Zucchini lecho with tomatoes without pepper. Zucchini lecho without sterilization. Zucchini lecho in a slow cooker

During the zucchini ripening season, many summer residents experience difficulties, not knowing what is best to prepare from vegetables. Today there are many recipes for canned fruits, so the main problem is making a choice. Experienced housewives advise not to waste time on salting and preparing traditional preparations, but to try using the zucchini lecho recipe for the winter.

For cooking, take young zucchini that has not had time to acquire a thick, hard skin. The taste of ripe fruits is inferior to them; the pulp of such vegetables is usually hard, and inside contains a large number of seeds. Zucchini up to 8 cm in size do not need to be peeled.

Vegetables need to be washed thoroughly, the base and stalk removed, damage and defective areas cut out. All ingredients used in the lecho recipe must be of good quality. The classic version involves cutting into cubes, the size of which can vary at the request of the housewife. It is necessary to chop the zucchini immediately before cooking.

Sterilization of jars

Sterilization of jars, during which the containers are exposed to hot temperatures, helps ensure long-term storage. Immediately before the procedure, wash them with hot water and soda. There are quite a lot of methods and options for disinfection; the choice of a specific one depends on personal preferences and the volume of the container.

Small jars are processed in the microwave at maximum mode for a couple of minutes. Larger containers are boiled in water or heated in the oven; it is enough to hold them for 10 minutes. During processing, care must be taken, as contact with hot glass can cause burns.

Recipes for preparing lecho for the winter

There are a lot of recipes for making lecho. In most methods, in addition to zucchini, additional ingredients are added, and the neutral taste of the vegetable is combined with many products.

Cooking a traditional dish

The simple recipe does not contain any hot seasonings, so this treatment can be used by children and people with problems with the digestive system. Product proportions:

• zucchini - 2 kg;
• onion - 1 kg;
• carrots - 500 g;
• tomato juice - 1 l;
• oil - 100 ml;
• citric acid - 1 tsp;
• pepper - 5 peas;
• sugar and salt - 1.5 tbsp. l.

Zucchini is cut into large cubes, onions are chopped into half rings, and a large grater is used to chop carrots. Fry onions and carrots in a frying pan, combining them with oil. Pour the juice into the pan, add stewed vegetables and zucchini. The mixture is boiled for 10 minutes, then the remaining ingredients are added in the form of spices. After 15 minutes, the process of putting into jars begins.

With tomatoes without sterilization

The absence of long-term heat treatment makes it possible to obtain lecho with a “crunch”. Required:

• zucchini - 3 kg;
• tomatoes - 2 kg;
• pepper - 3 kg;
• onions - 1 kg;
• oils - 400 ml;
• granulated sugar - 7 tbsp. l.;
• rock salt - 4 tbsp. l.;
• 9% vinegar - 180 ml.

Tomatoes are doused with boiling water, peeled and brought to a puree consistency by passing through a meat grinder. The peppers are shaped into thin strips, the carrots are chopped on a large grater. Onion rings along with carrots are simmered over a fire until they acquire a golden color. The spicy sauce is made from rolled tomatoes, salt and granulated sugar. Add zucchini cubes to the marinade, and boil the stewed vegetables for 10 minutes. The workpiece is placed in glass containers, the essence solution is added, and after 7 minutes of waiting, it is rolled up.

With tomato paste

Delicious winter lecho preparations are obtained by adding tomato paste. Product proportions:

• zucchini - 4 kg;
• paste - 800 ml;
• red pepper - 15 pcs.;
• water - 2.5 l;
• garlic - 3 cloves;
• salt - 5 tbsp. l.;
• sugar - 6 tbsp. l.;
• vegetable oil - 200 ml;
• 9% vinegar - 1 glass.

A marinade is prepared from water, oil and tomato paste; at the moment of boiling, sugar and table salt are added. Add chopped zucchini and boil for 10 minutes. Add chopped peppers and garlic and simmer for 20 minutes. Add the remaining spices and vinegar and place in jars. For lovers of dishes with ketchup, this snack can be used as an alternative to a tomato product.

Option for preparations in a multicooker

Sweet lecho can be prepared in a slow cooker, which reduces labor costs, since you do not need to constantly stir the vegetable mixture. To do this, you can take any of the recipes and use the stewing mode instead of boiling over a fire. To prepare lecho, it is enough to wait 1 hour. Spices, seasonings and vinegar are added at the very end of the process.

"Real jam"

The name of this recipe emphasizes its main advantage. Product proportions:

• zucchini - 2 kg;
• peppers of different colors - 1.2 kg;
• carrots, onions and turnips - 600 g each;
• tomatoes - 2 kg;
• tomato paste - 2 tbsp. l.;
• vegetable oil -200 ml;
• salt - 60 g;
• sugar - 90 g;
• hot pepper - 2 pcs.;
• essence - 30 ml.

