Zucchini is a favorite vegetable for many. Many different tasty and healthy dishes are prepared from it. In addition to frying them in a pan and baking them in the oven, the vegetable can be harvested for future use, for example, delicious and vitamin lecho from zucchini.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Lecho is a famous Hungarian dish, which was originally prepared exclusively from peppers. But in our country, this conservation has changed so much that it is almost impossible to find out the original recipe. I propose to cook this recipe based on lecho from peppers, but replace only peppers with eggplants. The preparation of this workpiece can hardly be called difficult. All vegetables are cut and stewed in a saucepan, after which the vegetable mass is poured into sterilized jars, which are rolled up with lids. Even a cook who has never made such preparations will be able to cope with such a simple dish.
What is good about this recipe is that according to this recipe you can cook vegetables at any time of the year, and use them as a snack or a hot stew. This recipe will not be superfluous either in summer or winter. This appetizer in our bins will surely please everyone who has tasted it. The taste of squash lecho is very similar to caviar, salad or appetizer. Lecho goes well with any meat dishes, however, the product itself is an impeccable independent snack for any season. And also such preservation will help out during fasting days, replacing the main meal.
- Caloric content per 100 g - 50 kcal.
- Servings - 2 cans of 0.5 ml
- Cooking time - 40 minutes
Ingredients:
- Zucchini - 2 pcs.
- Tomatoes - 700 g
- Onions - 1 pc.
- Garlic - 3 cloves
- Vegetable oil - 0.5 tbsp.
- Table vinegar - 3 tablespoons
- Salt - 1, 5 tablespoons or to taste
- Sugar - 1 tsp
- Ground black pepper - a pinch
Cooking lecho from zucchini
1. Wash the tomatoes under running water, dry with a paper towel and twist through a meat grinder or beat with a blender. You should have a homogeneous liquid mass. If tomato juice is available, you can use it.
2. Wash and dry the taverns. Cut off the ends and cut the fruit into long pieces. Although the method of cutting is not at all important, the zucchini can be cut into cubes, slices and other convenient forms.
3. Peel the onions and chop finely into half rings. Peel and rinse the garlic as well.
4. Place the sliced courgettes in a saucepan with twisted tomatoes.
5. Add chopped onions to them.
6. Stir the products and put on fire. Bring to a boil, reduce heat and cook under a closed lid for about half an hour. During this time, the zucchini should become soft, but not turn into porridge. They have to keep their shape.
7. Then season the food with the garlic passed through a press. Correct the taste with salt, pour in vinegar and vegetable oil.
8. Preheat the vegetable mass for 3 minutes and remove the pan from the heat. By this time, prepare sterile jars with lids, in which you place the zucchini lecho. Seal the jars, turn them over, place them on the lids, wrap them in a blanket and leave to cool completely. Store the canning in a convenient place at room temperature.
See also a video recipe on how to make zucchini lecho for the winter.
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