Zucchini lecho for the winter with recipes that will lick your fingers

Lecho is a universal thing! Some people use it as a seasoning for soup. But it tastes even better fresh! Especially if it contains bell peppers and zucchini. In general, you can add a lot of vegetables here. Onions, eggplants, tomatoes, cucumbers, cabbage and so on are often used for lecho. But bell peppers are included in almost every recipe.

Today I have prepared for you a delicious selection of recipes for lecho with bell pepper and zucchini. Be sure to use at least one of them or try them all for variety. After all, lecho flies off the table in no time in winter!

Lecho from zucchini and bell pepper for the winter - you'll lick your fingers

This recipe can be considered a classic one, because we cook it with bell pepper. But zucchini will add a sweetish, special taste to our dish. This recipe contains a lot of hot pepper; the appetizer turns out to be quite spicy. If you don’t really like spiciness, then simply reduce the amount of chili pepper. You can add just a little vinegar, and then you will get the most delicate vegetable dish.

We will need:

zucchini - 3 kg
bell pepper - 1.5 kg
tomatoes - 1.5 kg
hot pepper - 1/2 kg
garlic - 3-4 cloves
vegetable oil - 1 cup
vinegar 9% - 1/2 cup
water - 1 glass
sugar - 1 glass
salt - 4 tbsp. l.

We will cut some of the ingredients into cubes, and grind some finely with a blender or pass through a meat grinder.

Cut the zucchini and half the bell pepper into cubes.

Place the vegetables in a large pan in which we will stew them. Pour a glass of vegetable oil into the pan, add salt and sugar, stir.

Grind the remaining sweet pepper, all the hot pepper, tomatoes and garlic to a porridge.

Pour the resulting mixture over the chopped vegetables and mix again. Place the pan on the stove, bring the vegetables to a boil and simmer over low heat for 1 hour. Do not forget to stir periodically.

Check the contents of the pan during cooking. If your tomatoes are fleshy and the liquid has boiled away, add a glass of boiled water.

5 minutes before readiness, add vinegar. The lecho is ready, you can put it in sterilized jars. And if you are careful, then put the jars of lecho in a saucepan and boil for 10 minutes.

"Mother-in-law's tongue" from zucchini for the winter

Men like this spicy lecho and, as a rule, it is cooked very tasty by their favorite mother-in-law. This dish is characterized by a special form of cutting zucchini and a spicy taste.

We will need:

3 kg zucchini
2 liters of tomato juice
1 kg bell pepper
3-5 pods of hot pepper
large head of garlic
0.5 tbsp. vegetable oil, granulated sugar, 9% vinegar
1 tbsp. l. salt, dry mustard

Preparation:

This fiery hot lecho can be prepared with tomatoes or tomato paste. I use homemade thick tomato juice as a base. Last summer there was an excellent tomato harvest. And in order to preserve it, peeled tomatoes were passed through a meat grinder, boiled and rolled into jars directly with the seeds.
We immediately decide what kind of spicy dish we want to cook? If it is moderately hot, then we clean the hot peppers from the seeds; if it is hot, then we add them with the seeds.

The preparation can be prepared moderately or strongly hot. It all depends on your preferences.

Cut the zucchini into thin “tongues”. All other ingredients (sweet and hot peppers, garlic) are passed through a meat grinder.
Pour tomato juice into a cauldron, add salt and pepper. Add oil and mustard.
Mix all the ingredients and add the chopped peppers and garlic. Mix well again and put on fire.
After the mixture boils, add zucchini, cut into tongues. Bring to a boil again and reduce the heat to low until it simmers gently and leave for 40 minutes.

We pack the hot dish into jars and seal.

That's all. Friends, choose the best lecho recipe and cook with pleasure!

Author of the publication

offline 7 days

Incredibly delicious zucchini preparation with tomato paste

This recipe is very similar to the first one, but easier to prepare. Instead of tomatoes, we will use ready-made tomato paste and the cooking process will be faster. The taste will be no worse.