Spicy lovers can add garlic to the recipe according to their taste. Zucchini, tomatoes and onions are cut into 1.5 cm cubes. Peppers, cleared of seeds, are cut into slices, hot peppers are finely chopped. Grate carrots into thin strips. A marinade is prepared from water and tomato paste, into which the squash mixture is placed to cook for half an hour. Then, sequentially after 15 minutes, add:

• carrot;
• peppers;

After this, seasonings and spices are added. Gently stir for 30 minutes, add garlic and essence 5 minutes before the end.

With bell pepper

• zucchini - 4 kg;
• pepper - 10 pcs.;
• turnip onions - 10 pcs.;
• 9% vinegar - 6 tbsp. l.;
• tomato paste - 800 ml;
• odorless oils - 400 ml;
• granulated sugar - 400 g;
• table salt - 4 tbsp. l.;
• water - 5 glasses;
• sweet peas - 10 pcs.

Vegetables are cut into large cubes, peppers are cut into slices, onions are cut into large rings. A syrup is prepared from water, salt, sugar, oil and tomato paste, into which the prepared sliced ​​zucchini is carefully added. The mixture is boiled for 15 minutes, after which pepper slices are added and continued to boil for 5 minutes. Add onion and cook for another 10 minutes. The vegetable mixture is kept at a slight boil for 20 minutes, after which vinegar and spices are added and kept on fire for another 3 minutes.

With zucchini and blue

Spicy lecho with eggplants has an unusual piquant taste, and a large number of blue ones makes the appetizer unlike most traditional recipes. Product proportions:

• zucchini - 10 pcs.;
• eggplants - 8 pcs.;
• red pepper - 10 pcs.;
• parsley, dill - to taste.

Sauce ingredients:

• tomatoes - 2 kg;
• vegetable oil - 100 ml;
• vinegar 6% - 200 ml;
• sugar - 2 cups;
• salt -1/2 cup;
• coriander - 1 tsp;
• laurel - 5 pcs.;
• pepper - 10 peas.

Tomatoes are doused with boiling water and turned into a puree using a meat grinder. A marinade is prepared from the components of the recipe for the sauce, into which chopped vegetables are sequentially dipped for stewing. The total boiling time is 40 minutes. At the end, add finely chopped greens and after a couple of minutes after thorough mixing, place them in jars.

Without vinegar

Zucchini lecho can be prepared without vinegar. Any classic recipe is taken as a basis, and to ensure long-term storage, the jars are sterilized for 10 minutes.

Vegetable with cucumbers

You can make a vegetarian delicacy by adding cucumbers. Product proportions:

• zucchini and cucumbers - 2.8 kg each;
• carrots - 200 g;
• garlic head - 2 pcs.;
• tomatoes - 400 g;
• tomato paste - 500 ml;
• salt - 2 tbsp. l.;
• sugar - 1.5 cups;
• 9% vinegar - 0.5 cups;
• vegetable oil - 15 ml.

Tomatoes, zucchini and cucumbers are cut into large cubes. Large cucumbers must first be peeled to avoid bitterness. The carrots are chopped, the garlic is chopped into plates. The vegetable mixture is stirred with tomato paste and put on fire, keeping it stewing for 40 minutes from the moment of boiling. At the end, add vinegar, spices and seasonings, leaving it at a low simmer for another 40 minutes.

Today we are pleased with the warm days of summer, but autumn is just around the corner, and then winter comes. Remember Krylov's fable about the Dragonfly and the Ant? The jumping Dragonfly sang red summer... But we are not like that). Caring housewives stock up on preserves for the winter in the summer.

We have already prepared for the winter. In this article we will look at five different options for preparing and preserving a delicious vegetable salad for the winter - zucchini lecho. This wonderful dish is perfect as an addition to a side dish, or instead of a side dish, such as with rice.

Lecho is a Hungarian dish that is very common in Europe today. There are three irreplaceable ingredients in this dish: sweet peppers, tomatoes, onions. All other products can be added according to your taste and desire.

It’s interesting that lecho is even made from cucumbers, I found such recipes in this article https://firstcook.ru/lecho-iz-ogurcov-s-tomatnoj-pastoj.html

All recipes use the same principles of vegetable processing and preservation. Let's look at them:

• Choose fresh, not rotten, ripened vegetables.
• Prepare a large pan - there will be a lot of food, there will also be a lot of vegetable juice, it is important that it does not escape during cooking.
• To preserve lecho, it is best to use liter and half liter jars. They are convenient and have a volume that can be eaten in one evening. You can open a new jar for dinner if you wish, so there will always be a fresh salad on the table.
• Be sure to sterilize jars and lids. If you are new to this business or want to refresh your knowledge, the article contains recommendations on how to sterilize containers in different ways.
• Prepare a warm blanket to wrap the cans.
• Store the finished preserves in a cool, dark place.

The process of preparing zucchini lecho will take 2-3 hours. It is better to cook it in the evening and wrap the jars with a blanket at night. Place old newspapers under the jars so that the heat does not escape into the floor.

Let's start preparing a delicious zucchini lecho with tomato paste. This dish has a slightly sweet and sour, spicy taste. It can be eaten as an addition to porridge, noodles, potatoes or as an independent dish. Men especially love lecho.

