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

How to prepare zucchini lecho for the winter?

Zucchini lecho does not require special skill and a lot of products; only zucchini, peppers, tomatoes and onions are required. Many housewives dilute the mixture with carrots, eggplants, and garlic. Choose only ripe tomatoes; if you need to make the dish thicker, some of the tomatoes are added at the end of cooking. You can make a delicious zucchini lecho for the winter if you take into account simple recommendations.

1. The mixture with tomato puree will be liquid, with tomatoes it will be thick.
2. It is better to add green bell pepper to the tomato mixture.
3. Zucchini lecho is easier to make if you chop the tomatoes in a meat grinder.
4. For preparation, only mushrooms boiled in 2 waters are used.
5. The mixture should only be simmered 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. To easily remove the skin from tomatoes, they are scalded, cuts are made and immersed in cool water for 5 minutes.

Ingredients:

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

Preparation

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

Lecho from zucchini and tomatoes for the winter

Lecho made from zucchini and tomatoes comes out brighter and richer. Tomatoes must be ground through a meat grinder or in a blender; you should not add salt. When vegetables are cooked in this mixture, it must be stirred constantly. Other spices include suneli hops, rosemary, basil and thyme, and black pepper is a must.

Ingredients:

• zucchini – 3 kg;
• tomatoes – 2 kg;
• carrots – 0.5 kg;
• onion – 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 the vegetables.
2. Grind the tomatoes.
3. Fry the vegetables.
4. Add sugar and salt and simmer for 1 hour.
5. Pour in vinegar and simmer for 5-7 minutes.
6. Place the tomato and zucchini lecho into jars and roll up.

Zucchini lecho for the winter without vinegar

Lecho is a traditional Hungarian dish made from peppers and tomatoes; our hostesses adapted it for Russian cuisine, adding other vegetables, garlic and herbs. The European recipe calls for apple cider vinegar, but there are other options - zucchini lecho without vinegar. 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, cook for 10 minutes.
3. Add salt, sugar, spices.
4. Simmer for 30 minutes.
5. Place the zucchini lecho into jars and roll up.

Zucchini lecho with tomato paste

Zucchini lecho with tomato paste has a piquant taste; the slight spiciness is complemented by a peculiar sourness. You can add herbs, but only at the end of cooking, just like vinegar. If you lightly boil the carrots and then fry them, the taste of the salad will be richer. Crushed nuts will add an original flavor.

Ingredients:

• zucchini – 2 kg;
• carrots – 0.5 kg;
• tomato paste – 1 l;
• onion – 1 kg;
• butter – 0.5 tbsp;
• ground black pepper – 0.5 tsp;
• citric acid – 0.25 tsp;
• sugar – 1.5 tbsp;
• salt – 0.5 tbsp.

Preparation

1. Chop the 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 and roll up.

Fans of spicy dishes can prepare zucchini lecho with garlic for the winter. It is recommended to take apple vinegar with the addition of cloves, then the dish will turn out very aromatic. When prepared, it harmonizes perfectly with meat and is served warm. You can try the preparation 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 and chop the vegetables.
2. Stir, add sugar, butter and salt.
3. Dilute tomato paste in water and add.
4. Simmer for 45 minutes.
5. Add spices, garlic, vinegar.
6. Stir and pour into jars.
7. Roll up the lids.

It got its name from a popular sauce made with zucchini. They also put tomatoes, sweet peppers and onions there, because zucchini itself is very bland and needs to be supplemented with vegetables and spices. The strong taste is compensated for by vinegar; it is also an excellent preservative, so be sure to add it.

Ingredients:

• zucchini – 1 kg;
• tomatoes – 1 kg;
• onion – 250 g;
• garlic – 15 g;
• bell pepper – 0.5 kg;
• marjoram – 40 g;
• ground red pepper – 0.5 tsp;
• oil – 60 ml;
• salt – 1 tsp;
• vinegar – 20 ml.

Preparation

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

Zucchini is a tasty appetizer for connoisseurs; the only downside is that it cannot be offered to children. To prevent the dish from turning into caviar, do not chop the zucchini too much; just measure the width of the slices at 1-1.5 cm. Garlic and chili will add spiciness; their quantity can be varied. Remove the skin from the tomatoes 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. Dilute tomato paste in water.
3. Add oil, boil.
4. Add crushed garlic, peppers and zucchini.
5. Cook for 30 minutes.
6. Put salt, sugar, vinegar.
7. Pour into jars and roll up.

The most famous recipe for zucchini lecho is “Mother-in-Law’s Tongue,” which received its name due to the external resemblance of the slices to a tongue. To make the dish bright, it is recommended to add red bell pepper. Some housewives also add beans, but they must be cooked until half cooked. Slices that are too long are cut in half.

