Winter preparations from zucchini - 15 “golden” recipes

Prepared by: Oksana Ch.

09/19/2021 Cooking time: 30 min

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A tasty and budget-friendly preparation that is suitable for everyday life and for a festive feast. It’s not difficult to prepare an assortment of tomatoes and zucchini for the winter, but it turns out bright, juicy and very appetizing!

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 caviar (without sterilization)

A popular appetizer is zucchini caviar. Here is a simple recipe for this preparation. Caviar is made from raw vegetables; they do not need to be fried or baked. The jars are rolled up without sterilization.

1.5 kg of zucchini;
250 gr. Luke;
250 gr. carrots;
100 ml vegetable oil;
150 gr. tomato paste;
1 tablespoon salt;
4 tablespoons sugar;
3 cloves of garlic;
50 ml vinegar (9%);
ground black and red pepper to taste.

Peel the zucchini (young ones don’t need to be peeled) and cut into small pieces of any shape. We also chop carrots and onions. We pass the listed vegetables through a meat grinder. Pour vegetable oil into the vegetable puree and mix. Place the mixture on the fire and bring to a boil. After the mixture boils, immediately reduce the heat and simmer at a very low boil for 40 minutes.

Advice! In this and all other recipes (unless there are additional instructions), the weight of vegetables in peeled form is given.

Then remove the mass from the heat. If you want to get caviar of a uniform consistency, then punch the vegetable mass with a blender or grind through a sieve. But you can leave it this way, then there will be small pieces of vegetables in the caviar. Add tomato paste to the caviar and mix well.

Put the caviar on the fire again, bring to a boil, add salt, pepper to taste, and sugar. Continue to simmer the mixture for another 20 minutes. Then add chopped garlic and pour in vinegar. Stir and continue to simmer for another three minutes. Then remove from heat and pour into sterilized jars. Immediately close with tin lids boiled in water.

How to deliciously cook zucchini with minced meat in a frying pan?

For preparing this dish, it is recommended to choose young zucchini, as they are healthier and juicier. The vegetable also helps remove excess fluid from the body, which prevents the appearance of edema.

Cooking time – 2 hours 15 minutes.

Cooking time – 1 hour 35 minutes.

Number of servings – 1.

Ingredients:

Zucchini – 2 pcs.
Pork meat – 200 gr.
Beef meat – 150 gr.
Onions – 2 pcs.
Carrots – 1 pc.
Eggs – 1 pc.
Rice – 1 tbsp.
Salt - to taste.
Ground black pepper - to taste.
Tomato paste – 2-3 tbsp.
Sour cream 15% – 3 tbsp.
Vegetable oil – 1-2 tbsp.

Cooking process:

1. Wash pork and beef meat and dry it with paper towels. Cut into medium sized pieces. Grind the meat into minced meat using a meat grinder.

2. Rinse the rice several times and drain the water into the sink. Place the rice in a saucepan and add water. Place the container on the burner. Turn on the stove. Boil the rice until soft.

3. Beat one egg into a bowl with minced meat and add rice. Salt and pepper the mixture to taste.

4. Remove the skins from the onion. Finely chop it and pour it into a bowl with the rest of the ingredients. Stir until smooth.

5. Wash the zucchini. Wipe them with a towel and cut them into round pieces. Clean out the core with a knife.

6. Fill the zucchini “molds” with minced meat. Place the zucchini with the mixture in a large deep saucepan. Pour some water and salt. Place the container on the stove and turn on the equipment. Bring the dish to a boil.

7. Take the second onion and peel it. Cut into small pieces. Peel the carrots from the top layer and rinse with warm water. Grate on a coarse grater.

8. Pour vegetable oil into the frying pan. Place the container on the burner and turn on the stove. Warming up. Add the onion and fry for a couple of minutes. Next we send the carrots. Fry for another 2-3 minutes. Stir constantly. Add tomato paste. Stir and continue frying.

