Zucchini, tomato and pepper lecho is another popular preparation that we can cook for the winter. It tastes like lecho vegetable stew. Therefore, such a blank can be used not only as a snack, but as a side dish. So in Germany it is customary to serve lecho with grilled meat or Bavarian sausages. In Hungarian cuisine, there is a recipe where lecho, together with beaten eggs, is baked in the oven, a dish resembling ratatouille is obtained. Zucchini, tomato and pepper lecho according to this recipe is prepared very quickly and simply.
So be sure to make preparations for the winter, and you will remember this delicious vegetable salad more than once with a good, kind word.
Now let's look at how to cook
Recipe for zucchini, tomato and pepper lecho:
Ingredients for the recipe "lecho from zucchini, tomato and pepper":
Products based on a three-liter jar
- zucchini one and a half kilograms;
- tomatoes one kilogram;
- bell pepper 6 pcs. large;
- turnip onion 6 pcs. large.
For the marinade
- vegetable oil 2/3 cup;
- granulated sugar 2/3 cup;
- rock salt 2 tbsp
- 9 percent vinegar half a glass.
How to cook lecho from zucchini, tomato and pepper according to the recipe
- Peel the zucchini and cut into strips or cubes.
- Sweet pepper is also cut into strips.
- Onion cut into half rings.
- Scroll the tomatoes through a meat grinder. Each vegetable is cut into a separate container.
- Prepare the marinade: sugar, salt, vinegar and vegetable oil put in a saucepan, put the saucepan on gas.
- When the marinade boils, send the zucchini to the pan, cook for 15 minutes.
- Then add the onion and cook for another 5 minutes.
- Now add pepper, boil for 5 minutes.
- Lastly, add the tomatoes, boil for another 5-10 minutes.
- We immediately lay out the lecho in sterilized jars. We roll up the jars, cool the jars upside down.
Do you know why lecho from zucchini for the winter is catching up with the classic in popularity? Firstly, this is a chic way to utilize zucchini on an industrial scale, and secondly, lecho from zucchini turns out to be excellent in taste. Zucchini are soaked in tomato sauce and the aroma of sweet pepper, they turn out juicy, tender, but not boiled. And, thirdly, this is the most budgetary lecho recipe - zucchini costs a penny. And if they are from their garden, there is no need to talk about the price at all. I offer you a recipe for squash lecho, which is great for country conditions - we don’t need a blender or a meat grinder for cooking. We will grate the tomatoes. I will show you in detail how this is done. Ideally, involve brute male power in the process. Fortunately, you don’t have to mess around with tomatoes for a long time: I detected the cooking speed tomato puree for lecho - it turned out 1 kg in 7 minutes at a calm pace. In general, I liked the preparation for its relative ease of labor. Zucchini lecho stands well all winter without sterilization. But only if you can ensure the sterility of jars and lids. From my point of view, it's better to spend an extra 20 minutes boiling them than tearing your hair out over exploding cans. The calculation of products is given exactly for 2 cans of 1 liter.
Ingredients for 2 liters lecho:
- 1 kg zucchini
- 1.5 kg tomatoes
- 300 g carrots
- 300 g onion
- 500 g sweet pepper pepper
- 70 ml vegetable oil
- 1 heaping tablespoon of salt
- 1.5 tablespoons of sugar
- 6 teaspoons 5% vinegar
Step-by-step recipe for cooking zucchini lecho for the winter
Let's start with tomatoes. There are several different ways their transformation into tomato sauce. Some scroll them whole, along with the skin. But how unpleasant it is to feel the scraps of this skin in the finished lecho. Today we will try a simple and ingenious way to get rid of tomatoes from the skin. So let's take tomatoes. Cut each one in half.
We take a bowl and the most common grater. Start rubbing the tomatoes cut side down.
Gradually, all the pulp and juice pass through the grater, and in the palm of our hand we have a skin.
A few more strokes to scrape off the rest of the pulp and voila - that's what's left of the half of the tomato.
I already wrote in the introduction, but I will repeat for those who usually skip the introductions (and I myself am): I managed to make mashed potatoes from a kilogram of tomatoes in 7 minutes. And I didn't set speed records.
