Zucchini lecho

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make lecho from zucchini for the winter? First, prepare the vegetables: wash them thoroughly, then peel the carrots and cut them into thin strips using a knife or “slider”. Cut the zucchini into cubes or circles. I have a young zucchini that is fully used. If you choose an old one, remove the skin and seeds from it. Peel the onion and cut it into half rings. Cut the bell pepper, like the carrots, into strips, but of a larger size.

2. STEP 2

   

   Now start with the tomatoes. Using a sharp knife, make shallow cuts crosswise in each tomato and place them in a deep bowl. Next, boil the water, then pour boiling water over the container with the tomatoes and leave them there for a minute. Then drain the water, let the tomatoes cool slightly and peel off the skins. Cut the peeled tomatoes into medium-sized pieces and pass through a meat grinder or blender.

3. STEP 3

   

   Take a large saucepan with a thick bottom and pour a fifth of the vegetable oil into it, put the pan on the fire. Place the previously prepared carrots and onions into the already heated oil. Lightly fry them.

4. STEP 4

   

   When the onions and carrots soften, add the previously chopped zucchini and bell peppers, and a little more oil. Then add salt and simmer all ingredients in a saucepan for 5 minutes. Cook the lecho over medium heat. Add vegetable oil as needed.

5. STEP 5

   

   Next, add tomato puree to the pan with the remaining ingredients, add sugar and add garlic, crushed through a garlic press. Simmer the dish for another 15-20 minutes, but over low heat. 5 minutes before the lecho is ready, pour in the vinegar and mix all the ingredients in the pan.

6. STEP 6

   

   Before preparing lecho or any other preparations for the winter, it is best to prepare the container in advance, so that later the preparations can be immediately transferred into containers. Place the finished zucchini lecho in sterilized jars. Then turn the jars over and cover with a blanket or rug until they cool completely.

Comments on the recipe

Eleno4ka

02.10.2023

4.8

I prepared zucchini lecho for the winter. I took the zucchini young, so I didn’t have to remove any skin or seeds from it. I didn’t change the quantity of ingredients or the cooking technology (only I added vegetable oil for frying all at once, and not in parts). From this quantity I got two jars of lecho (1 liter and 750 ml). The 750 gram jar was almost full, I tasted the finished lecho))) I liked it! Thanks to the author for the recipe!

Lyudmila

02.10.2023

4.9

A very interesting recipe, and most importantly not complicated. I have always made lecho only from sweet, thick-walled bell peppers, and it turned out very tasty. but now I’ll definitely make it according to your recipe, because everyone in my family loves zucchini too. I think that all together it will be very tasty, and most importantly in winter it will be something to pamper your family with. Thank you very much for the recipe, I’ve already added it to the cookbook!)))

Daria ☼

02.10.2023

4.6

You can also try this option

Dianushkaaa

02.10.2023

5

How delicious it turns out, although I didn’t know that such a dish could also be rolled up; usually, if I cooked it, it was without adding vinegar, and we ate it in a day, two at most. And now you can stock up on such delicious food for the winter! While you're eating the zucchini, you need to cook it =) Just a question, what ripe zucchini do you use? young or maybe old? Not a site, but a whole storehouse of useful recipes! I never cease to admire!

Luda

02.10.2023

4.8

Finger-licking delicious! Thanks for the recipe!

Olga

02.10.2023

4.6

Can you please tell me if I should add 9% vinegar or essence?

Olga

02.10.2023

4.6

Delicious