Zucchini in tomatoes for the winter: amazing, finger-licking recipes with photos and videos

Subtleties of cooking

To prepare zucchini, take into account the subtleties of preparation:

The tomato base is prepared from fresh tomatoes minced in a meat grinder, tomato juice, sauce, paste.
The berries are fried in olive oil. Add assorted vegetables from onions, peppers, carrots, and “little blue” ones to taste.

If zucchini is first used fresh for preservation, then the seaming must be sterilized. Sterilization time depends on the volume of the jars.

To protect the seaming from spoilage, use vinegar, vinegar essence.
Sugar and spices are added according to taste preferences.
Jars and lids are washed with soda and sterilized.

Zucchini in tomatoes for the winter - a recipe that will lick your fingers

My readers really liked preparing cucumbers in tomatoes , the recipe for which I shared on the pages of the site. This option is akin to the one based on spicy fillings for pickling vegetables. The ingredients are for 4 half liter jars. Many housewives know the zucchini appetizer called Bloody Mary .

You will need:

Zucchini – 1.2 kg.
Tomato paste – 130 gr.
Water – 800 ml.
Garlic – 4 cloves.
Hot pepper - pod.
Salt – 30 gr.
Granulated sugar – 75 gr.
Table vinegar – 60 ml.
Dill with umbrellas – 4 pcs.
Cherry and currant leaves - 4 pcs.
Pepper – 12 peas.

Step-by-step photo recipe:

Any zucchini, young or old, can be used for harvesting. The only difference is that the old ones must be freed from the replacement part. Calculate the total weight already in purified form. Cut the vegetables into long pieces (you can cut them into circles - the cutting is arbitrary, as you like). Try to make sure that the length of the blanks is approximately half the height of the cans. Then the blocks will conveniently stand in two rows.

Distribute the greens into each jar.

Then pack the zucchini tightly. Fill the voids on top with small cubes.

Throw in the garlic cloves, cut in half, and a few rings of chopped hot pepper.

Pour boiling water into the jars and let stand for a while so that the vegetables have time to warm up.

At the same time, cook the marinade. Pour water into the pan in the volume specified in the recipe, add the stated amount of spices and tomato. Stir, boil, wait for the crystals to dissolve. Then boil for just a minute.

Pour in vinegar.

Pour the boiling marinade, making sure that the jars are filled to the very top, to the edge. If suddenly there is not enough marinade, add boiling water.

Screw the workpiece with screw caps or roll up with iron ones. Turn the workpiece over, wrap it warmly and cool slowly. The next day, check the tightness of the seal and take it away for winter storage in a cellar or unheated pantry.

Requirements for the main ingredient

When choosing berries, you need to pay attention to the following:

Take the fruits young, with thin skin, soft pulp, and small seeds.

When preserved, berries with light skin look more appetizing than vegetable slices with bright green skin.

Separate ripe vegetables from skins, seeds, and chop.
Grind young specimens unpeeled.

Fried zucchini in tomatoes for the winter - an awesome recipe

This is so delicious that there is nothing to compare it with. Fried zucchini will add its own charm to the appetizer. You can eat it as a separate dish, as a snack, or put it on a sandwich.

Take:

Young zucchini – 1 kg.
Onion – 2 heads.
Tomatoes – 400 gr.
Hot pepper – 2 pods.
Parsley, dill - a small bunch.
Table salt – 2 small spoons.
Sugar – 1.5 small spoons.
Vinegar 9% - tablespoon.
Peppercorns – 4-6 pcs.
Vegetable oil for frying.
Any greens as desired.