9. After a couple of minutes, add sour cream. Add salt to the sauce and stir until smooth. Pour the sauce over the zucchini. Cover the pan with a lid and simmer for 40 minutes.

Bon appetit!

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Fried zucchini caviar

Caviar acquires a richer taste if it is prepared from fried zucchini.

1 kg of zucchini;
2-3 carrots;
2 onions;
3 tomatoes;
3 cloves of garlic;
1 tablespoon vinegar;
vegetable oil for frying;
salt, black pepper to taste.

We clean the vegetables. Cut the zucchini into circles and fry them in a frying pan on both sides. Separately, fry the diced onion and grated carrots. You need to fry the vegetables until soft, but do not allow them to burn. Therefore, during the frying process, you need to constantly stir the vegetables.

Combine the fried ingredients and grind in a blender. You can use a meat grinder. Salt and pepper the mixture to taste. Place on the fire and simmer over low heat for about a quarter of an hour. Then pour in a spoonful of vinegar, stir and pour the boiling caviar into sterilized jars. Immediately seal with tin lids, not forgetting to boil them first.

“Uncle Bens” of zucchini and tomatoes

The Uncle Ben's preparation was invented by our housewives in the 90s, when the American Uncle Ben's sauce was widely advertised on television. The sauce was tasty, but expensive, so many began to experiment, trying to prepare a similar product in their kitchen. One of the best options is a sauce made from zucchini and tomatoes.

2 kg of zucchini;
1 kg bell pepper;
2.5 kg of tomatoes;
200 gr. garlic;
200 ml vegetable oil;
50 ml vinegar (9%);
40 gr. salt;
200 gr. Sahara.

We wash the vegetables and peel them. We remove the seeds from bell peppers and cut out the place where the stalk was attached.

Salad "Mother-in-law's tongue"

This salad has a funny name “Mother-in-Law's Tongue”. It consists of zucchini, cut into elongated slices, and stewed in tomato sauce. The salad must be spicy.

2 kg of zucchini;
500 gr. sweet pepper;
1 pod of hot pepper;
1 head of garlic;
250 gr. Sahara;
80 gr. salt;
50 ml vinegar (9%);
250 gr. tomato paste;
500 ml water;
spices if desired - allspice peas, cardamom, clove buds.

Mix the tomato paste with water and put the resulting sauce on the fire. Peel the garlic, sweet and hot peppers.

Advice! If you want a salad with a moderately spicy taste, remove the seeds from the hot pepper. Do you like it spicy? Then grind the pepper along with the seeds, they contain the largest amount of hot substances.

Chop the garlic and both types of pepper very finely with a knife or chop in a blender, transfer the vegetables to the tomato sauce. Cut young zucchini into thin slices. Place the plates into the boiling sauce. Cook at low boil for half an hour. Five minutes before readiness, add spices, sugar and salt. At the very end of cooking, add vinegar.

Pack the hot salad into sterilized jars. First, carefully place the zucchini in the jars, then fill them with tomato sauce. We seal the filled jars with tin lids.

Delicious zucchini and cabbage salad

A salad made from zucchini and cabbage has an interesting taste. This preparation is an excellent side dish for meat dishes.

1 kg of zucchini;
1 kg cabbage;
300 gr. onions;
300 gr. carrots;
500 gr. tomatoes;
500 gr. sweet pepper;
1 large bunch of greens (dill and parsley);
25 gr. Sahara;
35 gr. salt;
50 ml wine or apple cider vinegar (6%);
3 bay leaves;
10 peppercorns (black and allspice mixed);
30 ml vegetable oil.

For cooking you will need a large cauldron or saucepan with a thick bottom. We wash all the vegetables and peel them. We cut the cabbage using a special shredder or just a knife into thin strips. The zucchini can be grated or cut into thin strips. Chop bell peppers and carrots in the same way. Chop the onion into thin half rings. Cut the tomatoes into thin slices.