We will need:

zucchini - 3 kg
bell pepper - 10-12 pcs.
tomato paste - 400 gr.
garlic - 2 heads
vegetable oil - 150 ml
ground red pepper - 1 tsp.
vinegar 9% - 4 tbsp. l.
water - 1 liter
sugar - 1 glass
salt - 2 tbsp. l.

We start, as always, by chopping vegetables. In this recipe, let's cut the zucchini and peppers into strips.

If the zucchini is young, then chop it together with the seeds. But if they have already outgrown and the seeds are large, then it is better to remove them.

Do not skimp on the garlic, let it have a pronounced taste. Cut it into small pieces.

Place zucchini, pepper and garlic in a saucepan. Pour in vegetable oil, salt and add sugar. You can add bay leaf and black peppercorns if you wish. Mix all the contents.

I boiled the water in advance and let it cool. Although, you can probably use plain tap water, because we will bring it to a boil. We dilute 400 grams in a liter of water. tomato paste and stir well until the color is uniform, add a spoonful of ground red pepper for spiciness. Pour the liquid over the vegetables.

Place the pan on the stove, bring to a boil, then simmer over low heat for 40 minutes.

Do not add any more water, but do not move too far from the pan, stir the lecho periodically, otherwise it may burn.

At the very end of cooking, add vinegar.

All that remains is to put it in pre-sterilized jars.

And if you haven’t chosen a sterilization method, then there are 11 methods for you to choose from.

I like to leave a portion of the preparation for testing, because winter is still far away, but I want to try it now.

Recommendations for preparing lecho

Zucchini lecho, like any canned food, must be prepared only from well-washed and peeled vegetables. Most often, they are chopped into small pieces so that the composition of the dish is as uniform as possible. And small pieces cook much faster.

It is imperative to remove the middle from the zucchini - all the seeds and fibers will be unnecessary.

If the recipe calls for onions, cut them into rings. In this form it looks great on the holiday table.

Lecho will be more spicy if you add garlic and chili to its composition. However, it is unlikely that you will spoil your child with such a dish. It is suitable for the table of adult gourmets.

Containers - jars of various sizes - must be sterilized by steam. Thanks to this, jars with your favorite lecho will last until spring and will not swell.

How to cook delicious lecho with zucchini and tomatoes

The peculiarity of this recipe is that we will not grind the tomatoes in a blender, but cut them into small cubes. You can even call this recipe a vegetable salad.

We will need:

zucchini - 2 kg
tomatoes - 3 kg
bell pepper - 5-6 pcs.
garlic - 1-2 heads
hot pepper - 1/2 pod
sugar - 1 glass
salt - 2 tbsp. l.
cloves - 4-5 pcs.
black peppercorns
vegetable oil - 50 ml
vinegar 9% - 2 tbsp. l.

Cut the tomatoes into cubes, place them in a saucepan and add salt and sugar. Mix and put on the stove. Bring to a boil and, stirring, simmer for 10-15 minutes. During this time, tomatoes give juice.

We also cut the zucchini into cubes. If their skin is thick, it is better to peel it. Add the zucchini to the tomatoes and stir. Bring the vegetables to a boil again and simmer for 15 minutes over low heat.

While the vegetables are stewing, cut the sweet pepper into strips and chop the garlic. Cut the hot pepper into pieces. For flavor, add cloves and black peppercorns. Place everything in a saucepan with the vegetables. Add vegetable oil here and cook after it boils for another 15 minutes.

Determine the readiness of the dish by looking at the zucchini - they should be soft, but not overcooked.

A couple of minutes before cooking, add vinegar.

Along with preparing the vegetables, this appetizer will take about an hour to prepare.

All that remains is to put it in sterilized jars and wait for winter.

Recipe for zucchini lecho with carrots and tomatoes

Another cool option that I add to your recipes. This sweet salad will not leave your loved ones and guests indifferent. Try this recipe, it will be very tasty.

