EntranceHow to cook zucchini sauce. Homemade zucchini sauce recipe with photo
1. Wash young zucchini thoroughly and cut off the peel. Remove seeds from them. Peeled zucchini crumble into small cubes and pour into a preheated pan. Fry over low heat.
2. Peel the onion and finely chop, pour into the pan to the zucchini and mix. Cover with a lid, put the pan on a slow fire, leave the vegetables to simmer for 10 minutes.
3. In a convenient container or in a blender bowl, put the cooled mixture of stewed zucchini and onions, chop for a minute. Add salt and pepper to taste. Put sour cream, fresh herbs, peeled garlic cloves and beat thoroughly until the mixture is smooth. The result is a rather tasty and fragrant sauce.
4. If you want to prepare a thicker sauce that can not only be added to dishes, but simply served with bread as an appetizer, then during grinding it is worth putting a little dried mushrooms or olives. The result is an even more appetizing and spicy zucchini sauce.
Zucchini can be used in many different ways. delicious meals: stew, pancakes, pie, cake, various preserves and even zucchini sauce.
Zucchini and tomato sauce for pasta for the winter
Ingredients:
- young zucchini - 5 pcs.;
- fleshy tomatoes- 8 pcs.;
- onions - 4 pcs.;
- granulated sugar- 1.5 dessert spoons;
- kitchen salt - 1 dessert spoon;
- sunflower oil- 70 ml;
- table vinegar- 60 ml;
- black pepper - 2/3 tsp;
- - 2/3 tsp.
Cooking
Prepared (washed) young zucchini, ripe fleshy tomatoes and juicy onions are chopped into cubes. We put a large, deep saucepan on the included stove, pour required amount oil and when it boils, put the onion into it along with the zucchini. Seeing that the vegetables have become soft and transparent, we add our chopped tomatoes to them, which we immediately sprinkle with kitchen salt, and to neutralize their acid we introduce sugar. Then we introduce aromatic black pepper, ground coriander, mix and, reducing the flame of fire to a minimum, simmer the vegetable mass for 35 minutes. We remove the saucepan from the heat, immerse the blender in it, turn it on at medium speed and grind all the vegetables in this way until air puree. We send everything back to the burner of the stove, and when the sauce starts to boil, set it aside and immediately lay it out in jars fried in the oven. We seal this wonderful squash sauce for the winter.
Zucchini and potato sauce
Ingredients:
- zucchini (medium) - 4 pcs.;
- potatoes - 6 pcs.;
- onions - 4 pcs.;
- - 800 ml;
- a mixture of peppers - to taste;
- kitchen salt - 1.5 tsp.
Cooking
Zucchini, along with peeled potato tubers, cut into identical centimeter cubes. Chop the peeled onions as finely as possible with a sharp knife. In a large stainless steel saucepan, heat up sunflower (refined) oil, after which we put all the zucchini in it. Fry them until soft, and then add potatoes to them, followed by onions and pour everything with tomato juice prepared in advance. We introduce kitchen salt into the mass of vegetables, sprinkle with a mixture of various peppers and, reducing the fire to a minimum, simmer the incomparable sauce for 35-40 minutes. Then we evenly distribute it over glass containers sterilized over steam, cover them with boiled iron lids and roll it all the way.
The birthplace of the word "stew" is France, it was in this country that an appetizing appetizer appeared, which was usually served at the very beginning of the feast. Usually, this dish was prepared from vegetables, but often fish, meat or mushrooms were added to it, which made the stew more satisfying and tasty. In addition to the main products, spices, sauces and spices were used in the preparation of snacks, the addition of herbs was quite relevant. Often, zucchini became the main ingredient in stews - fortified vegetables not only taste good, but also have a great effect on human health.
Zucchini stew does not have to contain only one vegetable at all, other ingredients are added to it, for example, potatoes, eggplant, meat (pork, beef, veal, lamb, chicken), minced meat, beans, mushrooms, etc. In addition to the excellent taste, the stew has another important plus - it cooks quickly, so it is used by the hostess as a lifesaver when it is necessary to quickly feed the family or treat guests. Ragout can be served hot or cold.
