Zucchini lecho for the winter - 10 recipes you will lick your fingers

Lecho is an appetizing preparation for the winter, which can be prepared from various vegetables. The most successful in taste and variety is always lecho from zucchini. We suggest trying ten different lecho recipes, which will be a good addition to main courses and a festive table.

Lecho from zucchini, bell pepper and tomato - lick your fingers

Appetizing rich zucchini and tomato lecho with bell pepper is a very beautiful and tasty preparation that is perfectly stored for a year or longer. Onions and hot peppers in the composition add piquancy and aroma to the appetizer.

Cooking time: 1 hour

Cooking time: 40 minutes

Servings: 2 liters

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  Rinse the zucchini in running water and, if necessary, peel. It is imperative to remove the skin from old zucchini, and young ones can be immediately cut into slices.
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  Prepare tomatoes, peppers and garlic with onions in advance. These vegetables need to be rinsed, root peeled, and the stalks and cores removed from the peppers. Then cut the ingredients into small pieces that your blender can grind.
• 
  Send all products except zucchini to a blender or meat grinder to prepare mashed potatoes. Bring the vegetables as smooth as possible to make a puree.
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  Pour the vegetable sauce into a saucepan, add butter, sugar, salt and spices. Bring the sauce to a simmer and simmer for ten minutes. At the same time, you can pre-pour boiling water over the jars and put the zucchini cut into pieces into them.
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  Pour the boiled vegetable puree into jars with zucchini, after which do not forget to sterilize the workpiece. To do this, cover the lecho jars with lids and place them in a pot of warm water. The bottom of the pan should be lined with a towel so as not to damage the jars. Sterilize the lecho for fifteen minutes from the moment the water boils.
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  Roll up the lecho and turn it upside down until it cools completely. After that, you can put away an appetizing snack for long-term storage in the cellar or closet.

Zucchini lecho with tomato paste for the winter

Aromatic and rich lecho is obtained by pouring vegetables with tomato paste. This recipe has long been tested by time and by many housewives. Zucchini lecho with vegetables in tomato paste is perfect with various dishes of meat and potatoes, it is well stored and just looks beautiful on the table.

Cooking time: 2 hours

Cooking time: 1 hour

Servings: 3 liters

Ingredients:

• Zucchini - 2 kg.
• Sweet pepper - 7-8 pcs.
• Onions - 5-6 pcs.
• Tomato paste - 0.5 kg.
• Vegetable oil - 1 tbsp.
• Table salt - 50 gr.
• Purified water - 2 ½ tbsp.
• Peppercorns - 4-5 pcs.
• Vinegar 9% - 3 tablespoons

Cooking process:

1. First you need to choose fresh, high-quality vegetables, rinse them and dry them slightly.
2. Zucchini must be peeled if old, and the seed box must be removed. Then cut the fruits into small cubes of the same size.
3. Peel the seeds from the bell peppers, remove the stalks and cut the fruits into small slices or wedges.
4. Then you need to peel the onions and cut them into rings or half rings. You need to cut not too thickly, but not thinly either.
5. In a saucepan where lecho will be cooked, dilute the tomato paste with water. Add spices, salt and vegetable oil, then stir the mixture well and put it on fire.
6. When the sauce is boiling in the saucepan, add the zucchini to the saucepan and simmer for fifteen minutes. Then add pepper, and after five minutes add onions to the lecho. Cook lecho for about half an hour, then add vinegar to the blank and distribute the dish over sterile jars.

Simple and delicious zucchini lecho with onions and carrots

This recipe for zucchini lecho for the winter can rightfully be considered a classic. The recipe is extremely simple and easy to get even for novice "conservatives". It is not necessary to sterilize this blank, such lecho is perfectly stored in a dark place throughout the year.