Ingredients:

• zucchini – 1 kg;
• eggplants – 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 tomato paste, water, salt and sugar.
4. Boil, add vegetables.
5. Cook for 30 minutes.
6. Add vinegar.
7. and pour the zucchini into jars.

Zucchini lecho in a slow cooker

It is much easier to make lecho from

I have been preparing lecho using these recipes for two years now. It turns out different, very tasty and moderately spicy. Although the spiciness of the zucchini lecho can be adjusted according to your preference, if you plan to give it to children, then you don’t have to put pepper at all. Zucchini can be used both young, with thin skin, and ripe, having cleared them of seeds and thick peel.

1. Lecho from zucchini and pepper “You’ll lick your fingers”

The recipe is given for four 750 gram jars.

Ingredients:

• zucchini - 1 kg
• bell pepper - 750 gr
• tomatoes - 1.7 kg
• garlic - 75 g (1 large head)
• hot red pepper - 0.5 - 1 pc.
• sugar - 100 gr
• vegetable oil - 120 gr
• salt - 1 tbsp. spoon
• vinegar essence 70% - 0.5 teaspoon

Preparation:

Wash and drain all vegetables, then peel them as needed. If the zucchini is young, you will only need to cut off the ends. And if you cook from ripe fruits, then the skin should be peeled, and the center should also be cleaned out. And by the way, their weight in the recipe is given in a purified state.

Remove seeds and stems from peppers. Tomatoes also need to be fleshy and red, they give color to the dish, and this is important - any food is primarily judged by its appearance and smell. Cut off the stem and cut into several pieces so that it is convenient to twist through a meat grinder.

First grind the garlic and hot red pepper in a meat grinder, and then the tomatoes. And you can put them in a large saucepan over low heat. They will cook after boiling for 20 minutes, and during this time we will prepare other components and sterilize the jars.

Wash and sterilize jars using one of the known methods. Cut the zucchini. Mine are still milky and thin, and I decided to get creative with them. I made long deep grooves on the sides using a vegetable peeler, and then cut them into circles. These turned out to be such cute flowers. It will be pleasant to eat them, and on the table they will not look as banal as simple cubes.

It is better to cut circles with a side of 0.7 - 0.8 cm so that they have time to cook. And if the circle turns out to be quite large in diameter, then it can be cut into two more halves. We don’t throw away the long strips from the grooves, you just need to cut them into two or three parts and they will also be part of the salad. Bell peppers, preferably in different colors, cut long straws 1 cm thick.

In the meantime, 20 minutes have passed while the tomato is boiling. Place the zucchini and bell pepper into the tomato, immediately add salt, sugar and pour in the oil. We leave the vinegar until the end, it’s not time for it yet.

Vegetables are piled up in a heap, and it seems that there are very few tomatoes. Don’t worry, both zucchini and peppers will give juice, but they will also become a little tired and limp. And to speed up this process, cover the pan with a lid. Open it periodically and stir the vegetables. Keep track of when they boil.

You need to wait for a good boil, when everything is bubbling, by this time there should be enough juice. From this moment we note the time. The finer the vegetables are cut, the smaller it is, and only 20 minutes are enough for everything to be ready. I have pieces of a sufficient size, and therefore I will cook, or rather simmer them over low heat for about 35 minutes - 40.

After boiling, you should taste the sauce to see if there is enough of it. At this stage, you can add salt, sugar or red pepper. By the way, I only added half a pod. The taste is not very spicy, but you can feel it.

5 minutes before it is ready, add the essence. Half a teaspoon will be enough. Without turning off the heat under the pan, fill the jar with vegetables and sauce. Fill the jar to the very top so that there is no air left. Wipe its threads with a paper towel and screw the lids on tightly. Do the same with all the other jars. Then turn them over and put them on the lid. Cover with a blanket or blanket. Maintain in this position for 24 hours. Then store in a cool, dark place.

2. Zucchini lecho without sterilization in tomato and pepper sauce

Ingredients:

• Zucchini 2 kg
• Tomatoes 1 kg
• Bell pepper 0.5kg
• Onion.5 kg
• Garlic 20 gr.
• Chili pepper 20 gr.
• Vinegar 40 ml.
• Sugar 60 gr.
• Vegetable oil 70 ml
• Sea salt 45 gr.
• Tomato sauce 400 gr
• Ground black pepper to taste

Preparation:

First, prepare the vegetables - wash them, peel the skin of the zucchini (you don’t have to peel the young ones), remove the seeds from the old ones. Cut the zucchini into circles and then cut each one in half. Cut out the stems of tomatoes and peppers, and also remove seeds from the peppers. Peel the onion and garlic, cut the first one into half rings, chop the garlic. Cut the chili pepper into rings.

Now the bell peppers and tomatoes need to be cut into small pieces. Place them in a blender bowl, then grind them and place the resulting puree in a saucepan.

