Zucchini lecho recipe with tomato paste. Zucchini lecho for the winter

Zucchini lecho is one of the favorite dishes in winter. By the end of summer, the zucchini begins to ripen and there are so many of them that there is nowhere to go. Due to this, prices in stores for them are falling. At its core, such a wonderful vegetable can be used to make many dishes. But I want to be able to enjoy it in winter. And the first thought that comes to mind is to cook them lecho. By the way, we recently analyzed. You can view. And today we will analyze simple and delicious recipes for lecho from zucchini, from which you will lick your fingers.

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A simple recipe for zucchini lecho: with garlic in tomato juice

I propose to start parsing.

We need:

• Zucchini - 3 kilograms
• Tomato juice - 1.2 liters
• Bulgarian pepper - 700 grams
• Garlic - 80 grams
• Sunflower oil - 300 milliliters
• Sugar - 200 grams
• Salt - 2 tablespoons
• Vinegar 70% - 1 tablespoon
• Red pepper to taste

Step by step cooking:

1. Prepare vegetables. Peel the zucchini and cut into cubes. Pepper cleans from seeds and cut into strips. Peel and chop the garlic.

How to make tomato juice?

It's actually very easy to do. My tomatoes and cut in half. Cut out the stalk too. And we pass it through a meat grinder. Then we take a sieve, we have it made of metal. And we will grind it straight in its raw form.

You don't need to pour in a lot to make it easier to grind. We do this with a spoon, you can use a wooden one.

And tomato fresh juice is ready. Now it can be used in the preparation of lecho.

2. Take a large saucepan and lay out the zucchini, bell pepper. Pour out the tomato juice. And put on fire for 30 minutes from the moment of boiling.

3. After 30 minutes add sugar and salt. Pour in the garlic and pour in the vegetable oil. Mix and wait 10 minutes. Then add a tablespoon of vinegar.

You can sterilize the jars in the microwave. And pour boiling water over the lids.

Turn over and cover with a warm cloth. Leave it to cool completely. Zucchini lecho is ready.

The best recipe for zucchini lecho for the winter with tomato paste

Mostly lecho is prepared with tomato juice, but for some reason it is not possible to use this ingredient. Then tomato paste comes to the rescue. You don't need to mess around, just pick it up and buy it in the store.

We will need:

• Zucchini - 2 kilograms
• Bulb ray - 6 pieces
• Bulgarian pepper - 8 pieces
• Vinegar 9% - 3 tablespoons

For syrup

• Tomato paste - 500 grams
• Sunflower oil - 1 glass
• Salt - 2 tablespoons
• Sugar - 200 grams
• Water - 2.5 cups
• Allspice peas - 5 pieces

We start cooking:

1. Pour 2.5 cups of water into an empty saucepan. Add tomato paste to it. Pour in sugar and salt. Throw in allspice peas. Pour in sunflower oil. Mix everything thoroughly. And set it to boil for 3 minutes.

Stir during the boil so that the sugar is completely dissolved.

2. Then add the diced courgettes to the pan. Stir and cook for 15 minutes.

3. Then add the bell pepper cut into circles, having previously cleaned it from the seeds. Cook for 5 minutes.

4. Then toss the onions cut into half rings to the vegetables. Cook for 10 minutes.

Lecho recipe "You will lick your fingers": we cook for the winter

I present to your attention another delicious recipe for lecho. This will be a squash lecho with garlic. It turns out to be so tasty that you need to have time to roll it up. Otherwise they might eat it.

Ingredients:

• Zucchini - 1 kg
• Garlic - 7 cloves
• Sweet pepper - 500 gr
• Tomato paste - 200 gr
• Vegetable oil - 50 ml
• Bay leaf - 3 pieces
• Sugar - 2 tablespoons
• Salt - 0.5 tablespoons
• Vinegar 9% - 50 ml
• Water - 300 ml

Preparation:

1. We wash the vegetables thoroughly. Peel the zucchini and remove the seeds.

But if you have young zucchini, then the skins and seeds can be left, because they are soft and well boiled.

