I have been preparing Lecho according to these recipes for the second year already. It turns out to be different, very tasty and moderately spicy. Although the severity of zucchini lecho can be adjusted according to your preference, if you plan to give it to children, then you do not need to put pepper at all. Zucchini can be used both young, with thin skin, and ripe, by peeling them from seeds and thick peels.

1.You will lick your fingers from zucchini and pepper

The recipe is given in four 750 gram cans.

Ingredients:

• zucchini - 1 kg
• bulgarian pepper - 750 gr
• tomatoes - 1.7 kg
• garlic - 75 gr (1 large head)
• hot red pepper - 0.5 - 1 pc
• sugar - 100 gr
• vegetable oil - 120 gr
• salt - 1 tbsp. spoon
• vinegar essence 70% - 0.5 tsp

Preparation:

Wash all vegetables and drain with water, then peel them as needed. If the zucchini is young, then you only need to cut off the ends. And if you cook from ripe fruits, then the skin should be peeled, and also the middle should be cleaned from them. And by the way, their weight in the recipe is given already in a refined state.

Peppers to clear of seeds and stalks. Tomatoes also need to be fleshy and red, they give color to the dish, and this is important - any food is primarily evaluated by outward appearance and smell. Cut off their stalk and cut into several parts, so that it is convenient to twist through a meat grinder.

First, grind the garlic and hot red pepper, and then the tomatoes in a meat grinder. And you can put them in a large saucepan over low heat. After boiling, they will boil for 20 minutes, and during this time we will prepare other components and sterilize the jars.

Banks to wash and sterilize in one of the known ways. Cut the courgettes. I have them still milky and thin, and I decided to show my creative imagination in relation to them. I made long, deep grooves on the sides with a vegetable peeler, and then cut into circles. It turned out such cute flowers. It will be pleasant to eat them, and on the table they will not look as banal as simple cubes.

It is better to cut circles with a side of 0.7 - 0.8 cm so that they have time to boil. And if the circle turns out to be quite large in diameter, then it can be cut into two more halves. We don’t throw out the long straws from the grooves, you just need to cut them into two or three parts and they will also be participants in the salad. Bell pepper, better of different colors, cut long straws 1 cm thick.

In the meantime, 20 minutes elapsed while the tomato was boiling. Put the zucchini and bell pepper in the tomato, immediately salt, sugar and pour in the oil. We leave the vinegar at the end, the time has not yet come for it.

Vegetables are piled high, and it seems that there are very few tomatoes. Do not worry, the zucchini and peppers will give juice, and at the same time they will also get a little tired, and will soften. And to speed up this process, cover the pan with a lid. Open it periodically and stir the vegetables. Keep track of the time when they boil.

You need to wait for a good boil, when everything starts bubbling, by this time there should already be enough juice. From this moment we time the time. The finer the vegetables are cut, the less it is, and only 20 minutes is enough for everything to be ready. I have pieces of sufficient size, and therefore I will cook, or rather simmer, for about 35 minutes. - 40.

After boiling, you should try the sauce, whether there is enough in it. At this stage, you can add salt, sugar or red capsicum... By the way, I added only half of the pod. The taste is not very spicy, but it is felt.

Add the essence 5 minutes until ready. Half a teaspoon should be sufficient. Without turning off the heat under the pan, fill the jar with vegetables and sauce. Fill the jar to the very top so that there is no air left. Wipe off its threads with a paper towel and tighten the lids tightly. Proceed in the same way with all the other jars, then turn them over and place them on the lid. Cover with a rug or blanket. Keep in this position for 24 hours. Then store in a cool, dark place.

