The zucchini season is quickly ending, but these delicious vitamin vegetables can be easily stored until spring. The main thing is to choose the right method of preserving the product. You can do with a variety of additives billets of zucchini for the winter. Golden recipes for snacks are published below.

Zucchini, like mushrooms mushrooms for the winter

It’s not for nothing that zucchini is called “chameleon vegetables”, because they are able to try on a variety of tastes. To prepare spicy ala mushrooms, you need to take: 3.5 kg of vegetables, 1 tbsp of non-aromatic sunflower oil and the same amount of table vinegar, 2 tbsp. coarse salt, 2 garlic heads, a small bunch of parsley and fresh dill, 6 tbsp. Sahara.

1. Zucchini are cut into small squares (no thicker than 2 cm).
2. Finely chopped greens are added to the vegetables.
3. Garlic is passed through a press and, together with sugar, butter, vinegar and salt, is sent to the zucchini cubes.
4. Together, marinate for at least 3 hours at room temperature.
5. In sterilized jars, at first a little liquid is poured out, which is formed upon insisting, and then zucchini loosely fit.
6. Tanks with contents are sterilized in boiling water for 12-14 minutes.

After the procedure, in boiling water, the cans are rolled up with a key and left to cool upside down without wrapping (otherwise the vegetables will become too soft).

Golden salad salad mother-in-law tongue

For refreshments, it is important to take high-quality tomato sauce - without starch and flavorings. One glass is enough. And besides it, it is used: 1.5 kg of zucchini, 4 cloves, 1.5 tbsp. table 9% vinegar, 7-9 peas of black pepper and 6 cloves, 80 g of granulated sugar, 1 pc. bitter pepper, 3 sweet bell peppers, garlic head, 120 ml of drinking water and vegetable oil, half a large spoon of salt.

1. Zucchini is peeled, diced, mixed with chopped garlic cloves and hot pepper. Sweet vegetable is also finely chopped.
2. Cloves, peas, tomato sauce, vegetable oil, drinking water, granulated sugar and salt are sent to the container for the products listed above.
3. The appetizer is brought to a boil over medium heat, and then cooked at low heat for 25 minutes with frequent stirring.
4. 7-8 minutes before cooking, vinegar is poured into the pan.

It remains to roll up.

Recipe for zucchini jam

For the winter you can even cook sweet dishes from zucchini. So, to make jam, you need to take: 800 g of granulated sugar and vegetables, 1 large lemon, 120 ml of drinking water.

1. Syrup is boiled from water and sugar for 5-6 minutes.
2. Cubes of zucchini and lemon scrolled through a meat grinder are placed in the liquid. Together, the ingredients are cooked for 45 minutes over medium heat.

The dish rolls into sterilized containers hot.

Zucchini caviar: winter harvest recipes

Zucchini caviar goes well with toast, croutons or just soft bread. And she is preparing very simply. Today, several successful recipes are known at once.

With mayonnaise and tomato paste

Of the products you will need: 800 g of peeled zucchini, 180 g of white onion, 120 g of mayonnaise and the same amount of tomato paste without additives, 2 tbsp. sugar, bay leaf, 0.5 tsp. pepper and salt, 70 ml of sunflower non-aromatic oil.

1. Zucchini with onions are scrolled through a meat grinder, and then, together with oil, mayonnaise and tomato paste, are sent to the fire. After boiling the mass, the fire decreases from maximum to medium, and the components are boiled for another 90 minutes.
2. Then you need to add salt, pepper, lavrushka, sugar to the pan and cook the ingredients for another hour.

Sterilized jars with such caviar are great all winter.

Cooking in the store according to GOST

Of the products you need: 0.7 kg of onions and tomatoes, 3.5 kg of young zucchini, 140 g of sugar, 2/3 tbsp. vegetable oil, 80 g of fine salt, 20 ml of table vinegar.

1. The onions are passaged, and then stewed with grated tomatoes until the mass volume is reduced by about 2 times.
2. Zucchini is cut into pieces, mixed with several tablespoons of water and steamed in a saucepan under the lid until soft.
3. All vegetables are mixed and mashed with a blender.
4. It remains to salt and sweeten the components, boil the mass for half an hour, pour vinegar to it, mix and roll into jars.

It is allowed to store blanks on the lower shelf of the refrigerator.

Squash and eggplant caviar

Of the products required: 2 pcs. young zucchini, eggplant, yellow or red bell pepper, tomato, onion and garlic cloves, 2 tbsp. salt, 70 ml of vegetable oil, ground red pepper to taste.

1. Onion is fried in oil until golden, then small pieces of sweet pepper, tomatoes, eggplant, zucchini are sent to it in turn. Each new layer must be fried before adding the next. They need to be slightly salted.
2. At the end of cooking, chopped garlic is added, and the mixture is sampled for salt.

Squash caviar can be either rolled up or served immediately.

With tomatoes for the winter

Of the products you will need: 3 kg of zucchini, 1.2 kg of carrots and white lettuce, 2 kg of ripe tomatoes, olive oil, coarse salt, granulated sugar, ground pepper.

1. All vegetables are separately fried in olive oil until golden, after which they are passed through a meat grinder together.
2. The resulting mass is salted and peppered, and also sprinkled with sugar to taste.
3. Next, the mixture must be transferred to a saucepan or stewpan, brought to a boil, and then evaporate the excess liquid over low heat.
4. The finished product is laid out in banks and pasteurized.

Before sending rolled-up blanks for the winter in the cold, they need to be cooled upside down.

Zucchini caviar with vinegar

Of the products you will need: 800 g of young zucchini without skin, half a kilogram of ripe tomatoes, white onions and carrots, 1 tbsp. non-aromatic oil, 1-1.5 tbsp. salt, 2.5 tbsp white sugar, 3-4 garlic cloves, 1 tbsp. table vinegar, a pinch of hops-suneli.