Cooking time: 1.5 hours

Cooking time: 1 hour

Servings: 3 liters

Ingredients:

• Zucchini - 1 kg.
• Tomatoes - 1 kg.
• Sweet pepper - 1 kg.
• Carrots - 0.5 kg.
• Bulb onions - 200 gr.
• Garlic - 2-3 teeth.
• Sunflower oil - 150-200 ml.
• Vinegar - 2 tablespoons
• Table salt - 30 gr.
• Granulated sugar - 1 tablespoon

Cooking process:

1. First, prepare vegetables for harvesting. Rinse them well under running water, peel the onions and carrots. For peppers, remove the core and stalks, peel and core the old courgettes, and then chop all vegetables except tomatoes as you like.
2. Cut the tomatoes crosswise, and then scald them with boiling water. This will help you peel the skin off the tomatoes easily. Pass the peeled tomatoes through a meat grinder or chop with a blender.
3. Pour the oil into a saucepan and add the carrots and onions. Saute the roots until tender over medium heat.
4. Next, you need to add bell pepper and zucchini to the carrots with onions. Season the mixture with salt and then continue simmering without a lid.
5. After five to seven minutes, pour tomato puree into a saucepan with vegetables, add sugar with chopped garlic and stir the dish. Continue cooking the lecho over moderate heat for about another twenty minutes.
6. About five minutes before the lecho is ready, add vinegar to the saucepan. After five minutes, distribute the workpiece to sterile jars and roll up immediately.

Zucchini lecho - incredibly tasty preparation without sterilization

Lecho without sterilization is very simple. Thanks to the vinegar in the workpiece, it does not need to be sterilized. An appetizing snack is well worth it in a closet or cellar without any problems until next season. Making a good zucchini lecho is easy if you follow the advice in the recipe below.

Cooking time: 1.5 hours

Cooking time: 1 hour

Servings Per Container: 1.5 Liters

Ingredients:

• Zucchini - 2 kg.
• Tomato paste - 0.5 kg.
• Sweet pepper - 5 pcs.
• Garlic - 1 head
• Bitter pepper - to taste
• Vegetable oil - 1 tbsp.
• Table salt - 2 tablespoons
• Granulated sugar - 1 tbsp.
• Vinegar 9% - 1/3 tbsp

Cooking process:

1. Rinse the zucchini in running water and peel them. Remove the seed box from the fruit and then cut them into small pieces. Rinse and peel the pepper, remove the stalk and cut into slices of a convenient size for you. Then peel and rinse the garlic in running water.
2. Add the tomato paste and salt to a large pot of zucchini, then stir in the garlic and peppers, whipped with a blender. Add sugar, butter and heat to moderate. You need to cook lecho for about half an hour from the moment it boils, stirring occasionally.
3. At the very end of cooking, add vinegar to the lecho, mix and immediately distribute the workpiece over sterile jars. Roll up the workpiece with sterile lids and cool upside down by wrapping the jars with towels or a blanket. Store the cooled lecho jars in a dark place.

Spicy zucchini lecho with garlic

A spicy and aromatic zucchini lecho can only be obtained with the addition of hot pepper and garlic! This salad will appeal to lovers of spicy food, and will also be a great addition to heavy meat dishes.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings Per Container: 1 liter

Ingredients:

• Zucchini - 1 kg.
• Sweet pepper - 0.5 kg.
• Tomato paste - 200 gr.
• Garlic - 2 goals
• Black peppercorns - 2-3 pcs.
• Ground red pepper - 1/2 tsp
• Bay leaf - 2 pcs.
• Vinegar 9% - ¼ tbsp.
• Table salt - ½ tbsp.
• Vegetable oil - ½ tbsp.

Cooking process:

1. Wash the vegetables in running water, remove the stalks and cores from the peppers. You don't need to peel the zucchini if ​​they are young, but chop it immediately. Peel the garlic beforehand, and cut the rest into small cubes and place in a cooking pot. Add tomato paste, oil and all loose ingredients.
2. Bring the ingredients to a boil in a saucepan over moderate heat, then simmer for half an hour, stirring the mixture from time to time. After half an hour, add the crushed garlic and bay leaf to the pan. Continue simmering the lecho for ten minutes, and at the very end, add vinegar to the pan with the blank and stir.
3. Quickly distribute the finished zucchini lecho with garlic into sterile jars and roll up with sterile lids. Turn the jars upside down, wrap them in a warm blanket until they cool completely, and then store the jars in a dark place with a moderate temperature.