2.Lecho from zucchini without sterilization in tomato and pepper sauce

Ingredients:

• Zucchini 2 kg
• Tomatoes 1 kg
• Bulgarian pepper 0.5kg
• Onions. 5 kg
• Garlic 20 gr.
• Chili pepper 20 gr.
• Vinegar 40 ml.
• Sugar 60 gr.
• Vegetable oil 70 ml
• Sea salt 45 gr.
• Tomato sauce 400 gr
• Ground black pepper to taste

Preparation:

First, prepare the vegetables - wash them, peel the skins of the zucchini (you can not peel the young ones), remove the seeds from the old ones. Cut the zucchini into slices and then cut each in half. Cut out the stalks of tomatoes and peppers, and peel the peppers from seeds. Peel the onion and garlic, cut the first into half rings, chop the garlic. Cut the chili into rings.

Now the bell peppers and tomatoes need to be cut into small pieces. Transfer them to a blender bowl, then chop and transfer the resulting puree to a saucepan.

Put the saucepan with mashed potatoes on the fire, heat it up, then put sugar and salt (I advise you not to put all the salt and all the sugar at once, but do it in parts, adjusting the amount to your taste). Bring the vegetable mass to a boil, then remove the foam, pour in the vegetable oil, add the tomato sauce.

Put the previously chopped zucchini in a saucepan, stir and simmer for 15 minutes over low heat. Stir the contents of the pot from time to time.

Add the onions to the saucepan, then keep the whole thing together on fire for another 10 minutes. Then put the garlic, chili pepper, black ground pepper and mix everything, keep the lecho on the fire for another 3 minutes. Pour in the vinegar, stir again, and remove the pot from the stove.

Arrange the finished fragrant lecho in sterile jars, close the lids and turn over, wrap with a blanket. Allow the blanks to cool completely, then store in a cool place.

3.Lecho in Bulgarian from zucchini with onions and tomato paste

Ingredients:

• Zucchini - 2 kg.
• Sweet pepper - 1 kg.
• Tomatoes - 1.5 kg.
• Onions - 1.5 kg.
• Tomato paste - 300 g.
• Vegetable oil - 1 glass
• Salt -1 tbsp. l
• Sugar - 1 tbsp
• Acetic acid 9% - 1⁄2 tbsp
• Water - 1 l

Preparation:

Prepare jars with lids in advance, that is, sterilize them. Rinse the zucchini, peel and remove seeds. Chop into medium cubes. If you are young, you do not need to peel or peel the zucchini.

Coarsely chop the bell peppers prepared for cooking into squares or strips. Chop the onion into strips. Peel the tomatoes from dirt, cut into slices.

Put water and oil in a container with a thick bottom, salt, put tomato paste, sugar. Wait until it boils, then transfer the zucchini to the liquid, cook for 10 minutes. Then put onions, tomatoes and peppers.

Continue cooking for 15 minutes. Season with vinegar. Arrange in jars and pack under a metal lid.

4 zucchini leche with apple cider vinegar

Ingredients

• 1½ kg bell pepper;
• 1½ kg of courgettes;
• 2 kg of tomatoes;
• 200 ml vegetable oil;
• 100 g sugar;
• 1½-2 tablespoons of salt
• 3 cloves of garlic;
• 100 ml of apple cider vinegar.

Preparation

Chop the peppers and courgettes. If the zucchini is young, then you can not peel them and cut them into large circles. For old courgettes, it is best to remove the skins and seeds and cut the vegetables into cubes.

Twist the tomatoes in a meat grinder or grind with a blender. Pour the tomato puree into a saucepan and bring to a boil. After 5 minutes, put the vegetables there, stir, cover and bring to a boil again, cook for 10 minutes.

Add butter, sugar and salt and cook, covered, for another 15 minutes. 5 minutes before the end of cooking, add chopped garlic and vinegar. Put the hot lecho in jars and tighten the lids.