Place all the chopped vegetables in a cauldron and add salt. Sprinkle with sugar, pour vinegar and oil. Stir and let stand for a few minutes to release the juice. Place on fire and simmer for 40 minutes. The vegetables should become soft, but not overcooked. Add finely chopped greens to the vegetables and continue simmering for another 5 minutes.

Place the salad in sterilized jars and roll up. The salad should be stored in the refrigerator. If you want to store at room temperature, you need to sterilize the canned food for 10 minutes in boiling water before rolling up the jars.

Recipe 3: zucchini baked with tomatoes and minced meat in the oven

Zucchini - 3 pcs.
Minced meat - 100-150 g
Rice - 2 tbsp. spoons
Tomatoes - 3-4 pcs.
Hard cheese – 150 g
Salt - to taste
Ground black pepper - to taste
Sour cream - 2 tbsp. spoons
Tomato paste - 1 tbsp. spoon

Boil the rice and mix with minced meat, add salt, pepper and stir. Cut the zucchini into slices 5 mm thick. Cut the tomatoes into thinner slices.

Place 1 tbsp on each zucchini circle. spoon of minced meat, place a slice of tomato on top. In this form, place the zucchini tightly on a baking sheet with the side surfaces up.

Place tomato paste in a separate bowl.

Add sour cream and water (200 g) to tomato paste. Add salt and mix.

Pour the prepared mixture over the zucchini with minced meat and tomatoes. Place in preheated oven for 35 minutes.

5-7 minutes before it’s ready, sprinkle the zucchini casserole with grated cheese and put the baking sheet back in the oven.

Zucchini baked in the oven with minced meat, rice and tomatoes is ready.

Zucchini and beet salad

Easy to prepare, but very tasty and healthy, zucchini and beetroot salad.

2 kg of zucchini;
2 kg beets;
1.5 kg of onions;
2 cups sugar;
2 cups vegetable oil;
1.5 cups vinegar (6%);
2 tablespoons salt.

Wash the beets well, boil without peeling until tender, and cool. Peel the finished beets and grate them on a coarse grater. We will also peel the zucchini, and if necessary, also remove the seeds, and grate them using the same grater as the beets. Cut the peeled onion into thin quarter rings.

Pour oil into the cauldron, when it is well heated, put the onion in the oil and fry for about 15 minutes, stirring constantly. Then add zucchini and beets, add sugar, salt, vinegar, mix and simmer for 20 minutes. Place the salad in sterilized jars and seal tightly.

How to cook zucchini in tomato sauce for the winter with garlic

Very tasty, quite spicy, good salad recipe with zucchini, sweet and bitter peppers, tomatoes and garlic. The zucchini remains in the form of circles, and the rest of the delicious ingredients are turned into a thick, spicy and juicy puree that envelops these green rounds.

Making a zucchini salad in a spicy dressing is very simple; once you chop the vegetables for the sauce, then cook for only 15-20 minutes. That's all. You can store our zucchini in sauce at room temperature. I have been preparing these zucchini in tot sauce for the winter for many years, and this is my favorite canned zucchini recipe.

If you want to cover fewer zucchini, you can divide everything by 2, but leave the same cooking time for the salad so that it stores well.

What you need for zucchini salad in sauce:

5-6 young zucchini, not very large;
10 pieces of sweet pepper;
10 medium tomatoes;
2 pods of hot pepper;
1 head of garlic;
200 g sugar (partial glass);
100 g vinegar (9%);
200 g sunflower oil (a little less is possible);
2 tablespoons salt.

How to cover zucchini in tomato sauce for the winter:

Cut the zucchini into rings 1-1.5 cm wide. If suddenly the zucchini turns out to be too ripe and has hard, ripe seeds, remove them. But it is better to take young zucchini with tender flesh.

Pass seeded peppers (sweet and hot), tomatoes and garlic through a meat grinder. Combine with zucchini circles and other ingredients.

