Delicious recipes for fried zucchini for the winter will lick your fingers

The main advantage of canned food is that they are a ready-made dish that can be eaten immediately after opening the cans. This is what makes winter preparations so popular. Canned foods are made from various vegetables.

However, fried zucchini with garlic is often rolled up for the winter. There are various recipes you can use to make canned fried zucchini. Before creating such a preparation, you need to familiarize yourself with how to preserve fried zucchini.

Classic recipe

Fried zucchini turns out moderately spicy and sour. Many people, having tried this recipe, note that the taste of the snack is similar to mushroom.

Ingredients:

• 1 kg of ripe zucchini;
• 1 medium head of garlic;
• 50 ml 9% vinegar;
• 0.1 l of odorless vegetable oil;
• a bunch of greenery;
• 15 g salt.

Cooking method:

1. For canning, it is better to choose a thin and long zucchini, so the rounds of the vegetable will be the same, and it will be easier to put it in a jar, but this is not strict.
2. The zucchini must be washed; if the vegetable is young, then there is no need to cut off the skin. Cut the vegetable into medium rings (1 cm).
3. Now the chopped zucchini needs to be rubbed with salt and left for a quarter of an hour.
4. Grease a frying pan with oil and fry the vegetable rings until golden brown; frying one batch in a frying pan will take 7-10 minutes. If there is not enough oil, you can add more oil during cooking.
5. Now you need to prepare the dressing. Wash the greens well, dry and finely chop. Grind the peeled garlic in a garlic press or finely chop it with a knife.
6. The oil must be brought to a boil and cooled. Add greens to it.
7. Now we can the zucchini. First you need to clean the jars with soda and rinse well. Pour the oil and herbs into the jars and place the fried zucchini on top, sprinkling each layer with chopped garlic.
8. When all the zucchini are laid out, they will need to be compacted so that the oil is on top. Pour in vinegar.
9. Place the lidded jars in a saucepan and place a towel on the bottom. Pour water into the pan so that the water does not rise above the hangers of the jars. Turn on low heat and simmer for about half an hour. After the time has passed, close the jars with lids and let cool.

Greens are chosen solely to your taste.

Next appetizer: fried zucchini in tomato sauce

To prepare this recipe, I sterilize 0.5 liter jars. Do you know how to properly sterilize glass jars? If you haven’t tried conservation before, I’ll tell you an easy way.

Take note, housewives: wash glass jars with soda and hot water, pour boiling water to a level of 5 cm and put in the microwave for 3 minutes. This procedure should be done immediately before sealing the cans so that they are hot, and you need to remove the cans using clean oven mitts or a kitchen towel. I have silicone oven mitts - very convenient.

First, we prepare the products that will be needed for canning.

So, fried zucchini in tomato sauce in 0.5 l. jars are made according to this recipe:

• Zucchini 3 kg, if the zucchini is mature, then the weight should be calculated from vegetables already peeled and seeded;
• Tomatoes 1.5 or 2 kg, it all depends on the juiciness of the variety; for this recipe, it is better to take juicy, watery, thin-skinned tomatoes;
• 3 medium sized heads of garlic;
• Any vegetable oil that does not have a strong odor;
• 150 ml, table vinegar 9%;
• 4 tablespoons of granulated sugar and 2 tablespoons of coarse table salt;
• 1 tbsp. spoon of dry chili pepper.

Here you can experiment and if children eat the snack, then you can completely refuse the pepper or use a minimal amount of it on the tip of a knife. Spicy zucchini is not the best dish for those who have difficulties in the gastrointestinal tract. Be careful with the pepper.

Important! To prevent the mixture of vegetables in the tomato from burning, it must be constantly stirred.

The cooking method is very simple:

1. We peel all the tomatoes, grind them through a meat grinder or grate them on a fine grater.
2. Cut the zucchini into cubes, fry in a frying pan with some oil and pour in the prepared tomato puree.
3. We also send sugar, salt and butter there. We wait for the mixture to boil, then simmer over low heat for 15-20 minutes.
4. The next 5 minutes of cooking should be done with the addition of garlic and pepper, if you decide to use it.
5. You also can’t do without vinegar, and we add it 5 minutes before complete cooking. And it's all! Now put the zucchini in jars, close with sterile lids, cool at room temperature and into a cool place: barn, garage, underground, balcony.

Delicious fried zucchini for the winter “You will lick your fingers” are ready, I hope you like it!

The following recipe was shared with my mother by her long-time friend, a Crimean woman, and it does not involve sterilization.

Grilled zucchini

A simple and easy recipe for fried zucchini, which will appeal to those who care for and watch their figure, since the vegetable will be fried without oil.

Ingredients:

• young zucchini – 0.6 kg;
• 0.5 cups unrefined oil;
• 250 ml water;
• lemon juice;
• several cloves of garlic;
• several pods of hot pepper;
• spices for aroma and taste;
• 15 g of salt and the same amount of sugar.

Cooking method:

1. To cook grilled zucchini, you need a special grooved frying pan.
2. Cut the zucchini into thin slices and fry in a grill pan without oil.
3. When all the mugs are fried, you need to let them cool.
4. For preservation, you need to prepare a marinade. Pour lemon juice into the water, add chopped garlic, spices, salt, and any sugar. The pepper needs to be coarsely chopped and sent there.
5. Boil the oil and pour the marinade into it, let it simmer for a few minutes.
6. Sterilize the jars and place grill-striped zucchini in them. Pour in the marinade so that the last zucchini is slightly covered. Roll up the cans.

