pay special attention to the choice of vegetables. Moreover, the taste is significantly influenced not only by zucchini, but also by tomatoes, as well as by the spices that you add to the jars.

Requirements for the main ingredient

When zucchini season arrives, store shelves are simply bursting under their weight. There are various fruits that differ in color and size. The main thing is not to get lost in such diversity, to purchase tasty and healthy raw materials. To do this, use four recommendations.

1. Fruit size. Zucchini is one of the few vegetables that is tasty even when not fully ripe. Therefore, give preference to small fruits. But it is undesirable to consume huge, overripe specimens. They contain a lot of seeds and lose their delicate taste. Chefs claim that the most delicious fruits are those whose length varies between 15-20 cm and whose weight does not exceed 350 g.
2. Even shade. If you buy zucchini, and not squash and zucchini, then choose fruits that have an even natural color. The freshness of the product is indicated by a light green tone, with a slight yellow tint. Please note: there should be no brown or dark yellow spots on the peel. They indicate the process of decay. Such products are prohibited for consumption.
3. Thin peel. Another important parameter that will protect you from purchasing low-quality products is the thickness of the skin. Natural, healthy vegetables have thin and smooth skin. Be aware that fruits most often acquire thick skin as a result of the use of chemicals. If you roll up such zucchini, the chemicals will end up in both the vegetables and the tomato sauce.
4. No damage. It is undesirable to purchase products that have an uneven surface, various depressions, and dents. Typically, such damage indicates improper or long-term storage, and sometimes non-compliance with the rules of cultivation or transportation.

Zucchini begins to ripen at the end of May and continues to bear fruit until the last days of July. It is at this time that you buy vegetables. They have the largest amount of useful minerals and vitamins.

The fruits that hit store shelves in March-April are grown under artificial conditions and therefore lack many essential components. Those zucchini that appeared later than August were usually overripe or had been stored for a long time. The beneficial substances in them are also lost.

Features of the choice of seasonings

To cook zucchini in tomatoes for the winter, choose the “right” tomatoes. Buy fully ripe fruits with no signs of spoilage. And it is advisable not to choose sour tomatoes. They can greatly spoil the taste of a dish. Pay special attention to the spices listed in the table below.

Table - Herbs and spices for preservation

Zucchini in tomatoes for the winter: 7 delicious snacks

Zucchini in tomato is a rather spicy dish that can win the hearts of lovers of pickled vegetables with a “sparkle.” It will diversify your daily diet and become an original holiday snack. Below are seven variations of the recipe; the choice is up to the hostess.

Classic salad

Peculiarities . A classic winter snack is zucchini in tomato and garlic. This dish is very easy to prepare.

Compound:

• zucchini - six fruits;
• tomatoes – 1.8 kg;
• salt – 40 g;
• vegetable oil – 120 ml;
• garlic - two small heads;
• red pepper - half a teaspoon;
• sugar – 70 g;
• vinegar – 80 ml.

How to cook

1. To prepare a classic variation, cut the zucchini into small pieces, so that they are completely soaked during the cooking process.
2. Chop the tomatoes.
3. Place the resulting tomato juice on the fire.
4. Add butter to it, add salt and sugar.
5. Carefully lower the prepared pieces into the mixture.
6. When the tomato mixture boils, reduce the heat and continue cooking the vegetables for 20 minutes, stirring constantly.
7. Press the garlic through a press.
8. Add it to the tomato mixture and add chili pepper.
9. Boil for another 15 minutes.
10. Pour in the vinegar and continue to simmer the salad over low heat for five to six minutes.
11. Place the hot tomato-zucchini mixture into sterilized jars and roll up immediately.

In tomato sauce

Peculiarities . This recipe will appeal to those who have catastrophically little time for homemade preparations, but want to pamper their loved ones with something tasty. To prepare delicious zucchini in tomato sauce for the winter, follow the instructions given.

Compound:

• zucchini - eight fruits;
• tomato juice – 1.7 l;
• vegetable oil – 220 ml;
• garlic - one head;
• vinegar (preferably apple) – 160 ml;
• sugar – 120 g;
• salt – 60 g;
• bay leaf - five to six pieces;
• peppercorns;
• greens for preservation.

