Zucchini lecho without pepper
0
4964
Kitchen
Russian
Calorie content
55 kcal
Portions
4 p.
Cooking time
70 minutes
Proteins *
0.4 gr.
Fats *
3.4 gr.
Carbohydrates*
8.9 gr.
A fragrant zucchini lecho without pepper is an excellent and inexpensive appetizer that goes well with any side dishes made from cereals or pasta. Also, vegetable roll goes well with meat dishes. The winter snack is quick and easy to prepare.
Ingredients
Cooking process
Wash the tomatoes, place in boiling water for a couple of seconds, and then in ice water. Then remove the skin and cut the stalk, grind with a blender until smooth. Peel and chop the garlic. Pour chopped tomatoes into a heavy-bottomed saucepan, add garlic, salt, sugar and pepper. Put on low heat and bring to a boil.
Add the required amount of vegetable oil. Stir and cook for 30 minutes, stirring occasionally. 5 minutes before cooking, pour in vinegar and stir. Prepare jars, wash and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.
Gently arrange hot zucchini lecho without pepper on sterile jars and tighten with sterile lids. Turn the lecho cans upside down. Leave as it is until it cools completely, wrapped in a warm blanket. Then, turn the cooled snack jars over and store them in a cool, dark place. Serve the squash lecho after a month.
Bon Appetit!