Please note: according to the recipe we will need 500 grams of bell pepper. Before weighing it, you need to clear the fruit of seeds and membranes. Therefore, you need to buy 600-700 grams of unpeeled vegetables.

• Zucchini – 1 kg.
• Bell pepper – 500 g.
• Garlic – 7 cloves
• Tomato paste – 200 g.
• Bay leaf – 3 pcs.
• Vegetable oil – 50 ml.
• Black peppercorns – 6 pcs.
• Sweet peas – 4 pcs.
• Vinegar 9% – 50 ml.
• Sugar – 2 tbsp. spoons
• Salt – 0.5 tbsp. spoons
• Water – 300 ml.

1. Wash the vegetables, remove the skin and seeds from the zucchini, and chop into cubes.

2. Remove the inside of the sweet pepper and cut it into small pieces.

3. Place all the vegetables in the pan. Add salt, sugar, vegetable oil, tomato paste, water. Place on the stove, bring to a boil, then reduce the heat and simmer for 30-40 minutes, stirring occasionally.

4. Finely chop the garlic cloves and after 30 minutes of cooking, when the zucchini becomes soft, add garlic, bay leaf (break it into several pieces), black and allspice to the vegetables. Mix everything and boil for 2-3 minutes.

5. At the very end, add vinegar to the vegetables, mix and turn off the stove. Pour the finished lecho into sterile jars. Try to put a piece of bay leaf in each jar. We roll up the jars.

Wrap in a warm blanket until it cools completely. Send to be stored in a cool, dark place.

Delicious recipe for lecho from zucchini and eggplant for the winter

Adding eggplant will make the lecho taste more rich. To remove the bitterness inherent in this vegetable, cut it, sprinkle it with salt and leave the juice for a while, it will release excess bitterness. Then rinse the eggplant with water and squeeze.

In this recipe, I suggest chopping all the vegetables into cubes. Alternatively, you can grate the carrots on a coarse grater and fry them with onions. You can chop onions, carrots and peppers in a blender or using a meat grinder.

You will get 5 half liter jars of ready-made lecho.

To prepare we will need:

• Zucchini – 0.5 kg.
• Eggplants – 0.5 kg.
• Tomatoes – 1 kg.
• Sweet pepper – 0.5 kg.
• Carrots – 0.7 kg.
• Onions – 0.5 kg.
• Vegetable oil – 250 ml.
• Vinegar 9% – 2 tbsp. spoons
• Garlic – 1 head
• Salt – 0.5 tbsp. spoons

1. Peppers, eggplants, onions, zucchini, tomatoes - cut into small cubes.

2. Place the pan on gas, pour vegetable oil into it, add the onion, fry it until golden brown. Add all the other vegetables and mix well. Cover with a lid and wait for the caviar to start boiling.

3. Simmer for 1.5 hours. 15 minutes before the end of cooking, put the garlic through a press, add salt, and pour in the vinegar. Mix all the ingredients.

4. Sterilize the jars, put lecho in them, and roll up the lids.

We wrap ourselves in a blanket and wait for the lecho to cool down.

Zucchini lecho with tomatoes and peppers

Lecho can be used as a gravy. Look how many fragrant seasonings we will add to it. And what aromas will scatter throughout the house, mmmm. But if you are not a fan of seasonings, you can skip them.

You can divide the lecho into two pans, make one spicy, and the other vice versa.

Prepare 5 cans of 0.5 liters each.

To prepare we will need:

• Zucchini – 1 kg.
• Tomatoes – 1 kg.
• Bell pepper – 1 kg.
• Onion – 2 pcs.
• Garlic – 2 cloves
• Hot pepper – 1 pc.
• Bay leaf – 1 pc.
• Ground black pepper - to taste
• Provençal herbs – 1 teaspoon
• Red sweet paprika – 1 teaspoon
• Allspice – 4 pcs.
• Vegetable oil – 70 ml.
• Salt – 1-1.5 teaspoons

1. Cut the onion into half rings, chop the garlic and hot pepper. Cut the bell pepper into small pieces.

Pour boiling water over the tomatoes for 2-3 minutes to remove the skin and also finely chop.

Peel the zucchini, remove the seeds, and cut them into small cubes.

2. Heat vegetable oil in a saucepan, add onion, garlic, sweet and bitter peppers, mix everything and leave to simmer for 15 minutes, stirring occasionally.

3. After 15 minutes, add zucchini, tomatoes, bay leaf (broken into pieces), allspice, Provençal herbs, sweet paprika, ground black pepper, and salt to the pan. Simmer for another 20 minutes. At the end, taste it and add salt if necessary.

5. Pour the lecho into sterile jars and screw on the lids.

6. Place a towel on the bottom of a large saucepan, place the jars and pour water two fingers below the neck of the jar and sterilize the lecho for 15-20 minutes. Place the jars upside down and cover with a warm blanket. Leave to cool.

Delicious and simple video recipe for zucchini lecho for the winter

A very simple recipe for making zucchini lecho, which is low in calories. The taste of this caviar plunges us into childhood memories, because there are dishes that are impossible to forget.

