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Many housewives mistakenly consider zucchini to be exclusively a fodder crop. And in vain! After all, from this healthy and dietary vegetable you can prepare a lot of delicious dishes, snacks and preserves. Probably everyone has heard about zucchini caviar, but few housewives know that a sauce such as adjika can be made from zucchini. Adjika You can eat it as a separate dish, spread it on bread, use it as a sauce for pasta or potatoes - there are a lot of recipes.
The most delicious recipes for adjika made from zucchini are finger-licking good - presented below in the article.
Spicy adjika from zucchini with apples
A very original sauce for the winter can be prepared from simple and affordable ingredients. You can take this adjika with you into nature, eat it with barbecue, or use it for sandwiches. Adjika is good with apples in winter; the sauce can be an excellent addition to pasta and porridge.
To make the zucchini and apple sauce you will need the following products:
- 5 kg of peeled zucchini;
- a kilogram of bell pepper, seeded;
- about 15 pods of hot red pepper (the amount of pepper depends on the family’s taste preferences);
- several heads of garlic;
- a kilogram of apples with the core cut out;
- kilogram of carrots.
All ingredients for zucchini adjika need to be cut into small pieces and then passed through a meat grinder. Spices are added to the crushed products:
- a glass of sugar;
- half a liter of vegetable oil;
- 5 tablespoons of salt.
Everything is thoroughly mixed and cooked over low heat for 30 minutes. After half an hour, a glass of 9% vinegar is added to the squash mass, and the adjika is boiled for another 3-5 minutes in a saucepan covered with a lid.
Now you need to put the zucchini sauce into jars. It is better to use sterile containers, since canned zucchini behaves unpredictably. The jars are rolled up with sterile lids and turned upside down. In this form, the adjika is wrapped in a warm blanket and stands for at least a day. After which you can transfer the squash adjika to the cellar.
Zucchini adjika recipe for the winter “Finger licking good”
The classic recipe for this sauce does not contain vinegar, but in order not to worry about your rolls throughout the winter, it is better to add this ingredient. Vinegar is an excellent preservative; moreover, it adds a piquant sourness to any dish and enhances the natural taste and aroma of food.
Large “old” vegetables are even preferable to young zucchini with delicate skin and almost tasteless pulp.
To prepare zucchini for the winter in the form of aromatic adjika, you need to take 3 kg of fresh zucchini, half a kilogram of carrots and multi-colored sweet peppers. You will also need one and a half kilograms of tomatoes, since zucchini by itself will not turn into adjika, they need tomato sauce.
All vegetables must be washed and then chopped using a regular meat grinder. Spices are added to the finished minced meat:
- two full spoons of salt;
- half a glass of sugar;
- 2.5 tablespoons of hot red pepper (those who don’t like it spicy should reduce the dose of pepper by half);
- a glass of sunflower oil (preferably refined).
All ingredients must be thoroughly mixed and put on fire. After boiling, cook the sauce for about 30-35 minutes. Then add 5-6 peeled and chopped heads of garlic to the total mass and cook for another 5 minutes.
Zucchini adjika is, in principle, ready for use. But, if you plan to roll it up for the winter, it is better to add half a glass of nine percent vinegar, and then simmer the sauce for a couple more minutes.
Now you can roll the squash adjika into jars! You can store such preparations both in the cellar and in the pantry of an ordinary apartment.
Adjika for the winter from young zucchini
This recipe for a more tender and dietary adjika involves using only young zucchini, which does not yet contain large seeds. To prepare adjika you will need the following ingredients:
- a kilogram of small young zucchini;
- kilogram of tomatoes;
- 0.8-1 kg of bell pepper;
- 4-5 heads of garlic;
- 5-7 hot peppers;
- half a glass of vinegar (nine percent);
- half a glass of sunflower oil;
- one and a half spoons of salt.
The output should be about two liters of zucchini sauce.
Adjika for the winter is prepared from washed and peeled products. It is recommended to chop all vegetables to such a size that the slices fit into the neck of the meat grinder. The ingredients are ground in a meat grinder and poured into a large enamel pan.
Adjika is placed on the fire and brought to a boil, now it needs to be salted. It is recommended not to pour out all the salt at once; it is better to pour in half the dose first, and at the end of cooking add salt to the zucchini sauce to taste.
It is necessary to cook the squash adjika for at least an hour, over low heat, stirring constantly. After an hour, add vinegar and turn off the heat. All that remains is to pour the sauce into sterilized jars and roll up their lids.
Recipe for zucchini adjika with tomato juice
Regular adjika is prepared on the basis of tomatoes, and this is the form in which we are accustomed to seeing this sauce. Zucchini adjika is in no way inferior to tomato adjika: it is just as aromatic, tasty and nutritious.
But you shouldn’t completely abandon the use of tomatoes when preparing adjika: tomatoes give the sauce juiciness, aroma and color. This recipe suggests adding ready-made tomato juice. The general list of ingredients is as follows:
- five kilograms of large zucchini;
- kilogram of carrots;
- half a liter of tomato juice (seedless or with seeds);
- a glass of garlic cloves;
- a glass of granulated sugar;
- half a liter of sunflower oil;
- a spoonful of ground red pepper;
- a stack of salt;
- three glasses of vinegar (this recipe uses 6 percent vinegar).
All vegetables need to be washed, peeled, and cored from the pepper. The products are cut into small slices and passed through a meat grinder. It is the meat grinder that allows you to obtain a mass with characteristic grains; this method of chopping vegetables is the most preferable.
Place the zucchini mass in a saucepan, add all the spices and oil, mix and bring to a boil. Cook the zucchini sauce covered for at least 50-60 minutes. The jars are prepared in advance, washed and sterilized with boiling water or another convenient method. Seaming lids also need to be sterilized.
When the adjika is cooked, it is poured into jars and rolled up. It is recommended to keep the seams in a warm, dark place for the first 24 hours, after which they can be taken to the basement, loggia or storage room.
Recipe for spicy adjika from zucchini
Spicy lovers will definitely love this sauce made from regular zucchini. It is prepared with the addition of hot pepper and garlic. Among other things, you will need the following ingredients:
- 2.5 kg medium-sized zucchini;
- 0.5 kg of bell pepper of any color;
- 0.5 kg carrots;
- 0.5 kg of red apples (it is better not to use green apples, this can make adjika more sour);
- several heads of garlic;
- 0.2 kg hot pepper;
- parsley and dill;
- a stack of sugar;
- half a stack of salt;
- a glass of refined oil;
- a shot glass of 9% vinegar.
Jars for zucchini sauce must be sterilized. You can use a large pan of water and a stove rack for these purposes. Place half-liter jars on the grill, turning them upside down. Bring the water to a boil and keep the jars over steam for several minutes.
All vegetables are peeled and chopped, then passed through a meat grinder. Spices are added to the sauce and simmered over low heat for about an hour. After cooking, you can pour adjika from zucchini into sterile jars and roll up.
Fragrant preparations for the winter are ready!
All the recipes are to die for, every housewife will be able to choose the most suitable method for preparing squash adjika. In winter, this sauce will be a great help, because it can be used instead of store-bought ketchup, mixed with unleavened pasta, eaten during fasting, and even treated to children. Zucchini adjika is good for everyone, and besides, it is very tasty!