Pour the puree into a bowl. We put it on the stove, bring it to a boil, turn the heat down to very low (so that the puree gurgles slightly) and leave to cook for 20 minutes without closing the lid. Why is this needed? Why not toss in all the vegetables at once? I will explain. A good tomato sauce usually takes about 50 minutes to cook. And the rest of the vegetables cook much faster. And so that we do not get vegetable porridge, but preserve the elasticity of carrots, onions, peppers and zucchini, we will gradually put them into the lecho. The result is uniformly cooked vegetables. And isn't that the main thing?
While the puree is boiling, let's take care of the vegetables. I washed them all, cleaned them and specially photographed them for clarity. Here you see 3 medium-sized zucchini, 3 halves of a large onion, 4 decent-sized peppers and 2 carrots.
Carrots will go first in our lecho, so let's start with it. You can grate it on a coarse grater or chop it on a burner. My task was to make the lecho not only tasty, but also beautiful, so I cut the carrots into thin strips. Dipped it in tomato sauce. Mixed. And left to cook for 10 minutes without a lid.
Let's move on to the bow. We cut each half again in half and shred thinly into quarters of the rings. We spread it in lecho. Cook for 10 minutes without a lid.
Now you need to season the sauce with spices. Pour salt and sugar, add vegetable oil and vinegar.
It remains to cut the pepper and zucchini. I cut the pepper into strips. Zucchini first in half and then thin semicircles. (I saw that often zucchini for lecho are cut into large slices, but it turned out that there was no need for this - thinly sliced zucchini will not spread if you lay them in the sequence in which we are moving.)
We spread the pepper and zucchini in lecho. As you can see, it turned out a whole pan. But don't worry, the vegetables will shrink by half by the end of cooking.
Now we will need to close the lecho with a lid, turn the fire down to a very small one and cook the lecho for half an hour. You will need to stir the vegetables a couple of times so that they cook evenly. Here's what we got. To be honest, when I tried it, I immediately realized: I need to do more. Delicious lecho. Such a harmonious set of vegetables - it is impossible to break away simply.
We lay out the hot lecho on the banks.
I boiled them, and then put them in the oven and roasted them until the jars were completely dry. The lids were boiled for 20 minutes. Thanks to this preparation of containers, the lecho can not be additionally sterilized. Banks immediately tighten the lids tightly, or roll up if you do this with a typewriter. Turn the jars upside down, wrap them in a blanket and wait until they are completely cool.
On this you can remove them for storage.
From the whole variety of recipes for cooking lecho, each housewife can choose a recipe to her liking. Lecho - boiled in tomato Bell pepper. You can cook with tomatoes, or you can - with tomato paste. You can take only pepper, or you can add other vegetables. I offer your attention wonderful recipe- lecho with zucchini and pepper for the winter.
In the season of zucchini, there are so many of them that the housewives no longer know what to cook with them so tasty. Try lecho with zucchini and pepper - I assure you, you will be satisfied, it is very tasty!
So, for cooking lecho with zucchini and pepper for the winter, we take the products from the list.
First you need to make a tomato base for lecho. Cut the tomatoes into arbitrary pieces, send them to the pan to cook for 15-20 minutes.
While the tomatoes are cooking, let's take care of other vegetables. Free the pepper from seeds and cut into slices or strips.
We clean the zucchini from the skin and seeds, cut into slices or cubes. I have young zucchini, so I cut them into circles, and then divided them into 2-4 parts. Onion cut into half rings. Onions add taste and aroma to the lecho, but if you don’t like it, you can leave the onions out.
Grind the boiled tomatoes with an immersion blender.
Next, you need to rub the tomatoes through a sieve, send them back to the pan and boil for 5-10 minutes over medium heat, to thicken, removing the foam. We send chopped peppers, onions, salt, sugar, oil and spices to the tomatoes.
Leave the vegetables to cook in the tomato for 15 minutes, then add the zucchini.