5.Zucchini lecho, with onions and carrots in tomato juice

Ingredients

• Zucchini - 2 kg. The zucchini variety works best.
• Carrots - 500 gr.
• Tomato paste (for a more delicate taste, you can replace with tomato juice) - 1 liter.
• Bulb onions - 1000 gr. Since we will cut it into rings, you should not choose very large onions.
• Vegetable oil - 1/3 - 1/2 cup.
• Ground pepper - a little, to taste.
• Citric acid - on the tip of the spoon.
• Sugar and salt to taste (about 1.5 tbsp each).

Preparation

We wash the zucchini well, peel and cut into small pieces. If the zucchini are young and they have not yet had time to form a loose middle and seeds, then you do not need to clean them.
Cut the peeled and washed onions into rings and prepare the carrots. To do this, rub it on a coarse grater or finely chop it.
Simmer the onions and carrots over low heat in a vegetable place. Take an enamel dish, put all the vegetables in it and fill them with tomato paste, diluted water or tomato juice. Add all the spices and salt.
Cook, after covering with a lid for about 10 minutes, add citric acid and granulated sugar. We continue to cook for another quarter of an hour.
We lay out in jars and roll them up.

Zucchini lecho is an unusual but very tasty appetizer.

You can cook the dish at any time of the year.

The taste of squash lecho resembles vegetable stew or caviar, depending on which ingredients are used in the recipe.

Zucchini lecho is a low-calorie dish.

The principles of cooking lecho from zucchini

Mandatory ingredients are peppers, courgettes, tomatoes and onions. Spices and herbs are often added.

Tomatoes should be red and ripe. It is better to choose young zucchini fruits. They are seedless and the skin is soft and tender. Young zucchini are juicier and take less time to cook. If ripe fruits are available, they must be removed from the thick rind and seeds.

Vegetables must be washed, dried, chopped, stewed.

Salt and sugar are added to taste.

There are lecho options with and without vinegar. If vinegar is included in the recipe, the ingredient must be added at the end of cooking.

Pour Lecho into sterilized jars for the winter. Another option for the dish is to treat your friends immediately after its preparation.

Zucchini lecho with sour cream

Ingredients

cumin seeds - 15 gr.

boiled sausage - 260 gr.

ripe tomatoes - 700 gr.

flour - 24 gr.

salt - 4 gr.

sour cream - 220 gr.

peeled zucchini - 365 gr.

onions - 30 gr.

bulgarian pepper - 115 gr.

sunflower oil - 40 ml

Cooking method

Wash the tomatoes. Chop into cubes.

Free the pepper from partitions and seeds. Cut into squares.

Remove the onion from the top layer. Grind into strips.

Pour the oil into a saucepan. Heat up. Pour out the onion. Fry.

Add chopped bell peppers.

Chop the zucchini. Put in a saucepan with vegetables.

Add tomato slices. Simmer the mixture for 20 minutes.

Pour in caraway seeds. Sprinkle with salt. Stir the mass.

Fry the flour in hot oil. Add sour cream. Boil well.

Pour the vegetable mixture with the prepared dressing. Warm up.

Cut the sausage into cubes. Fry.

Add to lecho at the end of cooking.

Serve hot zucchini salad.

Zucchini lecho in a slow cooker

Ingredients

young zucchini - 340 gr.

bulgarian peppers - 580 gr.

tomatoes - 550 gr.

bulbs - 340 gr.

allspice peas - 6 pcs.

olive oil - 70 ml

laurel leaves - 2 pcs.

salt - 18 gr.

sugar - 60 gr.

vinegar - 16 ml

chopped red pepper - 4 gr.

Cooking method

Peel the carrots with a vegetable peeler. Rinse. Allow to dry. Grate with straws on a medium grater. Put in a multicolour pan.

Rinse and dry the peppers. Cut out the stalks and remove the seeds.

Cut into quarters. Chop into wide strips. Place with carrots.

Cut off the husk from the onion. Shred into thin rings with a shredder. Place in a multicooker container.

Rinse the courgettes in water. Cut into halves. Grind in half rings. Add to the vegetable mixture.

Turn on the "Extinguishing" mode for 30 minutes. The vegetables will settle down and let the juice out.

