Summer is the time of year when juicy and healthy vegetables ripen. Therefore, you can eat them directly from the garden, or you can prepare delicious snacks and side dishes. One of such dishes is lecho from zucchini. Usually this vegetable goes well with tomatoes, eggplant, onions, bell peppers. Therefore, there may be a sufficient number of food options.
Zucchini with bell pepper is the most popular appetizer. Moreover, it can be prepared both in small portions and canned for the winter. The main thing is to purchase the following ingredients: one kilogram of zucchini, tomatoes and bell pepper; half a kilo - carrots and sweet onions; five cloves of garlic; half a glass of vegetable oil; one and a half large spoons of salt and one - sugar. In the event that the dish is closed for the winter, then add eighteen grams of vinegar essence ten minutes before being ready .
Peel the carrots, chop them with a medium straw. Zucchini peel and cut them into circles a half centimeter thick. If the seeds are hard, then remove the core. Otherwise, the lecho from the zucchini will be less tender. Sweet pepper free from the core and cut into the same strips. Peel the onions, chop into half rings. Lower the tomatoes in boiling water for a few minutes, remove the skin from them. Cut into slices and skip in a blender. You can start cooking.
Pour a little oil into the pan and make overcooking from onions and carrots. Next, add the zucchini and pepper, reduce the heat and simmer for ten minutes. Now you can add tomatoes, sugar, crushed garlic, salt. Stew the lecho with zucchini for about half an hour on low heat, but only after it boils.
The finished dish can be eaten immediately hot in the form of a side dish, or else cool and serve as a snack.
If you want to prepare such a salad for the winter, then you need to remember to add the essence at the end. Next, the dish is laid out on steamed half-liter jars, covered with lids and sterilized for twenty minutes. At the very end, pour hot oil on top of each and roll it over.
The vegetable marrow and eggplant recipe is not only tasty, but also high in calories. But you need to keep in mind that to get real caviar according to this recipe, it is recommended to cook it in a pressure cooker, and cut the vegetables large to make caviar, not porridge. Let's start.
Peel a kilogram of zucchini and chop into circles with a thickness of at least two centimeters. Arrange them carefully in a pan so that each piece becomes golden. Transfer zucchini to a pressure cooker. Next, do the same procedure with a kilogram of eggplant. Next in line will be onions, sliced in rings. It can be to your taste in such a lecho of zucchini, but a pound is the traditional quantity. Eight hundred grams of carrots can be grated or chopped into rings with a diameter of at least half a centimeter. Fry it with onion rings and put in a pressure cooker. Cut a kilogram of tomatoes in arbitrary pieces and simmer until such a state that the mixture becomes homogeneous. It’s better, of course, to peel the tomatoes. To do this, dip them in boiling water for a while, or just scald.
Gently mix all the ingredients, add a large spoonful of salt, a pinch of sugar and black pepper, as well as your favorite seasonings. Bring to a boil, reduce the heat, close the lid and simmer the dish for an hour without opening the pressure cooker. At the end, put ten crushed cloves of garlic. This dish is best served chilled.
Zucchini salads can always be diversified by changing the ingredients and their proportions.
Enjoy your meal!