1. All vegetables, except onions, are grated and alternately fried in a small amount of any fat until soft. Onions are cut into small cubes and also passaged.
2. Together, the ingredients are stewed in a pan until soft and the juice evaporates. Then vinegar, salt, sugar, garlic cloves and suneli hops passed through a press are sent to the container.
3. Next, the mass is stewed for another 15 minutes.
4. It remains to roll eggs in sterilized containers.

It is better to choose cans with a volume of not more than 0.5 liters.

A simple recipe without roasting

Of the products you will need: 1.7 kg of zucchini, 370 g of white onion, 3-5 garlic cloves, bell pepper, 3 tomatoes, 1 tbsp. l salt, a quarter cup of sugar and the same amount of vegetable unrefined oil, 2 tbsp. vinegar.

1. All vegetables without skins are turned into mashed potatoes using a blender.
2. The mass is brought to a boil, and then cooked for about an hour with minimal heating.
3. 15 minutes before the end of cooking, sugar, salt, vinegar and oil are sent to the pan.

Snack with a special key rolls into small banks.

With apples, carrots, peppers and tomatoes

Of the products you will need: 0.7 kg of white onion, 1 large apple, 5 carrots, 2 kg of tomatoes and the same number of zucchini, 1 red bell pepper, chili pepper, salt, sugar, head of garlic.

1. All vegetables and an apple are coarsely chopped and alternately fried in oil. Then they are scrolled through a meat grinder, mixed with chopped garlic, salt, sugar.
2. The resulting mixture is quenched for 1.5 hours with weak heating of the stove.

Finished caviar is rolled up in jars and stored in a cellar or pantry.

Golden zucchini recipe with slices for the winter

Pieces of vegetables can be deliciously prepared for the winter even without sterilization. In addition to zucchini (1.5 pcs.), Will be used: 2 cloves of garlic, 1 small spoon of salt, 2 tsp. sugar and the same amount of table vinegar, a leaf of parsley, dill umbrellas and currant leaves for flavor.

1. At the bottom of a sterile glass container, all the components are laid (zucchini cut into cubes, garlic into thin slices) and poured with boiling water.
2. After 10 minutes, the liquid from the can is drained, again brought to a boil and returned to the products.
3. The procedure is repeated 1 more time.
4. Before the last pouring sugar, salt are poured into the jar, vinegar is poured, fragrant leaves and umbrellas are added. It remains only to roll up the tank.

Zucchini is stored in the same jar in which it was processed with boiling water.

Acute lecho

The more garlic and pepper used in the dish, the sharper it will turn out. You can take 3 heads and 1 pieces of these products, respectively. And besides them: 2.5 kg of soft tomatoes and young zucchini, 0.7 kg of yellow or red bell pepper, 2 pcs. carrots and onions, half a glass of table vinegar, 2 tbsp. salt and 1 tbsp. Sahara.

1. Tomatoes are peeled, cut and boiled until boiling. Finely chopped onions, garlic cloves, hot pepper, grated carrots, cubes of zucchini and slices of sweet pepper are sent to the vegetables.
2. Salt and sugar are added to the mass, after which it is boiled for 25 minutes.
3. A couple of minutes before the end of the process, vinegar is poured.

If desired, finely chopped greens can be put into a snack before rolling.

Adjika from zucchini with tomatoes

Piquant adjika is served with hot soups and meat. To prepare it, take: 1.5 kg of any zucchini, 3 tomatoes, carrots, garlic head, half hot pepper, 20 g of salt and 2 times more sugar, 65 ml of vinegar.

1. Vegetables are sliced \u200b\u200band stacked in a pan. Top off pepper, chopped garlic, all the greens and horseradish leaves. The layer repeats again.
2. Marinade is prepared from water, salt and sugar in a separate container. When the liquid boils, vegetables with greens are poured into it.
3. The blank is rolled up in cans or covered with a lid and infused in the cold for a day.

After 30 hours, treats can be tasted.

Mustard marinated zucchini

A recipe for spicy lovers. For the preparation of snacks will be used: 4 kg of vegetables, 1 tbsp. 9% vinegar, granulated sugar and vegetable non-aromatic oil, 2.5 tbsp each homogeneous mustard and ground black pepper, a third glass of coarse salt, a head of garlic, a bunch of fresh dill.

In Korean

To process zucchini according to this recipe, it is better to use a special “Korean” grater. And from the products: 3.5 kg of zucchini, 2 tsp. seasonings for Korean carrots, 2.5 tbsp salt, 650 g of carrots and onions, 1 tbsp each. butter and sugar, garlic head, 170 ml of vinegar (table).

1. Zucchini and carrots rub on a special grater. To them are crushed garlic cloves and onions.
2. Of the remaining components, a marinade is prepared, with which vegetables are poured.
3. After 35 minutes, you can arrange the salad in Korean in glass containers and sterilize.

Only at the end of processing in boiling water cans be corked.

Canned zucchini for the winter

Even vegetables fried in oil will be able to save until winter. In addition to zucchini (800 g), will be used: 2.5 tbsp. l vinegar (9%), 7-8 cloves of garlic, 120 ml of non-aromatic vegetable oil, 1 small spoon of fine salt.

1. Zucchini slices (not thicker than 1 cm) are salted and after 12-15 minutes are fried on both sides.
2. Boiled and chilled oil is poured onto the bottom of a sterilized can in the oven.
3. Zucchini and finely chopped garlic are sent in layers above.
4. It remains to sterilize the filled jars in a pan with water and close.

Zucchini and carrots are perfectly combined with each other, snacks from them turn out juicy, appetizing. It’s good that they can be eaten not only in the summer - many housewives harvest salad from zucchini with carrots for the winter. There are several recipes, and for each of them a snack is prepared with a unique taste.

How to make a salad of zucchini and carrots

Salad of zucchini and carrots will stand all winter without spoiling, and will remain delicious until spring, if you take into account several points in its preparation.