Put the sauce with zucchini on the fire. Bring to a boil, stirring. And cook after boiling for 15-20 minutes. Stir often, otherwise it will burn.

Place the zucchini salad in clean, scalded jars and roll up with jelly lids or close with screw caps.

Wrap the finished canned zucchini and keep it warm until the morning. Store the cooled salad in a dry, ventilated place at room temperature.

Vegetable stew from zucchini and eggplant

A very tasty vegetable stew made from zucchini and eggplant is an excellent side dish. It can be served with meat, fish, boiled potatoes, and rice.

2 kg of zucchini;
2 kg of eggplants;
1 kg bell pepper;
1 kg of tomatoes;
1 kg of onions;
1 kg carrots;
50 gr. salt;
100 ml vinegar (9%);
200 gr. Sahara;
500 ml vegetable oil.

Wash the eggplants, peel them and cut them into cubes with a side length of about 2 cm. Sprinkle the chopped eggplants with coarse salt and leave for 20 minutes. Then rinse well with cold water, squeeze and dry.

Wash the zucchini; if it’s young, simply cut it into the same cubes as the eggplant. If the zucchini is overripe, then they need to be peeled and seeded. Peel the bell pepper from seeds and cut into squares or strips. Cut the onion into thin half rings, grate the carrots. Cut the washed tomatoes into slices.

Mix all the vegetables, put them in a saucepan, add vegetable oil and salt. Place the dishes with vegetables on the fire and simmer for half an hour. If the juice from the vegetables is not enough, you can add a little water. Add sugar and vinegar, stir and simmer for a couple more minutes. Place the stew in sterilized jars and immediately seal them tightly.

Salad with green tomatoes

Ingredients required for zucchini salad with green tomatoes:

Zucchini - 800 grams.
Green tomatoes - 500 grams.
Red bell pepper - 500 grams.
Garlic - ten cloves.
Parsley and dill 50 grams each.
Hot pepper - to taste.

For the marinade we will need:

Water - 1.8 liters.
Salt - one tablespoon.
Granulated sugar - 180 grams.
Vinegar 9% - 200 milliliters.

How to cook:

We clean the zucchini, cut off the stalk and remove the seeds; if the vegetable is young, then there is no need to remove the seeds. Then we cut it into slices.
Cut the tomatoes into slices and the bell pepper into strips.
Place all the greens and garlic at the bottom of a sterile jar, and place vegetables on top in random order.
Now let's prepare the marinade. Pour water into a saucepan, add salt, sugar, vinegar and bring to a boil. Pour vegetables over it.
Now we sterilize the jars for about ten minutes and roll them up.

The recipe for green tomatoes and zucchini for the winter is very simple, and even a novice housewife can handle it.

Zucchini lecho

The classic version of lecho is made from bell peppers and tomatoes, but zucchini lecho is no less tasty.

4 kg of zucchini;
3 heads of garlic;
80 gr. salt;
1 kg bell pepper;
4 kg of tomatoes;
150 ml vegetable oil;
100 gr. granulated sugar;
100 ml vinegar (9%).

Wash and peel all the vegetables well. Let's pass the tomatoes and bell peppers through a meat grinder. Place the resulting sauce on the fire and bring to a boil. Once it boils, add sugar and salt.

Peel the zucchini and cut into small cubes. Place the zucchini in the boiling sauce and cook for half an hour, remembering to stir occasionally. Then add the garlic, which has been finely chopped with a knife or passed through a press. Add vinegar. Stir and continue simmering for another 5 minutes. Place the lecho in sterilized jars and seal the lids tightly.

Recipe for zucchini in tomatoes for the winter without sterilization

Required:

zucchini – 4 kg
tomatoes – 3 kg
garlic – 3 heads
vegetable oil – 1 tbsp.
vinegar 9% – 150 ml
sugar – 4 tbsp.
dried chili pepper – 1 tbsp.
salt – 2 tbsp

How to cook:

1. Wash the zucchini well, first removing the stalk from each one. Peel, remove seeds and cut the vegetables into cubes.

2. Wash the tomatoes and pass them through a meat grinder.

3. Transfer the chopped zucchini into a bowl with tomato puree and add salt, vegetable oil and sugar. Place the pan on the fire and bring the zucchini and tomatoes to a boil. Reduce heat and continue cooking for about 25 minutes, stirring the entire contents occasionally to prevent burning.

