Zucchini grow in abundance in the gardens and summer cottages of Russian citizens and for good reason, as they are easy to grow and very healthy. They are recommended for use by adults and children, pregnant and suffering from diseases of the gastrointestinal tract. Anyone who wants to lose weight, also, without fail, should eat dishes of zucchini, because this vegetable is in the ranking of low-calorie foods in the very first ranks.
Zucchini contains a lot of calcium, phosphorus, iron and magnesium, in sufficient amounts there is fiber and organic acids, which positively affect fat metabolism and have the ability to block harmful cholesterol.
A lot of dishes are prepared from them in the summer and zucchini is prepared for the winter, the recipes for which are mostly simple and varied, and the dishes are tasty and healthy.
Zucchini pancakes are very popular among the people - perhaps there is no mistress who would not have her own, firm, recipe for their preparation. But when preparing zucchini for the winter, it is better to take proven recipes so that the product can be stored in twisted jars for a long time and be tasty. These vegetables are harvested for the winter in salted and pickled form, as well as in the form of salads, caviar and sauté.
Having decided to prepare zucchini for the winter, recipes of which are abundant in various sources, you should not grab the first one you like, and first analyze it, preferably consulting with more experienced housewives or, at least, hearing someone else's point of view. This will save you from inevitable disappointments if the workpiece turns out to be tasteless or the lid on the jar suddenly swells or breaks.
For our part, we recommend trying this recipe: zucchini with garlic, salad for the winter. The recipe is proven many times and the salad is delicious. So, for 7 kg of zucchini you need:
- 1 kg of carrots,
- a bunch of greenery,
- 100 g of garlic,
- 0.5 l of vegetable oil,
- 0.3 l of vinegar 9%,
- 3 tbsp. tablespoons of salt without a slide,
- 200 g of sugar.
Zucchini cut into strips or grate on a coarse grater, carrots, also, grind, chop the greens and put everything in a large saucepan. Add salt, vinegar, sugar, butter to the vegetables, mix well and put on fire. From the moment of boiling, keep on low heat for 25 minutes, then add chopped garlic and cook for another 7 minutes. Spread the finished mass in sterile jars and tighten the lids. Cover the banks with something warm and leave to cool completely. You can use with any side dish. We are sure that this recipe, zucchini with garlic, after the first test, will become your favorite for many years.
No less tasty and quick to prepare zucchini for the winter, recipes of all kinds of sauté, one of which we bring to your attention.
For 5 kg of zucchini, better than the very young, cut into 4-8 parts, you will need to boil the marinade from 2 liters of tomato juice, 3 tbsp. tablespoons of salt, 200 g of sunflower oil, 200 g of vinegar, 200 g of sugar, 1 hot pepper and 3 cloves of garlic, bay leaf and allspice can be added to taste. Cut boiled zucchini into the boiled marinade, bring to a boil and cook for 10 minutes. Spread the boiling mass in sterile jars and twist.
The above sauté, the recipe from the courgettes of which we have presented above, is also good because you can use it both in cold and heated form, with any side dish - potatoes, pasta, rice or any other cereal, as well as meat. We recommend using a similar sauté for making pizza or hot sandwiches.
According to the recipe described above, sauté you can cook another, no less tasty, preparation for the winter, if instead of zucchini take sweet bell pepper. All other ingredients remain the same and in the same amount.