Cut the prepared zucchini into cubes. And we put it in a saucepan.

2. Prepare the bell peppers. And the list of ingredients shows that for 1 kilogram you need 500 grams of pepper. Remove seeds and partitions before weighing.

If the weight is a little more or less, it's okay.

We cut it into the same cube. And add to the zucchini.

3. Add salt, sugar, vegetable oil, tomato paste and water to vegetables. Mix everything well and put on fire. Bring to a boil. Reduce heat and simmer for about 30-40 minutes. Stir occasionally.

4. Chop the garlic finely. After 30-40 minutes add chopped garlic, bay leaves, allspice and black peppercorns, stir and simmer for literally 2-3 minutes.

5. Add vinegar at the end. Stir and turn off the heat. Immediately lay out on sterile jars.

Try to get bay leaves and allspice in each jar.

We roll up the cans. The finished lecho has a sweetish taste. Enjoy your blanks.

Video recipe for zucchini and tomato lecho: at home

Zucchini go well with tomatoes. It turns out very well. And most importantly, cooking is easy and simple. Watch the video where the author explains in detail the entire cooking process. The author got the recipe from her mother-in-law. As a result, we got 4 cans, with a total volume of 2.5 liters.

Ingredients:

• Zucchini - 1 kilogram
• Tomatoes - 1.5 kilograms
• Bulgarian pepper - 4 large
• Garlic - 4-5 cloves
• Sugar - 100 grams
• Salt - 1 tablespoon
• Vinegar - 9% - 1 tablespoon
• Vegetable oil - 1 tablespoon

Zucchini lecho for the winter with tomatoes: a step by step recipe with a photo

Having cooked according to this recipe, the lecho turned out to be just drop dead. And I considered it my duty to share it. In this example, we will do in large quantities to roll up. And in principle, this recipe can be used every day, just to eat at dinner.

Now, probably, many will say that it is not fashionable to roll up banks for the winter. That you can buy any lecho at any grocery store. I honestly want to tell you that you cannot buy such a lecho anywhere.

Cooking:

1. We clean the zucchini from the crust. It is advisable to get rid of the seeds. And cut it into large enough cubes.

2. Pour 1 liter of water into a large saucepan. Add salt, sugar, vegetable oil and vinegar. We mix everything. Bring to a boil and add chopped zucchini to it. Cook for 40 minutes, stirring occasionally.

3. While the marrow is boiling, cut the peppers into squares. Of course they need to be washed and cleaned. After 40 minutes add the chopped pepper. Mix again and cook for another 10 minutes.

5. Cut the tomatoes into half rings. Add with tomato paste. Stir and cook for 10 minutes.

6. Lecho is ready. Can now be laid out in sterile jars. Or you can use it right away. We wrap it in a warm cloth and leave it to cool completely. This is about a day.

Today we have sorted out some of the best zucchini lecho recipes for the winter. The number of cooking methods is impressive. Can be rolled up with tomatoes, tomato paste or juices. It turns out very tasty that you will lick your fingers. Let's call the recipe that.

Hope you enjoyed it. Put a class or like. I wish you pleasant preparations. Leave your comments.

Zucchini lecho tastes like caviar or vegetable stew, depending on the recipe chosen. A very popular dish in European cuisine, the Germans serve it with sausages, the French mix it in minced meat or smoked meats. And the Hungarians are poured with beaten eggs and baked in the oven. Preparations will help to provide such delicious dishes.

How to cook zucchini lecho for the winter?

Zucchini lecho does not require special skill and many products, only zucchini, peppers, tomatoes and onions are required. Many housewives dilute the mixture with carrots, eggplants, and garlic. Only ripe tomatoes are chosen, if it is necessary to make the dish thicker, some of the tomatoes are put at the end of cooking. Delicious zucchini lecho for the winter will succeed if you take into account simple recommendations.