To prepare we will need:

• Zucchini – 1.5 kg.
• Tomato juice – 500 ml.
• Onion – 3 pcs.
• Sweet bell pepper – 5-6 pcs.
• Sugar – 50 gr.
• Salt – 0.5 tbsp. spoons
• Refined vegetable oil – 50 ml.
• Vinegar 9% – 40 ml.

Below you can watch a step-by-step video of preparing zucchini lecho for the winter.

Zucchini lecho with rice

This recipe makes a very satisfying dish - lecho with rice. This is a ready-made side dish. If you haven’t tried this lecho yet, get ready soon. I advise you to take good, proven rice so that it retains its shape and does not boil into rice flour.

We will use a blender to make tomato paste from tomatoes. If you don't have a blender, you can replace it with a meat grinder. If you don’t have any equipment at hand, then we do it as our grandmothers did:

• cut the tomatoes into slices, place in a saucepan,
• mash the vegetable so that it releases juice,
• simmer over low heat
• rub the mixture through a sieve to separate the peel and seeds.

We do the rest according to the recipe!

To prepare we will need:

• 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. spoons
• Sugar – 4 tbsp. spoons
• Salt to taste
• Spices as desired

1. Cut zucchini, sweet peppers, and onions into small pieces. Three carrots on a coarse grater.

2. Boil the rice until half cooked.

3. Remove the skin from the tomatoes (pour boiling water over them and the skin will peel off easily), grind the tomatoes with a blender. Pour into a saucepan, add chopped garlic, sugar, salt, vegetable oil, spices. Bring to a boil.

4. Boil tomato juice for five minutes and pour the remaining vegetables into it, mix. Boil everything together for 15-20 minutes.

6. Then add the half-cooked rice and cook the lecho for another 45 minutes. 10 minutes before cooking, season with your favorite spices.

7. Transfer the lecho into sterile jars. Roll it up, wrap it in a blanket and put it in a secluded place until it cools completely.

Bon appetit!

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I think that almost every housewife puts away an assortment of different vegetables for the winter. And among them there is, undoubtedly, a very tasty trend - this is zucchini lecho. It involves tender boiled vegetables in a pleasant sweet and sour sauce. Often tomatoes or tomato paste are used for this. I also heard somewhere that they are replacing her. In general, such an appetizer should melt on the tongue, and all the guests will praise this dish: “You will lick your fingers!” In general, this is how it turns out.

Today we have a selection of seven different recipes for you. Here those who don’t eat pepper or don’t like vinegar can choose the composition for themselves. And in general, to process those vegetables that have not yet been canned, and there is simply no time to tinker with each type separately.

They are very suitable for this dish because they have soft flesh, which is very quickly soaked in the sauce. As a result, we don’t end up with piles of different flavors, but instead discover a harmonious dish. In which all the fruits are united by a single taste of the sauce.

There are two ways to prepare the fruits: stew them or fry them.

I recommend sealing the snack in half-liter containers. To immediately open and place in a salad bowl. At dinner, all the snacks will be eaten and you won’t have to take up space in the refrigerator.

If possible, avoid using metal utensils. It oxidizes when interacting with vegetable acids. And a metallic taste will appear in the jar. I don't think you'll like him.

As always, we place the snack only in sterile jars.

Ingredients:

• 3 kg of zucchini and zucchini,
• 4 bell peppers,
• hot pepper – 1-2 pcs.,
• 2 garlic heads,
• salt – 2 tbsp.,
• 250 g granulated sugar,
• 500 g tomato paste,
• 250 ml sunflower oil,
• vinegar essence - 2 tbsp. l. or vinegar 9% - ½ cup.

First, we collect the vegetables and prepare them. We wash away the soil and debris, cut off all the black, beaten and ugly places.

We remove seeds from the pepper and peel the garlic.

Remove the skin from the zucchini and cut it in half. Cut out the core with seeds.

Cut the pulp itself into 1 cm rings.

Using a meat grinder or blender, grind all the peppers and peeled garlic cloves.

Spread the resulting mass over the zucchini and add tomato paste, salt and sugar and a glass of sunflower oil.

Pour vinegar on top.

Place on high heat and wait until it boils. The fruits will give juice, reduce the heat and simmer for half an hour.

Don’t forget to mix and pour into sterile jars.

Fill to the very top, screw on the lid and turn over.

My favorite simple recipe for lecho from zucchini and eggplant

Blueberries and zucchini have tender flesh. Therefore they complement each other well. Their taste is not strong and they are well saturated with the aroma of spices and the taste of the filling.

Compound:

• zucchini - 4 pcs.,
• eggplants - 4 pcs.,
• pepper - 4 pcs.,
• tomatoes - 4 pcs.,
• onions - 4 pcs.,
• salt - 1.5 tbsp. l.,
• sugar - 1.5 tbsp. l.,
• vegetable oil - 50 ml,
• 9% vinegar - 50 ml.