Ingredients:

Zucchini - 2 kg;
Tomatoes - 500 gr;
Carrots - 500 gr;
Sweet pepper - 500 gr;
Onion - 500 gr;
Vegetable oil - 300 ml;
Tomato paste - 200 gr;
Sugar - 200 gr;
Salt - 2 tablespoons;
Ground black pepper - 0.5 teaspoon;
Ground red pepper - 1/3 teaspoon;
70% vinegar - 2 teaspoons.

Preparation:

Peel the zucchini and cut into small cubes. Grate the carrots on a coarse grater. Cut the onion into half rings. Tomatoes should be cut into small pieces. Cut the pepper into strips. Place all the vegetables in a saucepan and add vegetable oil.
Place the pan on the stove and leave for 20 minutes, stirring. Then add salt, sugar, ground pepper and tomato paste. Stir and simmer for another 20 minutes, covered, over medium heat. At the end, add vinegar essence and turn off.
Transfer the lecho into sterile jars, roll up the lids and turn them over. Wrap in a warm blanket and leave until completely cool.

Step-by-step recipe for making lecho with rice

I hasten to share the original recipe for zucchini lecho with vegetables and rice. Have you tried it? I recommend it - rice gives this dish “substantiality”, the dish becomes more satisfying, you can feed the whole family with it. At the same time, the snack is perfectly stored all winter, subject to the rules of sterilization, of course.

We will need:

zucchini - 3 kg
tomatoes - 3 kg
carrots - 1 kg
onions - 1 kg
bell pepper - 3 pcs.
garlic - 4-5 cloves
rice - 0.5 kg
vegetable oil - 1/2 cup
sugar - 4 tbsp. l.
salt - 2 tbsp. l. (but better to taste)
spices to taste
vinegar 9% - 2 tbsp. l. (in the original recipe without vinegar, but I don't risk it)

We cut the zucchini and onions into cubes, and grate the carrots on a coarse grater. Boil the rice in salted water until half cooked.

You need to remove the skin from the tomatoes. To do this, we cut them crosswise on top and scald them with boiling water. The peel can then be easily removed.

Place the tomatoes in a blender and grind to a pulp.

Place the whole mass in a deep saucepan and add crushed garlic. Bring to a boil, add salt and sugar. Don't forget to add vegetable oil. Cook for about 10 minutes.

Place all the chopped vegetables - zucchini - into the tomato mixture one by one. carrots, onions, mix and add rice. You can cover with a lid and cook for another 40-45 minutes over low heat.

10 minutes before the end of cooking, you can add your favorite spices. I add ground black pepper and dried thyme. At the end of cooking, add vinegar. You can add just a little, I feel better with vinegar, after all, it’s a preservative.

Place in sterile jars or, to be safe, sterilize the jars together with the lecho for another 10 minutes.

We roll up the metal lids, turn the jars over and cover with a warm blanket until they cool completely.

Recipe for lecho from zucchini with tomatoes without sterilizing jars

List of vegetables and spices for cooking:

Zucchini – 2 kilograms.
Carrots – 4 pcs.
Tomatoes - kilogram.
Yellow bell pepper – 0.5-0.7 kg.
Onions – 0.5 kg.
Refined sunflower – glass.
Sugar – 7 spoons.
Salt – 3 tablespoons.
Vinegar (you can use both table and apple vinegar) – 90-100 ml.
A mixture of dry peppers - a spoon without a slide.

Step-by-step recipe for making lecho with zucchini and tomatoes

We thoroughly wash all products.

In the tomatoes, make a cross at the tip of each fruit, scald with boiling water and remove the skin from each vegetable.

Using a meat grinder or blender, puree the tomatoes.

Peel the carrots and onions, grate the first product with large divisions and cut the onion into half rings with a knife.

Remove all seeds and membranes from the pepper, then cut each vegetable in half and chop into strips about a centimeter wide or a little more.

Pour oil into a deep frying pan or cauldron, saute the carrots and onions together a little.

Place the tomato puree into the pan, add seasonings and sugar, salt, and cook the sauce for fifteen minutes over low heat.

Add the fried vegetables to the sauce, stir, continue cooking for five minutes.