• Vegetables for any harvest for the winter should be taken of late varieties, that is, ripening in August or even in September.
• Young zucchini in a salad is more delicate in taste. If zucchini is suitable for any appetizers that require heat treatment, then it is better to take the youngest for salads that are canned in the cold way. When using large zucchini seeds from them must be removed, and the skin from them cut with a peeler.
• Salads look beautiful carrots, cut into thin-thin straws. It can be cut with a knife, but this task is not easy. It's easier to use a grater to make Korean salads.
• Banks in which canned food will be stored must be well sterilized. Lids should also be boiled.

The rest depends only on the selected recipe.

Riddle salad of zucchini, carrots and onions

• zucchini - 2 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• garlic - 4 cloves;
• sugar - 120 g;
• salt - 50 g;
• vegetable oil - 100 ml;
• table vinegar (9 percent) - 70 ml;
• allspice peas - 3–6 pcs.

Cooking method:

• Using a vegetable peeler, remove the top layer from zucchini and carrots, wash them well.
• Rub them the same way. It’s best to use a Korean carrot grater, but if it’s not there, then the usual one with large holes will do. If necessary, if, for example, it is required to process a large volume of products, it is not forbidden to resort to the help of a food processor.
• Peel the onions, cut them into small pieces.
• Crush, passing through a press, garlic.
• Combine all the vegetables in one bowl or pan.
• Prepare the marinade by mixing vinegar, oil, salt, sugar.
• Pour the marinade over the vegetables.
• Close the pan with vegetables and leave the lid for 3 hours.
• Wash cans with soda, counting on 3 liters of ready-made salad. Sterilize them, let dry. Boil metal lids suitable for cans in size and type (screw caps for a regular can, of course, will not work).
• At the bottom of each jar, lay a pea of \u200b\u200bpepper, if the jars are large (liter), then you can two.
• Arrange on banks, ramming a spoon, salad.
• While the vegetables were pickled, they secreted juice. Pour the vegetables with this juice so that the marinade reaches the edges of the jars.
• Cover the cans with lids, but do not rush to roll up.
• Lay a towel on the bottom of a spacious pan, put cans on it.
• Pour in water so that it is just above the middle of the cans.
• Put the pan with the jars on the fire and sterilize for 15 minutes if the jars are half-liter, 25 minutes if their capacity is larger.

This salad was not called a "riddle" by accident: it has such an unusual taste that it is difficult to guess what it is made of.

Korean zucchini salad

• zucchini - 3 kg;
• carrots - 1 kg;
• onions - 0.5 kg;
• bell pepper - 1 kg;
• garlic - 10 cloves;
• table vinegar (9 percent) - 100 ml;
• vegetable oil - 0.18 l;
• sugar - 100 g;
• salt - 40 g;
• dill (fresh) - 50 g;
• seasoning for Korean salads - 20 g.

Cooking method:

• Wash young zucchini, cut off their stalks.
• Wash and peel carrots, onions.
• Wash the pepper, remove the seeds.
• Grate carrots and zucchini on a grater for Korean salads.
• Cut the onion into thin half rings.
• Chop the pepper with a thin straw.
• Chop the dill finely.
• Grind garlic using a special press.
• From oil, vinegar, sugar, salt, seasoning, dill and garlic, make a marinade, thoroughly mixing these components.
• Mix vegetables and season them with marinade.
• Cover the container with vegetables and leave for 2.5–3 hours.
• While the vegetables are pickling, prepare cans with a total volume of 4.5 liters.
• Place the salad in sterilized jars. When unfolding, be sure to ram with a spoon so that air escapes.
• Pour the vegetables with marinade so that it covers them completely, but does not reach the edge of the jar.
• Put the jars in a pan with hot water, sterilize them for 40 minutes.
• Roll up jars with sterilized lids. Turn over. Once cool, clean for the winter.

A salad prepared according to this recipe will be quite spicy. It will appeal to lovers of Korean cuisine.

Simple zucchini and carrot salad recipe

• zucchini - 2.5 kg;
• carrots - 0.5 kg;
• garlic - 1 head;
• bay leaf - 5 pcs.;
• vegetable oil - 100 ml;
• granulated sugar - 100 g;
• salt - 40 g;
• dry dill - 10 g;
• table vinegar (9 percent) - 80 ml.

Cooking method:

• Wash and clean the zucchini, remove the seeds from them, cut into cubes. If the zucchini is young, then they can not be cleaned. Cut them in this case better with washers.
• Wash the peeled carrots and grate.
• Chop the garlic by passing through a press.
• Stir the vegetables (along with garlic), add sugar and salt, pour in the oil and vinegar, add the laurel leaves and dried dill.
• Place all this in a pot, put the pot on low heat.
• Stew the vegetables in the marinade for about half an hour after boiling, stirring them so that they do not burn.
• Arrange the salad in hot sterilized jars, seal them and turn them upside down. Wrap in a blanket.
• After the banks have cooled, return them to their original position and send them for storage.

A salad prepared according to this recipe is moderately spicy. Zucchini in it remains crispy.

From zucchini with carrots, you can cook a variety of salads for the winter, from tender to spicy. All of them are well stored even at room temperature.

Preparations for the winter from zucchini take pride of place in my modest culinary site. All the recipes from zucchini for the winter I carefully collected for years from different people to create my collection of proven recipes for zucchini blanks.

It’s very convenient to open the page in the season: and canning zucchini for the winter - recipes with photos before your eyes, you just need to buy the necessary ingredients on the market, and proceed with conservation. Despite the fact that many people consider the preparations of zucchini for the winter as “remnants of the Soviet past” and prefer frozen foods, I do not agree with this opinion.

If you cook zucchini for the winter according to proven recipes, then preserving zucchini for the winter is very tasty, especially in winter, and significantly saves time on daily preparation of salads. I also freeze zucchini for the winter, for this purpose I have a freezer to the ceiling. There are nuances in freezing zucchini, and I’ll tell you how to freeze zucchini in the next article.