To prevent the pulp from falling apart after cooking, we will not chop the vegetables finely. After all, it’s more convenient to eat full-sized pieces that stick well to the fork.

We cut the zucchini and blue ones into four longitudinal parts. Cut pieces of approximately 4 cm from the beginning of the fruit.

We also cut peeled peppers. The resulting slices are quite large, but that’s what we wanted.

Cut off the tail of the tomatoes and cut the pulp into 4 parts. Part of the tomato can be pureed in a blender into the sauce.
Cut the onion into large strips.

We put everything in a common container.

Sprinkle the vegetable mixture with sugar and salt. Fill with oil and vinegar. Turn on the heat and simmer until the vegetables release abundant juice.

We mark 30 minutes from the moment of boiling and cook the mixture with the lid open.

Immediately pour it into clean and calcined jars and close. We check whether air is getting inside and send it “under the fur coat” for natural sterilization.

Recipe with tomatoes and bell peppers (without carrots)

Carrots add a characteristic sweetness to vegetables and you don’t always want that. It is better to take peppers that are bright and fleshy in the sun. We want more flavor than water.

The weight of all vegetables is given in peeled form - without peel, seeds and stalks.

Ingredients:

• 2.5 kg bell pepper,
• 2 kg tomatoes,
• zucchini - 1 pc. (500 g),
• salt - 1 tbsp. (30 years old),
• sugar - 6 tbsp. l. (120 g.),
• a glass of sunflower oil,
• vinegar 9% - 2 tbsp.,
• ground black pepper - 1/2 tsp,
• black peppercorns - 12 pcs.

Prepare the pepper: clean and rinse.

Wash the tomatoes, cut them into halves and remove the stem.

Wash the young zucchini. We do not remove the skins and seeds.

We pass it through a meat grinder. Followed by onions and tomato halves.

Place this mixture on high heat and cook for 12 minutes.

Cut the pepper pulp into pieces. Add to the general mixture and simmer for another 25 minutes.

Five minutes before readiness, add salt and sugar, add oil and vinegar.

You can add ground pepper and peas, but this is optional.

Fill sterile jars.

And we remove them before the cold weather.

Delicious salad like lecho with rice without vinegar

This appetizer can be considered a full second course. If you put it on a plate and heat it in the microwave, you get rice with stewed vegetables. Personally, we did this before, during the period of higher education and living in dormitories. Believe me, this salad seemed tastier than anything in the world to a hungry student.

Ingredients for 3 kg of zucchini:

• 3 kg of tomatoes,
• 1 kg carrots,
• 1 kg of onion,
• 3 bell peppers,
• 8 garlic cloves,
• 500 g rice,
• ½ cup sunflower oil,
• 5 tbsp. granulated sugar,
• salt to taste.

We always start with preparing the ingredients. The fruits are sorted, washed and cleared of all unnecessary things. Cut the zucchini, onions and peppers into slices.

Grate the carrots. I like to use the shallow side of it. I think this makes it more tender in the salad.

Boil the rice until half cooked, because we will still be cooking it along with the vegetables.

Remove the skin from the tomato and grind it into juice in a blender. Add garlic to them through a press.

Bring the mixture to a boil and pour in the oil. And add flavor with salt and sugar.

After 5 minutes, add the vegetable cubes.

Boil, add rice and cook for another 45 minutes.

Place in sterile liter bottles.

Lecho from zucchini and peppers, carrots and onions in a slow cooker without sterilization

The multicooker is capable of preparing food without our participation. And I think that often her help is simply priceless. Let’s say she’s preparing lecho for you, and at the same time you’re rolling up boletus or milk mushrooms. This saves a lot of time and space on the kitchen surface. I think that there is no point in continuing to sing odes of praise to this assistant. Because any owner has long appreciated this device.

I also like this cooking option because the multicooker does not produce additional heat like a stove. And in the kitchen there is no condition of a waiting room.

In this appetizer we will add all the vegetables that come to hand. And we will add color and richness with tomato paste. It is especially relevant when you make preparations in late August and early September. When there is no longer much sun and the fruits do not have time to fill with it. And tomato sauce, paste or ketchup will add the right notes to lecho.

Ingredients for 1 kg of zucchini:

• water - 0.5 l,
• tomato paste - 150 ml,
• 1 tbsp. l. salt,
• 1 tbsp. granulated sugar,
• 3 large carrots,
• bell pepper - 0.5 kg,
• 600 gr. tomato,
• 300 gr. Luke,
• vegetable oil - 70 ml,
• 0.5 tsp acetic acid (70%).

Coarsely chop the tomatoes, removing the stem.

We also chop the onion coarsely.

Wash the pepper, remove the seeds in the middle and cut into pieces.

We clean large zucchini, remove the center and cut into cubes.

We take 1 kg of weight of already peeled fruits.

Grate the carrots on the middle side of the grater. But I prefer to always use the smallest one.

Pour prepared water into the multicooker bowl, dilute salt and sugar in it, add butter and pasta.

Add carrots, slices of onion, zucchini, tomato and pepper.

Close the lid, select the “Stew” program, and set for 50 minutes.

