How to prepare zucchini lecho for the winter at home. TOP 8 best recipes with photos. The subtleties of cooking and advice from chefs. Video recipes.
Lecho is a popular and practical, bright, tasty and aromatic snack for the winter. Traditionally, the preparation is made from peppers and tomatoes. But today there are an incredible number of different variations. For example, lecho with zucchini turns out to be successful. It is served on the table as an addition to potatoes with meat or as an independent dish with a slice of bread. Experienced housewives do not need a detailed description of the preparation of lecho from zucchini for the winter. But for those who are just starting the culinary journey, the suggested tips in preparing snacks will come in handy. We offer TOP-8 recipes for zucchini lecho for the winter.
We reveal the secrets of cooking
- Lecho is an economical dish, because you can cook it from any zucchini, even with an irregular shape.
- For harvesting, take young fruits with a thin skin. The taste of ripe fruits is inferior to dairy ones, their pulp is tough, and inside there is a large number of seeds.
- Wash the vegetables thoroughly, cut off the base and stalk. If there are damages and defects, cut them out.
- The classic version involves cutting into cubes of any size. But this is not important, the fruits can be cut into bars, strips, etc.
- Sterilization of cans will ensure long-term storage of the workpiece. Before the procedure, wash the containers with hot water and soda and disinfect under the influence of hot temperature to kill all germs.
- Small jars can be microwaved at maximum mode for a couple of minutes. Boil large containers in water or bake in the oven for 10 minutes at 110-150 ° C.
Classic recipe
Zucchini lecho for the winter according to the classic recipe can be added to any dishes or served unchanged.
- Caloric content per 100 g - 51 kcal kcal.
- Servings - 6 cans of 0.5 l
- Cooking time - 1 hour
Ingredients:
- Zucchini - 2 kg
- Salt - 30 g
- Refined vegetable oil - 110 ml
- Bulgarian pepper - 600 g
- Table vinegar - 40 ml
- Tomatoes - 2 kg
- Sugar - 75 g
Cooking classic zucchini lecho:
- Wash the bell pepper pods, remove the seed box and cut into slices.
- Rinse the tomatoes, remove the stalk, chop and twist together with the pepper through a meat grinder.
- Add salt and sugar to the resulting tomato puree and pour the mixture into a large saucepan. Put it on fire and bring to a boil. When boiling, foam will appear on the surface, remove it and add vegetable oil. Boil for 5 minutes.
- Rinse the zucchini, cut into 1, 5 cm thick cubes and pour into a saucepan with boiling tomato puree.
- Boil for half an hour and pour in the vinegar. Stir and cook for another 5 minutes.
- Stir the lecho, taste, add salt and boil the zucchini for 10 minutes.
- Put the finished boiling lecho into prepared sterilized jars with lids.
- Tighten the jars with sealed lids or roll them up with a key.
- Turn them over, placing them on the lids, wrap them in a warm blanket and leave to cool slowly.
- If for the classic recipe for zucchini lecho for the winter you use not very young zucchini, then remove the skin from them, remove the seeds and cut the pulp. Cook this lecho for 5-10 minutes longer.
Lecho without sterilization
Zucchini lecho for the winter without sterilization is a very beautiful, tasty and rich dish. It is ideal as a side dish for meat, and as an independent appetizer.
Ingredients:
- Zucchini - 800 g
- Tomatoes - 1.5 kg
- Bulgarian pepper - 500 g
- Onions - 200 g
- Garlic - 2-3 cloves
- Hot pepper - 1 pc.
- Vegetable oil - 70 ml
- Vinegar 9% - 3 tablespoons
- Sugar - 2 tablespoons
- Salt - 1 tablespoon
- Black peppercorns - 5-7 pcs.
- Allspice peas - 3 pcs.
- Carnation - 3 pcs.
Cooking lecho from zucchini for the winter without sterilization:
- For a tomato base, cut the tomatoes into random pieces, send them to a saucepan and cook for 15-20 minutes. Chop the boiled tomatoes with an immersion blender to a puree consistency and rub through a fine sieve. Return the tomatoes to the pot and simmer for 10 minutes over medium heat until thickened. Skim the foam periodically.
- Free the bell peppers from the seeds and cut into strips. Peel the onions and cut into half rings. Send prepared vegetables to tomato puree and add salt, sugar, oil and spices. Cook them for 15 minutes.
- Peel the zucchini with seeds, cut into slices and add to the pan with all the vegetables.
- Mix everything and cook for 20 minutes.