Store jars in the refrigerator or in a cool place

Out of the oven

Another dietary recipe for making fried zucchini, which will be cooked in the oven.

Ingredients:

• 600 g tomato;
• several cloves of garlic;
• 600 g zucchini;
• 300 ml of any oil;
• herbs, herbs and spices.

Cooking method:

1. Wash and cut the zucchini into thin rings, add salt and leave for a while.
2. Wash the tomatoes and cut them as thinly as zucchini.
3. Grease a baking sheet with oil and place zucchini on one sheet, tomatoes on the second sheet, place in the oven for 20 minutes at 180 degrees. The vegetables should be browned.
4. During this time, sterilize the jars and make the sauce. Add chopped herbs and garlic, spices and spices to the vegetable oil.
5. Once ready, let the zucchini and tomatoes cool, then place them in layers in jars and pour in pre-boiled oil. All that remains is to tighten the jars and let them cool.

How to cook “Fried zucchini for the winter”

1. Prepare all the ingredients. Wash and peel the zucchini, herbs, garlic and onions.

2. Cut the zucchini into slices about half a centimeter thick.

3. Combine flour and salt, mix, and dip each piece on both sides.

4. Fry in heated vegetable oil. There should be a lot of oil so that they turn out as if deep-fried.

5. When they are browned on one side, turn them over and fry less on the other side.

6. Finely chop all the greens, onions and garlic.

7. Now put the greens on the bottom of the jar, then a pile of zucchini, pour in oil and vinegar. Sterilize for 10 minutes and store in a dark place until winter!

With tomatoes and carrots

A very tasty recipe for canning fried zucchini with tomatoes and carrots. This dish is served as an appetizer or as a side dish for meat.

Ingredients:

• 0.5 kg of zucchini or zucchini;
• 0.2 kg carrots;
• 0.2 kg of tomatoes;
• 0.3 l olive oil
• 1 tsp each cane sugar and salt;
• spices and herbs.

Cooking method:

1. Wash and peel the zucchini, cut into rings or half rings, depending on size.
2. Wash the carrots, peel and chop with a grater.
3. Wash the tomatoes, cut into rings and then into quarters.
4. Coarsely chop the greens.
5. Grease a heated frying pan with oil and fry the zucchini on both sides. Then place them on a plate and fry the carrots and tomatoes in a frying pan.
6. Boil the oil and add herbs, spices, salt, pepper and sugar.
7. Place vegetables in layers in sterilized jars: zucchini, carrots and tomatoes, then zucchini again. Pour marinade and tighten the jars.

They can be eaten as a cold or hot snack.

Stuffed

This recipe can be considered a complete second course, since we will be canning zucchini with rice.

Ingredients:

• 1500 g zucchini, preferably young;
• 1000 g tomatoes;
• medium-sized bell pepper – 4 pcs.;
• 2 carrots;
• 2 onions;
• 0.2 kg of short grain rice;
• 30 g salt;
• 2 tbsp. l. vinegar 9%;
• spices and herbs.

Cooking method:

1. Peel the zucchini and cut into barrels 10 cm high. For small sizes, you can cut them in half or leave them whole. The core of the zucchini must be removed; the easiest way to do this is with a spoon.
2. Salt the barrels and place on a baking sheet. Bake for a third of an hour at 185 degrees.
3. At this time, prepare the vegetable filling. Grind the carrots, zucchini insides and pepper.
4. Rinse the rice and add to the vegetables.
5. Now you need to make the tomato filling:
6. Finely chop the tomatoes and cook them in a saucepan for a quarter of an hour. Then add spices and herbs.
7. When the zucchini is ready, let it cool and carefully fill it with the rice and vegetable filling.
8. Place the zucchini in pans, pour in the tomato and add vinegar at the end. Cook like this for 20 minutes.
9. Sterilize the jars and carefully place the zucchini in them first, then pour in the remaining tomato sauce.
10. Then twist and turn the top upside down until it cools completely.

The appetizer can be served either hot or cold.

Zucchini, like mushrooms (milk mushrooms) - a delicious recipe for preparing for the winter

Mushrooms are a favorite food of many. But due to drought or other reasons, their harvest is not rich, and the process of collecting, cleaning, and preparing is quite long - not everyone can handle it! Another thing is zucchini, which is abundant in our beds.

A little patience, skill and an interesting recipe will allow you to prepare a dish almost identical in taste to aristocratic milk mushrooms. This is also an ideal solution for people who adore the taste of mushrooms, but are unable to consume them due to allergies or stomach inability (this happens too!).

Ingredients:

• Peeled zucchini – 3 kg
• Salt – 2 tbsp.
• Ground black pepper – 1 tbsp.
• Sugar – 6 tbsp.
• Vegetable oil – 1 tbsp.
• Greens (dill, parsley) – a large bunch
• Vinegar 9% - 1 tbsp.
• Garlic – 1-2 tbsp.

Preparation:

• For this twist, mature vegetables with dense, even slightly hard flesh are better suited. Personally, I use this recipe for overripe specimens that I accidentally missed when picking. If you come across pieces that are too tender, you should remove them and use them for preparing other dishes, because we want to achieve a resemblance to a dense mushroom.
• Cut the raw material into cubes of about 1-2 cm so that it looks like mushrooms.
• Add crushed garlic, spices, chopped herbs, mix everything carefully.
• Leave for three hours, then put into sterile jars.
• We pasteurize the future preservation in hot water. For half-liter jars, 5 minutes is enough, for liter jars - twice as much.
• Roll up without wrapping and let cool upside down.