How to prepare:

Chop the zucchini into finger-thick slices. Add a little salt and place in a frying pan with hot oil. Fry on both sides until lightly browned. Don’t fry for long, let them “stick” a little and take them out.
Cook the sauce. Finely chop the onions and place in a frying pan in the oil left over from frying the zucchini.
Sauté for a few minutes. When the onion cubes become transparent, add finely chopped tomatoes.
Chop the hot pepper almost into crumbs, and similarly chop the garlic. Add to sauce. Boil the mixture for 10 minutes.
Grind the roasted vegetables in a blender. If you remove the skin from the tomatoes in advance, this procedure can be omitted. But this is optional, correct in any case.
Continue simmering the sauce, adding spices and chopped herbs. Dill and parsley can be pureed in a blender along with vegetables.
Place the fried zucchini in a jar, pouring the sauce over it. Make sure there are no empty spaces left in the jar.
Cover the containers with lids and place them in a saucepan to sterilize. Processing time is 15-20 minutes.

Zucchini in tomatoes - a recipe without sterilization “You will lick your fingers”

Housewives know the preparation under the name “Tatar song”. I don’t know its origin, but I confirm: it’s not a salad, but a pleasure, the taste is such that you’ll lick your fingers.

Necessary:

Zucchini (net weight) – 2 kg.
Bell peppers - a couple.
Onion – 1-2 heads.
Apple – 1-2 pcs.
Carrot.
Hot pepper – 1-2 pods.
Garlic cloves – 4-5 pcs.
Tomato paste – 70 gr.
Sunflower oil – 70 ml.
Vinegar, table – 100 ml.
Granulated sugar – 140 gr.
Salt – 30 gr.

How to cook:

Prepare vegetables for processing: rinse, dry, cut as desired. Do not forget to remove the seeds with partitions from sweet and hot peppers, leaving only the pulp. Chop the zucchini into small cubes.
Grind everything except the zucchini into puree using any method (meat grinder, blender, grater, food processor). It is permissible to simply grate the carrots coarsely, this is at your request.
Add oil to the pan and heat thoroughly. Lay out the chopped vegetables, add tomato, sugar and salt. Bring to a boil over high heat, then reduce power and fry the mixture at a gentle simmer, stirring occasionally.
After 15-20 minutes, add the zucchini slices. Simmer slowly after boiling for 20 minutes. Then pour in the vinegar and continue boiling the mixture for another 15 minutes. Be sure to try it and, if necessary, add salt and sweeten the mixture.
Place into containers and seal. After cooling, move to a permanent place in the cold.

Zucchini and tomatoes with onions for the winter

This recipe makes a simple but surprisingly tasty salad. With this preparation, the winter menu will never be boring.

Ingredients:

tomatoes - 0.5 kg;
zucchini - 0.5 kg;
onions - 0.5 kg;
table vinegar 9% - 15 ml;
sugar - 2 tbsp. l.;
salt - 2 tsp;
bay leaf - 4 pcs.;
pepper mixture - 0.5 tsp;
ground coriander - a good pinch.

Preparation:

Wash the zucchini and tomatoes and cut into large cubes.
Peel the onion and cut into fairly thick half rings.
Peel the garlic and chop into thin slices.
Pour 250 ml of water into a saucepan, add salt, sugar, bay leaf, bring to a boil.
Carefully lay out the chopped vegetables, wait until the salad boils, then stir.
Simmer over low heat for 20 minutes.
Season with a mixture of peppers and coriander.
Keep on low heat for another 5-10 minutes.
At the end, pour in vinegar; you can use apple vinegar instead of table vinegar, but in a double dose.
Wait another minute and place the salad in pre-sterilized jars and roll up the lids.

If you like exotic things, use purple onions, the workpiece will acquire an interesting red-violet hue.

Marinated zucchini “Like mushrooms”

Photo: koolinar.ru
Try it, and this recipe will become your favorite!

You will need:
3 kg of zucchini, half a glass of vegetable oil, 80 g of salt, 120 g of sugar, 150 ml of vinegar, half a head of garlic, 1 tbsp.
black peppercorns, half a bunch of dill, 2 bay leaves. Preparation:

Peel and cut the zucchini. Add chopped garlic and herbs, salt, sugar, vinegar, vegetable oil, spices and put in a cool place for 4-5 hours. Place the mixture into jars, sterilize for 15 minutes and roll up.