4. Peel the garlic, wash it and chop it finely.

5. Add chopped garlic and chili pepper to the pan with the zucchini. Cook over low heat for about 20 minutes. About 5 minutes before it’s ready, pour vinegar into the pan.

6. Place the prepared snack into sterilized jars. Roll up with sterile lids. We turn the jars over and cover them with a blanket. Leave the jars until they cool completely. Store jars in a cool place.

7. And for those who are just new to conservation, I want to give some advice. You can sterilize jars not only by steaming - although this is the most proven method, tested by our ancestors, there are a couple of simpler and faster ones. One of these is oven sterilization.

In this way you can sterilize jars in large quantities and of any size. Together with the jars, you can also sterilize the lids, only metal ones and without rubber inserts. Pre-wash the jars and place them wet in a cold or barely heated oven, on a wire rack upside down.

Turn on the oven and preheat to 150 degrees. After warming up the oven, sterilize the jars for 20-25 minutes, then take out and place the prepared product in them.

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 in tomato with bell pepper for the winter

Products

3 kg zucchini
2 kg tomatoes
5-6 bell peppers
1-2 carrots
1 head of garlic
1 pod hot pepper
1 cup vegetable oil
1 cup sugar (partial - to taste)
4 tbsp vinegar 9%
1 tbsp. salt

How to prepare a spicy zucchini appetizer for the winter:

Remove the skin and seeds from the zucchini and cut the pulp into small cubes.
Grind the tomatoes in a meat grinder.
Heat the oil in a large saucepan or cauldron, pour in the tomatoes, add sugar and salt, simmer over medium heat for 10 minutes, add the zucchini, simmer for the same amount.
Place sweet peppers, cut into half rings, into a cauldron, boil for another 10 minutes, add grated carrots, pour in vinegar, add chopped hot peppers and garlic, stir, boil for another 10 minutes.
Place the snack in sterilized jars, seal with sterile lids and roll up.

You can make this appetizer in a slightly different way: grind garlic, tomatoes, carrots and hot peppers in a meat grinder, put the vegetables in a cauldron, pour in oil, add sugar and salt, boil for 15 minutes, then add chopped bell peppers and zucchini, boil everything for 1 hour, pour in at the end, vinegar, put the snack in sterilized jars, roll up with sterile lids, wrap in a blanket until the snack has cooled completely.

Zucchini “like milk mushrooms” with garlic

Preparing zucchini “like milk mushrooms” is a delicious appetizer. It is prepared with garlic and dill and really vaguely resembles the taste of salted mushrooms.

3 kg of zucchini;
150 ml vegetable oil;
180-200 ml vinegar (9%);
6 tablespoons sugar;
2 tablespoons salt;
1 tablespoon ground black pepper;
2 medium heads of garlic;
1 bunch of dill and parsley or 2 bunches of dill.

Cut the zucchini into fairly large but thin slices. Place zucchini in a large bowl. We wash the greens, dry them well, and cut them into small pieces, about 1.5 centimeters. Mix greens with zucchini.

We peel the garlic and finely chop it with a knife, but you can also put it through a press; this will not affect the taste. Add garlic to the zucchini, add sugar, black pepper, salt, add sunflower oil and vinegar, mix everything. Leave on the counter for 4 hours to marinate the zucchini. Then we put it in washed dry jars and fill it with the liquid formed during the marinating process. Sterilize jars in boiling water for 20 minutes (0.5-0.75 liter jars).