Before you start cooking zucchini stew, all products should be thoroughly washed with running water. cold water. Peel the zucchini and seeds, remove spitting and veins from the meat, remove the skin from the vegetables (in the case of tomatoes, the fruits can be scalded with boiling water to make it easier to remove the skin). All the ingredients of the stew are cut into small pieces. It is better to start cooking the dish with roasting meat (if it is part of the recipe).
Zucchini Ragout - the best recipes
Meat, potatoes and zucchini are a great combination; men eat stews made from such ingredients with pleasure, because it is hearty and tasty.
- 300 grams of meat (veal or pork);
- 1 small zucchini;
- 2 tablespoons of vegetable oil;
- a few teeth fresh garlic;
- ground black pepper;
The addition of cauliflower and (or) sweet pepper will be relevant.
Cut the meat into small pieces, put them in a frying pan, pre-poured vegetable oil. The roasting process lasts 10 minutes. We start working with vegetables (except for onions and tomatoes) - we clean them, cut them into sticks or cubes, add to the meat and fry. We put the onion in the pan penultimate (15 minutes after the start of the heat treatment), it is better to cut it into rings or half rings. Lastly, we send the tomatoes and chopped garlic to the pan. Salt the stew, pepper it, add the sauce and mix thoroughly. After the dish is ready (40 minutes), turn off the fire, cover the stew with a lid and let it brew for 5-10 minutes. Zucchini stew is served on the table in a large dish, decorated with finely chopped greens. You can season with sour cream with garlic.
Chicken stew (especially when it comes to breast) is close to dietary cooking, so it is perfect for women who are watching their own figure and children.
- 1 zucchini (1/2 kilogram);
- ½ kilogram chicken breast;
- 2-3 sweet peppers;
- 150 grams of sour cream;
- ground black pepper;
Cut the zucchini into cubes, send to the pan, fry until half cooked. Cut the chicken into small pieces and fry separately in vegetable oil. Grate the carrots on a coarse grater, cut the onion into half rings, sauté. Cut the tomatoes and peppers and fry a little. Put all the ingredients of the squash stew in a deep frying pan, add black ground pepper and salt. Cook for 10-15 minutes over low heat, then set aside and let stand covered (10 minutes). The dish is served with sour cream.
A healthy vitaminized dish that will appeal to children and adults.
- 3 tablespoons of olive oil;
- 3 cloves of garlic;
Vegetable ingredients can be changed, for example, add eggplant, Bell pepper etc.
Shred the cabbage and fry a little, cut the zucchini into cubes, add to the pan with cabbage, simmer. Grate the carrots, finely chop the onion and sauté separately. 10 minutes before readiness for vegetables (zucchini and cabbage), add peeled and finely chopped tomatoes, 5 minutes before sautéed onions and carrots, garlic, ground pepper, salt. After the stew is ready, let it brew under the lid.
Vegetable stew is served on the table with sour cream and herbs.
Mushrooms are wonderfully combined with zucchini, so the stew from these ingredients is incredibly tasty.
- 300 grams of mushrooms;
- 50 milliliters of vegetable oil;
- ground black pepper;
Rinse the mushrooms thoroughly, scald, change the water several times and boil. Fry mushrooms in a frying pan in vegetable oil. Cut zucchini, onions and tomatoes, fry separately from mushrooms in vegetable oil in a pan. In the last minutes of frying, add chopped olives to the vegetables. Add mushrooms, salt and pepper, simmer until tender. Ready meal sprinkle with herbs.
For stews, it is best to take young zucchini, you do not need to remove the skin from them, remove the seeds and pulp.
The composition of the stew can change, if one ingredient is missing, it can be replaced with another without compromising the taste.
The ideal option is when the products for the stew are taken in approximately equal proportions.
You can add to the squash stew sesame seeds, the dish will acquire notes of Korean cuisine.
You can cook stew not only on a gas stove, but also in the oven, microwave oven, clay pots or slow cooker.