20 delicious zucchini salads for the winter

Zucchini in tomato sauce for the winter

This is a salad because the zucchini is cut into pieces or small bars. If you want to make it spicier, add hot chili, but don't overdo it. We will prepare the sauce ourselves. But if you don’t want to mess around, use ready-made paste.

Take:

Zucchini – 2-3 pcs.
Tomato juice – 400-450 ml.
Sugar – 1.5 large spoons.
Salt - a large spoon.
Vinegar 9% - 4 large spoons.
Sunflower oil - the same amount.
Garlic cloves – 2-3 pcs.
Hot pepper - to taste.

How to close:

First prepare the sauce - filling. Essentially, this is ordinary thick tomato juice with pulp. To make it, puree several tomatoes in a blender. As a result, you should get 400-450 ml.
Pour the juice into a saucepan and bring to a boil. Add sugar and salt. Stir until the crystals disperse.
Crush the garlic cloves with a press and add to the sauce. If you decide to make hot sauce, add a pinch of red chili.
Pour in oil, vinegar, let it boil strongly.
At the same time, cut the zucchini into cubes. Pack the jars tightly.
Pour in the boiling sauce and cover with lids. Place to sterilize in a wide pan, laying a towel so that the jars do not hit the walls or each other. Process for 15 minutes. Count the time after the liquid boils in the pan. Then roll it up and cool it slowly, hiding it under a blanket.

Zucchini with bell pepper

Photo: vosadu-li-vogorode.ru
Vegetables can be cut into slices, strips, cubes, rings or half rings.

You will need:
2 kg of zucchini, 1.5 kg of bell pepper, 5 large onions, 2 tbsp.
tomato paste, 1 liter of water, 1.5 tbsp. salt, 100 g sugar, 3 tbsp. vinegar, half a glass of vegetable oil, 4 black peppercorns, 2 bay leaves. Preparation:

Chop the vegetables. Mix zucchini with onion, salt and set aside. Boil water, add tomato paste, sugar, spices, bell pepper and simmer for 5 minutes. Add the zucchini and onions and continue to simmer for another 10 minutes. Pour in vinegar, oil and place in prepared container. Sterilize for 10 minutes and roll up.

Adjika from zucchini

Spicy zucchini adjika is a delicious sauce and an excellent addition to a wide variety of dishes.

3 kg of zucchini;
500 gr. carrots;
500 gr. bell pepper;
3 heads of garlic;
1.5 kg of tomatoes;
2.5 tablespoons ground red pepper;
100 gr. Sahara;
2 tablespoons salt;
200 ml vegetable oil.

Sort through, wash and peel the vegetables. Grind the tomatoes through a meat grinder and rub them through a sieve. We will also pass zucchini, bell peppers, and carrots through a meat grinder. Mix all the vegetables. We pass the peeled garlic through a press and add it to the vegetable mass. Add salt, sugar, butter to the vegetables, mix and put on fire.

Simmer the vegetables over medium heat for 40 minutes. At the end of the stewing, add red pepper. Boil the mixture for another 5-10 minutes and pour into sterilized jars. We seal the jars tightly with tin lids, which have previously been kept in boiling water for five minutes.

Spicy zucchini with tomatoes for the winter with garlic

The following recipe will definitely interest spicy lovers. With this preparation, adjika is not needed, and it can be served with any meat dishes.

Ingredients:

zucchini - 700 g;
tomatoes - 700 g;
garlic - 2 cloves;
chili pepper - 1 pod;
salt - 1 tsp;
sugar - 1 tbsp. l.;
vinegar 9% - 1 tbsp. l.;
ground black pepper - 1/2 tsp;
sunflower oil - 1 tbsp. l.;

What to do:

Peel the garlic, grate it, fry it in vegetable oil in a well-heated frying pan, stirring constantly.
Place the garlic mass in a saucepan, add the chopped red chili along with the seeds.
Wash the vegetables, cut into small cubes, add to the garlic-pepper mixture, and simmer over low heat for a quarter of an hour.
Add spices, acid, mix well, keep on low heat for another 5 minutes.
Place into jars and roll up the lids.