Recipe 4: zucchini, eggplant and tomatoes in the oven

Zucchini and eggplant baked in the oven with cheese are a simple and quick, but no less tasty appetizer (maybe even a main course), which will give you a lot of pleasure and will also benefit your body, because dishes baked in the oven retain healthy substances and vitamins.

The spices in the composition help the dish to open up, making it more piquant. Control the amount and composition of spices at your discretion, making the dish spicier or milder to taste.

Eggplant - 2 pcs. (young, medium size)
Zucchini - 2 pcs. (young, medium size)
Tomato - 2 pcs. (large)
Garlic - 2 teeth.
Mozzarella – 120 g
Salt - to taste
Greens - to taste (for serving)
Red hot pepper - to taste
Black pepper - to taste
Coriander – 1 pinch(s) (ground)

For this dish, it is better to take eggplants and zucchini that are young, medium in size and approximately the same thickness, so that the “turrets” are even.

Cut the eggplants into circles of at least 1 cm. I did not cut off the skin from them, as it is very tender. If your eggplants have a thicker skin, remove it.

Place the eggplants in a bowl and add salt (about 0.75 tsp) - this will get rid of the bitterness. Leave the vegetables for 15 minutes.

Rinse the eggplants with cold water and dry with paper towels.

The zucchini should also be chopped, but there is no need to add salt.

Blanch two large ripe tomatoes. Simply put, treat the vegetables with boiling water to remove the skin. To do this, use a sharp knife to make cross-shaped cuts: the first near the attachment of the stalk, and the second on the opposite side of the tomato.

Place the tomatoes in boiling water for 40 seconds - 1 minute, remove and rinse with cold water. Pry the skin with a knife and easily remove it.

Mash the peeled tomatoes into a paste with a fork (you can crush them in a blender), add red and black pepper, a pinch of ground coriander, a little salt and chopped garlic cloves.

Cut the mozzarella into circles according to the size of our “towers”. I found a large head of mozzarella cheese, so I cut out the circles I needed using a mold of a suitable diameter, and used the remaining cheese on the pizza.

Place most of the tomato dressing in a ceramic or glass dish.

Assemble the vegetable “towers”: eggplant ring - add a little salt - tomato dressing - zucchini ring - a little salt - tomato dressing - eggplant - zucchini. Tomato dressing between vegetables will add juiciness to the dish (you can make a layer of tomato ring).

The “turrets” can be made not so high, for example, you can arrange the vegetables in a fan, as is done in the famous ratatouille dish.

Don’t rush to add the cheese, it will melt quickly, and the vegetables will still be raw.

Bake eggplants and zucchini for 25-30 minutes at 180" (the time may increase slightly depending on the characteristics of the oven). After 25 minutes, remove the dish from the oven, carefully arrange the cheese and leave for another 7-10 minutes.

When serving, add tomato dressing to the bottom of the plate, then baked vegetables and garnish with herbs. Bon appetit!

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.

Pickled zucchini “Colors of Summer”

Delicious pickled zucchini can be prepared using this recipe. Canned food turns out very beautiful due to the use of vegetables of different colors.

For 1 liter jar:

2-3 young zucchini;
3 small strong tomatoes;
1 carrot;
3 peas of allspice;
3 black peppercorns;
3 cloves of garlic;
2 dill umbrellas.

Filling (for 5-6 liter jars):

2.5 liters of water;
3 tablespoons salt;
4 tablespoons sugar;
250 ml vinegar (9%).

Wash and dry the jars in advance. At the bottom we put peppercorns, garlic cloves cut in half, and an umbrella of dill.

Wash the carrots, tomatoes and zucchini, dry and cut into circles. Place the vegetables tightly in the jar, alternating them by color. Place an umbrella of dill on top of the vegetables.

Boil water, add salt and sugar to it. Stir until dissolved and add vinegar. Pour boiling marinade over vegetables in jars. Sterilize the workpieces for 10 minutes in boiling water. Remove from boiling water and immediately cover with lids.