A summer full of sunshine awakens in us the desire to do nothing all day long, but also to switch to a lighter style of eating. So, fresh zucchini sauce, which few people know about and which is prepared for Italian pasta and our buckwheat porridge, it will be most welcome.
As a rule, they have a uniform consistency, although there are also sauces consisting of finely chopped and ingredients, and today we will try to cook such a treat.
Homemade vegetable sauce with zucchini
The piquancy of this addition to the main treat is given by spices, which we select according to taste, varying the amount. The sauce should be tender with a slight bitterness. Zucchini can be used in any variety, but only young.
Ingredients:
- Zucchini - about 0.5 kg
- Tomatoes - 2 pcs.
- Onion - 1 pc.
- Garlic - 2 cloves
- Vegetable oil - 1-2 tbsp.
- Black pepper - a pinch +
- Salt - 1/3 tbsp. or to taste
- Fresh cilantro - a few sprigs
- Nutmeg - pinch
- Paprika - a pinch
Cooking method:
- We wash the onion and peel the skin from it, and then chop it into cubes.
- We remove the skin from the zucchini, and cut it as small as possible, wash the tomatoes, free them from the peel, dousing with boiling water, and also grind them.
- Wash greens and chop.
- Pass the peeled garlic through a press.
- After greasing the pan with oil and letting it warm up, we send the onion into it, fry over minimal heat until it softens.
- We also send zucchini "minced meat" there, followed by greens, at the end - tomatoes and spices.
- The dish is being cooked under the lid. Season it with salt 2 minutes before turning off the heat.
- It is served cold or slightly warm. potato casserole or meat treats.
- To get perfect uniformity, you can use a blender before serving for dinner.
- But the beauty of this sauce sauce is in the spicy vegetable pieces.
Ingredients:
- zucchini - 3 pcs. (small size)
- fresh bell pepper - 2 pcs.
- carrots - 2 pcs. (small size)
- onion - 1 pc. (medium size)
- fresh tomatoes - 4 pcs.
- fresh parsley - bunch
- salt and black ground pepper - to taste
- vegetable oil - for frying
Cooking:
- Peel the onion, wash and chop finely. Peel the carrots, wash, cut into quarters and cut into quarters (large).
- Fry carrots and onions until soft in a pan with preheated vegetable oil. bell pepper wash, remove seeds and cut into large pieces.
- Send the pepper to the pan with the vegetables. Peel the zucchini and cut into large cubes, add to the pan, salt the vegetables and mix well.
- Simmer under the lid until the liquid released from the zucchini decreases in volume by about half. Wash the tomatoes, cut into large slices and send to the vegetables.
- Chop the parsley. Add greens five minutes before readiness. Mix everything well.
Everything, our zucchini stew is ready. - Let it brew a little, cool and serve.
Zucchini sauce for pasta
Ingredients:
- Pasta
- onion - 1 head
- garlic - 2 cloves
- carrots - 1 piece
- vegetable marrow
- tomato paste
- vegetable oil
- Provencal herbs
Cooking method:
- Pour a little oil into a preheated pan and spread the finely chopped onion and garlic, fry for literally half a minute.
- Then add the diced carrots and fry for another half a minute.
- Add the zucchini, also diced, a little water and leave to simmer for 4-5 minutes over low heat. (for lack of fresh, I used frozen zucchini. I didn’t add water, because I didn’t defrost the zucchini before cooking, and there was enough water from it).
- Then salt (I use sea salt with herbs) and add a tablespoon of tomato paste.
- Then the Provence herbs and leave to languish under the lid for 15 minutes, boil the pasta separately.
- We spread the pasta on a plate, and on top - our sauce.
White zucchini sauce rustic recipe
It softens too rough taste fried meat and spice up Italian dishes. If you make it thicker by adding fried mushrooms, a spoonful of flour or taking fatter sour cream, it will become a profitable replacement for pate.
Ingredients:
- Medium zucchini fruit - 1 pc.;
- Bulb - 1 pc.;
- Garlic - 2 teeth;
- Sour cream - 100 g;
- Olive oil - 1.5 tablespoons;
- Salt and a set of spices - to taste.