Rinse the tomatoes with water. Get rid of the stalks. Purée some of the tomatoes with a blender. Cut the rest of the tomatoes into slices. Put in the mixture.

Pour in oil. Sprinkle with the required amount of salt. Spice up.

Add sugar. Stir the hot mass.

Simmer zucchini lecho for 18 minutes.

Open the lid. Pour in the peppercorns. Pour in vinegar. Put the laurel leaf.

Cook the dish for 42 minutes.

Wash glass jars and lids, keep over steam.

Place the vegetable mixture in prepared jars. Close with screw caps.

Turn containers over. Wrap with a towel. Store in this form until it cools completely.

Zucchini lecho with mushrooms

Ingredients

tomatoes - 1.05 kg

bell peppers - 720 g

zucchini - 1.25 kg

salt - 28 g

refined vegetable oil - 105 ml

vinegar - 95 ml

champignons - 570 g

onions - 430 g

sugar - 125 g

Cooking method

Wash the tomatoes. Remove the stalks. Cut the pulp with skin into pieces. Grind in a blender. Put the tomato gruel in a saucepan.

Add sugar. Salt.

Pour in vegetable oil.

Put the container with the ingredients on the stove. Bring the mixture to a boil. Reduce heat. Cook zucchini lecho for 12 minutes, skimming off the foam.

Cut the washed and peeled peppers into pieces. Put in a boiling mixture.

Cut the skin off the zucchini. Cut the peeled fruits into small cubes. Place in a saucepan. Mix.

Chop the onion without the husk into strips. Put in salad.

Cut raw mushrooms into thin slices. Add to mixture.

Cook the lecho for 35 minutes, stirring so that the vegetables do not burn.

4 minutes until ready to pour in the vinegar.

Arrange the salad in sterile jars. Cover with sterile lids. Wrap up for the night.

Serve a flavored snack with potatoes.

Zucchini lecho with carrots

Ingredients

Parsley sprigs - 40 g

Wine vinegar - 55 ml

Sugar - 170 g

Salt - 34 g

Sunflower oil - 255 ml

Hot peppers - 8 g

Garlic - 24 teeth

Carrots - 1.1 kg

Tomatoes - 0.45 kg

Onions - 0.35 kg

Bulgarian pepper - 0.65 kg

Zucchini - 2.76 kg

Cooking method

Peel the onion. Cut into cubes. Fry in hot oil until soft.

Cut off the top layer from the carrots. Rinse. Grate with medium holes. Simmer in oil for 8 minutes.

Rinse the tomatoes in running water. Cut into pieces. Scroll in a meat grinder.

Peppers to get rid of the stalks with seeds. Cut into strips.

Rinse young zucchini with peel with cold water. Cut into strips.

Remove the husk from the garlic. Pass through the garlic.

Pour the remaining oil into the cauldron.

Lay out all prepared vegetables.

Pour in sugar. Salt.

Bring the zucchini lecho with carrots to a boil.

Add vinegar.

Simmer covered for 35 minutes over low heat.

Add finely chopped parsley sprigs a minute before the end of cooking.

Put the prepared mass in containers that are warm after sterilization. Close hermetically with tin lids.

Cover the containers turned upside down with a blanket.

Zucchini lecho without vinegar for the winter

Ingredients

late varieties of tomatoes - 3.35 kg

table salt - 37 g

yellow sweet peppers - 800 g

granulated sugar - 260 g

garlic - 37 g

a mixture of ground peppers - 12 g

zucchini - 300 g

Cooking method

Rinse the tomatoes with cold water. Remove the stalks with a knife.

Chop some of the tomatoes finely, the rest coarsely.

Peel the zucchini, chop into cubes.

Rinse yellow peppers with water. Trim seed boxes. Cut into rings.

Peel the garlic. Rinse thoroughly in water. Pass through the garlic.