How to cook

1. Take tomato juice (either purchased or homemade), add sugar and salt to it.
2. Immediately pour in the oil.
3. Place the container with tomato filling on the fire.
4. When the marinade boils, add spices and vinegar.
5. For this recipe, it is recommended to cut the zucchini into slices. Carefully lower the vegetable preparations into the boiling sauce.
6. Boil them in the marinade for 12-15 minutes.
7. At this time, prepare the jars by adding two cloves of garlic to each green.
8. Place the zucchini and pour tomato sauce on top up to the neck.
9. Roll up and immediately wrap the jars in a warm blanket.

Spicy snack

Peculiarities . If you like preparations with “spark”, cook spicy zucchini in tomatoes for the winter. The recipe resembles the classic version and does not require sterilization.

Compound:

• zucchini - five fruits;
• sunflower oil – 220 ml;
• tomato – 1.2 kg;
• salt – 65 g;
• sweet pepper (preferably red) – ten fruits;
• hot pepper - one pod;
• sugar – 210 g;
• vinegar – 120 g;
• garlic - one head.

How to cook

1. Cut the zucchini into thin, even slices approximately 1 cm thick.
2. Chop the tomatoes.
3. Peel the sweet peppers and pass through a meat grinder.
4. Grind the garlic using a press.
5. Grind the hot peppers in a meat grinder.
6. Combine all crushed ingredients.
7. Add salt and sugar to the mixture.
8. Pour in the oil.
9. Pour zucchini into the aromatic tomato grounds.
10. Place the workpiece on the fire.
11. Bring the salad to a boil, reduce the heat slightly.
12. Boil with constant stirring for 20 minutes.
13. Place the hot mass into jars and seal for the winter.

With added paste

Peculiarities . To simplify the canning process, if you don’t have fresh tomatoes on hand, you can roll zucchini in tomato paste for the winter. Moreover, such a dish is in no way inferior to its counterparts.

Compound:

• zucchini - eight fruits;
• tomato paste - four tablespoons;
• sugar – 210 g;
• vinegar – 70 ml;
• vegetable oil – 220 ml;
• salt – 65 g;
• water – 0.5 l;
• garlic - head.

How to cook

1. Initially, cut the zucchini into small cubes.
2. Place them in a saucepan.
3. Add chopped garlic to them.
4. Add sugar and salt.
5. In a separate bowl, mix the tomato paste with water to form a homogeneous mixture.
6. Pour it into the saucepan.
7. Add sunflower oil.
8. Simmer the vegetable mixture for half an hour.
9. Pour in the vinegar last.
10. Simmer the appetizer for another five minutes.
11. Roll up the hot mixture.

With rice and pepper

Peculiarities . This appetizer becomes very satisfying by adding rice. It can be used as a side dish by warming it up a little before serving. And if you have absolutely no energy left to prepare food, this canned food can replace dinner. In addition, zucchini in tomatoes and rice for the winter is prepared without vinegar, so it does not cause irritation to the digestive tract even in those who suffer from gastritis and ulcers.

Compound:

• zucchini - ten fruits;
• rice (long grain) – 550 g;
• sweet pepper - three pieces;
• tomato – 3.2 kg;
• vegetable oil – 90 ml;
• onions – 550 g;
• carrots – 1.1 kg;
• sugar – 120 g;
• salt – 40 g;
• garlic - two cloves.

How to cook

1. Rinse the rice with cold water at least five times to remove as much starch as possible.
2. Cook until half cooked.
3. Cut the zucchini into cubes.
4. Chop the onion.
5. Peel the pepper and cut it into small pieces.
6. Grate the carrots.
7. Pour boiling water over the tomatoes, then carefully remove the skins.
8. Chop the tomatoes, add finely chopped garlic.
9. Boil the tomato-garlic mixture.
10. Pour sugar, salt into it, pour in butter.
11. Boil the filling for about five minutes, then add carrots and peppers.
12. Add zucchini.
13. Simmer the mixture over low heat for 18-20 minutes, remembering to stir constantly.
14. Carefully add the boiled rice and continue to simmer the salad for 40-45 minutes.
15. Add spices as desired.
16. Place the aromatic mixture in sterile jars and seal them immediately.
17. Be sure to wrap the containers so that the salad can “reach” warm.