Lecho from zucchini without vinegar you will lick your fingers

Zucchini lecho is easy to prepare for the winter without using vinegar. As a rule, the acidity of tomatoes and tomato sauce is more than enough for high-quality storage of the product. Be sure to thoroughly wash and sterilize the seaming jars, then you can definitely not worry about the safety of the zucchini lecho without vinegar.

Cooking time: 1.5 hours

Cooking time: 1 hour

Servings: 2 liters

Ingredients:

• Zucchini - 1 kg.
• Sweet pepper - 1 kg.
• Tomatoes - 1 kg.
• Carrots - 1 pc.
• Bulb onions - 1-2 pcs.
• Garlic - 3 teeth.
• Tomato paste - 3 tablespoons
• Salt to taste
• Sugar to taste

Cooking process:

1. Rinse the tomatoes in running water, then grate or beat with a blender. You can also use a meat grinder, the main thing is to get tomato puree at the exit.
2. Wash the zucchini, if they are old - peel and remove the seed box. You can immediately cut the young zucchini into pieces of a size convenient for you.
3. Peel the garlic, rinse the cloves and chop finely or pass through a garlic press.
4. Bell peppers, onions and carrots also need to be washed, peeled and chopped. Then put all the vegetables in a saucepan and add sugar, salt and tomato paste to them. Simmer the lecho over moderate heat until cooked, it will take about forty minutes from the moment the dish boils.
5. Spread the finished zucchini lecho on sterile hot jars and immediately roll up or tighten with sealed lids. After your workpiece has completely cooled down, you can store it in a specially designated place for this.

How to make sweet zucchini lecho

Sweet lecho is very popular, as it perfectly emphasizes the taste of meat. It is not spicy or spicy, like a delicate salad with the aroma of peppers and tomatoes. Such lecho is easy to prepare for future use in order to diversify the winter diet.

Cooking time: 2 hours

Cooking time: 1 hour

Servings: 4.8 liters

Ingredients:

• Zucchini - 3 kg.
• Bulb onions - 6 pcs.
• Sweet Bulgarian pepper - 6 pcs.
• Tomatoes - 1 kg.
• Garlic - 1 tablespoon
• Tomato juice - 1 l.
• Table salt - 2 tablespoons
• Granulated sugar - 1/3 tbsp.
• Vinegar 9% - 1 tbsp
• Vegetable oil - 1 tablespoon

Cooking process:

1. Rinse the zucchini in running water and remove the skin from them, and also remove the seed box from old fruits. Cut the prepared zucchini into small cubes.
2. Peel the onions and chop finely with a sharp knife, but you can also cut them into half rings if you like.
3. Peel sweet peppers from seeds, remove the stalks. Cut the fruits into strips, not too thin, but not too thick. Finely chop the tomatoes or twist them in a meat grinder.
4. After all the vegetables are prepared, prepare the marinade for the squash lecho. To do this, put tomato paste, salt and sugar in a saucepan, add vinegar. Pour tomato juice into a saucepan and don't forget about vegetable oil. The sauce should boil.
5. Put the zucchini in the boiling marinade and boil them for about ten minutes, then add the onions and cook the lecho for about ten minutes.
6. Then add the pepper, boil it for twenty minutes, add the garlic and tomatoes and cook for another twenty minutes until tender.
7. Put the finished zucchini lecho into sterile jars and immediately screw the jars with sterile lids. Allow the workpiece to cool completely at room temperature, then store it in the cellar or closet.

A simple and delicious recipe for making lecho with rice

An appetizing zucchini lecho with rice may well become a full-fledged side dish for hot dishes in the winter season. It is as easy to prepare it as it is from zucchini lecho according to the classic recipe. The aromatic zucchini and rice snack is good both hot and cold.