If you still want to get a less spicy snack, just remove the seeds from the chili pod.

Korean zucchini

Korean spicy zucchini is a great appetizer.

2 kg of zucchini;
500 gr. carrots;
250 gr. Luke;
5 cloves of garlic;
1 bunch of cilantro (can be replaced with dill or parsley).

Marinade:

2 teaspoons of prepared spice mixture for Korean salads;
0.5 cups sugar;
1 tablespoon salt;
0.5 cups vegetable oil;
100 ml vinegar (9%).

Grind the zucchini on a special grater, you should get a long narrow straw. Grind the peeled carrots in the same way. Let's pass the garlic through a press, and cut the onion very thinly - into halves or quarters of rings. Chop the washed and dried greens very finely with a knife.

Mix vegetables and herbs in a large bowl. Separately, make the marinade by mixing oil with spices, vinegar, sugar and salt. Pour the marinade into the vegetables and mix well. Place the dish with the salad in the refrigerator for three hours to marinate. Three hours is the minimum time; you can leave the salad overnight.

Place the vegetables along with the marinade in clean and always dry jars, cover them with boiled tin lids. Sterilize half-liter jars with salad for 20 minutes, liter jars for half an hour.

Recipes for marinated zucchini with tomato paste

The good thing about zucchini is that it goes well with all vegetables. The taste is a little bland, it does not have a pronounced smell. But it is worth mixing it with other components, as it absorbs all the aroma.

A distinctive feature of the product is that during heat treatment the pulp acquires a transparent appearance. Speaking of disadvantages, zucchini does not have natural acid, which has an additional preservative effect. It is for this reason that they are recommended to be combined with tomatoes or tomato paste. Let's look at a few step-by-step recipes.

Classic recipe

A simple and no less tasty recipe for preparing zucchini for the winter with tomato paste.

zucchini - 8 medium-sized pieces;
“Tomato” paste – 120 g;
granulated sugar – 190 g;
table vinegar – 75 ml;
sunflower oil – 210 ml;
rock salt – 60 g;
filtered water – 520 ml;
garlic - 1 head.

Rinse the vegetables and dry. If necessary, remove skins, coarse fibers and seeds. Chop into medium sized cubes. Place in a saucepan. Divide the garlic into cloves, peel and chop finely. Send the prepared ingredient to the zucchini along with salt and sugar. Mix.

In a separate container, combine the paste with water. Stir gently until the mixture is homogeneous. Pour into a saucepan with the vegetable mixture. Do the same with butter. Place on the stove and simmer on medium heat for 30 minutes. After the time has passed, pour in the acid and stir. Warm the mixture for another 5 minutes and pack into sterile jars and seal tightly. Place under a warm blanket until completely cool.

With carrots

The appetizer is perfect as a side dish for meat or fish, and simply spread on a piece of bread will also be very tasty.

To prepare you need to prepare:

zucchini – 1 kg;
ground pepper – 0.5 tsp;
tomatoes – 600 g;
table vinegar – 40 ml;
onion – 0.4 kg;
table salt – 20 g;
carrots – 0.4 kg;
granulated sugar – 60 g;
sweet capsicum – 300 g;
tomato paste – 100 g;
vegetable oil – 150 ml;
garlic – 30 g;
fresh parsley to taste.

Peel the onion and garlic. Cut the first ingredient into half rings, and chop the garlic until pureed. Place the prepared components in a container with a thick bottom, pour in the oil and place on the stove. Sauté for 7 minutes at moderate heat. Peel the carrots, rinse and chop into strips. Fry the vegetables with regular stirring.

Divide the tomatoes into 4 parts, after cutting out the place where the stalk is attached. Peel the sweet pepper from the seed box and white partitions, chop into strips. Add to other vegetables and continue cooking for 10 minutes.