Chop the zucchini into random pieces or cubes, add to the rest of the ingredients and continue cooking for another ten to fifteen minutes.

At the end of the designated time, pour in the vinegar, stir the ingredients, keep it on the fire for another five minutes, and then turn off the stove, pour the boiling lecho into clean, sterile jars and roll up.

Turn the jars over onto their necks, cover with a blanket, and leave for a day.

If desired, you can leave some portion of the prepared zucchini lecho in a plate and, when it cools down, eat it, so to speak, having tasted your culinary masterpiece.

The most delicious recipe for preparing zucchini and eggplant for the winter

Eggplants have an original taste, so adding them to any dish produces an exquisite and unique taste. It’s not in vain that eggplants have become so popular in our kitchen. Lecho prepared according to this recipe is especially popular with my family and friends. Pay attention to him too.

We will need:

zucchini - 1.5 kg
eggplants - 7 - 8 pcs.
onions - 3 pcs. (medium size)
bell pepper - 5 - 6 pcs.
tomato paste - 1/2 cup
hot pepper - to taste
vegetable oil - 1 cup
sugar - 1 glass
salt - 1 tbsp. l.
water - 0.5 l.
vinegar 9% - 100 ml.

Cut zucchini and eggplant into cubes. If the zucchini is already mature, then remove the seeds. Of course, remove the seeds from the peppers and cut into strips.

My eggplants are store-bought, and as a rule they are not bitter. That’s why I don’t salt or soak them first so that the bitterness goes away.

In this recipe I chop the onions larger, although you can chop them if you wish.

First place the zucchini and eggplant in a large saucepan.

Sliced bell peppers will go on top. If you wish, you can add hot pepper, it will add spiciness to the appetizer.

Finally, unload the onions.

In a separate bowl, dilute the tomato paste. To do this, first pour water and add tomato paste. Stir and add salt and sugar. Add more vegetable oil, stir again and you can pour the liquid into the vegetables.

Mix well and place the pan on the stove. After the lecho boils, cook for 25-30 minutes.

Determine readiness by the color of the vegetables; they become transparent. Just try not to overcook, otherwise the snack will turn into mush. The vegetable pieces should retain their shape.

All that remains is to put it in sterilized jars, close with boiled lids, turn over and cover with something warm.

Recipe for winter treatment without sterilization

Lecho without sterilization is a very tasty and simple snack. In this recipe, there is no need to sterilize or dry the jars, just wash them thoroughly.

This dish is not only very tasty, but also very beautiful, especially if prepared with peppers of different colors. You can easily pleasantly surprise your family and friends with this appetizer.

Ingredients:

Bell pepper - 1.5 kg.
Tomatoes - 1 kg.
Onion - 0.5 kg.
Carrots - 300 gr.
Vegetable oil - 150g.
Sugar - ½ cup
Salt - 2 tsp.
Vinegar 9% - 1.5 tbsp. lie
Bay leaf - 2 pcs.

Preparation:

We prepare the vegetables: wash them thoroughly, remove the stems and seeds from the peppers, peel the carrots and onions.
We cut the tomatoes into 4 parts and pass them through a meat grinder or juicer. If tomatoes are not available, you can replace them with 1 liter. tomato juice.
Pour the tomato juice into a deep container, I cook it in a regular saucepan, put it on the stove and bring to a boil.
Roughly grate the carrots and add them to the boiling tomato.
Stir and cook over low heat for 15 minutes, stirring from time to time. Be sure to cover the lecho with a lid so that excess moisture does not evaporate.
Then add the onion, cut into half rings, and cook for another 5-7 minutes.
After 5-7 minutes, add salt, sugar and pepper, seeded and cut into 3-4 pieces lengthwise.
Simmer the lecho over low heat for 20 minutes, stirring occasionally.
Then add bay leaf and vinegar. Mix everything well and cook for another 3-4 minutes.
Pour the finished hot lecho into well-washed jars, cover with a metal lid and seal with a seaming machine.