Mix and boil everything together for another 15-20 minutes (try the pieces of zucchini and pepper, everyone loves different degrees of readiness of vegetables). In the meantime, finely chop the hot pepper, pass the garlic through a press, add them and vinegar 5 minutes before the end of cooking.
Lecho with zucchini and pepper is ready for the winter! We lay out lecho in pre-sterilized jars, tightly close the lids and turn over to cool. I got 1.5 liters of lecho and a little bit - for testing. Harmonious taste, delicate aroma, sweetness and sharpness - that's what we got. Bon appetit!
The main secrets for the cherished long-term storage seaming - and packaging of salad directly from the stove, as hot as possible.
Let's build a rich crop of zucchini! And for those who buy vegetables, a pleasant surprise. Will fit perfectly into this blank cheapest zucchini- large and even slightly overripe.
Zucchini Lecho with Tomatoes
We need:
- Zucchini - 2 kg
- Tomatoes - 3 kg
- Bulgarian pepper - 5-6 large vegetables
- Garlic - 1-2 heads (medium size to fit in the palm of your hand)
- Salt (without impurities, coarse grinding) - 2 tbsp. heaped spoons
- Sugar - 1 cup
- Vinegar, 9% - 2 tbsp. spoons
- Odorless vegetable oil - 50 ml
Optional Ingredient:
- Hot pepper - ½ medium pod (piece about 5 cm long)
Important details:
- Weigh vegetables after cleaning.
- The yield of conservation is about 5 liters.
- Cooking time - up to 1 hour 20 minutes.
- Calories per 100 grams - no more than 100 kcal
1) Preparation of vegetables - up to 20 minutes.
With young zucchini, everything is as simple as shelling pears. Wash and cut into a medium cube right with the skin on.
With old zucchini, there will be a little more fuss. They must be removed from the skin and seeds. To remove seeds, use fast way. Cut the vegetable lengthwise into long quarters and cut off the inner corner where the seeds are concentrated. Or work with a spoon. Cut the zucchini in half and scrape out the seeds.
The size of zucchini slices should not be small. Just right cubes about 2-2.5 cm.
We clean the pepper from seeds and white inner membranes. We cut it the way we like it in a stew. Even classic recipes lecho for the winter is not limited in size. For small cubes, we love medium-sized stripes.
If you value delicate sweetness in lecho, you should take red pepper - at least a third of the total amount in the recipe.
Tomatoes are peeled. Praise for the criss-cross notches and teapot! Pour boiling water over the tomatoes for 2 minutes - and the skin comes off easily and quickly. Cut the tomatoes into slices close to the zucchini.
Garlic is ideal in chopped form, and not like shavings after a press. Cube or plates - choose to your taste.
Don't be afraid of garlic. It is better to put more of the specified amount. Sharpness will be exactly in moderation. But capsicum should be cleared of seeds and put to vegetables at the same time as garlic only for those who love noticeably spicy snacks.
2) Boil the salad and pack in jars - up to 1 hour.
We put a large saucepan on the stove and put the sliced \u200b\u200btomatoes into it. Pour sugar and salt to vegetables, pour in vegetable oil. Bring to a boil and cook over medium heat 10 minutes.
The tomato mass has become very juicy. Time to add zucchini. Stir, bring to a boil and boil over medium heat for another 15 minutes.
Add chopped pepper and garlic to the lecho. Mix gently again, wait for a boil and boil the salad over medium heat - 15-20 minutes.
The degree of readiness is determined by zucchini. The pieces should become soft. 3-4 minutes before the end of cooking, pour in the vinegar and gently stir.
- You can saturate the tomato taste of squash lecho as much as possible with tomato paste. For the number of vegetables in our recipe, take 3-4 tbsp. spoons of high-quality tomato paste without impurities and add it 10 minutes before the end of the salad boiling.
- It is permissible to add fresh herbs (finely chopped and put 10 minutes before laying in jars) or spices to taste - ground black and allspice, cloves, Italian herbs.
Pour boiling water over a ladle with which we will collect salad, and a funnel for packing salad.
We lay out the prepared vegetables in sterilized jars hot - straight off the stove, reducing the heat under the pan to a minimum. Seal tightly with a lid and set to cool upside down under a blanket.