Put finely chopped tomatoes, zucchini and pieces of peppers in a deep saucepan. Cook for 9 minutes.

Add large pieces of tomatoes.

Salt. Pour the sugar over the pepper mixture.

Cook lecho for another 30 minutes.

Sterilize the cans in the oven along with the lids.

Pour hot zucchini lecho into jars. Roll up. Turn containers over. Wrap up with a blanket.

Cool to room temperature. Send to the basement.

Add olive oil and finely chopped onion to the dish before serving.

Zucchini lecho with eggs

Ingredients

Red pepper (ground) - 1 g

Olive oil - 22 ml

Peppers yellow color- 1.16 kg

Fat - 50 g

Tomatoes - 0.2 kg

Zucchini - 0.39 kg

Onions - 145 g

Garlic - 4 teeth

Egg - 8 pcs.

Parsley (greens) - 80 g

Salt - 12 g

Cooking method

Chop the bacon into slices. Fry. Add oil.

Remove the husk from the onion and garlic. Grind into strips. Add to bacon.

Peel the peppers from the cores with seeds and stalks. Chop the pulp into cubes. Place on top of the mixture of bacon, onion and garlic. Simmer for 11 minutes.

Rinse the tomatoes in cool water. Cut into slices. Put in a skillet.

Add salt. Spice up. Cook the mixture over low heat.

Rinse the courgettes with water. Cut into small pieces. Pour into the mixture, preparing in a skillet.

Drive the eggs into a separate bowl. Beat the mass.

Pour the eggs over the vegetable mixture. Mix gently. Cook until the mass thickens.

Serve hot zucchini lecho with eggs with parsley.

Zucchini lecho with garlic

Ingredients

15 cloves of garlic

0.980 kg sweet peppers

2 kg zucchini

115 ml vegetable oil

0.42 kg tomato paste

6 black peppercorns

3 laurel leaves

120 ml vinegar

160 g sugar

Cooking method

Remove the skins from the courgettes and remove the seeds. Rinse with water. Chop into cubes.

Rinse the bell peppers. Remove seeds. Cut into thick strips.

Place chopped zucchini and peppers in a deep saucepan.

Sprinkle with sugar.

Add salt.

Pour the mixture with vegetable oil.

Lay out the tomato paste.

Pour out 2 cups of water.

Stir in the aromatic mixture. Simmer for 45 minutes.

At the end of cooking, pour in the peppercorns.

Put the bay leaf.

Add chopped chives.

Pour out the vinegar.

Pack hot zucchini lecho in sterilized jars.

Roll up containers with lids.

Cool down. Place in pantry.

Apply lecho with garlic after 2 weeks, so that the dish is infused and saturated with garlic aromas.

Zucchini lecho with brisket

Ingredients

lard - 55 g

smoked brisket - 145 g

salt, black and allspice - to taste

tomatoes - 650 g

young fruits of zucchini - 430 g

sausage - 165 g

sweet red peppers - 230 g

onions - 55 g

Cooking method

Remove the husk from the onion. Rinse. Chop into strips.

Put the fat in the pan. Melt. Brown the onion in hot fat.

Scald the tomatoes. Remove the skin. Cut into cubes. Spread the mass over the onion.

Rinse the courgettes. Cut into equal sized pieces. Pour into a skillet. Stew.

Remove seeds from sweet peppers. Rinse with water. Chop into strips. Add to tomatoes.

Add 80 ml of water.

Add allspice.

Simmer the mixture, stirring occasionally, for about 18 minutes.

Remove the skin from the brisket. Chop into columns.

Cut the sausage into strips.

Add meat to vegetables. Simmer for 10 minutes.

Salt. Pour in the pepper.

Serve a hot appetizer for dinner with rice.