Cooking method:
- We carefully divide the peeled squash fruit into small cubes, send it to the pan, where the oil has already warmed up.
- After about ten minutes, put the chopped peeled onion, crushed garlic in the same place and leave to simmer over low heat until soft.
- Remove from the burner, put the mass in a deep container, turn it into a puree with a blender.
- At the end, salt and add spice to the dish with your favorite spices and sour cream.
Original zucchini sauce with meat
The vegetable base is supplemented with meat or vegetable broth. With a strong desire, it can be supplemented with a meat component by stewing a little minced meat along with vegetables. It turns out very tasty, which means it's worth a try!
Ingredients:
- Younger zucchini - 1 fruit;
- Olive oil - 2 tablespoons;
- Cream butter - ½ tbsp;
- Garlic clove - 1 pc.;
- Tomato fruit without skin - 1 pc.;
- Chicken broth - 150 ml;
- Parmesan - 50 g;
- Italian spice mix - a pinch;
- Salt - to taste.
Cooking method:
- We send the peeled garlic clove to the oil heated in a frying pan. When it starts to blush, remove it and put the zucchini cubes (the skin must be removed), chopped tomato. Simmer under the lid for about 7 minutes until soft, seasoned with herbs and salted.
- After cooling slightly, we turn the prepared vegetables into a puree with a blender, add the broth and return to the pan.
- Put the butter (butter) and let it boil. If you want meat, at this stage of cooking, add the olives fried in oil (you need to do this separately!) minced chicken (about 100 g) and simmer for another 5-7 minutes. Sprinkle the sauce with parmesan cheese before serving.
- In summer there is no shortage in young fresh vegetables rich in vitamins. Prepared according to any of the proposed recipes, zucchini sauce will bring a pleasant touch of lightness even to the heaviest menu that men love so much.
Courgette sauce with cheese
Ingredients:
- 1 l homemade tomato(or chopped fresh tomatoes)
- 200 g paneer (Adyghe cheese)
- 2 zucchini
- 1 bunch fresh parsley
- spices: turmeric, asafoetida, coriander, paprika 1 tbsp. a spoonful of sugar salt oil
Cooking method:
- Cut cheese and zucchini into cubes. Products Fry zucchini under a lid over high heat for 10 minutes with spices, salt and sugar, stirring regularly.
- Be sure to add sugar, it will add a unique taste to your dish! Stew the zucchini Then add the tomato, paneer and cook for another 10 minutes, but without a lid, so that excess moisture evaporates and tomato sauce became thicker. Adding tomato juice and cheese
- At the end of cooking, cut a bunch of parsley and mix everything well. Serve the sauce hot, for example, with your favorite pasta.
- Pasta with sauce is easy and simple, but your family and friends will appreciate this dish, which turns out not only tasty, but also beautiful.
Spicy zucchini sauce
Ingredients:
- Zucchini squash - to taste
- Onion - 1 head
- Olive oil - 1 tbsp.
- Salt - to taste
- Garlic - 2-3 cloves
- Parsley - 1/3 bunch
Cooking method:
- Favorite meat dish combined with homemade sauce - mmm, impossible to refuse.
- I propose to prepare an unusual taste of zucchini sauce and serve it in addition to homemade cutlets.
- Our modern zucchini sauce is prepared with olive oil and is quite high in calories.
- I hope that this moment will not scare experienced housewives, and they will want to try it anyway.
- Spicy garlic Sause from zucchini gives the meat a special piquancy.
- For cooking, take fresh zucchini, onions, garlic, olive oil, salt and parsley.
- Chop the onion on a grater and lightly fry in a pan with olive oil.
- Add grated zucchini. Simmer them on low heat until done.
- Add a little more olive oil if necessary.
- The finished mass of grated zucchini with onions must be cooled.
- Season with salt and grated garlic. To stir thoroughly.
- Let's add the future sauce with chopped parsley.
- Mix with a blender until a homogeneous lush mass is formed.
Zucchini Sauce
Ingredients:
- zucchini,
- sunflower oil,
- fresh parsley,
- salt,
- ground black pepper.