Place the pan with the puree on the fire, heat it up, then add sugar and salt (I advise you not to put all the salt and all the sugar at once, but do it in parts, adjusting the amount to your taste). Bring the vegetable mass to a boil, then skim off the foam, pour in vegetable oil, and add tomato sauce.

Place the previously chopped zucchini into the pan, stir and cook for 15 minutes over low heat. Stir the contents of the pan from time to time.

Add the onion to the pan, then keep it all on the fire for another 10 minutes. Then add garlic, chili pepper, add ground black pepper and mix everything, keep the lecho on the fire for another 3 minutes. Pour in the vinegar, stir again and remove the pan from the stove.

Place the finished aromatic lecho into sterile jars, close the lids and turn them over, wrap them in a blanket. Allow the pieces to cool completely, then store in a cool place.

3.Bulgarian-style lecho from zucchini with onions and tomato paste

Ingredients:

• Zucchini - 2 kg.
• Sweet pepper - 1 kg.
• Tomatoes - 1.5 kg.
• Onions - 1.5 kg.
• Tomato paste - 300 g.
• Vegetable oil - 1 glass
• Salt - 1 tbsp. l
• Sugar - 1 tbsp
• Acetic acid 9% - 1⁄2 tbsp
• Water - 1 l

Preparation:

Pre-prepare jars with lids, that is, sterilize them. Rinse the zucchini, remove peel and seeds. Chop into medium cubes. If the zucchini is young, you don’t have to peel and remove the seeds.

Coarsely chop the sweet peppers prepared for cooking into squares or bars. Chop the onion into strips. Clean the tomatoes from dirt and cut into slices.

Place water and oil in a container with a thick bottom, add salt, tomato paste and sugar. Wait until it boils, then transfer the zucchini to the liquid and cook for 10 minutes. After that add onions, tomatoes and peppers.

Continue cooking for 15 minutes. Season with vinegar. Divide into jars and pack under a metal lid.

4.Lecho with zucchini with apple cider vinegar

Ingredients

• 1½ kg bell pepper;
• 1½ kg zucchini;
• 2 kg of tomatoes;
• 200 ml vegetable oil;
• 100 g sugar;
• 1½-2 tablespoons salt;
• 3 cloves of garlic;
• 100 ml apple cider vinegar.

Preparation

Chop the peppers and zucchini. If the zucchini is young, you can skip peeling it and cut it into large slices. It is better to remove the peel and seeds from old zucchini and cut the vegetables into cubes.

Grind the tomatoes in a meat grinder or chop with a blender. Pour the tomato puree into the pan and bring to a boil. After 5 minutes, put the vegetables there, stir, cover with a lid and bring to a boil again, cook for 10 minutes.

Add butter, sugar and salt and cook covered for another 15 minutes. 5 minutes before the end of cooking, add chopped garlic and vinegar. Place the hot lecho into jars and screw on the lids.

5. Zucchini lecho, with onions and carrots in tomato juice

Ingredients

• Zucchini - 2 kg. The best variety is zucchini.
• Carrots - 500 gr.
• Tomato paste (for a more delicate taste can be replaced with tomato juice) - 1 liter.
• Onions - 1000 gr. Since we will be cutting it into rings, you should not choose very large onions.
• Vegetable oil - 1/3 - 1/2 cup.
• Ground pepper - a little, to taste.
• Citric acid - on the tip of a spoon.
• Sugar and salt to taste (about 1.5 tbsp.).

Preparation

Wash the zucchini well, peel and cut into small pieces. If the zucchini is young and has not yet had time to form a loose center and seeds, then you don’t have to peel them.
Cut the peeled and washed onion into rings. Prepare the carrots. To do this, grate it on a coarse grater or finely chop it.
Simmer the onions and carrots over low heat in a vegetable place. Take an enamel bowl, put all the vegetables in it and fill them with tomato paste diluted with water or tomato juice. Add all the spices and salt.
Cook, after closing the lid, for about 10 minutes. Add citric acid and granulated sugar. Continue cooking for another quarter of an hour.
Place in jars and roll them up.

If you have never prepared zucchini lecho for the winter, hurry to fill the culinary gaps.
Yes, yes, you can make excellent lecho from ordinary zucchini. The appetizer is really worthwhile, where a wide variety of vegetables are readily added to the main ingredient.

The modest host, having a neutral taste, gratefully satiates himself with the gifts of his guests. And as a result of vegetable interaction, an amazing dish is obtained.

Lecho can be tender or spicy, sweet or sour. But invariably tasty and welcome on the table. The lettuce does not remain for the second winter. Yes, you will understand this yourself by looking at the recipes. They are all, as one, from the finger-licking category. Also try to cook

What is zucchini lecho? Generous in taste, moderately thick marinade envelops pieces of tender zucchini. Fried onions and carrots add a special charm to the salad. It seems to me that experienced housewives have already realized that it will be very tasty.