With beans

Peculiarities . Beans, like rice, can add satiety to a dish. The appetizer can serve as a side dish for meat. To prepare a mouth-watering dish, use the following recipe.

Compound:

• zucchini - ten fruits;
• bell pepper – three fruits;
• tomato – 1.6 kg;
• garlic - two heads;
• vinegar – 70 ml;
• beans – 550 g;
• sugar – 160 g;
• salt – 60 g;
• sunflower oil – 180 ml.

How to cook

1. Soak the beans in the evening in plain water.
2. Cook it in the morning.
3. Cut the zucchini into cubes.
4. Peel the pepper and cut it.
5. Grind the tomatoes using a meat grinder, add garlic pressed through a press.
6. Boil the tomato-garlic mixture.
7. Add salt and sugar.
8. Pour in the oil.
9. Add zucchini and pepper.
10. Add beans.
11. Simmer the salad over low heat for 40 minutes.
12. Then put it in jars and roll up immediately.

Beans cause severe gas formation. To reduce this “side effect” of winter salad, add a couple of mint leaves during cooking.

Vegetable mix

Peculiarities. Preparing this preparation will take time and patience. In this recipe, the zucchini must be fried. It will take a lot of effort, but the dish is worth it.

Compound:

• zucchini - ten fruits;
• onions – 1.1 kg;
• tomato – 550 g;
• carrots – 1.1 kg;
• parsley - one root;
• parsnip - one root;
• vegetable oil (for frying and stewing) – 70 ml;
• salt – 40 g;
• garlic - three cloves.

How to cook

1. Cut the zucchini into circles, no more than 1 cm thick.
2. Fry them until golden brown.
3. Chop the onion.
4. Grate parsley, parsnips and carrots.
5. Pour the remaining oil into the saucepan, add chopped roots and carrots.
6. Simmer the preparation for ten minutes.
7. Cut the tomatoes into small pieces, chop the garlic.
8. Add them to the saucepan and continue to simmer for another 15 minutes.
9. Salt the vegetable mixture and remove from heat.
10. Layer fried zucchini and stewed vegetables into prepared jars.
11. Close the jars with lids, but do not roll them up.
12. Place a towel on the bottom of a large saucepan and place jars of zucchini on top.
13. Fill with water so that the container is immersed in liquid almost to the neck.
14. Sterilize the jars for 15 minutes, then seal.

If you have chosen recipes for zucchini in tomatoes for the winter without sterilization, do not be afraid to overcook the dish a little. If this happens, the taste will not deteriorate. Only the consistency will change. But if you undercook and roll up a raw product, there is a high risk of massive “explosions” in the pantry.

A simple but very tasty zucchini appetizer that we will prepare for the winter. Juicy, tender and at the same time elastic vegetable pieces in a fragrant and rich tomato sauce. Garlic and fresh parsley make the finished zucchini dish according to this recipe even more interesting and flavorful. Zucchini in tomato sauce can be served either cold or warmed up - in any case it will be very tasty!

Zucchini of absolutely any degree of maturity is suitable for this recipe. Young ones, for example, can be used together with tender skin and unformed seeds, but with overripe ones, it is necessary to remove the rough outer layer and remove the core with large seeds. Choose a tomato sauce that is really tasty, because the taste and aroma of the finished dish will depend on this. I prefer homemade sauce prepared for the winter using this recipe.

I don’t recommend neglecting the amount of garlic: quite a lot of it goes into preparation. But you can safely change the proportions of sugar, salt and vinegar to your taste - in this recipe I suggest the amount that our family likes. Instead of (or together with) fresh parsley, you can add dill or any other aromatic herbs.