Crispy marinated zucchini for the winter in jars

Here is another recipe for how to cook delicious zucchini for the winter. Very quick and easy, you don’t even need to peel the vegetables. Just pour in the marinade and you’re ready for a crispy vegetable snack. Using the same principle, you can pickle squash or crispy cucumbers for the winter.

Ingredients:

Zucchini - 1.5 kg;
Salt - 6 tsp;
Sugar - 3 tsp;
Vinegar 9% - 130 g;
Dill with umbrellas - 7-8 branches;
Horseradish - 1-2 large leaves;
Cherry leaves - 5-6 pcs.;
Garlic - 4-5 cloves;
Bay leaf - 6 pcs;
Black peppercorns -15 peas.

Recipe for pickled zucchini for the winter in jars

1. Wash and dry the vegetables. Cut off the tails, cut each into thin circles 1 cm thick. Pour 2 liters of water into a deep saucepan. Measure out 3 tsp. sugar and 6 tsp. salt, add to the pan. Place over medium heat and stir until the ingredients are completely dissolved. After boiling, pour in 130 g of vinegar and boil for another 5 minutes.

3. There are 2 options for preparing pickled vegetables. First: pour the marinade without vinegar over the vegetables 3 times, each time pour the marinade into a saucepan and bring to a strong boil. For the third time, add vinegar, fill with marinade and seal. For more details, see the recipe for pickled crispy cucumbers. This is the second option with sterilization.

While the water is boiling, prepare everything for the marinade. We wash the leaves of the cherry, horseradish and dill umbrellas, and peel the garlic. Thanks to horseradish, vegetables become crispy, and dill umbrellas add a pleasant aroma. It is better to use fresh greens; dried leaves are not as tasty. Place half the ingredients in a sterilized jar: pieces of chopped garlic, horseradish leaves, cherries, dill umbrellas, bay leaves and a few black peppercorns. For information on how to sterilize jars, see here.

4. Then put the chopped zucchini into jars. We fill about half the container, half the container, and put the second part of all the ingredients on top. Next, again lay out the rest of the chopped vegetables and horseradish leaves.

5. Pour in hot marinade. We repeat this when forming each jar.

6. Place the jars in a saucepan, on the bottom of which we place a towel or clean rag. We cover each jar with an iron lid, but do not screw them on. Place on medium heat, sterilize from the moment the water boils for 5-7 minutes for 0.5 liter jars and 15 minutes for 1 liter jars. The water in the pan should be bubbling gently.

7. Then carefully remove it and roll it up using a special key or twist it. Turn the jars upside down and wrap them in a warm blanket. Leave the seams to cool completely in a warm place without drafts. Then we turn it over and put it in a closet, pantry or cellar.

Crispy pickled zucchini in jars is ready for the winter. In order for the vegetables to marinate thoroughly, you need to wait a little. Bon appetit!

Zucchini salad with rice

Zucchini with rice is a very convenient preparation. It can be eaten as a filling snack. Can be heated and served as a side dish, or used to make soup.

1 kg of zucchini;
500 gr. tomatoes;
300 gr. sweet pepper;
300 gr. Luke;
200 gr. carrots;
1 bunch of dill;
1 cup steamed rice (dry);
2 glasses of water;
150 ml vegetable oil;
3 cloves of garlic;
2 tablespoons salt;
1 tablespoon sugar;
1.5 tablespoons vinegar (9%).

We rinse the rice in cold water, put it in a saucepan and fill it with water (two glasses of water per glass of cereal). Bring to a boil, reduce heat and cook until al dente, that is, the cereal should be almost ready, but be a little hard in the middle.

Advice! To prepare this preparation, it is better to take steamed rice; it retains its shape well without turning into porridge.

We clean all the vegetables listed in the list of ingredients. Place a cauldron or other vessel with a thick bottom and walls on the fire. Pour oil into the dishes. Once the oil is hot, drop thin onion half rings into it and fry, stirring constantly for 10 minutes, but do not fry too much.