I would also like to add that the conservation process is not at all labor-intensive and does not take long. There is no need to sterilize the blockage, we will only extinguish it. But the jars will need to be prepared - thoroughly washed and sterilized.

Use thick-walled dishes to prepare the dish. It’s good if you have a cauldron, or a suitable saucepan or stewpan. Thick walls will allow heat to be distributed evenly.

What to look for when choosing products

1. It is better to select young zucchini. But if they happen to be overripe, that’s okay. From these you will need to select seeds.
2. Choose red and juicy varieties of tomatoes. We need juice and a beautiful color from them.
3. The pepper needs to be fleshy - the dish will be richer and more interesting.
4. Use different colored peppers. The salad will be fun.

List of products

• Three kg of peeled zucchini (you need to buy 3.5 - 4 kilograms, taking into account the age of the vegetables)
• Two kilograms of tomatoes
• Half a kg. carrots, onions, sweet peppers
• One and a half cups of sunflower oil (200 ml)
• Glass of granulated sugar
• Salt 2 tbsp
• One hundred ml of vinegar (9 percent)
• Half a teaspoon of ground black pepper.

Preparing a snack

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 chopped finely and added at the stage when you add the zucchini and bell peppers. It is better to remove the seeds from hot peppers.

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, there is no need to add vinegar. Distribute the finished product into jars, cover with nylon lids, and store in the refrigerator.

Recipe for zucchini lecho with tomato paste

In squash lecho, tomato paste comes in 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 of good quality. Sweet pepper here also does not lag behind the main ingredient, pleasing with color and taste. Conclusion? It definitely needs to be sealed!

For 3.5 l. we will need treatment

• Zucchini 2 kg.
• Sweet pepper 8 pcs. medium size (preferably multi-colored)
• Medium size onion 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 Actions

1. Wash the zucchini, peel and cut into small cubes.

   

2. Wash the pepper, remove the seeds, cut into slices.

   

3. Peel the onion and cut into rings.

   

4. In a container for cooking lecho, dilute the sauce. Pour out the water, add pasta, butter, salt, sugar, allspice peas. Stir thoroughly, bring to a boil, boil for three minutes.

   

5. Add zucchini, simmer for 15 minutes.
6. Add the pepper and continue the process for another five minutes.

   

7. It's time to put in the onions. Boil the salad for another 25-30 minutes.

   

8. At the last stage, pour in vinegar and let simmer for five minutes.
9. Place hot lecho into sterile jars and roll up.

   

Very good and proven recipe. Be sure to cook the zucchini this way.

Zucchini lecho for the winter “Mother-in-law’s tongue”

This is a salad for thrill seekers. You probably guessed it by the name. Spicy, piquant, incredibly aromatic and delicious. What else can you add? Only that you can “shorten” your mother-in-law’s tongue by reducing the amount of hot spices.

Products

• Prepared zucchini - 1 kg (which means you need to buy one and a half to two kilograms, based on the age of the zucchini and the expected cleaning)
• Tomatoes – 1 kg (ripe, or 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 add 1 capsicum)

I would like to note right away that the indicated amount of ingredients yields a little more than 2 liters. salad

Preparation

1. Let's make the sauce first. Tomatoes need to be washed, cut into convenient pieces, and minced in a meat grinder. If you have tomatoes with thick skin, it is better to remove it. To do this, you need to make cross-shaped cuts on the tomatoes. Make them on the side opposite the stalk. Tomatoes need to be immersed in boiling water for two minutes. Then remove and cool in ice water. The skin will come off easily.
2. We wash the sweet pepper, remove the seeds, and also grind in a meat grinder.
3. Place the tomato juice and pepper into a bowl. Add butter, salt and sugar. Stir and bring to a boil. Boil over moderate heat for ten minutes. You will need to stir a couple of times.
4. It's time to get started with the zucchini. We have them prepared, but in general they need to be washed, if necessary, peeled. Remove seeds from mature vegetables.
5. Now let's cut it. This needs to be done in cubes so that the salad lives up to its name. The bars should be convenient to eat. Approximately 6 cm long and 2 cm wide. But this is not important.
6. Place the zucchini sticks in the marinade and simmer over moderate heat for 20 minutes. Don't forget to stir gently. Count the prescribed minutes after the mixture boils.
7. The garlic needs to be peeled, passed through a press or finely chopped.
8. 20 minutes. passed, the zucchini has softened, you can add garlic and ground pepper. Stir and simmer for another five to seven minutes.
9. Time to add vinegar. Add and simmer the lecho for another five minutes. Be sure to try it, in case something is missing.
10. Now all that remains is to put the finished products into sterile jars and roll them up with iron lids.
11. Place the jars upside down on the floor and wrap them warmly. Let cool and store.

There are no calories to worry about with this snack. We'll burn them right away.