1. The mixture with tomato puree will be thin, with tomatoes - thick.
2. It is better to put green bell pepper in the mixture with tomato.
3. Zucchini lecho is easier to make if the tomatoes are chopped in a meat grinder.
4. Mushrooms for harvesting are used only boiled in 2 waters.
5. It is only necessary to simmer the mixture in an enamel bowl.

The most common recipe is lecho with zucchini and pepper. It is better to select zucchini young, they are juicier and softer, cook faster and retain more vitamins. If only ripe fruits remain, the seeds are removed. In order to easily remove the skin from the tomatoes, they are scalded, cuts are made and immersed in cool water for 5 minutes.

Ingredients:

• zucchini - 1 kg;
• tomatoes - 1 kg;
• bulgarian pepper - 1 kg;
• carrots - 0.5 kg;
• onions - 200 g;
• garlic - 2 cloves;
• oil - 150 ml;
• vinegar - 20 ml;
• salt - 30 g;
• sugar - 1 tbsp. l.

Preparation

1. Chop the vegetables, peel off the tomatoes.
2. Chop the tomatoes into puree.
3. Saute onions and carrots.
4. Add pepper, zucchini, salt.
5. Saute until soft.
6. Add tomato, garlic and sugar.
7. Simmer for 25 minutes.
8. Pour in vinegar, boil for 5 minutes.
9. Place the pepper and zucchini lecho in the jars.
10. Roll up, turn over, wrap up until cool.

Zucchini and tomato lecho for the winter

Lecho from zucchini and tomatoes comes out brighter and more saturated. Tomatoes must be grinded through a meat grinder or in a blender, you should not add salt. When vegetables are boiled in this mixture, it must be constantly stirred. Of the spices, they also add suneli hops, rosemary, basil and thyme, necessarily - black pepper.

Ingredients:

• zucchini - 3 kg;
• tomatoes - 2 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• sweet pepper - 0.5 kg;
• sugar - 1 tbsp.;
• vinegar - 100 ml;
• oil - 300 ml;
• salt - 1 tsp

Preparation

1. Peel and chop vegetables.
2. Grind the tomatoes.
3. Fry vegetables.
4. Add sugar, salt, simmer for 1 hour.
5. Pour in vinegar, boil for 5-7 minutes.
6. Arrange the tomato and zucchini lecho in jars, roll up.

Zucchini lecho for the winter without vinegar

Lecho is a traditional Hungarian dish made from peppers and tomatoes; our housewives have adapted it for Russian cuisine, adding other vegetables, garlic and herbs. In the European recipe, they put apple cider vinegar, but there are other options - zucchini lecho without vinegar. The oil can be replaced with fresh bacon.

Ingredients:

• zucchini - 300 g;
• tomatoes - 3 kg;
• salt - 30 g;
• sweet pepper - 800 g;
• sugar - 250 g;
• garlic - 3 cloves;
• pepper mixture - 10 g.

Preparation

1. Chop the vegetables, crush the garlic.
2. Stir and cook for 10 minutes.
3. Add salt, sugar, spices.
4. Simmer for 30 minutes.
5. Arrange the zucchini lecho in jars, roll up.

Zucchini lecho with tomato paste

Zucchini lecho with tomato paste has a piquant taste, a slight pungency is complemented by a kind of sourness. You can add herbs, but only at the end of cooking, like vinegar. If the carrots are lightly boiled and then fried, the taste of the salad will be richer. Crushed nuts will give an original touch.

Ingredients:

• zucchini - 2 kg;
• carrots - 0.5 kg;
• tomato paste - 1 l;
• onions - 1 kg;
• oil - 0.5 tbsp.;
• black pepper, ground - 0.5 tsp;
• citric acid - 0.25 tsp;
• sugar - 1.5 tbsp.;
• salt - 0.5 tbsp.

Preparation

1. Grind vegetables.
2. Fry onions and carrots.
3. Mix everything with tomato paste.
4. Add salt and spices.
5. Simmer for 10 minutes.
6. Add sugar and citric acid.
7. Cook for 15 minutes.
8. Pour into jars, roll up.