Now back to the conservation of zucchini. Zakativka from zucchini for the winter is striking in its variety, and I am very glad that now the recipes for canning zucchini are much more interesting than during the days of my Soviet childhood. For example, mother and grandmother never canned adjika from zucchini, lecho from zucchini, mother-in-law's tongue from zucchini for winter, or zucchini for winter in Korean, and no one ever heard about jam from zucchini.

Thanks to the Internet, the hostesses learned what canning zucchini for the winter is - recipes with photos when each step is photographed and described in great detail. And it is precisely such recipes for zucchini blanks that will be discussed in this article.

I bring to your attention, dear friends, preparations for the winter from zucchini - the best recipes that I have tested repeatedly, which I hope you will like. All the preparations on the page from zucchini for the winter are recipes “you will lick your fingers”. And this is no exaggeration!

Friends, what are your favorite pieces of zucchini? Please share your successful recipes for preserving zucchini for the winter in the comments!

Zucchini for the winter "lick your fingers"

A simple and tasty recipe for zucchini under the cap, fully lives up to its name "you will lick your fingers." It should also be noted that zucchini for the winter is prepared “you will lick your fingers” without sterilization, which greatly simplifies the process of preparing zucchini for the winter. How to cook zucchini "lick your fingers" for the winter (recipe with photos step by step), you can see.

Zucchini like mushrooms

I have one wonderful recipe for you - vegetable marrow for winter. Yes, as a result of pickling and canning, zucchini becomes mushroom-like in taste and density. Such a workpiece turns out to be very budgetary and affordable, if it talks about finances, but very tasty and beautiful, if you evaluate its quality. See the recipe with the photo.

Spicy adjika from zucchini for the winter

I suggest you cook adjika, but not simple, but zucchini adjika for the winter. Yes, even adjika can be cooked from zucchini, can you imagine? This once again proves how versatile this vegetable is. How to cook, see.

Winter squash salad with cabbage, tomatoes and carrots

We prepare a salad of zucchini for the winter with cabbage without sterilization. Such an appetizer of vegetables has long been successful in my family and traditionally takes one of the places of honor on the table. Cooking it is quick and easy. It is enough to grind all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. How to cook, see.

Marinated zucchini for the winter without sterilization on a liter jar

Dear friends, according to your numerous requests in the comments, I have prepared for you a recipe for pickled zucchini on a liter jar. We will prepare zucchini in a liter jar without sterilization - with triple pouring, which greatly simplifies the entire canning process. Marinated zucchini for the winter without sterilization is very tasty, juicy and crunchy. Greens and spices make them incredibly fragrant. How to close zucchini in liter jars, I wrote.

Zucchini caviar “You'll lick your fingers”

Therefore, I became interested in what will turn out in the end. Looking ahead, I will say that the result did not disappoint me at all. Zucchini caviar “You'll Lick Your Fingers”, although it is cooked at home, it turns out to be very similar to the store one - the one that was sold during my childhood. Recipe with photo.

Winter zucchini salad with rice

I suggest you try to cook a delicious salad of zucchini for the winter with rice. It turns out a hearty and juicy snack from zucchini, which can be served cold as a salad, or heated, and then you get a full lean stew with summer vegetables. Looking ahead, I’ll say that this winter salad is prepared from zucchini with rice without sterilization, from simple and affordable ingredients. How to cook a salad of zucchini for the winter with rice, you can see.

Pickled zucchini for the winter without sterilization according to my grandmother's prescription

This recipe for pickled zucchini without sterilization I prepare every year. Crispy, moderately salty and spicy from herbs, they are the best suited to meat, poultry and fried potatoes. Therefore, fragrant and tasty pickled zucchini for the winter we always like hot cakes. You can see the recipe with step by step photos.

Winter squash salad with carrots and onions

Looking for a new zucchini salad for the winter? Be sure to check out the zucchini salad for the winter with carrots and onions. It has a fairly simple recipe, inexpensive ingredients, but an excellent taste and a very presentable appearance. How to cook a salad of zucchini for the winter with carrots and onions, you can see.

Korean zucchini salad for the winter

Very tasty and piquant zucchini salad for the winter. If you cook, you won’t regret it! Recipe with step by step photos.

Canned zucchini for the winter with carrots

Zucchini is very beautiful and mouth-watering, with an interesting piquant taste. Be sure to prepare such a homemade preparation for the winter, so that you can enjoy delicious vegetables in the off-season. Recipe with step by step photos.

Tasty adjika from zucchini for the winter

This zucchini adjika has a very interesting taste: it is quite sharp (thanks to garlic), but at the same time, it is soft and bouldery (precisely because of zucchini). Recipe with step by step photos.

Zucchini Jam with Lemon

How to make delicious jam from zucchini with lemon, you can see.

Squash lecho from Zinaida Sergeevna

How to cook a delicious and fragrant squash lecho from Zinaida Sergeevna you can see

Zucchini salad for the winter "Mother-in-law's tongue"

Zucchini spicy appetizer is a tasty and healthy dish that can be served as a side dish, as a salad, or as an appetizer for vodka. Such an appetizer can be prepared for the winter by the method of conservation, or you can whip up to the table.

There are always a lot of zucchini, especially in the season, so you can buy them in any store. In this case, it is best to use young zucchini. So you do not have to spend time cleaning from seeds and peels.

The main secret of a successful zucchini appetizer is to choose your spice. Not everyone loves too spicy dishes, someone likes only a small speck, some aftertaste, and someone takes everything from life and if there is a dish with pepper, there should be a lot of it. Experiment, add various hot sauces, peppers and other spices and you will find your original and very tasty snack.

How to cook a zucchini spicy snack - 15 varieties

So that in winter there is something to treat guests and home, prepare this appetizer.