How to make lecho from zucchini and eggplants

The blue ones enrich the squash lecho. The salad turns out incredibly tasty and surprises with the abundance of vegetables. Be sure to try this snack option.

I measured the amount of ingredients already prepared. Vegetables are washed and peeled. The seeds have been removed from the pepper, the skin has been cut off from the zucchini and eggplant.

Ingredients for 5 l. lecho

• Zucchini – 900 gr.
• Carrots - 450 gr.
• Tomatoes – 2.5 kg.
• Bell pepper – 1 kg.
• Onion - 400 gr.
• Eggplant – 400 gr.
• Garlic – 100 gr.
• Vinegar essence 1 tbsp. almost full
• Sugar – 230 gr.
• Salt – 2 tbsp.
• Sunflower oil - 1 tbsp.

1. We pass the tomatoes through a meat grinder.

   

2. Cut the pepper into strips.

   

3. Carrots, zucchini, blue ones, cut onions into cubes.
4. Chop the garlic finely.
5. In a convenient bowl, combine oil, tomatoes and carrots. Bring to a boil. Reduce heat and simmer for twenty minutes.

   

6. Lastly, pour in the vinegar essence and stir. Simmer for another five to seven minutes.
7. Distribute the finished dish into jars and screw on the iron lids.
8. Place it upside down and wrap it warmly.
9. After cooling, store for storage.

Zucchini lecho with eggplant can be an excellent side dish for meat dishes and fried sausages. It won't be as expensive as a great pre-dinner snack. I recommend!

This is how zucchini can compete with peppers in making lecho. By the way, here you can get acquainted with recipes for lecho made from bell pepper.

It's amazing how many dishes can be prepared from ordinary zucchini! Vegetables that are light, without a particularly pronounced taste, large in size, and do not require special preparation before cooking - what could be better for the housewife. Zucchini dishes are very healthy, easy to digest, and do not contain many calories. Take, for example, zucchini lecho - cook it at any time of the year, use it as an appetizer or a hot vegetable side dish for meat or fish - in any form it is very appetizing and tasty.

Lecho tastes like caviar or vegetable stew, depending on the recipe. In many countries, lecho serves as a side dish - for example, in Germany it is served with Bavarian sausages or grilled meat. And in Hungary, for example, minced meat, pork sausage or smoked meat are added to it. In the classic Hungarian recipe, it is topped with beaten eggs and baked in the oven. This dish is very similar to French ratatouille.

Zucchini lecho - food preparation

It is prepared mainly with the addition of vegetable oil, so it can be fully classified as a low-calorie dish. Lecho helps out during fasting or a diet for weight loss. There is no exact recipe, as with any other dish. However, in addition to zucchini, the required ingredients are peppers, tomatoes and onions. Carrots, various spices and ingredients that add spiciness are often added - hot pepper, garlic, seasonings. In recipes for thick lecho, some of the tomatoes are added at the very end; by the way, the tomatoes themselves must be red and ripe. As for zucchini, it is best to take young fruits, with seeds that have not yet formed. They are juicier and softer, cook faster and retain more nutrients. In more mature fruits, the seeds should be removed and the already hard skin removed.

Zucchini lecho - the best recipes

Recipe 1: Zucchini lecho with carrots and tomatoes

A slightly sweetish light dish containing a large amount of useful substances can be prepared for future use. If your goal is preparations for the winter, prepare the required number of jars and sterilize them.

Ingredients: zucchini (3 kg), tomatoes (2 kg), carrots (500 gr.), onions (500 gr.), sweet pepper (500 gr.), sugar (1 cup), ground black pepper, vinegar (100 ml) , salt, vegetable oil (300 ml).

Cooking method

Let's prepare the vegetables. Peel peppers, carrots, onions. Peel and cut the zucchini into small cubes, the onion into larger cubes. We pass the tomatoes through a meat grinder to obtain a puree in which the lecho will be stewed. Grate the carrots, cut the bell pepper into strips. Place the onion in a saucepan and lightly fry in vegetable oil, then add the zucchini, tomatoes, and peppers. Salt and add sugar. Mix the vegetable mixture thoroughly and simmer over low heat for an hour. Make sure that the mixture does not burn; stir well occasionally. At the end, add vinegar and after 5-7 minutes remove from the stove. All that remains is to distribute the finished lecho into sterilized jars and roll up with metal lids. Turn the finished jars over and wrap them.

Recipe 2: Classic recipe for lecho from zucchini and tomatoes without sterilization

Using this recipe we will get a sweet dish, an excellent side dish for sausages, boiled meat or sausage. Prepare the vegetables and marinade separately, then place the vegetables in the boiling marinade. You will get approximately 3 liters of lecho, a little oily so that it can be stored longer.