We store away from light, preferably in the coolness of an unheated loggia. Although this is optional. Such seaming will be well preserved in any closed cabinet at room temperature.
If you have never cooked lecho from zucchini for the winter, hurry to eliminate culinary gaps.
Yes, yes, you can make an excellent lecho from an ordinary zucchini. The appetizer is really worthwhile, where a wide variety of vegetables willingly join the main ingredient.
A modest host, having a neutral taste, is gratefully saturated with the gifts of guests. And as a result of vegetable interaction, an amazing dish is obtained.
Lecho can be tender or spicy, sweetish or sour. But invariably tasty, and welcome on the table. Lettuce does not remain for the second winter. Yes, you yourself will understand this by looking at the recipes. They are all, as one, from the category of "lick your fingers." Also try to cook
What is zucchini lecho? Generous in taste, moderately thick marinade envelops slices of tender zucchini. Fried onions and carrots add a special charm to the salad. I think that experienced housewives already knew it would be delicious.
I also want to add that the conservation process is not labor-intensive at all, and short-lived. It is not required to sterilize the blockage, we will only extinguish it. But the jars will need to be prepared - thoroughly washed and sterilized.
For cooking, use thick-walled dishes. Well, if there is a cauldron, or a suitable pan, stewpan. Thick walls will allow heat to be distributed evenly.
What to look for when choosing products
- It is better to select young zucchini. But if you accidentally overripe them, it's okay. Of these, you will need to select the seeds.
- Tomatoes choose red and juicy varieties. From them we need juice and a beautiful color.
- You need fleshy pepper - the dish will be richer and more interesting.
- Use colorful peppers. The salad is going to be fun.
Product List
- Three kg of peeled zucchini (you need to buy 3.5 - 4 kilograms, given the age of vegetables)
- Two kilos of tomatoes
- Half a kg. carrots, onions, sweet peppers
- One and a half cups of sunflower oil (200 ml)
- A glass of granulated sugar
- Salt 2 tablespoons
- One hundred ml of vinegar (9 percent)
- Half a teaspoon of ground black pepper.
Cooking appetizer
The family will be sincerely happy with a great snack. We especially like it with rice.
If you prefer spicy snacks, then you can add garlic and hot pepper to the lecho. They need to be cut finely, added at the stage when you lay the zucchini and sweet peppers. seeds from hot pepper better to remove.
The use of ratunda instead of sweet pepper will add spiciness to the salad.
It’s not a sin to indulge in such wonderful lecho in the summer. In this case, you do not need to lay vinegar. Distribute the finished product in jars, cover with nylon lids, store in the refrigerator.
Recipe for zucchini lecho with tomato paste
In squash lecho, tomato paste is very handy. It has a rich and rich taste, which is very important for a neutral zucchini. You just need to choose a proven product and good quality. Sweet pepper here also does not lag behind the main ingredient, pleases with color and palatability. Conclusion? Must be sealed for sure!
For 3.5 l. we need a treat
- Zucchini 2 kg.
- Sweet pepper 8 pcs. medium size (preferably multi-colored)
- Onion medium size 6 pcs.
- Vinegar 3 tablespoons (9 percent)
- Tomato paste 500 gr.
- Sunflower oil 200 ml.
- Sugar 200 gr.
- Salt 2 tbsp
- Water 2.5 tbsp.
- Five peas of allspice.
step by step
- Wash the zucchini, peel, cut into small cubes.
- Wash pepper, remove seeds, cut into slices.
- Peel the onion, cut into rings.
- In a bowl for cooking lecho dilute the sauce. Pour out water, add pasta, oil, salt, sugar, allspice peas. Stir thoroughly, bring to a boil, boil for three minutes.
- Add zucchini, simmer 15 minutes.
- Lay the pepper, continue the process for another five minutes.
- It's time to put on the bow. Boil the salad for another 25-30 minutes.
- At the last stage, pour in the vinegar, let it boil for five minutes.
- Arrange hot lecho in sterile jars and roll up.