• The cooking time depends on the power of the multicooker used: the lower the power, the longer the required time.
• Zucchini lecho with tomato puree will turn out thinner, and with chopped tomatoes - thicker.
• Green peppers in red juice look much prettier.
• You can hold the jars over the steam while preparing the salad in a multicooker with the lid open.
• Tomatoes are chopped in a meat grinder. But if you do it with a blender, there will be less splatter and less dirty dishes.
• During cooking, mushrooms lose some of their volume.
• If the recipe suggests using wild mushrooms, boil them in 2 waters and discard them in a colander. Then the salad will not be too watery.
• The mixture must be constantly stirred during the boiling process. This is especially true for salad, which is prepared in an enamel bowl.
• Zucchini lecho is ideal for pasta, potatoes, meat dishes, rice.
• For lovers of a burning taste, you can add red pepper pods to lecho.
• The oil in the salad can be replaced with bacon.
• If your recipe uses apple cider vinegar, it is recommended that you use cloves. Lecho will have a unique scent.
• Garlic can be replaced with finely grated horseradish root. Then add chopped nuts to the vegetable mixture.
• Lecho with meat will be tastier if consumed hot.
• If the lecho contains beans, the product will have to be cooked until half cooked separately.
• The vegetable mass can be stewed with salt, spices and oil, but the greens are best added to the end of cooking. It is advisable to apply vinegar after turning off the fire.
• You can cook delicious scrambled eggs with lecho.
• If the carrots are pre-boiled, then chopped and fried, the salad will taste better.
• Lecho for the winter should be tasted after 2-3 weeks after preparation. If you open the jar of salad earlier, the dish will seem bland and not very tasty. After all, vegetables are not yet fully saturated with the aromas of spices.
• To diversify the taste of lecho, you can use basil and paprika.

The attitude to zucchini is ambiguous. Some consider this vegetable tasteless, others use every opportunity to add it to a dish.

The fact is that zucchini has a neutral taste. But on the other hand, this quality helps to combine it with absolutely any product, because in the process of cooking, stewing or frying, it easily absorbs their taste and aroma.

During the mass harvest of zucchini, their price drops sharply. Therefore, the hostesses successfully canned it: pickle, salt, prepare all kinds of salads and snacks for the winter.

Zucchini lecho is one of the winning options for such blanks.

Zucchini lecho for the winter: the subtleties of cooking

• For lecho, young zucchini with a length of no more than 20 cm and a weight of 130-150 g are selected. Such zucchini have a thin skin and tender crunchy flesh. Zucchini should be fresh, not sluggish, without signs of spoilage. It is advisable that they do not have seeds.
• Zucchini lecho is prepared according to the same principle as pepper and tomato lecho. In addition to zucchini, tomatoes, bell peppers, carrots, garlic, and onions are put in this dish. The set of spices should be minimal: salt, sugar, peppercorns, bay leaves, vinegar.
• Vinegar in lecho must be present. It is a good preservative and also adds harshness to a bland vegetable like squash.
• So that lecho does not turn into squash caviar, the zucchini does not need to be ground too much. Is it enough to cut it into 1.5 cubes? 1.5 cm or in neat slices 0.5-1 cm wide.
• For a liquid base lecho, ripe, fleshy tomatoes are used. They are ground in a meat grinder, in a blender or grinded on a grater. The last option is good because the peel of the tomatoes remains on the grater, and the tomato mass is tender and homogeneous.
• So that there is no skin in the tomato filling, some housewives rub the prepared tomato mass through a sieve. But you can simplify the task by removing the skin from the tomatoes before chopping. To do this, the tomatoes are immersed in boiling water for 1-2 minutes, then they are quickly cooled in cold water. The skin is very easy to remove from these tomatoes.
• Bulgarian pepper in zucchini lecho is put in such quantity that it does not dominate over the rest of the ingredients. It is advisable to use red bell pepper, then the lecho will be brighter and more appetizing.
• Previously, zucchini lecho was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables must be thoroughly washed, like the entire inventory. Banks are first washed with soda, and then necessarily sterilized over steam, in an oven, or immersed in water and boiled. The lids must also be sterilized.

