In lecho preparations, it's more about cooking technology than about any specific vegetables. So today I will share with you my favorite zucchini recipe. He repeatedly helped me out in the season of fresh summer vegetables.
Ingredients
- Zucchini - 500 g
- Tomatoes - 500 g
- Bell pepper - 500 g
- Carrots - 250 g
- Onion - 100 g
- Garlic - 1 clove
- Vegetable oil - 75 ml
- Vinegar - 1 art.l.
- Salt - 15 g
- Sugar - 0.5 tbsp.l.
Step-by-step cooking recipe
Peel the tomatoes and chop them with a blender.
Cut the remaining vegetables into cubes or strips.
Fry the carrots and onions on a couple of tablespoons of oil until soft.
Add some more butter and zucchini with pepper. Simmer for another 10 minutes.
Add the remaining oil, tomatoes, sugar, crushed garlic, salt and spices as desired.
Simmer all together for another 20 minutes over medium heat.
5 minutes before the end, pour in the vinegar.
Roll the zucchini lecho into sterile jars.
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