Ingredients: zucchini (1.5 kg), sweet pepper (6 pcs), onions (6 pcs), tomatoes (red),
Marinade: vegetable oil and sugar (2/3 cup each), salt (2 tablespoons), vinegar (9%, half a cup).

Cooking method

First, prepare the marinade - mix the ingredients and boil. Then prepare the vegetables - cut the zucchini, onions and peppers into strips, pass the tomatoes through a meat grinder. Boil the zucchini in a boiling marinade for 10 minutes, then add pepper (for another 10 minutes), onion (5 minutes is enough), tomatoes (also 5 minutes). This is probably the easiest recipe for making zucchini lecho. Place it in jars and roll up. If you are confused by this amount of oil, reduce the amount by half, but then you will have to sterilize the jars for about 15 minutes. For those who like it “hot,” add chopped red pepper.

Recipe 3: Stuffed zucchini with lecho and minced pork and beef in a slow cooker

Stuffed zucchini is a separate big topic. But today we will prepare them according to a special complex recipe. The result will be a wonderful hearty dish, original, very tasty, a ready-made lunch for the whole family, especially for those who have a lot of physical activity and need protein energy and vitamins from vegetables. To prepare the dish, one jar of lecho is enough, but it is clear that the housewife will prepare a larger quantity, so the ingredients in the recipe are given in larger quantities.

Ingredients: minced pork and beef (500 g), zucchini (600 g), rice (3/4 cup), onion (1 pc), garlic, herbs, salt, pepper, broth or water. For the simplest lecho recipe: zucchini (1 kg), pepper (3 pieces), tomato juice (1 glass), salt, sugar (tablespoon), vinegar (tablespoon), garlic (1 head), half a hot pepper.

Cooking method

Lecho: mince pepper, garlic, hot pepper, pour in tomato juice, boil for 10 minutes. Cut the zucchini into slices and add to the mixture and simmer for another 20 minutes. Place the finished lecho in Euro jars and close the lids. We use one jar to prepare the main dish.
Peel the zucchini (or zucchini) and cut crosswise into approximately 5 cm discs. Use a teaspoon to scoop out the middle. Cook the rice until half cooked. Fry the onion in vegetable oil, add chopped green onions and other chopped herbs. Add rice, garlic, onion, herbs, pepper to the minced meat, salt and mix. Stuff the zucchini and place it on the bottom of the MV. Pour the broth up to about the middle of the zucchini and set the “baking” mode for 20 minutes. After that, put lecho on top and switch to stewing mode. Cooking for 1 hour. It turns out to be a very tasty and tender dish. You can add a small quail egg to the remaining minced meat and form cutlets. Place them on top of the zucchini and lay the lecho on top.

How can you diversify the taste of lecho, since basically the same vegetables are used? Easily! Just look into the cuisines of the peoples of the world.
— Hungarian-style lecho: instead of butter, add 50 grams of smoked bacon and 5 grams. paprika.
— Bulgarian lecho: take apple cider vinegar, add 5 pcs. cloves are a small thing, but what a smell and taste!
— Georgian-style lecho – try replacing the garlic with finely grated horseradish root and adding some chopped nuts.
- Peperonato (Italian lecho) - use canned tomatoes rather than fresh ones, sprinkle with chopped basil.
— Ukrainian lecho with sausages. The name speaks for itself: add homemade pork sausages or bacon and eat only hot. Bon appetit!

Hello, dear friends! Zucchini lecho for the winter - how do you like this appetizer? I suggest you familiarize yourself with it and prepare it according to the most delicious recipes, you will lick your fingers.

Of course, everyone is accustomed to the fact that such preparations are made from, but our housewives came up with the idea of ​​adding this vegetable to it as well. And it turns out even tastier and more tender.

From this vegetable you can simply prepare a variety of preparations for the winter, various ones or just them in a jar. But lecho for me is the most favorite snack on the table during the cold season.

This salad can be eaten as an independent dish or added to soups or side dishes. It goes perfectly with the rest of the appetizers on the holiday table.

Just remember, use only coarse rock salt for preparations. You cannot use iodized or “Extra”

I'll start with the recipe I use most often. It is quite simple and does not require too much time to prepare. The salad made from the presented ingredients turns out very tasty. All my loved ones like him very much.

Ingredients (yield 5 liters of finished product):

• Zucchini - 2 kg
• Sweet pepper - 5 pcs
• Tomatoes – 10 pcs.
• Onions – 10 pcs.
• Tomato paste – 350 gr
• Oil – 200 ml
• Sugar - 200 gr
• Salt - 1 heaped tablespoon
• Vinegar 9% - 1 tablespoon

Preparation:

1. Zucchini should be peeled and cut into cubes. If the vegetable has too large seeds, cut them out. Peel the pepper from seeds and cut into small pieces. The onion should be cut into half rings and the tomatoes into cubes.