Zucchini lecho: recipe first

• zucchini - 1 kg;
• bulgarian pepper - 0.5 kg;
• carrots - 0.3 kg;
• onions - 0.3 kg;
• red tomatoes - 1.5 kg;
• sugar - 1.5 tbsp. l .;
• salt - 1 tbsp. l .;
• vinegar 5% - 2 tbsp. l .;
• vegetable oil - 70 ml.

• Prepare cans in advance. Liter jars are best suited, since in them the lecho stays hot longer and is thus pasteurized. Wash them with baking soda, rinse hot water... Then sterilize in a manner that is acceptable to you. Leave them upside down on a towel.
• Start preparing vegetables for cooking with tomatoes. Wash them, cut them in half, cut out the junction with the stalk. Twist the tomatoes in a meat grinder. Transfer to a saucepan and place over moderate heat. Cook for 20 minutes.
• While the tomatoes are boiling, peel the onions, rinse with cold water, cut into half rings or strips.
• Peel the carrots, wash, grate on a medium grater or cut into strips.
• Wash the pepper, cut the stalks, remove the seeds. Cut into wide strips.
• Cut off the stalks of the squash. Wash the fruits well. Cut off the skin of large zucchini, leave young fruits unpeeled. Cut them lengthwise into quarters, and then cut them across into slices.
• After the tomato mass has boiled down a little, add salt, sugar and butter. Lower the carrots. Stir. Simmer for 5 minutes.
• Put on the bow. Stir again. Cook for 5 minutes.
• Add the peppers and after 5 minutes the zucchini. Stir. Cook over low heat for 30 minutes, stirring occasionally gently so that the lecho does not stick to the bottom.
• 5 minutes before cooking, pour in the vinegar.
• While hot, spread the lecho in jars and immediately seal with sterile lids.
• Turn the jars upside down, cover with a blanket and leave to cool completely.

Zucchini lecho: second recipe

• zucchini - 1 kg;
• red tomatoes - 0.5 kg;
• medium carrots - 2 pcs.;
• onions - 2 pcs.;
• vegetable oil - 60 ml;
• vinegar 9% - 30 ml;
• sugar - 1 tbsp. l .;
• salt - 1 tsp;
• garlic - 5 cloves.

• First, prepare the container in which you will lay out the lecho. Wash cans, sterilize, put to dry. Boil the lids.
• Wash the tomatoes. Immerse in boiling water for one to two minutes, then refrigerate quickly. Peel off the skin. Twist the tomatoes in a meat grinder.
• Peel the onion, rinse in cold water. Cut into half rings.
• Peel and wash the carrots. Cut into cubes 1? 1 cm.
• Cut off the stalks of zucchini, then wash them well. If the zucchini is young, do not cut the skin. Cut into cubes.
• Pour oil into a wide saucepan and heat. Add onion, stir and cook until soft. You do not need to fry it, it is enough for it to slightly change in color.
• Add carrots, stir and heat for 5 minutes.
• Add the zucchini, stir.
• Pour over the tomato paste, bring to a boil over moderate heat. Add salt, sugar, minced garlic. Simmer vegetables for 30 minutes with a low boil. Add vinegar 5 minutes before cooking and stir.
• While hot, spread the lecho in jars and immediately seal with tin lids. Turn it upside down on a towel, wrap it up with a blanket. Leave to cool completely.

Zucchini lecho for the winter: third recipe

• zucchini - 0.5 kg;
• eggplant - 0.5 kg;
• tomatoes - 1.5 kg;
• carrots - 3 pcs.;
• bulgarian pepper - 0.5 kg;
• parsley - a bunch;
• sugar - 2 tbsp. l .;
• salt - 1.5 tbsp. l .;
• vinegar 9% - 50 ml;
• vegetable oil - 100 ml.