Ingredients:

• Zucchini - 3 kg
• Chili pepper - 2-3 pcs.
• Garlic - 3 tooth.
• Tomato paste - 400 ml
• Sunflower oil - 200 ml
• Onion - 3 pcs.
• Carrots - 600 g
• Vinegar 5% - 250 ml

Cooking:

First, prepare the vegetables. We clean the zucchini and cut into strips. Cut the pepper into small pieces. Onion cut into half rings. We clean the carrots and three on a coarse grater. We dilute the tomato paste with drinking water, it should turn out about 1 liter of juice. Fry the carrots and onions in a pan with a little oil. Mix all the ingredients in a deep saucepan. We put it on the fire and simmer the vegetables for 20 minutes. A few minutes before the end of cooking, add vinegar.

Banks must first be sterilized.

We lay out the snack on the banks and twist.

Serve these zucchini with boiled potatoes, then you can’t pull homemade ones by the ears.

Ingredients:

• Zucchini - 1 pc.
• Honey - 50 ml
• Garlic - 2 tooth.
• Vinegar
• Oil

Cooking:

We clean the zucchini and cut into thin plates. Mix honey, half a tablespoon of vinegar, chopped garlic and a spoonful of vegetable oil. Salt a little and mix well. Received marinade pour zucchini. Finely chop the dill and add to the zucchini. Mix well again and leave for 30 minutes.

Such a colorful tasty snack can be prepared for the holiday and for every day. Cooking it is simple but troublesome.

Ingredients:

• Zucchini - 3 pcs.
• Tomatoes - 3 pcs.
• Cheese - 100 g
• Garlic - 3 tooth.
• Greens
• Mayonnaise
• Eggs - 2 pcs.

Cooking:

From the beginning we will prepare all the ingredients. We cut the cheese into slices about 0.5 cm thick. We cut the tomatoes into small pieces. Finely chop the herbs and garlic. Zucchini cut into plates with a thickness of about 5 mm Beat eggs with salt and pepper.

Pour the flour onto a plate, heat the oil in a pan. Now roll each zucchini plate from the beginning in the egg, then in the flour. Fry each slice of zucchini on each side for 4-5 minutes. On a hot zucchini, lay out a plate of cheese and a slice of tomato, previously lubricating it with mayonnaise. Sprinkle with herbs and garlic. Pepper Roll up rolls. So that the rolls do not fall apart, you can stab with a toothpick.

Bon Appetit.

An abundance of vegetables always adorns the table.

Ingredients:

• Zucchini - 1 pc.
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato juice - 500 ml.

Cooking:

Heat the pan with oil. Fry onion and carrots on it. Pre-cut into thin half rings, three carrots on a fine grater. Add finely chopped pepper. Then add sliced \u200b\u200bzucchini. Mix well. Then fill the appetizer with tomato juice.

To prepare tomato juice it is necessary to peel the tomatoes from the peel and twist using a meat grinder.

Stir the appetizer in a pan and add a little salt. Cover and simmer until the zucchini is soft.

Serve a snack to the table.

There is nothing easier than cooking this salad. Only two ingredients, but the taste is simply incredible.

Ingredients:

• Zucchini - 2 pcs.
• Canned white beans - 1 can
• Lemon - 1 pc.
• Chilli

Cooking:

Cut zucchini into small pieces. Then blanch zucchini in salted water for 2-3 minutes. It is necessary that the zucchini become soft and acquire a salty taste. Rub the zest of the lemon with a fine grater. Squeeze the juice from the lemon. In a salad bowl, mix beans, zucchini, juice and lemon zest. Salt and pepper, add a spoonful of ground chili. Leave the fat for 30 minutes in the refrigerator, then season with oil.

Zucchini is an incredibly healthy vegetable. You can cook them in a variety of ways. Cutlets, salads, soups and more. We are trying to make a snack.

Ingredients:

• Zucchini - 2 pcs.
• Garlic - 1 head.
• Vegetable oil - 30 ml
• Wine vinegar - 1 tbsp.
• Honey - 50 ml

Cooking:

Peel the zucchini from the peel and cut into thin circles. Pour the slices abundantly and mix well. Leave the zucchini for 30 micronut.

In the meantime, cook the marinade. We clean the garlic and pass through a garlic squeezer. We mix garlic with oil, honey, vinegar. All mix well. Finely chop the celery and mix it in the marinade.

Throw the squash into a colander to drain excess juice. Pour the marinade of zucchini, mix well and leave in the refrigerator for 20 minutes. Before serving, you can add onions.

An elementary snack from the category of a guest is on the doorstep when there is no time, but I want to eat deliciously.

Ingredients:

• Zucchini - 1 kg
• Walnuts - 100 g
• Parsley - 1 bunch
• Garlic - 2-3 tooth.
• Oil

Cooking:

Zucchini cut into medium pieces. Fry the zucchini in a preheated pan with a little oil. Finely chop the parsley, garlic and nuts. Mix the butter, nuts, parsley and garlic. Add the fried zucchini to the resulting sauce.

Bon Appetit.

A very interesting option for serving salad with zucchini. This snack can be preserved or served immediately after cooking.

Ingredients:

• Carrots - 1 pc.
• Pepper - 1 pc.
• Onion - 3 pcs.
• Garlic - 3 tooth.
• Tomatoes - 3 pcs.
• Zucchini - 1 kg
• Dill
• Chili pepper - 1 pc.

Cooking:

Peel the carrots and three on a coarse grater. Chop the onion into small pieces. Peel the chili seeds and cut into small pieces. Scald the tomatoes with boiling water and peel them. Cut the pulp of tomatoes into small pieces. Chop the garlic finely. Three zucchini on a Korean grater. Bulgarian pepper is cleaned from seeds, cut the stem and cut into small pieces.

We turn on the slow cooker in the frying mode for 15 minutes. Pour in vegetable oil and send there, chili peppers, carrots, onions, bell peppers and garlic .. After the set time has passed, turn off the frying mode and add zucchini, tomatoes, horseradish, spices salt and pepper. We close the multicooker lid and turn off the sauté mode for 30 minutes. Then we shift the appetizer into the salad bowl and serve.