2. Pour 1 liter of water into the bowl for preparing our salad and put it on fire. When the water heats up, add salt, sugar, vegetable oil, tomato paste and mix everything.

Then add vinegar and add zucchini. Stir evenly and leave until boiling. When it boils, cover and cook for 10 minutes.

For spiciness, you can add any of your favorite seasonings to the brew, such as a mixture of peppers.

4. Place the finished salad in sterilized jars and roll up the lids. Turn the jars over and wrap them in a warm blanket.

Leave to cool completely, about a day. After which you can put it in the pantry or cellar. They can be stored perfectly until next year.

Recipe for lecho from zucchini and pepper with tomato paste

I also often use the following method. The composition of the products differs from the previous one. But this does not mean at all that it is not tasty. He's just amazing. Especially for lovers of spicy preparations.

You can store this salad in the pantry at room temperature or in a cool place. It keeps for a long time and will delight you all year round, depending on how much you make.

Ingredients:

• Zucchini – 3 kg
• Sweet pepper – 4 pcs
• Hot pepper – 1-2 pcs.
• Garlic – 2 heads
• Salt – 2 tablespoons
• Sugar – 1 glass
• Tomato paste – 0.5 kg
• Vegetable oil – 1 cup
• Vinegar essence – 2 tablespoons (or vinegar 9% – ½ cup)

Preparation:

1. Peel the zucchini. If they are overripe, cut out the core with the seeds. Then cut them into half rings. Wash the peppers and remove seeds. Cut them into slices. Peel the garlic.

2. Grind sweet and bitter peppers, as well as garlic. Then add this mixture to the zucchini. Add salt, sugar, vegetable oil, tomato paste and vinegar there. Stir everything evenly.

3. Place on the fire and bring to a boil. Once the zucchini releases its juice and begins to boil, reduce the heat and simmer over low heat for 30 minutes. Stir constantly and make sure that our vegetable mixture does not stop boiling.

4. Place the finished lecho in sterilized jars and close with a screw cap. You can also use roll-up lids, it doesn’t matter. Turn the jars upside down and wrap them in a warm blanket. It should be left in this position until it cools completely, and then put it in storage for workpieces.

Delicious lecho with zucchini, bell peppers and tomatoes

I would like to introduce you to this recipe. The salad turns out simply amazing. My best friend cooks using this method and I always exchange jars of such preparations with her. Very tasty and always on the table.

Ingredients:

• Peeled zucchini - 1 kg
• Tomatoes – 1.5 kg
• Sweet pepper - 4 pcs
• Garlic - 5-6 cloves
• Sugar - 100 gr
• Salt - 1 tablespoon
• Vinegar - 9% - 1 tablespoon
• Vegetable oil - 1 tablespoon

Preparation:

1. Peel the zucchini and cut into medium cubes. If they are already overripe, be sure to remove the seeds. Wash the tomatoes, remove the core and cut into medium pieces. If desired, you can remove the skin. Remove the stem and seeds from the pepper and then cut into cubes.

2. Place the chopped tomatoes in a saucepan, add sugar and salt. mix carefully and heat on the fire.

The tomatoes will begin to release juice. Once it boils, cook for 10 minutes, stirring occasionally.

15 minutes before readiness, add chopped or pressed garlic. And 2 minutes before readiness, add vinegar and stir. Close the lid, bring to a boil and turn off.

4. Pour the hot salad into sterilized jars and screw on the lids. Turn the jars over and wrap them in something warm. Leave it like this until it cools completely.

Such blanks can be stored in the pantry at room temperature or put in a cool place. From the proposed amount of ingredients, 1.5 liters of ready-made lecho is obtained.

Video on how to close delicious zucchini for the winter

If it’s more convenient for you to cook by watching a video recipe, then I’ve just picked up excellent material. Everything is very simple and clear. I’ve already cooked this way, so I recommend it to you too.

Ingredients:

• Fresh zucchini – 2.5-3 kg
• Bell pepper – 10-12 pcs.
• Garlic – 2 heads
• Water – 1 liter
• Tomato paste – 400 gr
• Sugar – 1 glass
• Salt – 2 tablespoons
• Refined vegetable oil – 150 g
• Table vinegar 9% - 4 tablespoons
• Ground red pepper - 1 teaspoon

It turns out to be a very tasty, sweet lecho. I hope that after watching you will not have any doubts about incomprehensible moments. All that's left to do is go and cook.

Zucchini lecho preparations for the winter - the most delicious recipe

My mother-in-law calls this method the most delicious. She loves to cook this way. But I understand her, this is truly a very interesting and amazing tasting salad. And so he also became a regular visitor to my blank storage.