• Wash and sterilize cans and lids in advance to keep them dry at the time of filling.
• Cut off the stems of courgettes and eggplants. Wash the fruits. Cut into cubes. If the chopped eggplants are darkened, add salt and leave for half an hour. When the juice comes out, drain it, and squeeze the eggplant slightly.
• Wash the pepper, remove the stalks and seeds. Cut into squares or wide strips.
• Peel the carrots, wash, grate on a medium grater.
• Wash the tomatoes. Cut into several pieces, remove the stalks. Mince the tomatoes or chop them in a blender. Pour tomato puree into a wide saucepan, put on fire. Bring to a boil. Add salt and sugar. Cook for 20 minutes.
• Put all the vegetables in the puree, add the oil. Simmer over low heat for 30 minutes, stirring occasionally with a spatula.
• Add chopped herbs and vinegar. Stir. Cook for another 10 minutes.
• While hot, spread the lecho in jars and seal hermetically with lids. Turn the cans upside down, wrap them up with a blanket, leave in this position until they cool completely.

Zucchini and tomato lecho

• zucchini - 1.5 kg;
• tomatoes - 0.5 kg;
• onions - 0.5 kg;
• salt - 50 g;
• sugar - 80 g;
• vinegar 9% - 80 ml;
• vegetable oil - 80 ml.

• Wash ripe tomatoes, cut the stalks. Cut the fruit in half. Grate. This will turn the tomatoes into tomato puree and remove the skins at the same time. Pour the puree into a wide saucepan over medium heat. Cook for 20 minutes. While the puree is simmering, handle the rest of the vegetables.
• Free the zucchini from the stalks, wash. Without peeling the skin, cut into large strips.
• Peel the onion, wash and cut into half rings.
• Wash the pepper, cut the stalks. Cut in half and remove seeds. Cut each fruit into wide strips.
• Put salt, sugar, butter in lightly boiled tomato puree. Stir. Add onion and pepper. Cook for 10 minutes.
• Add the courgettes. Simmer for another 30 minutes over low heat. 5 minutes before the end of cooking, pour in the vinegar.
• Put the hot lecho in jars and immediately roll up hermetically. Turn it upside down, wrap it up with a blanket. Wait for it to cool completely.

Zucchini lecho: recipe five

• zucchini - 2 kg;
• tomatoes - 1.5 kg;
• Bulgarian red pepper - 0.5 kg;
• hot pepper - 1 pod;
• garlic - 10 cloves;
• onions - 0.5 kg;
• carrots - 0.5 kg;
• salt - 50 g;
• sugar - 120 g;
• vinegar 5% - 150 ml;
• vegetable oil - 150 g.

• Prepare sterile jars with lids in advance.
• Wash the tomatoes, cut in half, remove the stalks.
• Wash sweet and bitter peppers, cut the stalks, cut in half, remove the seeds.
• Twist the tomatoes and peppers through a meat grinder. Pour into a wide saucepan and place over moderate heat. Cook for 20 minutes. Add salt, sugar and butter.
• Peel the onions, garlic and carrots, wash. Cut into strips.
• Peel the zucchini, wash, trim the ends. Cut the fruit lengthwise into quarters and then cut into slices.
• Dip the onions and carrots into the tomato paste, stir. Cook for 5 minutes.
• Add the zucchini and minced garlic. Cook everything together for 30 minutes. Add the vinegar 5 minutes before stewing.
• Pour lecho into jars while hot and immediately seal hermetically. Turn upside down, wrap with a blanket. Leave to cool completely.

Note to the hostess

Lecho can be prepared in different ways, as well as vary the amount of ingredients. You can add fresh herbs to any of these recipes, such as dill or parsley. It is put 10 minutes before the end of cooking, so that it has time to give its aroma to the dish, but does not boil over.

Instead of fresh tomatoes, you can use high-quality tomato paste, diluting it with boiled water until it becomes thick tomato juice.