Ingredients:

(1.5 kilograms) (1 glass) (100 milliliters) (60 grams) (20 grams) (1 tablespoon ) (1 head) (1 bunch)

Cooking step by step:

First, prepare the zucchini: wash and dry them. For young ones we simply cut off the ends. My zucchini was of medium ripeness, so I had to remove the skin from it (it’s easiest to do this with a vegetable peeler) and cut out the fibrous inside along with the seeds.

Place the vegetable pieces in a pan of suitable volume (I have 4 liters). The weight of the zucchini in the recipe (1.5 kilograms) is indicated in its already prepared form.

Add 100 milliliters of vegetable oil, 60 grams of sugar and 20 grams of salt. Stir and let stand at room temperature for about 15-20 minutes.

During this time, the zucchini will release juice and thicken. We carry out this preparation in order to reduce the heat treatment time and prevent the zucchini from boiling.

Add a glass (regular faceted glass) of your favorite tomato sauce, mix and put the pan on high heat. When the contents of the pot boil, turn the heat to medium and simmer the zucchini in tomato sauce for about 15 minutes. During this time, mix everything a couple of times.

While the zucchini is cooking, peel and chop the fresh garlic. You can simply chop it finely with a knife, grate it or put it through a press. Wash the fresh parsley and finely chop it with a knife.

After 15 minutes of stewing, the zucchini will become translucent - they are almost ready. The texture of the pieces is quite soft, but still crispy.

You need to prepare the dishes in advance (or while preparing the zucchini). My favorite way is to sterilize the jars in the microwave and boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in a soda solution, rinse and fill each with about 100 milliliters of cold water. Steam them in the microwave at the highest power for 9-10 minutes (the time is indicated for 3 jars at once). I advise you to use glass jars with a capacity of 500 milliliters - you will need 3 pieces in total. We place the boiling zucchini in the fragrant tomato sauce into jars, not reaching the edge of the dish about 1 centimeter.

During the squash season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider canning to be a relic of the post-Soviet past, the preparation of vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it’s so nice to open a jar of squash salad, or simply spread squash caviar on bread...

As you may have guessed from the title of the article, we will talk about preparing zucchini for the winter. I will tell you how to freeze zucchini for the winter in the next article, but here we will discuss preparing zucchini using canning.

I took most of the winter zucchini preparations presented here from my mother and grandmother’s notebook (they have one for both of them). These recipes for preparing zucchini are time-tested, the proportions are 100% correct, so they can safely be called “The Golden Fund of Classical Canning.”

Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share them in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple winter zucchini preparations, then today’s winter zucchini salad with tomato paste and garlic will definitely appeal to you. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini stew for the winter

Many housewives stock up on zucchini for the winter, preparing various canned dishes from them. One of them is zucchini stew for the winter without sterilization. The preservation turns out very tasty, aromatic, slightly spicy thanks to the hot pepper (the amount can be adjusted to taste). How to cook, see.

Squash caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family’s favorites. The caviar turns out very tasty, aromatic and a little spicy. I like to puree vegetables in a blender, this way the caviar turns out especially tender and homogeneous. See recipe with photo.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade salad, easy to prepare and accessible to everyone. You don't need much time for this recipe. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

"Yurga" from zucchini for the winter

Zucchini yurga is a delicious salad appetizer that is sure to sell out very quickly during the cold season. All the ingredients for Yurga are simple and affordable, so I’m sure it won’t be difficult for you to prepare it either, in order to get a portion of excellent canned food in your pantry for the winter. Recipe with photo.

Winter zucchini appetizer with tomato sauce

You can make a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. To confirm my words, I want to introduce you to a very tasty winter zucchini appetizer. It also contains bell pepper – it goes well with zucchini. This winter squash appetizer is also prepared with tomato sauce, garlic and vinegar, so it turns out piquant and bright in taste. See recipe with photo.

Pickled zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with ingredients in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. A successful recipe for sweet and sour marinade for zucchini has long been written down in my notebook, so I decided to prepare pickled zucchini with triple pouring to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photos.