Very good and proven recipe. Be sure to cook zucchini in this form.
Lecho from zucchini for the winter "Teschin language"
This is a salad for thrill seekers. You probably guessed by the name. Spicy, spicy, insanely fragrant and delicious. What else can be added? Only that you can “shorten” the mother-in-law’s tongue by reducing the amount of hot spices.
Products
- Prepared zucchini - 1 kg
- Tomatoes - 1 kg (ripe, you can even soft)
- Sweet pepper - 1 pc. (fleshy)
- Sugar - 100 gr.
- Vinegar - 70 ml.
- Garlic - 50 gr.
- Sunflower oil - 70 ml.
- Salt - 1 tbsp. l.
- Ground red pepper - 0.5 tsp. (you can also add 1 pod.)
I note right away that a little more than 2 liters comes out of the indicated amount of ingredients. lettuce.
Cooking
- Let's do the sauce first. Tomatoes need to be washed, cut into convenient pieces, twisted in a meat grinder. If you have tomatoes with a thick skin, it is better to remove it. To do this, you need to make cruciform cuts on the tomatoes. Do them on the side opposite the stem. Tomatoes should be dipped in boiling water for two minutes. Then take out and cool in ice water. The skin can be easily removed.
- We wash the sweet pepper, remove the seeds, also twist in a meat grinder.
- We send tomato juice with pepper to the dishes. Add oil, salt and sugar. Stir, bring to a boil. Boil over moderate heat for ten minutes. You will need to mix a couple of times.
- There is time for zucchini. We have them prepared, but in general they need to be washed, if necessary, peeled. Remove seeds from mature vegetables.
- Now we cut. This must be done in cubes, so that the salad would correspond to the name. The sticks should be comfortable to use. Approximately 6 cm long and 2 cm wide. But this is not essential.
- We lay the zucchini sticks in the marinade, simmer over moderate heat for 20 minutes. Don't forget to stir gently. Count the set minutes after boiling the mass.
- Garlic must be peeled, passed through a press or finely chopped.
- 20 minutes. passed, the zucchini softened, you can lay the garlic and ground pepper. Stir, simmer for another five to seven minutes.
- Time to put in the vinegar. Add, simmer lecho for another five minutes. Be sure to try, suddenly something is missing.
- Now it remains only to decompose the finished product into sterile jars and roll up with iron lids.
- Putting it upside down on the floor, wrap the jars warmly. Let cool, send to storage.
With a sort of snack, no calories are terrible. We'll burn them right away.
How to cook lecho from zucchini with eggplant
Blue ones enrich the squash lecho. The salad turns out incredibly tasty, surprises with an abundance of vegetables. Be sure to try this appetizer.
I measured the amount of ingredients already prepared. Vegetables are washed and cleaned. The seeds have been removed from the peppers, the skins have been cut off from the zucchini and eggplant.
Ingredients for 5 l. lecho
- Zucchini - 900 gr.
- Carrots - 450 gr.
- Tomatoes - 2.5 kg.
- Bulgarian pepper - 1 kg.
- Onion - 400 gr.
- Eggplant - 400 gr.
- Garlic - 100 gr.
- Vinegar essence 1 tbsp. almost complete
- Sugar - 230 gr.
- Salts - 2 tbsp.
- Sunflower oil - 1 tbsp.
- Pass the tomatoes through a meat grinder.
- Pepper cut into strips.
- Carrots, zucchini, blue ones, cut onions into cubes.
- Finely chop the garlic.
- In a bowl, combine oil, tomatoes and carrots. Bring to a boil. Reduce heat, simmer for twenty minutes.
- Lastly pour in vinegar essence, mix. Simmer another five to seven minutes.
- Distribute the finished dish among the jars, tighten with iron lids.
- Put upside down, wrap warmly.
- After cooling, send to storage.
Zucchini lecho with eggplant can be an excellent side dish for meat dishes, to fried sausages. There will be no price for him, like an excellent snack before dinner. Recommend!
This is how zucchini can compete with peppers in cooking lecho. By the way, here you can get acquainted with bell pepper lecho recipes.