Fans of spicy dishes can prepare zucchini lecho with garlic for the winter. It is recommended to take apple cider vinegar, with the addition of cloves, then the dish will turn out to be very fragrant. When finished, it is in perfect harmony with meat, served warmed. You can try the blank only after a couple of months.

Ingredients:

• zucchini - 2 kg;
• garlic - 15 cloves;
• sweet pepper - 900 g;
• oil - 100 ml;
• tomatoes - 400 g;
• peppercorns - 6 pcs.;
• bay leaf - 3 pcs.;
• vinegar - 120 ml;
• sugar - 150 g;
• salt - 20 g;
• water - 2 tbsp.

Preparation

1. Wash vegetables, chop.
2. Stir, add sugar, oil and salt.
3. Dissolve tomato paste in water, pour over.
4. Simmer for 45 minutes.
5. Add spices, garlic, vinegar.
6. Stir, pour into jars.
7. Roll up the lids.

It got its name from the popular sauce with zucchini. Tomatoes, bell peppers and onions are also put there, because the zucchini themselves are very bland and need to be supplemented with vegetables and spices. The sharp taste is compensated by vinegar, it is also an excellent preservative, must be added.

Ingredients:

• zucchini - 1 kg;
• tomatoes - 1 kg;
• onions - 250 g;
• garlic - 15 g;
• bulgarian pepper - 0.5 kg;
• marjoram - 40 g;
• red pepper, ground - 0.5 tsp;
• oil - 60 ml;
• salt - 1 tsp;
• vinegar - 20 ml.

Preparation

1. Wash and chop vegetables.
2. Mix, boil.
3. Add spices, oil, simmer for 20 minutes.
4. Add salt and vinegar, boil for a couple of minutes.
5. Arrange in jars, pasteurize for 10-15 minutes.
6. Roll up the lids.

From zucchini - for connoisseurs of snacks "with a twinkle", the only negative - you can not offer children. To prevent the dish from turning into caviar, the zucchini is not chopped too much, it is enough to measure the width of the slices of 1-1.5 cm. Garlic and chili will give spiciness, their quantity can be varied. The peel is removed from the tomato in advance.

Ingredients:

• zucchini - 1 kg;
• garlic - 1 head;
• sweet pepper - 2 pcs.;
• hot pepper - 2 pcs.;
• tomato paste - 0.5 tbsp.;
• water - 250 ml;
• oil - 50 ml;
• vinegar - 1 tbsp. l .;
• salt - 2 tbsp. l .;
• sugar - 0.5 tbsp.

Preparation

1. Peel and cut vegetables.
2. Dissolve tomato paste in water.
3. Add oil, boil.
4. Add crushed garlic, peppers and zucchini.
5. Cook for 30 minutes.
6. Add salt, sugar, vinegar.
7. Pour into jars, roll up.

The most famous recipe for lecho from zucchini is "Mother-in-law's language", it got its name for the outward resemblance of the slices to the tongue. To make the dish bright, it is recommended to put red bell peppers. Some housewives put more beans, but they must be boiled until half cooked. Slices that are too long are cut in half.

Ingredients:

• zucchini - 1 kg;
• eggplant - 0.5 kg;
• tomato paste - 250 ml;
• sweet pepper - 0.5 kg;
• garlic - 1 head;
• hot pepper - 1 pc.;
• salt - 4 tbsp. l .;
• water - 0.5 l;
• vinegar - 50 ml.

Preparation

1. Cut the pepper into strips, crush the garlic.
2. Divide the zucchini into slices.
3. Mix together tomato paste, water, salt and sugar.
4. Boil, add vegetables.
5. Cook for 30 minutes.
6. Top up with vinegar.
7. and pour the zucchini into jars.

