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➠ Zucchini lecho in a slow cooker

Zucchini lecho in a slow cooker

3957

Kitchen Russian

Calorie content 46 kcal

Portions 1.5 l.

Cooking time 100 minutes

Proteins * 0.6 g

Fats * 2.1 gr.

Carbohydrates* 7.7 g

Content

An appetizing lecho is easiest to prepare in a multicooker. This saves a lot of time and utensils, and the taste is no different from preparing lecho in the standard way. If you are a happy owner of a multicooker, then be sure to try to prepare seams in reserve in a multicooker.

Ingredients

Cooking process

Grate the peeled carrots and chop the onions. Put some oil in a slow cooker and send vegetables to the bowl. Turn on the "Extinguishing" mode for fifteen minutes.

While the onions and carrots are sautéed, mince the tomatoes or beat them with a blender.

Rinse the bell peppers and cut them into small slices. Send it to the multicooker bowl along with the tomato puree.

Peel the courgettes and cut them into slices or cubes - whichever you prefer.

Add salt and pepper, granulated sugar to a slow cooker, stir and add the zucchini. Stir the vegetables again in the bowl. Turn on the "Extinguishing" mode for an hour and a half.

Before the lecho finishes cooking, rinse and sterilize the jars. Fifteen minutes before the lecho is ready, add vinegar to the bowl with it and mix. Put the finished hot lecho in the jars and roll up.