Ingredients:

• Zucchini - 3 kg
• Tomatoes – 1 kg
• Onions – 500 gr
• Bell pepper – 700 gr
• Garlic - 1 head
• Cilantro - a bunch (you can use any other greens)
• Umbrella - dill
• Vinegar 6% - half a glass
• Vegetable oil - 1 cup
• Sugar - 1 glass
• Salt - 3 tablespoons
• Water -0.5 l

Ingredients:

1. First, let's prepare all the vegetables. Finely chop the cilantro. Pass onions, bell peppers, garlic and tomatoes through a meat grinder.

2. Peel the zucchini and, if necessary, remove the seeds. Cut them into small cubes. Place in a saucepan. Add a dill umbrella, salt, sugar, vegetable oil and water.

4. Then put the vegetables on the fire, bring to a boil and cook for one hour over medium heat. After an hour, remove the dill umbrella, add chopped herbs and stir. Leave to boil for 10 minutes. At the end of cooking, pour in vinegar, stir and turn off the heat.

4. Now pour everything into sterilized jars and close with boiled lids. Turn the jars over and cover with a warm blanket or blanket. Leave it until it cools completely, then put it in your storage until winter.

Recipe for making lecho from zucchini with carrots and tomatoes

I’m adding another interesting option to your recipe box. This sweet salad will not leave your relatives and guests indifferent. Try this recipe, it will be very tasty.

Ingredients:

• Zucchini - 2 kg
• Tomatoes – 500 gr
• Carrots – 500 gr
• Sweet pepper – 500 gr
• Onions – 500 gr
• Vegetable oil - 300 ml
• Tomato paste – 200 gr
• Sugar - 200 gr
• Salt - 2 tablespoons
• Ground black pepper - 0.5 teaspoon
• Ground hot red pepper - 1/3 teaspoon
• Vinegar 70% - 2 teaspoons

Preparation:

1. Peel the zucchini and cut into small cubes. Grate the carrots on a coarse grater. Cut the onion into half rings. Tomatoes should be cut into small pieces. Cut the bell pepper into strips. Place all the vegetables in a saucepan and add vegetable oil.

2. Place the pan on the stove and simmer for 20 minutes, stirring occasionally. Then add salt, sugar, ground peppers and tomato paste. Stir and leave to simmer for another 20 minutes, covered, over medium heat. At the end, add vinegar essence and turn off.

3. Place the lecho in sterile jars, close the lids and turn over. Cover with a warm blanket and leave until completely cool.

My favorite recipe for zucchini lecho with rice without vinegar

Try this awesome salad with rice. Simply amazing preparation. For all occasions, it will always help. From the listed ingredients, 6 liters of lecho are obtained. So try it, it's very tasty.

Ingredients:

• Zucchini - 3 kg
• Tomatoes – 3 kg
• Carrots – 1 kg
• Onion - 1 kg
• Pepper - 3 pcs.
• Garlic - to taste
• Rice - 0.5 kg
• Vegetable oil - 0.5 tbsp
• Sugar - 4 tablespoons
• Salt - to taste
• Spices - optional

Preparation:

1. Place a pan of water, bring to a boil and add rice. Boil it until half cooked. Drain the water through a colander.

2. Cut the zucchini, peppers and onions into cubes. Grate the carrots on a coarse grater. Peel the tomatoes and puree in a blender.

3. Pour the tomatoes into the pan, add chopped or pressed garlic and bring to a boil. Then add sugar, salt and vegetable oil. Bring the sauce to a boil and cook for 5 minutes.

5. Then add the prepared rice and cook for 45 minutes over low heat. You can add your favorite spices at the end, if desired.

6. Place the finished lecho into sterile jars, close the lids and turn over as usual. Wrap up and leave until cool. Store in a cool place.

Incredibly tasty preparation of zucchini lecho for the winter in a slow cooker

Here is another wonderful video recipe for zucchini lecho. This is for those who like to cook in a slow cooker. Simple and worry-free. Do you think it will turn out worse than on the stove? Nothing like this! The taste of this appetizer is in no way inferior to its counterparts cooked over a fire.

Ingredients:

• Zucchini (without seeds and peel) - 1 kg
• Carrots – 200 gr
• Sweet pepper – 450 gr
• Tomatoes – 650 gr
• Onions – 300 gr
• Vegetable oil - 65 ml
• Water – 500 ml
• Tomato paste – 150 gr
• Salt - 1 tablespoon
• Sugar - 0.5 tablespoon
• Vinegar essence 70% - 0.5 teaspoon (or vinegar - 9% - 3.5 teaspoon)

I would also like to add that sometimes I add red hot pepper, garlic and herbs to this appetizer. It turns out a little spicier, but my husband really likes it. In general, cooking in a slow cooker is always much easier and has fewer hassles. Try it for your health.

That's all for today. As you can see, there are simply a huge number of recipes and everyone cooks in their own way. I tried to describe for you the best options for preparing zucchini lecho. This is simply an amazing snack. So choose and try!

Good luck with your preparations! Bye!