Then add vinegar.

Mix and fill into jars.

There is no need to sterilize anything, the main thing is to use a sterile container, which you fill with hot, boiling vegetable mass. This lecho lasts all winter and is always well preserved.

The best video recipe for preparation with garlic and hot pepper

There is a spicy recipe using hot pepper. Lecho is prepared without vinegar, but with the addition of citric acid, which acts as a preservative.

For convenience, I present the composition of the products:

• zucchini - 750 g,
• tomatoes - 1.2 kg,
• 750 g pepper,
• 9 cloves of garlic,
• hot chili pepper - 1 pc.,
• 5 tbsp. sugar,
• vegetable oil - 110 ml,
• salt - 1.5 tbsp.
• citric acid for preservation - 0.5 tsp.

And here is the video recipe itself with a step-by-step description of the cooking process.

You can also add tomato paste or ketchup for a richer flavor.

Sweet lecho in tomato sauce without pepper and vinegar

If the previous recipe was for lovers of savory snacks, then we cannot help but present an option for those with a sweet tooth.

We will deviate a little from the usual taste of lecho and remove bell peppers and onions from the composition. And more carrots will give the zucchini its characteristic sweetness.

To preserve preservation, we again replace the vinegar with citric acid. Let's take a small amount of it, which will not be felt in the lecho, but will protect it from the appearance of mold.

Ingredients:

• 2 kg zucchini,
• 800 g carrots,
• 400 g onions,
• 1.6 kg tomato,
• 90 ml vegetable oil,
• 110 ml water,
• sugar - 0.5 cups,
• salt - 1.5 tbsp,
• 7 g (1 tsp) citric acid,
• garlic - 2 large heads.

Let's start by preparing the tomatoes: wash the fruits and cut off all damaged areas. We peel them. To do this, pour boiling water over them, wait 5 minutes and remove the film. Then puree the pulp with a blender.

Add salt to this slurry, dilute sugar grains and citric acid. Squeeze out the garlic cloves and add oil and water. Place on heat, boil and skim off the foam.

We will fry the remaining ingredients. Pour oil into a frying pan and heat it until blue smoke appears. Then the vegetables will be fried and not stewed.

Chop the carrots and fry them.

Cut the onion into half rings and fry separately from the carrots.

Cut the zucchini into cubes and fry separately.

Place zucchini, carrots and onions in clean jars in layers and fill with sauce.

Place the jars in a saucepan with warm water, cover with lids and sterilize for 25 minutes from the moment the water boils.

Carefully take out the filled containers and immediately roll up the lid. If the vegetables have settled and the jar is not full, then you need to add boiling water to it.

Zucchini lecho can be eaten as a separate dish, or added to boiled potatoes or shish kebab. It’s delicious to eat buckwheat or pasta with.

Thank you for attention!

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Zucchini lecho is an unusual but very tasty appetizer.

The dish can be prepared at any time of the year.

Zucchini lecho tastes like vegetable stew or caviar, depending on what ingredients are used in the recipe.

Zucchini lecho is a low-calorie dish.

Principles of preparing lecho from zucchini

The required ingredients are peppers, zucchini, tomatoes and onions. Spices and herbs are often added.

The tomatoes should be red and ripe. It is better to choose young zucchini fruits. They have no seeds, and the skin is soft and tender. Young zucchini is juicier and requires less cooking time. If there are ripe fruits available, they need to be removed from the thick peel and seeds.

Vegetables must be washed, dried, chopped, and stewed.

Salt and sugar are added to taste.

There are options for lecho with and without vinegar. If vinegar is included in the recipe, the ingredient must be added at the end of cooking.

Pour lecho into sterilized jars for the winter. Another option for this dish is to treat it to friends immediately after preparing it.

Zucchini lecho with sour cream

Ingredients

cumin seeds – 15 gr.

boiled sausage – 260 gr.

ripe tomatoes – 700 gr.

flour – 24 gr.

salt – 4 gr.

sour cream – 220 gr.

peeled zucchini – 365 gr.

onion – 30 gr.

bell pepper – 115 gr.

sunflower oil – 40 ml

Cooking method

Wash the tomatoes. Chop into cubes.

Remove the pepper from membranes and seeds. Cut into squares.

Remove the top layer of onion. Grind into strips.

Pour the oil into a saucepan. Heat. Sprinkle onions. Fry.

Add chopped sweet peppers.

Chop the zucchini. Place in a saucepan with vegetables.

Add tomato pieces. Simmer the mixture for 20 minutes.

Sprinkle in cumin seeds. Sprinkle with salt. Mix the mass.

Fry the flour in hot oil. Add sour cream. Boil thoroughly.

Pour the prepared dressing over the vegetable mixture. Warm up.

Cut the sausage into cubes. Fry.

Add to lecho at the end of cooking.

Serve the zucchini salad hot.

Zucchini lecho in a slow cooker

Ingredients

young zucchini – 340 gr.

bell peppers – 580 gr.

tomatoes – 550 gr.

onions – 340 gr.

allspice peas – 6 pcs.

olive oil – 70 ml

laurel leaves – 2 pcs.

salt – 18 gr.

sugar – 60 gr.

vinegar – 16 ml

crushed red pepper – 4 gr.