Cooking time: 2 hours

Cooking time: 1 hour

Servings: 6 liters

Ingredients:

• Zucchini - 3 kg.
• Tomatoes - 3 kg.
• Carrots - 1 kg.
• Bulb onions - 1 kg.
• Sweet pepper - 3-4 pcs.
• Rice - 0.5 tbsp.
• Vegetable oil - 0.5 tbsp.
• Granulated sugar - 4 tablespoons
• Table salt - 2 tablespoons

Cooking process:

1. Peel the carrots and rinse in running water. Then you need to grate it or grind it with a food processor.
2. Peel the onions and cut into half rings.
3. Wash the tomatoes thoroughly in running water and pass through a meat grinder or beat with a blender until puree.
4. Wash the courgettes and cut into cubes. Before this, old zucchini must be peeled and all seeds removed from them.
5. Cut the sweet pepper into cubes, after removing the seeds from it and removing the stalks.
6. Rinse the rice with a sieve and boil until half cooked.
7. Put the tomatoes on the stove and bring to a boil, add sugar, salt and vegetable oil. Add vegetables to the boiling sauce and after half an hour add rice, boiled until half cooked.
8. After half an hour, put the ready-made zucchini lecho with rice in sterile jars and immediately roll up the blank. Turn the cans upside down until they cool completely, and then put them in a convenient place for long-term storage.

Zucchini lecho with beans you will lick your fingers for the winter

Hearty zucchini and beans lecho is an excellent choice for harvesting for the winter. This salad will serve as a hearty side dish or even a main course. You can also prepare various soups or stews with the addition of lecho.

Cooking time: 1.5 hours

Cooking time: 1 hour

Servings: 2 liters

Ingredients:

• Zucchini - 2 kg.
• Beans - 1.5 tbsp.
• Sweet pepper - 200-300 gr.
• Tomato paste - 150-200 gr.
• Vegetable oil - 200 gr.
• Table salt - to taste
• Granulated sugar - 100 gr.
• Vinegar 9% - 2 tablespoons

Cooking process:

1. Prepare all the ingredients for lecho in advance. The best way to soak the beans is about eight hours in order to boil them faster.
2. Rinse the beans and cook until tender in salt-free water. Drain the water.
3. Rinse the zucchini with peppers in running water, then remove the seeds and stalks. Cut the vegetables into small cubes and send to the pan, then add tomato paste with vegetable oil and sugar and salt to them.
4. Simmer the vegetables in a saucepan for about ten minutes from the moment they boil, then add the boiled beans and boil the lecho for about half an hour. Five minutes before the end of cooking, add vinegar to the lecho and mix well.
5. Put the hot dish in sterile jars immediately, while still hot.Roll up the jars with sterile lids and turn the workpiece upside down until it cools completely, additionally wrapping the jars with a blanket or blanket.

Zucchini lecho for the winter in a slow cooker

The multicooker greatly simplifies the preparation of everyday food. In addition, she is an excellent assistant in preparing various preparations for the winter. Zucchini lecho is excellent in a multicooker due to the constant temperature and cooking speed.

Cooking time: 1.5 hours

Cooking time: 20 minutes

Servings Per Container: 1 liter

Ingredients:

• Zucchini - 500 gr.
• Bulb onions - 3 pcs.
• Sweet pepper - 500 gr.
• Tomatoes - 500 gr.
• Garlic - 3-4 teeth.
• Table salt - 1-2 tsp
• Granulated sugar - 2-3 tbsp.
• Tomato paste - 1 tablespoon
• Vinegar 9% - 1 tbsp
• Pepper hammers - to taste

Cooking process:

1. Remove the seeds from the bell peppers, remove the stalk and cut the peppers into small slices. Peel and chop the onions, then send both vegetables to the multicooker bowl.
2. Peel the zucchini and remove the seeds if you have old zucchini. Young zucchini can be immediately cut and sent to the multicooker with the rest of the vegetables.
3. Rinse fleshy red tomatoes and cut into cubes, put in a slow cooker with peppers, onions and zucchini.
4. Then add spices to taste, sugar and salt to the multicooker bowl and close the lid. Turn on the "Extinguishing" mode for 45 minutes. After this time, add tomato paste with vinegar to the multicooker and stir, close the lid of the appliance again and set the “Stew” timer for 20 minutes.
5. Place the finished lecho in sterile jars, and then tighten with airtight lids. Turn the jars upside down and leave to cool completely at room temperature.