Zucchini lecho in a slow cooker

It is much easier to make lecho from

Lecho is a favorite delicacy of many. The main principle of this dish is braising Bulgarian pepper in tomato sauce. And if you add other vegetables here, for example, zucchini, you get an excellent union with a unique aroma and taste.

Those who are familiar with the preparation of lecho firsthand know that it is not difficult to do this. Of course, this business has its own secrets and subtleties. I'll hide them in my recipes. Now we will discuss several options for making a delicious lecho from pepper and zucchini. So, get everything you need ready, we begin.

1. Delicious zucchini and bell pepper lecho

This appetizer turns out to be incredibly tender, thanks to the presence of zucchini. And the tomato-pepper sauce provides a mouth-watering flavor. For cooking, we need a meat grinder, a knife and a large cooking utensil.

Ingredients:

• 1 kilogram 500 grams of seedless sweet pepper;
• 2 kilograms of zucchini;
• 3 cloves of garlic;
• 1 kilogram 500 grams of tomato;
• 2 medium bitter peppers;
• half a glass of vinegar;
• a glass of sugar;
• 4 tablespoons of salt;
• a glass of oil;
• a glass of water (if there is little liquid)

Cooking steps:

1. Wash the above vegetables and remove drops of water. Twist the tomatoes, hot peppers, garlic and half of the sweet pepper in a meat grinder.

2. Peel the zucchini. If there are pronounced seeds inside, they must also be removed. Cut the vegetable into medium cubes. Cut the second part of sweet pepper, like zucchini and pour these vegetables into one cooking bowl.

3. Pour oil into a saucepan with vegetables, salt and add granulated sugar. Pour over the mass passed through a meat grinder. At this stage, it may seem that there is little liquid. Do not rush to conclusions and immediately pour in water. In just 5-10 minutes, the vegetables will release liquid and the dish will look more beautiful and balanced.

4. Turn on the fire and wait for the mass to boil. After that, reduce the power and boil the zucchini in the sauce for 1 hour. If you used sugary tomatoes and the rest of the vegetables were also not juicy enough, then your juice may not be enough for stewing. In this case, you can add some water.

5. After an hour of boiling, pour in the vinegar and remove from the stove. Pre-steam cans or sterilize in the oven. Boil the lids. Arrange the appetizer immediately after removing from the stove, in jars. Cork them tightly and turn gently onto the lids. Cover with a warm blanket until it cools completely.

6. Now the jars are completely ready for long-term storage in a cool place all winter.

2. Zucchini and sweet pepper appetizer. "Lecho" at home

I often prepare a salad according to this recipe just like that, for today's eating. And if you add vinegar there and cork it in sterile jars, you get a snack for long storage. Delight loved ones with a fragrant salad for the winter and not only.

Ingredients:

• a kilogram of zucchini (first peel off seeds and peels, and then weigh);
• 4 fleshy sweet peppers;
• one and a half kilograms of sweet and juicy tomatoes;
• 6 cloves of garlic;
• a tablespoon of a bite;
• 100 grams of granulated sugar;
• a tablespoon of salt;
• a tablespoon of vegetable oil;

Cooking steps:

By tradition, lecho is made in the second half of summer, when vegetables ripen in the beds. With zucchini, in this case, you need to be more careful. Based on personal experience, I can say for sure that young vegetables are tastier. Therefore, I try to take only young zucchini for lecho. They do not need to be peeled or cored. Of course, if you are making lecho with more mature vegetables, you can simply peel and use them. This will not affect the taste strongly.

1. Cut the zucchini into neat pieces. The shape and size are not important here. The main thing is that while eating, it is convenient for you to put the pieces in your mouth.

2. Chop the tomatoes like zucchini. Do the same with peeled peppers. If desired, tomatoes can be peeled. This is easy to do. It is enough to pour over them with boiling water. The peel will burst and come loose from the pulp.

3. Transfer the tomato slices to a suitable cooking container, combine with granulated sugar and salt. Turn on the maximum heat and wait for the mass to boil. As soon as this happens, the power must be reduced, and the tomatoes must be boiled for 5-7 minutes.

