Zucchini lecho for the winter: finger-licking recipes

Among the huge variety of winter preparations from vegetables for the winter, lecho, perhaps, occupies one of the main places. It’s not very difficult to make, and you can use a variety of vegetables for the appetizer. Lecho is made with cucumbers, squash, eggplant, carrots, onions and even cabbage.

We suggest preparing a low-calorie lecho with zucchini for the winter “You will lick your fingers.” The fact is that once you try this snack, you will really lick your fingers. There are many options for preparing lecho with zucchini, it is impossible to imagine them all, but even with the suggested recipes you will be able to diversify your family’s diet. And on fast days zucchini lecho - just a find.

Discovering secrets

Housewives with experience do not need a detailed description of preparing zucchini lecho for the winter. Having read the recipe, they already know how to prepare this or that salad for the winter. But for those who are just starting their culinary journey, our tips on preparing zucchini lecho for the winter will come in handy.

1. Firstly, never make a preparation entirely of all the products indicated in the recipe. As you know, what one person likes may not always be to the taste of others. Reduce the amount of ingredients and make a small portion of zucchini lecho for the whole family to try.And then get down to business.
2. Secondly, this is an economical lecho, since any zucchini will be used, even those that have an irregular shape.
3. Thirdly, you won’t be able to spoil the zucchini lecho when making preparations for the winter, no matter how much you want, so you can safely start cooking.

Note to housewives

Very often, young housewives, having become familiar with the recipe, do not know how to convert grams or milliliters to spoons. We will make their work easier when preparing zucchini lecho for the winter, and not only, we will present in the table the measures of the necessary products.

Recipes to choose from

For zucchini lecho for the winter according to the “Finger-lickin’ good” recipe, you don’t have to worry too much about the ingredients. They are mainly grown in their gardens. If you don’t have your own dacha, you can buy it quite inexpensively on the market.

Option one

You will have to stock up in advance:

• zucchini – 1 kg;
• multi-colored peppers – 0.6 kg;
• onions – 0.3 kg;
• carrots – 0.3 kg;
• ripe red tomatoes - 1 kg;
• tomato paste – 1 tablespoon;
• vegetable oil – 100 grams;
• table salt – 30 grams;
• granulated sugar - 45 grams;
• hot pepper – 1 pod;
• garlic - to taste;
• vinegar essence – 15 ml.

Cooking step by step with photos

Step 1 - preparing products:

1. First, let's prepare the zucchini for work.As already mentioned, you don’t have to pay attention to the appearance of this vegetable. Zucchini for our winter lecho can be of non-standard shape, old and young. The main thing is that there is no rot on the fruits. The peel and core must be removed from old zucchini, and from young fruits - at the request of the housewife.
2. To make zucchini lecho for the winter, cut the vegetable into one and a half centimeter cubes.
   
3. Zucchini lecho for the winter with colorful peppers looks especially appetizing. Sweet bell peppers of red, yellow and green colors (if you have orange peppers, it will be even more beautiful and tastier), remove seeds and membranes and cut into strips of medium thickness. We cut hot peppers in the same way. It is advisable to work with it with gloves to avoid burns.
   
4. To cut washed and peeled carrots, use a Korean grater or simply cut them into small cubes with a sharp knife.
   
5. Peeled onions are simply chopped. Its dimensions will depend on your preferences. Can be cut into half rings or small cubes. Whoever likes it. To avoid shedding tears, you can put the onion in the freezer for a few minutes or keep it in cold water.
   
6. For the finger-licking zucchini lecho you will need both tomato paste and red tomatoes. Both of these products will have their own impact on the taste of the finished product. We wash the tomatoes well, remove the place where the stalk was attached, and grate them on a grater with large holes.
7. How to do it right. Press the top of the tomato to the grater and three. The skin will remain in your hands.
   

Step two - cooking: Pour the tomato mass for preparing zucchini lecho for the winter into a saucepan with thick walls and set to simmer. As soon as the contents boil, transfer to low heat and, stirring constantly, cook for a third of an hour.

First, pour in the vegetable oil, and then add the vegetables. The procedure for adding ingredients for lecho for the winter is finger-licking:

• carrots and onions;
• after a quarter of an hour, sweet and hot peppers and zucchini.
• immediately add salt, sugar, and tomato paste.

The zucchini lecho for the winter is finger-licking good; you need to stir it constantly so it doesn’t burn. This is best done with a long wooden spatula. This must be done carefully to preserve the integrity of the zucchini and peppers. Cook for another 30 minutes on low heat.

About five minutes before removing the pan from the stove, add the garlic passed through a crush and pour in the vinegar.

Step three - rolling:

1. Remove the pan from the stove and immediately place the zucchini lecho for the winter in hot sterile jars and seal with a key or screw lids. Turn over and insulate. Remove from under the cover when the cans have cooled completely.
2. Lecho for the winter “You'll lick your fingers” keeps well in the refrigerator. If there is no space in it, you can put it on the table in the kitchen. Tomato paste and vinegar provide good storage in winter.

This jar of zucchini appetizer is very good in winter even with boiled potatoes. Before you know it, the salad bowl will be empty, and your family will literally be licking their fingers and asking for more.

Option two

In this recipe for winter zucchini lecho “You'll lick your fingers”, apple cider vinegar is used instead of regular vinegar.To prepare lecho you will need the simplest ingredients. If you don’t have your own garden, buy them at the fair, they are inexpensive:

• ripe red tomatoes - 2 kg;
• sweet bell pepper – 1 kg 500 g;
• zucchini squash – 1 kg 500 g;
• refined vegetable oil - 1 cup;
• apple cider vinegar - 120 ml;
• granulated sugar – 100 g;
• non-iodized coarse table salt – 60 g.

Cooking steps:

1. For winter lecho “You’ll lick your fingers”, wash all the vegetables thoroughly, changing the water several times, and dry thoroughly on a napkin. Then peel and cut.
2. Remove the seeds and adjacent pulp from the zucchini using a spoon, cut into pieces, then into cubes, approximately 1.5 by 1.5 cm or 2 by 2 cm, you can also cut into strips. There is no need to make them smaller, otherwise they will boil and lose their shape. Zucchini lecho will lose its attractiveness in the winter. If the zucchini is old, cut off the peel.
3. Preparing vegetable lecho for the winter is not complete without ripe red tomatoes. We cut out the place where the stalk attaches and cut it into quarters. You can grind it with a meat grinder or blender.
4. First, cook the tomato sauce. As soon as it boils, add refined vegetable oil and the rest of the vegetable ingredients.
   
5. After a quarter of an hour, add salt, sugar, and cook for the same amount. Pour in apple cider vinegar and simmer for 5 minutes.
6. That's it, our finger-licking vegetable treat for the winter is ready. All that remains is to transfer it to the prepared jars. All that remains is to roll it up, turn it over and wrap it for a day.

This is perhaps the simplest version of lecho, but the deliciousness is extraordinary, truly, you will lick your fingers.

This recipe is also good:

Let's sum it up

Finger-licking zucchini lecho, an amazingly tasty dish.This is an excellent addition to the winter diet. A tasty and appetizing snack is suitable not only for everyday meals. Your guests will enjoy it too, and they will also ask you to write down the recipe.

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