Cooking method

Peel the carrots using a vegetable peeler. Rinse. Let dry. Grate into strips on a medium grater. Place in a multi-pot.

Wash and dry the peppers. Cut out the stems and remove the seeds.

Cut into quarters. Grind into wide strips. Add to carrots.

Remove the skin from the onion. Chop into thin rings using a grater. Place in the multicooker container.

Rinse the zucchini in water. Cut into halves. Grind into half rings. Add to vegetable mixture.

Turn on the “Extinguishing” mode for 30 minutes. The vegetables will settle and release their juice.

Rinse tomatoes with water. Get rid of the stalks. Puree some of the tomatoes in a blender. Cut the remaining tomatoes into slices. Add to mixture.

Pour in the oil. Sprinkle with required amount of salt. Spice up.

Add sugar. Stir the hot mixture.

Simmer the zucchini lecho for 18 minutes.

Open the lid. Sprinkle peppercorns. Pour in vinegar. Place a laurel leaf.

Cook the dish for 42 minutes.

Wash glass jars and lids and keep them over steam.

Place the vegetable mixture in prepared jars. Close with screw-on lids.

Turn containers over. Wrap with a towel. Store in this form until completely cooled.

Zucchini lecho with mushrooms

Ingredients

tomatoes – 1.05 kg

bell peppers – 720 g

zucchini – 1.25 kg

salt – 28 g

refined vegetable oil – 105 ml

vinegar – 95 ml

champignons – 570 g

onion – 430 g

sugar – 125 g

Cooking method

Wash the tomatoes. Remove the stems. Cut the pulp with skin into pieces. Grind in a blender. Place the tomato pulp into a saucepan.

Add sugar. Add salt.

Pour in vegetable oil.

Place the container with the ingredients on the stove. Bring the mixture to a boil. Reduce heat. Cook zucchini lecho for 12 minutes, skimming off the foam.

Cut the washed and peeled peppers into pieces. Place into boiling mixture.

Cut the skin off the zucchini. Cut the peeled fruits into small cubes. Place in a saucepan. Mix.

Chop the peeled onion into strips. Add to salad.

Cut raw mushrooms into thin slices. Add to mixture.

Cook the lecho for 35 minutes, stirring so that the vegetables do not burn.

4 minutes before readiness, add vinegar.

Place the salad in sterile jars. Cover with sterile lids. Wrap up for the night.

Serve the aromatic appetizer with potatoes.

Zucchini lecho with carrots

Ingredients

Parsley sprigs – 40 g

Wine vinegar – 55 ml

Sugar – 170 g

Salt – 34 g

Sunflower oil – 255 ml

Hot capsicum – 8 g

Garlic – 24 teeth.

Carrots – 1.1 kg

Tomatoes – 0.45 kg

Onions – 0.35 kg

Bell pepper – 0.65 kg

Zucchini – 2.76 kg

Cooking method

Peel the onion. Cut into cubes. Fry in hot oil until soft.

Cut off the top layer of carrots. Rinse. Grate on a grater with medium holes. Simmer in oil for 8 minutes.

Rinse the tomatoes in running water. Cut into pieces. Scroll through a meat grinder.

Remove the stems and seeds from the peppers. Cut into strips.

Rinse young zucchini with skin with cold water. Cut into strips.

Remove the husks from the garlic. Pass through garlic.

Pour the remaining oil into the cauldron.

Place all prepared vegetables.

Pour in sugar. Add salt.

Bring the zucchini lecho with carrots to a boil.

Add vinegar.

Simmer covered for 35 minutes over low heat.

A minute before the end of cooking, add finely chopped parsley sprigs.

Place the finished mixture in warm containers after sterilization. Seal tightly with tin lids.

Cover the containers turned upside down with a blanket.

Zucchini lecho without vinegar for the winter

Ingredients

late variety tomatoes – 3.35 kg

table salt – 37 g

yellow sweet peppers – 800 g

granulated sugar – 260 g

garlic – 37 g

mixture of ground peppers – 12 g

zucchini – 300 g

Cooking method

Rinse tomatoes with cold water. Using a knife, remove the stems.

Chop some of the tomatoes finely, the rest coarsely.

Peel the zucchini and chop into cubes.

Rinse yellow peppers with water. Trim seed pods. Cut into rings.

Peel the garlic. Rinse thoroughly in water. Pass through garlic press.

Place finely chopped tomatoes, zucchini and pieces of peppers in a deep saucepan. Cook for 9 minutes.

Add large pieces of tomatoes.

Add salt. Sprinkle sugar over pepper mixture.

Cook lecho for another 30 minutes.

Sterilize the jars in the oven along with the lids.

Pour hot zucchini lecho into jars. Roll up. Turn containers over. Cover with a blanket.

Cool to room temperature. Send to the basement.

Before serving, add olive oil and finely chopped onion to the dish.