Add pasta, granulated sugar and coarse salt. Stir and continue simmering for a quarter of an hour. Wash the zucchini, remove the skin and seeds if necessary. Chop into cubes or slices, whichever is more convenient for you. Add to other ingredients along with chopped herbs and acetic acid. Mix carefully. Cook for 15-20 minutes

It is important that the zucchini becomes a little soft. Pack into sterile jars and seal tightly

Place under a warm blanket until completely cool.

With garlic

Having treated your guests to such a snack, they will remain in a euphoric state for a long time. By adding hot seasonings, the taste of the vegetable is enhanced, thus the dish acquires an original taste.

young zucchini – 1.5 kg;
garlic – 50 g;
Korean carrot seasoning – 30 g;
table vinegar – 75 ml;
rock salt – 20 g;
granulated sugar – 100 g;
vegetable oil – 100 ml;
tomato paste – 250 g;
fresh dill.

Wash the zucchini, dry it and, if necessary, cut off the skin in a thin layer. Chop into slices. Place the zucchini in a thick-bottomed bowl, add hot seasoning for Korean salads, granulated sugar, tomato paste, acid, table salt and oil.

Rinse the greens, dry and finely chop. Divide the garlic into cloves, wash and chop. After the specified time, add garlic and herbs. Stir and heat the appetizer for another 20 minutes. Pack into sterile jars.

What to make from zucchini for the winter?

Canning zucchini is not too troublesome. If young vegetables are used, preparation takes a minimum of time. It is necessary to wash the zucchini well, cut off the ends on both sides and cut into circles, cubes or bars. It is not necessary to peel young zucchini.

Overripe zucchini is also suitable for canning. But they must be peeled and seeds removed.

Zucchini is good because it has a neutral taste, so it goes well with other foods. When preparing caviar and salads, various vegetables are added to zucchini. To make jam, lemons or oranges are most often added, which give the preparation an appetizing aroma.

You can simply freeze the zucchini; this preparation will allow you to prepare a variety of dishes in the winter. But still, zucchini is often canned. Vegetables are simply pickled and used to make salads, caviar, and lecho.

Interesting facts: every autumn in the town of Slindon (UK) an unusual festival of zucchini and pumpkins is held. The founder of the tradition was a farmer who would lay out the collected fruits on the roof of his barn for ripening. Since the farmer was not devoid of artistic talent, he arranged the colorful fruits in the form of a picture. The neighbors liked this idea so much that the next year many city residents began to create real paintings from zucchini and pumpkins. Over time, the festival became so popular that farmers from other countries began to come to it.

Zucchini with tomatoes for the winter - step-by-step photo recipe

Several types of vegetables make delicious preparations for the winter. A jar of bright red tomatoes and crispy zucchini rings in a fragrant marinade with spicy celery and slices of bell pepper will perfectly diversify the winter table. The amount of ingredients is calculated for a 1 liter jar.

It is better to choose tomatoes that are small in size, dense, with fleshy pulp. The smaller the fruit, the more you can put in the jar.

Your rating: ( 4 ratings, average: 4.25 out of 5)
Cooking time: 35 minutes

Quantity: 1 serving

Delicious zucchini with tomato and garlic - a simple recipe

The easiest winter recipe. But they will captivate you not only with this, but also with the taste of the sweet sauce and vegetables.

Need to:

Zucchini – 3.5 kg.
Tomato sauce – 2 cups.
Garlic – 2 heads.
Sugar – 170 gr.
Salt – 2 large spoons.
Vinegar 9% - 250 ml.
Vegetable oil - the same amount.
Parsley - a bunch.

Cook:

Trim the peel from overgrown vegetables and divide into cubes. Young ones are allowed to be cut without removing them.
Place the slices in a saucepan, add salt, add sweets, and add oil and vinegar.
Bring the contents to a boil over high heat, then reduce the power. Cook for a quarter of an hour, then pour in tomato sauce or pasta diluted with water. Simmer gently for about 15 minutes.
Chop the greens and chop the garlic very finely. Place in a saucepan and boil for 5 minutes.
Fill the jars and roll them up. Then turn it over and cool slowly.