11. Immediately turn the jars over onto the lid and cover them with something warm, such as a blanket or a warm jacket, and leave the jars in this position until they cool completely.

It turns out 2 - 2.5 liters. lecho.

For clarity, I suggest watching the video recipe:

Zucchini lecho with tomato paste. Another simple recipe

I bring to your attention another recipe for lecho, which turns out very tasty, and takes a minimum of time to prepare, and as a result, is eaten first in winter. Honestly, sometimes I don’t even have time to close the jars before my family starts eating this aromatic snack, it’s really delicious!!! Well, let's prepare some lecho?

Required ingredients:

Zucchini - 3 kg.
Bell pepper -1.5 kg
Tomatoes - 500 gr.
Tomato paste - 3 tbsp.
Water - 0.5 l.
Sugar - 250 ml. (1 glass)
Vegetable oil - 1 cup
Salt - 100 gr.
Vinegar 9% - ½ cup

Preparation:

First, let's start preparing the vegetables. Wash them thoroughly, peel the zucchini and cut into large strips. For these purposes I used a grater-shredder.

We remove the stalk, all the membranes and seeds from the sweet bell pepper and cut it into strips about 1 centimeter wide. I also grated the pepper.

Beat the tomatoes in a blender or pass through a meat grinder or juicer, as you prefer.

Dilute the tomato paste with water and stir until completely combined.

We put all our vegetables in a deep pan - zucchini, peppers, tomato mass and tomato diluted with water.

Add vegetable oil, sugar and salt. Gently mix the vegetables.

Place the pan on the stove, cover with a lid and bring to a boil. As soon as the lecho boils, reduce the heat and continue to simmer the lecho on low heat for 20 minutes.

After 20 minutes, add vinegar, stir and continue to simmer for another 10 minutes.

Place the finished lecho into pre-washed and sterilized jars and immediately seal with a lid. Turn it upside down and wrap it up; stay in this position until it cools completely.

The specified amount of vegetables will yield 4-4.5 liters.

To make lecho have a spicy-sweet taste, add 2 hot peppers. and garlic 2 small heads. The garlic should be put through a press, and the pepper should be finely chopped and added at the very beginning, when we combine all the vegetables in the pan, before stewing.

Now you also know how to prepare lecho, isn’t it really very simple and, most importantly, very tasty and doesn’t take much time to prepare? Fragrant, with notes of summer, lecho can be served cold or hot, as an appetizer or a side dish for meat. This is delicious!!!

If you have your favorite recipe, share it in the comments, it will be very interesting to read. Share the article on social networks, maybe your friends are the happy owners of several kilograms of zucchini and are looking for a place to put them.

That's all. I hope you liked the recipes, be sure to try them, I’m sure your family will be pleased!

Author of the publication

offline 4 years

Video on how to make lecho from zucchini with peppers, carrots and onions at home

And at the end of today’s collection of zucchini lecho recipes, I couldn’t help but share another awesome recipe. I haven’t cooked it myself, but judging by the ingredients it looks like it will be very tasty. After all, there are peppers, tomatoes, carrots, onions, and even an apple. It’s not for nothing that this recipe was called “Tatar Song”.

We will need:

zucchini - 2 kg
bell pepper - 2 pcs.
apple - 1-2 pcs.
onions - 1-2 pcs.
hot pepper - 1-2 pcs.
carrots - 1 pc.
garlic - 4-5 cloves
tomato paste - 70 gr.
vegetable oil - 70 ml.
sugar - 140 gr.
salt - 30 gr.
vinegar 9% - 100 ml.

That's all for today. Of course, the topic of winter preparations is so extensive and my favorite that I will continue to introduce you to various recipes. After all, the more choice, the more interesting it is for any housewife. And there are a lot of wonderful housewives who make sure that the summer and autumn harvests of vegetables and fruits are used as best as possible. By the way, there are a lot of men in the kitchen, special respect to them!

I wish everyone pantries, cellars, refrigerators and shelves filled with various goodies. And may all preparations be successful!

Author of the publication

offline for 2 days