4. Now add zucchini and bell peppers to the tomato sauce. Before boiling, add all the other ingredients, except for the garlic and vinegar. We will add them to the end of the cooking. In a few minutes, all the ingredients will "make friends" with each other, release juice and look more appetizing. You need to cook for 30-40 minutes after boiling.

5. 15 minutes before readiness, you need to crush the garlic in a press and stir in lecho. Before turning off the stove, pour in the vinegar. Mix everything and pour into prepared jars. Seal and remove until cool. The workpieces can then be removed to storage.

3.

Zucchini salad for the winter - Lecho

Now we will cook delicious pieces of vegetables in tomato juice. Such an appetizer does not linger on the table, all my friends and relatives simply adore it. I'm sure you will like it too.

Ingredients:

• one and a half kilograms of zucchini in pure form (without peel and core);
• a kilogram of tomatoes;
• a tablespoon of salt;
• 1 large onion;
• 6 large (preferably red) sweet peppers;
• 50 grams of sugar;
• 50 grams of vegetable oil;
• 50 grams of vinegar.

Cooking steps:

You can use any tomatoes. The main thing is that they are sweet and unspoiled. Pepper is preferable to choose red. It is this view that has a structure suitable for blanks. It is sweet and juicy. If you don't have red pepper on hand, use another one. It is important that it is free of sourness and bitterness. Zucchini, if very young, can be sliced ​​unpeeled.

You can check whether a young squash is young by running your fingernail over the skin. When vegetables are barely ripe, drops of water immediately come out at the cut site.

1. Cut all vegetables, except the tomato, into nice and neat pieces. Some do it in cubes and others in straws. Grind the tomatoes in a blender or mince them. Combine all this in a large cooking vat.

2. Set over high heat and leave to boil. As soon as the first gurgling signs appear, turn down the power. Pour in oil and dissolve salt and granulated sugar in the mass.

3. It takes no more than 30-50 minutes to cook the salad, depending on the variety and type of vegetables. Be sure to try for readiness and taste. If you need to adjust the salt or sugar, do so. Once you find the snack ready, add the vinegar and stir. Some people boil the snack after that, but I immediately remove it from the stove.

4. Can you smell this? This is a tried and tested aromatic pepper in alliance with other vegetables. It is impossible to resist. From this amount of ingredients, I got 2 liters of snacks. I advise you to do more, otherwise half of it is miraculously eaten when you put it in jars. Seal banks. The workpiece is ready.

4. Recipes for lecho from zucchini for the winter, with tomato paste

If you decide to cook lecho for the winter, but you don't have a tomato on hand, don't worry. Tomato paste will replace it. It additionally adds even more aroma and rich taste. Plus, it saves you the trouble of washing, slicing and processing tomatoes.

The cooking method is very simple. See for yourself.

Ingredients:

• 2 kilograms of pure zucchini;
• 6 onions;
• 3 tablespoons of vinegar;
• 8 large bell peppers;
• half a liter of tomato paste;
• a glass of sugar;
• 2 and a half glasses of water;
• 2 tablespoons of salt;
• a glass of vegetable oil;
• 5-7 peppercorns.

Cooking steps:

1. Pour water into a large saucepan and stir the tomato paste there until a thick juice is obtained. Add salt and granulated sugar. Pour in the oil and put in the peas. After boiling, boil the syrup for 2-3 minutes.

2. Cut the courgettes into cubes. You can also cut it into strips, for example. The main thing is that you like and feel comfortable eating. Add them to the syrup that has come up. Stir and simmer for 15 minutes.

3. Cut the sweet pepper in a convenient way and place in the cooking. 5 minutes after it, send half rings of onions there. Boil for 40 minutes.

4. Add vinegar and remove from heat. Immediately lay on jars, previously sterilized. Seal with clean lids and store.

5. Video-Delicious zucchini salad for the winter

In this video, you can clearly get acquainted with all the subtleties and stages of making lecho.