- Then add finely chopped hot peppers and garlic pressed through a press.
- Add vinegar 5 minutes before the end of cooking and stir.
- Put the lecho in pre-sterilized jars, close the lids tightly and turn over. Wrap in a warm blanket and leave to cool completely.
Lecho with tomato juice
A quick recipe for zucchini lecho for the winter with tomato juice is ideal because there are no fresh tomatoes, which makes it easier to grind them. Regular tomato juice can be prepared earlier or bought at the store.
Ingredients:
- Zucchini - 3 kg
- Tomato juice - 1, 4 l
- Chili pepper - 0.5 pods
- Bell pepper - 5 pcs.
- Vegetable oil - 0.5 tbsp.
- Table vinegar 6% - 0.2 tbsp.
Cooking lecho for the winter from zucchini with tomato juice:
- Pour the tomato juice into a large saucepan and put it on the stove.
- Finely chop hot chili peppers and pour into juice. Salt, pour in oil and leave the filling until boiling.
- Wash the zucchini and cut into strips. Peel the bell peppers and cut into strips. Transfer the vegetables to boiling tomato juice. Bring to a boil, reduce heat, cover the pot and cook for 20 minutes.
- Pour in vinegar, stir and boil for 10 minutes uncovered.
- Send hot lecho to sterile jars and roll up with clean lids.
- Such lecho for the winter from zucchini can be prepared not with tomato juice, but with diluted water with pasta.
Lecho without vinegar
A tasty and aromatic preparation of zucchini turns out to be low-fat. And since it is vinegar-free, it is ideal for diet food. At the same time, despite the fact that the appetizer is prepared without vinegar, it is stored wonderfully.
Ingredients:
- Zucchini - 2 pcs.
- Onions - 2 pcs.
- Carrots - 1 pc.
- Sweet pepper - 1 pc.
- Tomatoes - 2 pcs.
- Tomato paste - 2 tablespoons
- Garlic - 3 cloves
- Salt - 1.5 tsp or to taste
- Vegetable oil - for frying
Cooking zucchini lecho for the winter without vinegar:
- Peel and wash onions and carrots. Chop the onion into thin quarter rings, and grate the carrots on a coarse grater.
- Peel the bell peppers and cut into thin strips.
- Cut the skins from the zucchini and cut into cubes.
- Wash the tomatoes and chop finely.
- Heat vegetable oil in a saucepan and sauté vegetables over medium heat, stirring for 15 minutes.
- Add tomato paste, finely chopped garlic to the vegetables, salt and simmer covered over low heat for 20 minutes.
- Put the hot lecho in clean jars, cover with clean lids and sterilize in boiling water for half an hour. Make sure that the water level is up to the very neck, while the liquid does not flow into the jar. Place a clean towel underneath to prevent the can from slipping along the bottom of the pot.
- Then immediately roll up the jars with lids, turn over, wrap them in a warm blanket and leave to cool slowly.
Lecho with tomatoes
Zucchini lecho with tomatoes for the winter is a great treat on its own and as a side dish. A delicious and vitamin-rich winter vegetable salad is good for everyday cereals, potatoes and scrambled eggs.
Ingredients:
- Zucchini - 2 kg
- Bulgarian pepper - 0.5 kg
- Onions - 10 pcs.
- Tomatoes - 1 kg
- Tomato paste - 400 g
- Vegetable oil - 200 ml
- Sugar - 200 g
- Salt - 2 tablespoons
- Table vinegar 9% - 7.5 tbsp
Cooking zucchini lecho for the winter with tomatoes:
- Peel the washed onions, peel the bell pepper from the seed box and cut off the stalk. Cut off the tip with the stalk from the zucchini. Cut the vegetables into cubes, not very finely so that the pieces can be felt.
- Dissolve the tomato paste in water (1 liter), put on fire and bring to a boil. Add oil, salt, sugar to the boiling mass and boil again.
- Then add zucchini, peppers, onions and cook for 10 minutes. Then add the tomatoes and simmer for 10 minutes.
- Pour in vinegar and simmer for 5 minutes.
- Put the finished hot lecho in sterilized jars, roll up with clean lids and leave to cool, wrapped in a warm blanket.
Lecho with beans and tomato paste
Zucchini lecho with beans and tomato paste for the winter is a delicious vegetable appetizer that will become an excellent snack with a slice of bread. The added beans make the snack more satisfying and nutritious.