This salad can be served both cold and hot, it all depends on your preferences.

Ingredients:

• Zucchini - 3 pcs.
• Walnuts - 100 g
• Parsley
• Garlic - 2 tooth.
• Ground black pepper

Cooking:

Zucchini cut into small cubes. Salt the zucchini and mix. We leave the squash for 30 minutes, so they become soft and release the juice. Grind walnuts, best with a knife. Grinding nuts with a blender, we risk losing taste in the salad.

When the zucchini is salted, salt them with excess juice and dip in a paper towel. We spread the squash in the pan with a wide bottom.

Zucchini must be laid out in one layer. If the size of the pan does not allow, then fry the zucchini in two stages.

Fry zucchini for 5 minutes, then transfer to a salad bowl and mix with herbs, nuts and garlic. Salt and pepper to taste.

Bon Appetit.

We all love Korean carrots. Someone uses it in salads, and someone serves as a separate snack. We’ll experiment with a traditional recipe and add zucchini there. Tasty, satisfying and very healthy.

Ingredients:

• Zucchini - 1 kg
• Carrots - 1 pc.
• Sugar - 40 g
• Salt - 60 g
• Coriander - 20 g
• Red and black ground pepper - to taste
• Vinegar - 1 tbsp. l
• Bulgarian pepper - 1 pc.
• Vegetable oil

Cooking:

Three carrots on a grater in Korean.

In this salad, it is better to use young zucchini, where there are no seeds.

Zucchini cut into half rings and add to the carrots. Bulgarian pepper cleanse from seeds and cut the stem. Cut the pepper into strips and add to the vegetables.

We mix all the vegetables in a salad bowl, salt and leave for 20 minutes, so that the vegetables give juice. In the meantime, chop the garlic.

After 20 minutes, squeeze the vegetables from the juice and add the garlic. Next, add sugar, vinegar, coriander, black and red pepper. All mix well. Season the salad with sunflower oil.

This appetizer can be served as a side dish for meat, or you can eat as a main course. Tasty and very healthy, it does not require much time.

Ingredients:

• Eggplant - 2 pcs.
• Zucchini - 2 pcs.
• Ginger Root - 10 g
• Chili pepper - 1 pc.
• Soy Sauce - 100 ml
• Lemon - 0.5 pcs.

Cooking:

We cut the eggplant and zucchini into cubes and fry in a wok for 3 minutes on each side. Vegetables should acquire a beautiful golden color. After the vegetables are fried, put them in a sieve, let the excess oil drain.

Now prepare the dressing. Finely chop the garlic, ginger and chilli. Fry in a separate pan with 3 tablespoons of olive oil. Fry vegetables for about 3 minutes. The main purpose of frying is to give the vegetables juice and smell to the oil. Mix garlic, ginger, chili, half lemon juice and soy sauce. Mix well, optionally add pepper and salt.

We take out the vegetables from the sieve and transfer to a salad bowl, pour in hot sauce.

Bon Appetit.

Many people think that a vegetarian’s diet is boring and monotonous. However, this is a misconception. There is an incredible amount of delicious, satisfying and very interesting recipes for vegetarian dishes. For example, this appetizer.

Ingredients:

• Zucchini - 3 pcs.
• Carrots - 1 pc.
• Young garlic - 1 bunch
• Celery - 4-5 stems
• Ginger
• Sesame oil
• Dough - 3 sheets
• Tomato paste

Cooking:

Finely chop the garlic and celery. Zucchini and carrots cut into small cubes. Fry the carrots in sesame oil, after 3 minutes add garlic, celery, zucchini. All mix well add tomato paste, caraway seeds and ground ginger. Mix well and simmer for 10 minutes.

Set aside a small portion of the resulting snack. We decompose the rest into pieces of dough. Let's make envelopes from the dough, close the edges well. Fry the resulting envelopes in oil. Serve appetizer should be delayed before filling.

Bon Appetit.

A delicious vegetable snack will always decorate your table.

Ingredients:

• Zucchini - 2 pcs.
• Carrots - 1 pc.
• Honey - 1 tsp
• Apple cider vinegar - 1 tsp.
• Oil
• Bulgarian pepper 1 pc.
• Dill
• Parsley
• Basil
• Garlic

Cooking:

Zucchini clean and cut into thin slices.

You can use a peeler, so the slices are especially thin.

Pass the garlic through the press. Bulgarian pepper cut into thin cubes. .

Salt zucchini and leave for 20 minutes to get extra juice. Then drain the juice from the zucchini. Three carrots on a fine grater. Mix vegetables in a salad bowl.

We’ll prepare the dressing, for this we mix the garlic, mix all the fine greens well. In a separate bowl, mix all the liquid ingredients. Mix well and mix with herbs and garlic.

Pour the vegetables in the salad bowl with the resulting sauce.

If you have not tried such adjika yet, you have lost a lot. Be sure to prepare it for the next winter.

Ingredients:

• Zucchini - 1.5 kg
• Carrots - 250g
• Sweet pepper - 250 g
• Garlic - 1 head
• Tomato paste - 150 ml
• Black pepper - 1 teaspoon
• Red pepper - 1 s. L.
• Salt - 25 g
• Sugar - 60 g
• Vinegar - 50 ml
• Oil - 100 ml

Cooking:

My vegetables and clean. We cut all the vegetables into arbitrary pieces and pass through a meat grinder. Now we add tomato paste, oil, bay leaf, sugar, salt to the vegetable mass. All mix well. Put the vegetables on the fire. Cook 40 minutes after boiling. After boiling, add red and black pepper, garlic and mix everything well again. A minute before readiness, pour vinegar.

Ready adjika is poured into sterilized jars, after removing the bay leaf.

Wrap the cans with a blanket.