1. Tomatoes are usually used for making the sauce. Therefore, their appearance is unimportant. The main thing is that they are sweet, fleshy and juicy. The use of rotten fruits will have a bad effect on the harvest;
2. Pepper should not be overcooked. It should remain slightly crispy. For lecho, red fruits are most suitable, since they are the sweetest and most elastic;
3. Be sure to serve the salad hot. The cans must be heat treated, and the lids must be boiled. After distributing the snack to the jars, seal the lids and turn upside down. Cover with a thick cloth. Such a "bath" will provide uniform and slow cooling;
4. If you are preparing a dish for storage, you do not need to add vinegar. And if the lecho is intended for winter meals, you need to pour in vinegar 1 minute before turning off the fire.

Today I told you about the recipes and secrets of lecho, which I use myself. I hope you find them useful as well.

Successful preparations and long-term storage! See you soon, delicious meetings!

Zucchini lecho is made according to the same principle as. But we are realistic people, what we see is what we do. Therefore, we analyze recipes from a vegetable marrow step by step accompanied by a photo.

Our task is to select fresh, undamaged and not overripe fruits. Rinse the fruits thoroughly, remove inedible parts and cut according to the proposed recipe. We will make preservation, at home, in glass jars.

Canned zucchini can always be used as a side dish for meat and fish dishes.

Zucchini lecho for the winter - a simple recipe with peppers, onions and tomato juice

Make a preparation for the winter according to this recipe and your family and friends will thank you.

Ingredients:

• 3.5 kg young zucchini
• 500 g peeled bell pepper
• 7 cloves of garlic
• 2 - 3 large onions
• 1 liter tomato juice (purchased or made from fresh tomatoes)
• 1 bitter pepper (fresh or dried)
• 250 g sugar
• 1 cup sunflower oil
• 1 cup vinegar 9%

Preparation of the recipe:

Pour the tomato juice into a large saucepan and

we cut into it with scissors particles from all the bitter pepper.

Cut the zucchini into small cubes, the onion in half rings, the pepper in short strips. In the end, we cut all the vegetables.

Put the saucepan with tomato juice on the fire and add to it: 250 grams of sugar, a glass of sunflower oil, two tablespoons of salt.

Pour in a glass of vinegar 9% and mix everything.

While the mass in the pan is boiling, finely chop the garlic. When the tomato juice boils, put chopped zucchini, onion, garlic and pepper into it.

Mix everything well and cover with a lid.

12 minutes have passed, the mass has settled and begins to boil. After a good boil, boil, stirring occasionally, for 15 minutes.

Then turn off the heat and put the zucchini lecho into sterilized jars.

Close with a lid and roll up. Turn the jar upside down and wrap it under a blanket until it cools completely.

We do a similar procedure with all banks. Zucchini lecho is ready.

Delicious preparation with zucchini. Lecho recipe - like a salad

The first two recipes are similar, but the difference is in the amount of ingredients and the approach to the cooking process.

Lecho from zucchini and grapes. Lecho recipe with a new flavor

Pay special attention to this recipe and share with your friends.

This recipe will surprise you with the grape flavor. The recipe is unusual in a Mediterranean way.

Ingredients:

• Grapes - 600 g
• Baked peppers - 2 pcs.
• Zucchini - 2 pcs.
• Blanched tomatoes - 6 pcs.
• Garlic - 1 head
• Tomato paste - 200 g
• Refined sunflower oil - 100 ml
• Basil - 1 teaspoon
• Red hot peppers - 0.5 pcs.
• Black peppercorns
• Apple cider vinegar - 1 tbsp spoon

Preparation of the recipe:

Remove the skin from the baked bell pepper and cut into cubes (1 cm x 1 cm).

Traditionally, peppers are baked, removed, the dishes with pepper are covered with cling film to form a steam chamber - as a result, the film peels off well.

Cut the courgettes into 3 cm cubes.

Blanch the tomatoes, peel and cut into wedges.