Ingredients:
- Zucchini - 2 kg
- White beans - 200 g
- Carrots - 0.5 kg
- Onions - 0.5 kg
- Tomato paste - 130 g
- Water - 500 ml
- Tomatoes - 0.5 kg
- Garlic - 1 head
- Hot pepper - 0.5 pods
- Vegetable oil - 100 ml
- Rock salt - 2 tablespoons
- Sugar - 7 tablespoons
- Table vinegar 9% - 125 ml
Cooking lecho for the winter from zucchini with beans and tomato paste:
- Wash the white beans and soak for 1 hour. Change the water and boil until tender without a lid for 50-60 minutes. Tip it over on a sieve to drain the water.
- Grate the peeled and washed carrots on a coarse grater, and chop the onions into thin strips. Peel the zucchini from the stalk and chop into cubes.
- Pass the carrots and onions in a preheated pan in vegetable oil until translucent. Transfer the frying to the cauldron. Add zucchini with boiled beans and garlic passed through a press with finely chopped hot peppers.
- Dilute the tomato paste with water and pour into a cauldron.
- Pass the tomatoes through a meat grinder, add sugar and salt and add to the products.
- Mix everything, cover and simmer over low heat for 30 minutes, stirring occasionally.
- Then add vinegar to the cauldron and boil for 5 minutes.
- Fill clean jars with hot lecho with zucchini and roll up the lids. Place the jars under the covers, lids down to cool slowly.
Lecho with sweet bell pepper
The most popular snack recipe is zucchini and sweet bell pepper lecho. Take fleshy pepper, and young zucchini. Then the appetizer will be with excellent taste.
Ingredients:
- Sweet pepper - 1 kg
- Onions - 200 g
- Tomatoes - 2 kg
- Zucchini - 1 kg
- Salt - 2 tablespoons
- Sugar - 2 tablespoons
- Sweet paprika - to taste
Cooking lecho from zucchini and sweet bell peppers:
- Wash the tomatoes and pass them through a juicer to make tomato juice. You can also twist them in a meat grinder. Wipe the tomato mass through a fine sieve until smooth. But if the seeds do not interfere, then do without rubbing. Pour it into a saucepan, add salt and sugar and bring to a boil.
- Peel the onions, chop finely, add to the boiled juice and cook for 15 minutes.
- Cut the sweet bell pepper in half, peel off the seeds and stalks and cut into strips 3-5 mm wide. Peel the zucchini so as not to spoil the color scheme. Although not necessary and cut into cubes. Add vegetables to a saucepan and cook for 20 minutes after boiling.
- Season with paprika 5 minutes before the end of cooking for a brighter color.
- Pour hot lecho into sterilized jars, cover with lids and sterilize in any way: for a couple - 10 minutes, in the oven - 15-20 minutes at a temperature of 110-150 degrees or in a microwave oven.
- Then immediately seal the lid, turn the jar upside down and wrap it up with a warm blanket. Leave to cool completely.
Vegetable lecho
Bright and fragrant preparation - lecho from zucchini and vegetables for the winter. It can be served both hot and cold as a side dish for meat, sauce for dumplings and pasta. Although, as an independent snack, lecho will be ideal.
Ingredients:
- Zucchini - 1 kg
- Bulgarian pepper - 300 g
- Tomatoes - 500 g
- Onions - 6 pcs.
- Carrots - 1 pc.
- Tomato paste - 200 g
- Vinegar 9% - 125ml
- Vegetable oil - 1/2 tbsp.
- Sugar - 5 tablespoons
- Salt - 1, 5 tablespoons
Cooking lecho from zucchini and vegetables for the winter:
- Peel the onions and carrots, remove the stalk from the pepper and peel the seeds. Dice the onion and pepper, grate the carrots on a coarse grater.
- Fry the chopped onion in a heavy-bottomed saucepan in vegetable oil for 2 minutes. Then add the carrots, stir and fry for 3 minutes.
- Dilute the tomato paste with cold water (0.5 liters), pour into a pan with onions and carrots. Add salt, sugar and bring to a boil.
- For mature zucchini, cut the skins and remove the seeds. Leave the young fruits intact, just cut off the stalk. Cut the courgettes into medium cubes and add to the vegetables. After boiling, simmer for 7 minutes.
- Pour the tomatoes with boiling water for 2 minutes, then pour over with cold water, peel and grate on a coarse grater. Send grated tomatoes with peppers to all vegetables, stir and simmer for 20 minutes after boiling.
- At the end of cooking, add vinegar, stir and pour into sterilized jars.
- Roll them up with sterilized lids, turn them over onto the lids, wrap them in a warm blanket and leave to cool completely.