Cooking method:
- Peel 80 grams of onion, cut into half rings and fry in sunflower oil (3 tablespoons) until light golden.
- Add the young zucchini (300 g), salt (1 tsp), ground black pepper (0.1 tsp) to the pan, peeled and grated on a coarse grater. Cook, stirring, 6-7 minutes (until zucchini is tender). Cool down.
- Add peeled and minced garlic (3 cloves) and 25 grams of finely chopped parsley.
- Transfer the mixture to a blender bowl and blend until smooth. Align again with salt and black pepper.
- At this point, you can adjust the sauce's thickness by adding a little boiled water or broth, or add nothing and leave it thick.
Zucchini sauce for pasta
Ingredients:
- Macaroni - 140 g
- Zucchini - 2 pcs. small
- Onion - 1 pc.
- Garlic - 1 clove
- Vegetable broth - 50 ml
- Sour cream - 100 g (can be replaced with cream)
- Hard cheese - 100 g
- Flour - 1 tbsp.
- Mediterranean herbs - 2 tsp
- Salt, pepper to taste.
Cooking method:
- Onion cut into cubes and fry until transparent. Add garlic and fry for another minute.
- Cut the zucchini into strips (I rub on a Berner grater).
- Add the zucchini to the onion, mix for a couple of minutes, pour in the broth and simmer with the lid closed for about 8 minutes.
- Add flour, mix.
- Add sour cream, salt, pepper, mediterranean herbs and mix and heat.
- Add cheese and mix. The sauce is ready.
- Boil macaroni in salted water.
- Place the pasta on a plate and pour over the sauce.
Zucchini sauce for the winter
Ingredients:
- Zucchini 2 kilograms (weight after peeling)
- Salt 1.5 tablespoon
- Onion 500 grams
- Bay leaf 1 piece
- Vinegar 10% 3/4 cup
- Cane sugar 3/4 cup
- Garlic 2 cloves
- Tomato paste 200 grams
- Cayenne pepper 1/2 teaspoon
- Paprika 1/2 teaspoon
- Black pepper 1/2 teaspoon
- Dried parsley 1/2 teaspoon
- Basil 1 teaspoon
- Oregano 1 teaspoon
- Lemon juice 1 teaspoon
- soy sauce
Cooking method:
- Rinse the zucchini thoroughly and remove the peel and seeds, immediately cut into smaller pieces so that it is convenient in the future.
- Grate the peeled zucchini pulp on a medium or fine grater.
- Add salt to the grated zucchini, mix, cover them and refrigerate overnight
- Peel the onion from the husk, rinse it with cool water and cut into small cubes.
- And in order not to shed extra tears while slicing onions, moisten the knife blade with cool water from time to time.
- Add the prepared onion and bay leaf to the grated zucchini with salt. Put on fire, bring to a boil and cook, stirring, for 20 minutes.
- Then add sugar to the zucchini and cook for another 20 minutes, stirring as well.
- Add now to the pot with the rest of the ingredients tomato paste and finely chopped garlic.
- Now add all the other spices listed in the ingredients list.
- Cover the sauce with a lid and simmer over low heat for 5 minutes.
- Remove the zucchini sauce from the heat and let it cool slightly.
- Take out the bay leaf and beat everything with a blender so that you get a real sauce in consistency.
- Arrange the finished sauce in sterile dry jars, close with lids and send for a 20-minute sterilization (use the method that is more convenient for you).
- Cool the jars with blanks and then send them to stand in a dry and dark place. There the sauce will be stored for quite a long time.
- Zucchini sauce is a very versatile thing, and you yourself will understand this when you try it. Therefore, the jars leave just one after another, you just have time to get it out of the pantry. Very tasty.
Universal squash sauce
Ingredients:
- Zucchini - 2 pcs.;
- Onions - 2-3 pcs.;
- Small carrots - 1 pc.;
- Apple - 2 pcs.;
- Garlic - 3 cloves;
- Tomato paste - 4 tablespoons;
- Sugar - 1-2 tablespoons;
- Salt - 2 tsp
- Apple cider vinegar - 50 ml;
- Sunflower oil - 2 tablespoons;
- Coriander - to taste;
- Hot pepper - to taste;
- Suneli hops - optional.