Grind the tomatoes in a blender until puree.

Place the tomato puree in a saucepan and add the chopped garlic. Add tomato paste to this (tomato paste was previously fried a little in vegetable oil or blanched), mix and bring to a boil.

It is tedious to squeeze the juice out of the grapes and strain it through a sieve.

In a saucepan with boiling tomato puree, put zucchini, bell peppers,

finely chopped hot peppers, season with salt and cook for 10 minutes.

We see that the zucchini has released a little water and the water evaporates - and this is normal.

Then add vegetable oil,

grape juice,

basil and apple cider vinegar and simmer for another 5 minutes.

After that, put 5 - 6 black peppercorns in sterilized jars and pour hot lecho.

Roll up the jar and turn it over until it cools.

Zucchini lecho with grapes is ready. You can try.

Grapes are able to change the taste of zucchini lecho and give it a pleasant shade.

Zucchini lecho recipe - "Orange Summer"

Ingredients:

• 3 kg courgette (diced)
• 15 pcs. large bell pepper (cut into strips)
• 1 head of garlic (peeled and minced)
• 1 teaspoon dill seeds
• 2 liters of tomato juice
• 1 cup - 6% vinegar
• 1 cup of sugar
• 1 cup vegetable oil
• 2 tbsp. tablespoons of salt
• 1 PC. bitter pepper to taste

Preparation of the recipe:

Place vegetables and spices in a saucepan, mix everything and put on fire and cook for 30 minutes after boiling.

At the end, put in clean jars and roll up. Turn upside down.

A simple and delicious recipe for zucchini lecho is ready.

Delicious and quick recipe for Kazakh lecho "Yurcha"

Ingredients:

• 3 kg zucchini, peeled and seeds
• 1 kg minced tomato (or 1 liter bottle of kebab ketchup)
• 1 kg of red bell pepper
• 1 incomplete faceted glass of sugar
• 3 tbsp. tablespoons of salt, no slide
• 1 incomplete faceted glass of vegetable oil
• 3 large heads of garlic
• a large bunch of parsley
• 1 tbsp. spoon 70% vinegar essence
• 1 pod of hot pepper (or 0.5 teaspoon of ground red)

Preparation of the recipe:

1. Pour the rolled tomatoes (or 1 liter of kebab ketchup) into a large saucepan or basin. Add salt, sugar, butter.
2. As soon as the mixture boils, put the diced courgettes, pepper strips and cook for 1 hour.
3. 5 minutes before the end of cooking, put chopped garlic, chopped herbs.
4. Turn off the gas, pour in the essence, mix, transfer to sterilized jars, roll up, turn over, put under a fur coat until it cools completely.
5. It turns out 5 cans of 0.7 liters and 1 can of 0.5 liters.

Zucchini lecho - delicious "Uncle Bens"

Learn how to cook the famous tomato paste recipe.

Ingredients:

• 1 cup tomato paste
• 1 liter of water
• 2 kg zucchini
• 1 cup vegetable oil
• 1 cup of sugar
• 1 tbsp. spoon of salt
• 4 sweet peppers
• 10 onions
• 4 carrots
• 10 tomatoes
• 1 tbsp. spoon 70% vinegar

Preparation:

1. Peel the zucchini from the skin and seeds, cut into small cubes, mix with salt, sugar, vegetable oil and tomato paste diluted in water.
2. Peeled from seeds and cut into slices sweet peppers and onions, cut into half rings - boil for 10 minutes separately.
3. Then combine with zucchini and cook for another 10 minutes.
4. Add carrots grated on a coarse grater, mix, cook for 10 minutes and add finely chopped tomatoes and vinegar.
5. Cook the lecho for another 10 minutes and start putting it in sterilized jars - roll it up.

It goes well with pasta and potato dishes.

Zucchini lecho recipe for the winter - a simple and tasty preparation (video)

You just have to make blanks, learn the taste of zucchini lecho and compare with pepper lecho. The choice is yours.