Sharp, juicy and incredibly fragrant, it will certainly appeal to everyone, without exception.

Ingredients:

• Zucchini - 1.5 kg
• Carrots - 250 g
• Onion - 250 g
• Vegetable oil - 0.5 cups
• Vinegar 6% - 0.5 cups
• Sugar - 0.5 cups
• Salt - 1.5 cups
• Garlic - Head
• Spicy pepper

Cooking:

Three zucchini and carrots on a grater in Korean. Finely chop the onion. Mix all the vegetables, add garlic, sugar, salt, vinegar, pepper and oil. Again, mix well. Leave the vegetables to marinate for 2.5 hours. In the meantime, we sterilize the banks.

After 2.5 - 3 hours, the vegetables will give a pleasant juice. Mix vegetables without pouring juice. We lay out the salad in sterilized jars.

At the bottom of the multicooker, put a towel or silicone mat. We put the banks, cover and pour boiling water. Water should be level above the shoulders.

We sterilize the banks on the Multipovar program for 10 minutes. Then we take out the banks and twist.

This winter snack is so tasty that if you make it in small quantities, it may not reach the winter.

Zucchini Lecho

Ingredients:

• zucchini (1 kg);
• bell pepper (0.5 kg);
• sugar (2 tablespoons);
• salt (0.5 tbsp);
• vegetable oil (50 ml);
• tomato paste (200 ml);
• vinegar 9% (50 ml);
• bay leaf (3 pcs.);
• water (300 ml);
• black pepper and allspice (4-6 pcs.).

1. Wash the zucchini, peel and seeds, cut into small cubes. Wash the pepper, peel the seeds and partitions, then chop. Zucchini, bell peppers, sugar, salt, tomato paste, vegetable oil and water are mixed in an enameled pan.
2. Put the pan on the stove and simmer for half an hour, two minutes before being ready to put chopped garlic, bay leaf, two types of peppercorns in the pan. At the very end, pour in the vinegar, spread the lecho in sterile jars, roll up and wrap. When the jars have cooled, place them in a cool, dark place.

Zucchini "under the breast"

Ingredients:

• zucchini (2 kg);
• dill (35 g);
• parsley (25 g);
• garlic (3-4 cloves);
• ground pepper mixture (5 g);
• nutmeg (8 g);
• coarse salt (30 g);
• sugar (75 g);
• unrefined sunflower oil (180 ml);
• citric acid (10 g).

1. Rinse the zucchini, cut into circles, remove the pulp with seeds, cut into small cubes now, put in an enameled pan.
2. Rinse dill and parsley, chop along with the stems, lay to the zucchini.
3. Finely chop the garlic and add it to the pan, add salt, sugar, a mixture of peppers, nutmeg, citric acid, pour in sunflower oil and mix.
4. Cover and marinate for 4 hours at room temperature. During this time, zucchini will produce juice, which together with spices will give a fragrant marinade.
5. Sterilize jars, lay zucchini in them, pour marinade to the top. Lay a cloth napkin on the bottom of the pan, pour warm water, put jars of zucchini in the pan, sterilize for 10 minutes from the moment the marinade is boiled.
6. Take out the cans, roll up and put on the lids to cool completely. After two weeks, the taste of zucchini will become like pickled mushrooms.

Zucchini eateries

Ingredients:

• zucchini (5 kg);
• carrots (300 g);
• onions (300 g);
• vegetable oil (2 cups);
• vinegar 9% (2 cups);
• sugar (1 cup);
• salt (2 tablespoons);
• garlic (200 g);
• parsley and dill (100 g).

1. On a coarse grater, grate zucchini and carrots, chop onion and herbs finely, peel the garlic and pass through a press.
2. Zucchini and carrots mixed in a large saucepan, add butter, sugar, salt and vinegar to them. Cook for 20 minutes, stir occasionally. Then add garlic, herbs to the appetizer and cook for another 10 minutes.
3. Wash cans with soda and sterilize in any known manner. Put the salad in jars, which are sent to the pot for sterilization. 10 minutes after boiling the water, take out the cans and roll up the lids.
4. It turned out a very good snack for the winter table.

Squash "under the glass"

Another wonderful and simple recipe for an appetizer, which in the winter cold will remind everyone at the table about warm summer days. The recipe is similar to the previous one, but the taste of these blanks is different.

Ingredients:

• zucchini (6 kg);
• vinegar 9% (0.5 L);
• vegetable oil (0.5 l);
• sugar (1 cup);
• salt (3 tablespoons);
• ground black pepper (1 tsp);
• garlic (100 g).

1. Wash the zucchini, peel, cut into small cubes, chop the garlic with a knife, put the zucchini and garlic in a pan.
2. In a separate bowl, mix all the marinade components, pour zucchini over them. Put on fire, bring to a boil and cook on low heat for 20 minutes.
3. Arrange the hot mass in sterilized jars, roll up, and the snack is ready for the winter feast.

Zucchini "Mother-in-law's tongue"

From the name of the appetizer it is clear that it is prepared for lovers of spicy.

Ingredients:

• zucchini (3 kg);
• tomatoes (3 kg);
• sweet pepper (5 pcs);
• garlic (4 cloves);
• fresh hot pepper (1-2 pcs. per amateur);
• vegetable oil (100 ml);
• vinegar 9% (100 ml);
• sugar (6-8 tsp);
• salt (5-6 tsp).

1. Wash and chop the tomatoes in several pieces, remove seeds from peppers, and chop coarsely. Skip the tomatoes and pepper through a meat grinder, pour into a saucepan.
2. Peel the zucchini, cut into slices in the form of reeds.
3. Separate the seeds from hot pepper, chop it and garlic.
4. Bring the tomatoes and bell peppers to a boil, then put the zucchini in a pan, add oil, salt, sugar and cook for half an hour. Then add vinegar, garlic, hot pepper to the mass and cook for another 5 minutes.
5. Wash cans thoroughly with soda and sterilize, put hot hot appetizers on cans and roll up with sterilized lids.

