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Zucchini lecho without tomato paste

2676

Kitchen Russian

Calorie content 48.1 kcal

Portions 2 p.

Cooking time 100 minutes

Proteins * 0.5 gr.

Fats * 2.6 gr.

Carbohydrates* 7.7 g

Content

Most often, lecho is prepared from bell peppers filled with tomatoes or tomato paste. I want to offer my recipe for zucchini lecho without tomato paste. This appetizer is one of our family's favorite winter preparations.

Ingredients

Zucchini 1 kg Fresh tomatoes 1.7 kg Bell pepper 800 gr. Salt 1 tbsp Garlic 1 PC. Vegetable oil 150 ml. Granulated sugar 100 g Vinegar essence 0.5 tsp Chilli 1 PC.

Cooking process

Prepare all the ingredients you need for your special courgette snack. Wash zucchini, tomatoes, hot peppers and bell peppers thoroughly. Leave for a while to dry the vegetables.

Cut the tomatoes into several pieces and cut the stalk.

Peel the garlic and rinse under running water. Peel hot peppers from seeds and core. Then pass the peeled garlic and hot pepper through a meat grinder.

Also mince the tomatoes.

Place the chopped vegetables in a heavy-bottomed saucepan, place over medium heat and bring to a boil, reduce heat and simmer for about 20 minutes.

In the meantime, prepare the 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.

Cut the young zucchini into slices about 7 millimeters thick. You can show imagination and turn the circles into flowers, but this is everyone's personal business.

If the circles are large in diameter, cut them in half. If you are using overripe courgettes, peel them with a vegetable peeler and remove the seeds with a tablespoon.

Peel the bell pepper from seeds and core. Cut the peeled bell pepper into strips.

Choose the method of cutting vegetables yourself, do as you like. For a more beautiful result, choose different colored bell peppers.

Put the prepared vegetables in a tomato sauce, add the required amount of vegetable oil, salt and granulated sugar.

Stir well and bring to a boil.

As soon as the lecho boils, cook it for another 35 minutes, stirring occasionally. The cooking time depends on the size of your vegetables. 5 minutes before cooking, pour in the vinegar essence and mix thoroughly.

Gently arrange the hot zucchini lecho in sterile jars and tighten with sterile lids. Turn the jars with the smart and colorful lecho upside down.

Leave in this position until it cools completely for about a day, wrapped in a warm blanket. Then, turn the cooled jars of flavorful vegetable snack over and transfer to a cool, dark place for storage.