Zucchini lecho with tomato paste 

Any hostess at least once tried to cook lecho from zucchini with tomato paste for the winter. Indeed, the recipe for this culinary miracle is in the house book of any woman. For each of us it turns out special, unique. This article contains the best homemade delicacy recipes.

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The composition of this dish can include a variety of vegetables. For cooking, always select only fresh fruits. The main ingredient is zucchini. The rest of the composition depends on the selected recipe. It can be tomatoes, onions, carrots, mixed in different proportions. For cooking, stock up on vegetable oil and a small amount of spices.

Tomato paste easily replaces tomatoes, which are not always available.

Recommendations for cooking lecho

Zucchini lecho, like any canned food, must be prepared only from well-washed and peeled vegetables. Most often, they are crushed 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 zucchini – all seeds and fibers will be superfluous.

If the recipe contains onions, cut them into rings. In this form, it looks great on the festive table.

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

Containers – jars of various sizes – be sure to steam sterilize. Thanks to this, jars with your favorite lecho will stand until spring and will not swell.

Recipes for cooking lecho from zucchini with tomato paste

In various sources, you can find many recipes for making lecho with zucchini tomato paste. They differ mainly in the additional ingredients included in the recipe. Consider some of the most interesting and, of course, delicious recipes.

Recipe number 1 Lecho with onions

Consider first the recipes for lecho with tomato paste with a more delicate and mild taste.

Cooking ingredients.

• Zucchini – 2 kg. The best variety is zucchini.
• Carrots – 500 gr.
• Tomato paste (for a more delicate taste, you can replace with tomato juice) – 1 liter.
• Onion – 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 a spoon.
• Sugar and salt to taste (about 1,5 tbsp each).

Cooking process.

1. Wash the zucchini well, peel and cut into small pieces. If the zucchini is young and they have not yet had time to form a loose middle and seeds, then you can not clean them out.
2. Peeled and washed onion cut into rings.
3. Preparing carrots. To do this, rub it on a coarse grater or finely chop.
4. Stew the onion with carrots over low heat in a vegetable place.
5. We take enameled dishes, put all the vegetables in it and pour them with tomato paste.
6. Add all spices and salt.
7. Cook with a lid on for about 10 minutes.
8. Add citric acid and granulated sugar. We continue to cook for another quarter of an hour.
9. We lay out in jars and roll them up.

Recipe number 2 Lecho with Bulgarian pepper

Cooking ingredients.

• Zucchini – 15 pcs. medium size.
• Bulgarian pepper – if small, then 10 pcs., Large – you can reduce their number.
• Tomato paste – 400 gr. Try to choose pasta without various additives, carefully check the expiration date. All this will help you prepare a good and long-lasting snack.
• Water – 1 l.
• Vinegar 12% – half a glass.
• head of garlic (reduce if desired)
• Sugar and salt – both 3 tbsp. l.

Cooking process.

1. Pour all the tomato paste into an enamel bowl, add water there. Boil the resulting mixture.
2. Pour sugar and salt into the mixture, add oil. Boil for about 8-10 minutes over low heat.
3. While the liquid is boiling, prepare the vegetables – wash, peel, cut them. Try to keep all the pieces about the same size.
4. Pass the garlic through a garlic press. If not, chop with a knife.
5. First, garlic and pepper go into the boiling solution. Let them cook for about 10 minutes.
6. Now you can add zucchini. Simmer for another 20 minutes over low heat.
7. A few minutes before the mixture is ready, pour in the vinegar, taste the dish. Now you can add salt or sugar if the taste does not suit you.
8. We roll the finished lecho into jars.

Recipe number 3 Lecho from zucchini in a slow cooker

What modern housewife does not use a slow cooker to prepare delicate and healthy dishes. Canned food for the winter in a slow cooker is no worse than everyday food.

Cooking ingredients.

• Zucchini – 2 kg (the weight of an already peeled vegetable)
• Pepper (not bitter), carrots and onions – 500 gr each.
• A few cloves of garlic – 4-6 pcs. Vary the amount of garlic according to your preference.
• Hot pepper – use to taste. Do not abuse this ingredient.
• Vegetable oil – a glass – one and a half.
• Tomato paste – 300 gr.
• Vinegar 9% – 150 ml.
• Water – 600 – 700 ml. Pre-water can be defended or passed through a filter.
• Fine salt – 2 tbsp. l.
• Sugar – 7 st. l.

Cooking process.

1. Onion cut into pieces of medium size. It is better to grate the carrots, using the large side.
2. We pass the vegetables to a pleasant color. Stir them so that they do not burn and remain soft.
3. Remove seeds from zucchini and peppers. Cut pepper into strips, zucchini into cubes.
4. Dilute tomato paste in preheated water.
5. We lower the vegetables into the slow cooker, pour the diluted tomato paste, add the passivation.
6. Now it’s the turn of all the spices, salt and sugar. I put them on the recipe.
7. We simmer for about 35-45 minutes, depending on the power of the multicooker. When the lecho is almost ready, add vinegar.
8. We lay out the finished dish in jars and roll it up.

Recipe number 4 Lecho “gentle”

Cooking ingredients.

• Zucchini – 2 kg. A dish of young vegetables will be very tasty.
• Water – 1 – 1,5 tbsp.
• Carrot – 1 pc. If the root crops are small, you can take 2 pcs.
• Tomato paste – 100 gr.
• Bulgarian pepper – 2 pcs. For the beauty of the dish, you can take red and green.
• Onion -2 or 3 pcs. medium size.
• Salt.
• Vegetable oil – 50 ml.
• Citric acid – 1/4 tsp.

Cooking process.

This appetizer is very easy to prepare. Even a young hostess will be able to surprise her household.

1. Chopped onions and grated carrots in vegetable oil are all fried. Be sure to keep the vegetables from burning.
2. Pepper is added to the pan, all vegetables are stewed for about 5-10 minutes.
3. Next, the turn of pasta and water.
4.  We continue to simmer on low heat. After 15 minutes from the start of work, it was time for zucchini.
5. Add the main ingredient – zucchini. For this recipe, they are cut quite large.
6. Cook until zucchini is soft. Vinegar, as always, add a few minutes before readiness.
7. Pour into containers and roll up.

Conclusion

Recipes for making lecho are very similar. Any hostess can always bring something of her own to them. The main thing is that guests and household members appreciate your work.