Adjika from zucchini for the winter with apples

Another spicy appetizer, which you can safely take on a picnic in winter - as a sauce for barbecue, it perfectly replaces any store product.

Ingredients:

• zucchini (5 kg);
• sweet red pepper (1 kg);
• hot pepper (15-20 small pods);
• garlic (200 g);
• apples (1 kg);
• carrots (1 kg);
• vegetable oil (500 ml);
• vinegar 9% (200 ml);
• sugar (200 g);
• salt (5 tablespoons).

1. Therefore, all vegetables and fruits must be prepared in size so that it is convenient to pass them through a meat grinder.
2. Cut carrots and sweet pepper into strips, remove the core from apples and divide them into slices, cut into slices of zucchini. Peel the garlic and cook the hot pepper.
3. Zucchini, carrots, sweet and hot peppers, garlic, apples mince through a meat grinder. Put the mass in a pan for cooking, add salt, sugar, vegetable oil to it. Stir, cover, put on the stove, bring the contents of the pan to a boil, reduce heat to a minimum and leave to cook for 30 minutes.
4. Then add vinegar, mix and cook for another 5 minutes.
5. In hot form, lay out on sterile jars, roll up with sterilized lids, turn the jars over and wrap until completely cooled. Adzhika can be stored at room temperature, but in a place inaccessible to daylight.

Ingredients:

• zucchini (2 kg);
• carrots (1 kg);
• onions (0.5 kg);
• sugar (1 cup);
• vegetable oil (1 cup);
• vinegar 9% (1 cup);
• salt (2 tablespoons);
• coriander (1 tablespoon);
• black pepper (1 tsp;)
• cloves (1 tsp);
• cardamom (1 tsp).

1. Grate the carrots for Korean carrots. Zucchini peel, remove the soft part with the seeds and grate as well. Chop onions into thin half rings. Combine carrots, zucchini and onions in a large bowl.
2. Prepare the marinade. To do this, mix salt, sugar, spices and vinegar in a separate bowl. Then add vegetable oil and marinade to a bowl of vegetables, mix thoroughly, cover the bowl with a lid or cling film and place in the refrigerator for at least 2 hours.
3. During this time, sterilize jars and lids in any way possible. When the scent of zucchini spreads in Korean throughout the house, put the salad in sterile jars, lay a cotton napkin on the bottom of a wide pan, place jars in it, pour water over their shoulders, cover them with lids and put on fire.
4. Sterilize half-liter cans from the moment of boiling water for 15-20 minutes, liter 25-30 minutes. At the end of the operation, roll up the cans, put on the lids, wrap them with a blanket and, after completely cooling, send them to the cellar or pantry for storage.
5. To prepare this salad, you can use the ready-made mixture for Korean carrots and take into account that it already contains salt and sugar. But it is better to mix the components yourself, as this allows you to experiment with the composition of spices.

Zucchini zucchini with garlic and carrots

This appetizer is very easy to manufacture and at the same time gives an amazing flavoring effect. Fragrant, crunchy zucchini will surely not leave anyone indifferent.

Ingredients:

• zucchini per 1 kg;
• medium-sized carrots (2-3 pcs);
• garlic (10-12 large cloves);
• salt (1 tbsp);
• sugar (2 tablespoons with a large slide);
• vegetable oil (0.5 tbsp);
• vinegar 9% (2 tablespoons);
• water (270 ml).

1. Wash the zucchini, peel, remove the core with seeds, cut into large cubes of 1.5-2 centimeters in size.
2. In a pot where preservation will be cooked, pour water, add salt, sugar, vegetable oil and vinegar. Put the pot on the fire, bring the marinade to a boil, and then place the squash in it. Stir and after boiling, cover the pan with a lid, reduce heat to a minimum and cook for 10 minutes.
3. During this time, wash and peel the carrots, cut them into strips or rub on a coarse grater, and pass the garlic through a garlic squeezer.
4. Place the garlic and carrots in the pan, cook for another 5 minutes, then put the snack in sterilized jars.
5. Place the jars with appetizer in a wide pot on a cotton napkin, cover with sterile lids, pour water over the shoulders of the cans, bring the water to a boil, and sterilize for 10 minutes.
6. Get cans, roll up, turn upside down and wrap until cool. The appetizer, for storage of which any dark place is suitable, is ready.

Squash caviar in the store

No decent list of recipes based on zucchini can be imagined without a recipe for zucchini caviar. There are a lot of them, they differ both in the composition of the components and in the manufacturing technology. Here is a recipe that closely resembles the taste of store squash caviar.

Ingredients:

• zucchini (1 kg);
• carrots (150 g);
• onions (200 g);
• garlic (2 cloves);
• tomato paste (2 tablespoons);
• refined vegetable oil (for frying);
• bay leaf (1 pc.);
• salt (to taste);
• pepper (to taste);
• dried herbs (dill, parsley, basil, oregano to taste).

1. Peel the zucchini, cut into small cubes, fry in hot oil until golden brown. So that the zucchini does not burn, they must be constantly stirred.
2. After the zucchini fried, they must be placed in a cauldron. Then separately fry the finely chopped onion, grated carrots and add them to the cauldron.
3. Put tomato paste, garlic, salt, spices, pour about 150 g there. boiled water and begin to simmer over low heat, not forgetting to constantly stir.
4. Simmer for at least an hour and monitor the liquid. If it boils, then it is necessary to add water but so that the caviar is not too liquid
5. Then beat eggs in the combine, leave a part for food in freshly prepared form, and again put the intended amount for preparations for the winter in the cauldron. Boil over low heat for another 20-25 minutes, put in sterile jars, which, together with the contents, must be sterilized for an hour. Then roll up the cans.
6. This technology allows you to store squash caviar without the addition of vinegar, which significantly improves its taste.