Zucchini lecho with eggs

Ingredients

Red pepper (ground) – 1 g

Olive oil – 22 ml

Yellow peppers – 1.16 kg

Lard – 50 g

Tomatoes – 0.2 kg

Zucchini – 0.39 kg

Onions – 145 g

Garlic – 4 teeth.

Egg – 8 pcs.

Parsley (greens) – 80 g

Salt – 12 g

Cooking method

Chop the bacon into slices. Fry. Add oil.

Remove the skins from the onion and garlic. Grind into strips. Add to the bacon.

Remove cores, seeds and stems from the peppers. Grind the pulp into cubes. Place on top of the bacon, onion and garlic mixture. Simmer for 11 minutes.

Rinse tomatoes in cool water. Cut into slices. Place in a frying pan.

Add salt. Spice up. Cook the mixture over low heat.

Rinse the zucchini with water. Cut into small pieces. Pour into the mixture cooking in the frying pan.

Beat the eggs into a separate bowl. Beat the mass.

Pour the eggs over the vegetable mixture. Mix carefully. Cook until the mixture thickens.

Serve the finished zucchini lecho with eggs hot with parsley.

Zucchini lecho with garlic

Ingredients

15 cloves of garlic

0.980 kg sweet peppers

2 kg zucchini

115 ml vegetable oil

0.42 kg tomato paste

6 black peppercorns

3 laurel leaves

120 ml vinegar

160 g sugar

Cooking method

Remove the skin and seeds from the zucchini. Rinse with water. Chop into cubes.

Rinse the sweet peppers. Remove seeds. Cut into thick strips.

Place chopped zucchini and peppers in a deep saucepan.

Sprinkle with sugar.

Add salt.

Pour vegetable oil over the mixture.

Add tomato paste.

Pour in 2 cups of water.

Stir the aromatic mixture. Simmer for 45 minutes.

At the end of cooking, add peppercorns.

Place bay leaf.

Add chopped garlic cloves.

Pour out the vinegar.

Pack the hot zucchini lecho into sterilized jars.

Roll up the containers with lids.

Cool. Place in the pantry.

Use lecho with garlic after 2 weeks, so that the dish is infused and saturated with the aromas of garlic.

Zucchini lecho with brisket

Ingredients

Lard – 55 g

smoked brisket – 145 g

salt, black and allspice - to taste

tomatoes – 650 g

young zucchini fruits – 430 g

sausage – 165 g

sweet red peppers – 230 g

onion – 55 g

Cooking method

Remove the skin from the onion. Rinse. Chop into strips.

Place fat in a frying pan. Melt. Fry the onion in hot fat.

Scald the tomatoes. Remove the skin. Cut into cubes. Add the mixture to the onion.

Rinse the zucchini. Cut into pieces of equal size. Pour into a frying pan. Stew.

Remove the seeds from the sweet peppers. Rinse with water. Chop into strips. Add to tomatoes.

Add 80 ml of water.

Add allspice.

Simmer the mixture, stirring, for about 18 minutes.

Remove the skin from the brisket. Chop into columns.

Cut the sausage into strips.

Add meat to vegetables. Simmer for 10 minutes.

Add salt. Sprinkle pepper.

Serve a hot appetizer for dinner with rice.

• The cooking time depends on the power of the multicooker used: the lower the power, the longer the required time.
• Zucchini lecho with tomato puree will turn out thinner, and with chopped tomatoes it will be thicker.
• Green peppers in red juice look much more beautiful.
• The jars can be kept over steam while preparing the salad in a slow cooker with the lid open.
• Tomatoes are crushed in a meat grinder. But if you do it with a blender, you'll end up with less splatter and less dirty dishes.
• During cooking, mushrooms lose some of their volume.
• If the recipe suggests using wild mushrooms, they need to be boiled in 2 waters and drained in a colander. This way the salad won't be too watery.
• The mixture must be stirred constantly during the boiling process. This is especially true for salad, which is prepared in an enamel bowl.
• Zucchini lecho is ideal for pasta, potatoes, meat dishes, and rice.
• For those who like a spicy taste, you can add red pepper pods to the lecho.
• The oil in the salad can be replaced with bacon.
• If a recipe calls for apple cider vinegar, it is recommended to use cloves. Lecho will have a unique smell.
• Garlic can be replaced with finely grated horseradish root. Then you should add chopped nuts to the vegetable mixture.
• Lecho with meat will be tastier if consumed hot.
• If lecho contains beans, the product will have to be cooked until half cooked separately.
• The vegetable mass can be stewed with salt, spices and oil, but it is better to add greens towards the end of cooking. It is advisable to apply vinegar after turning off the fire.
• You can make delicious scrambled eggs with lecho.
• If you pre-cook the carrots, then chop and fry them, the salad will taste better.
• Lecho for the winter should be tried 2-3 weeks after preparation. If you open a jar of salad earlier, the dish will seem bland and not very tasty. After all, the vegetables have not yet been fully saturated with the aromas of the spices.
• To diversify the taste of lecho, you can use basil and paprika.