Squash caviar just like in the store

Guests often ask me for the recipe for this preparation, so I think it will be interesting to you too. I will not claim that this is a recipe for squash caviar like in a store according to GOST, but it is a fact that the taste and appearance of the finished caviar is very close to store-bought. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini and cucumber salad with chilli ketchup

I present to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the cucumbers and zucchini to be crispy when finished, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turns out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step-by-step photos .

Winter zucchini preparations are perhaps the most popular type of preservation, and recipes for canning zucchini amaze with their culinary diversity. And I suggest you try to prepare an interesting, tasty and inexpensive preparation of zucchini in a spicy sauce. The recipe for canned zucchini is very simple, it is quick and easy to prepare, without long preparations or boiling. You can see how to cook zucchini for the winter in spicy sauce

Canned zucchini with chili ketchup

If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to change the traditional recipes a little. The composition of the recipe for canned zucchini with chili ketchup is very simple, and thanks to the small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (step by step recipe with photos), see.

How to freeze zucchini for the winter: a proven method!

You can see the recipe with photos on how to freeze zucchini for the winter .

Canned zucchini according to my mother-in-law's recipe (without sterilization)

A balanced sweet and sour marinade, garlic, spices and aromatic herbs are all you need for perfect canned zucchini. See the recipe with step-by-step photos.

You can see the recipe for the famous Uncle Bens zucchini salad.

Spicy winter squash with mustard

I bring to your attention an interesting recipe for canning zucchini with mustard, garlic and dill. Crispy pieces of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, accompanied by dill and black pepper, were liked by all members of my family. I wrote how to cook zucchini for the winter with mustard.

Marinated zucchini for the winter with tomatoes

You can see how to cook pickled zucchini with tomatoes.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried winter zucchini in tomato sauce

A very tasty and interesting preparation for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for making zucchini marinated with garlic.

Zucchini salad for the winter “Riddle”

Do you know why the salad has this name? Because in its finished form, it is very difficult for the uninitiated to guess that this homemade preparation contains zucchini - their taste is not felt at all. I wrote how to prepare a salad .

Squash caviar just like in the store

Ingredients:

• 1 kg zucchini
• 150 grams of carrots
• 200 grams of onion
• 2 cloves of garlic,
• 2 tbsp. spoons of tomato paste
• refined sunflower oil for frying,
• salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Preparation:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so as not to burn. Next, place them in a cauldron or saucepan.

Grate the carrots on a coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste and finally 150 grams of boiled water to the vegetables and begin to simmer over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes too low, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a slow cooker, then this caviar can be made in the “Stew” mode.

Let the caviar cool slightly, beat it in a food processor or blender, and cool it in the refrigerator. Caviar is ready to eat.

If you decide to roll it up, put the whipped caviar back into the cauldron and boil it (be careful, it shoots very hot, boil the caviar on low heat for 20-30 minutes, stirring constantly, preferably with rubber gloves).

Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Twist or roll up. Wrap in a blanket until completely cool.

You can use ready-made tomato sauce from your homemade arsenal. Or you can cook it right away, especially since it won’t take much time. You can use tomatoes that are not quite “marketable”, however, they must be soft, ripe, but not spoiled. Remove the place where the stalk was attached and cut the vegetables into pieces. Peel the garlic.

Wash the zucchini, trim the stalks. There should be no signs of damage on the peel, otherwise you need to cut everything off. Next, cut the vegetables into strips or cubes.

Twist the tomatoes and garlic in any convenient way. You can use a powerful blender or grind it through a meat grinder twice.

“Season” the tomato sauce with salt, sugar, add vegetable oil - it should not have a strong taste or smell, otherwise in the future this taste will come to the fore. Add spices and stir.

Place the fresh zucchini julienne into the saucepan and stir to combine. Bring to a boil on the stove and cook until the vegetables are soft – 10-15 minutes.

Place the snack in a previously prepared sterile container.

Screw or roll with sterile lids. Leave the preserved food to cool in a warm place - for example, under a warm blanket. You should store jars of zucchini in tomatoes in winter, on the contrary, in a cool and dark place.