Step-by-step recipe for making stewed zucchini with potatoes

The dish turns out very juicy, since the ingredients included in the recipe contain enough liquid. To avoid the wateriness of the prepared zucchini, you should choose denser tomatoes.

Cooking time – 1 hour 45 minutes.

Cooking time – 1 hour 5 minutes.

Number of servings – 1.

Ingredients:

Zucchini – 3 pcs.
Potatoes – 0.5 kg.
Tomato – 3 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Tomato juice – 100 ml.
Sunflower oil – 3 tbsp.
Salt - to taste.
Ground black pepper - to taste.
Cream - optional.
Dill – 1 bunch.
Water – 1 l.

Cooking process:

1. Peel the potatoes and rinse under running warm water. We also wash the zucchini and dry it with a kitchen towel. Cut the potatoes and zucchini into small cubes.

2. Peel the onions, and peel the carrots from the top layer. Wash the carrots in warm water. Cut the onion into small pieces and grate the carrots on a coarse grater.

3. Pour sunflower oil into a frying pan and place it on the burner. Turn on the stove and heat for about a minute. Add potato cubes and fry.

4. Wash the tomatoes. Pour water into the kettle and boil. Pour boiling water over the tomatoes for a couple of minutes, and then lower them into cold water. Remove the skin. We remove the place to which the cutting was attached. Cut the tomatoes into cubes.

5. Place the prepared vegetables in a clean frying pan. Next we send the tomatoes, pour all the ingredients with tomato juice and cream. Sprinkle with salt and pepper.

6. Cover the dish with a lid and simmer over low heat for 30-40 minutes. Wash the dill with water and dry. Chop the greens. Sprinkle it over the finished assortment and serve.

Bon appetit!

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Zucchini jam with lemon and orange, prepared in a slow cooker

Surprisingly, zucchini makes very tasty jam. To give it a special taste and aroma, lemon and orange are added to the zucchini. We will prepare the jam in a slow cooker, but, of course, you can cook it on the stove.

1 kg zucchini;
1 large lemon;
1 large orange;
1 kg sugar.

We wash the zucchini and peel it if necessary. Cut the zucchini into small cubes. Place the zucchini in a bowl and sprinkle with sugar. Leave for 30-60 minutes until the juice appears. Zucchini contains a lot of water, so there will be enough juice.

Wash the orange and lemon thoroughly, place the fruit in a colander and pour boiling water over it. Then cut the citrus fruits into small cubes. We do not remove the peel, but we choose the seeds very carefully, as the seeds can make your jam bitter. Add the chopped citrus fruits to the zucchini and mix well.

Transfer the fruits in syrup into a bowl and turn on the “jam” mode for 2 hours. If your multicooker does not have such a mode, then you can cook the dessert using the “stew” mode. But there is one nuance: in the stewing mode, the jam does not boil. Therefore, when everything is ready, you need to turn on the “steaming” mode for 1 minute. After this, pour the jam into sterilized jars and immediately seal.

Advice! You can also sterilize jars using a slow cooker. To do this, pour water into the bowl to half the volume. Place the lids that will be used to seal the jars in the water and place the basket for steaming. Place the jars in the basket with the neck down and turn on steaming for 20-25 minutes. Then carefully remove the jars using a clean towel, drain the water, place the lids on a clean plate and let them dry.

Why are zucchini and green tomatoes so good?

These vegetables are available in season, and if you don’t have a garden, you can buy them at the market or in any store for a reasonable price. Zucchini contains a lot of vitamins and nutrients. They are recommended for use by people suffering from anemia, diabetes, hypertension, chronic colitis and other diseases. And green tomatoes contain lycopene. It has a detrimental effect on various neoplasms, including cancer cells.

There are a lot of recipes for green tomatoes and zucchini for the winter. It all depends on what your taste preferences are. But it’s worth noting that if you choose a recipe with tomato juice, the resulting zucchini gravy can be added as a sauce to side dishes.