Cooking method:
- To prepare the sauce, you need to peel two medium zucchini. If there are already large seeds inside the zucchini, then cut them out.
- Grate the pulp of zucchini on a coarse grater, transfer to a bowl.
- Add two teaspoons of salt and one tablespoon of sugar to the zucchini.
- Cover the mass of zucchini with a film and send it to the refrigerator overnight for pickling.
- The next morning, free the zucchini from the film, finely chop the onion and grate the carrot on a fine grater.
- Grated zucchini let out a lot of liquid, squeeze them lightly, transfer onions and carrots to them.
- Prepare a deep saucepan, add 2 tbsp. sunflower oil and the resulting mixture.
- Simmer over moderate heat for about 15 minutes.
- While the zucchini mixture is cooking, grate the peeled apples on a coarse grater and add to the boiling mass.
- Caviar from zucchini gradually begins to boil soft, become soft in consistency. Add chopped garlic, spices and hot pepper to taste, cook for another five minutes.
- Remove the container with caviar from the stove and grind it with a blender until smooth.
- Beat the mass to the desired consistency. Additionally, caviar can be passed through a sieve.
- Add tomato paste and a little vinegar to the caviar.
- Stir the mass of vegetables and bring it to a boil, boil for several minutes, stirring constantly with a spoon.
- Delicious zucchini sauce for the winter is ready!
- Pour the vegetable sauce into pre-sterilized jars of a small capacity.
- Then cover with metal lids and send for sterilization in a pot of boiling water (for 7-8 minutes).
- Roll up the finished caviar with lids and leave for a day in a secluded place.
- Store this sauce in a cool pantry, out of the sun.
- Zucchini sauce is usually served with chicken, pork, can be served with pasta, savory pancakes.
- Also, caviar can be eaten simply with bread or any croutons.
- When serving, you can add finely chopped greens (parsley, dill).
Zucchini and tomato sauce
Fresh tomatoes give the dressing a richer and juicier taste, turning the most ordinary dish into a real one. cooking masterpiece. So if you have a limited selection of food in the fridge, this winter zucchini sauce is a great addition to pasta.
Ingredients:
- ground black pepper - 1 teaspoon;
- zucchini - 3 kg;
- sunflower oil - 160 ml;
- onions - 540 g;
- salt - 2 tbsp. spoons;
- tomatoes - 600 g;
- sugar - 3 tbsp. spoons;
- garlic - 120 g;
- hot chili pepper - 1 teaspoon;
- vinegar 9% - 2 tbsp. spoons;
- mayonnaise - 530 g.
Cooking method:
- We clean the zucchini, and if they are quite old, remove the seeds. We take a large grater and grind them with it.
- My tomatoes, remove the stalks, scald with boiling water for easier peeling and grind them in a blender.
- Chop the onion as finely as possible, put it in a frying pan with hot oil and fry until transparent.
- Then add zucchini, set medium heat and simmer vegetables for about 40 minutes. After that, pour the mixture with mayonnaise and tomato puree, salt and simmer for about 10 more minutes.
- Pass the garlic through a press and add it along with vinegar, hot pepper chili, black ground pepper and sugar for zucchini sauce.
- Mix everything well and simmer for about 10-12 minutes. Then pour into sterilized jars, roll up and store in a dark, cool place.
Spicy zucchini sauce
Harvesting for the winter of such a zucchini sauce is very popular with vegetarians and true gourmets.
Ingredients:
- zucchini pulp - 2 kg;
- soy sauce - to taste;
- salt - 1.75 tbsp. spoons;
- lemon juice- 1 teaspoon;
- onions - 530 g;
- oregano - 1 teaspoon;
- bay leaf - 1 pc.;
- basil - 1 teaspoon;
- vinegar 10% - 0.75 cups;
- dried parsley - 0.5 tsp;
- cane sugar - 0.75 cups;
- black pepper - 0.5 tsp;
- garlic - 2 teeth;
- paprika - 0.5 tsp;
- tomato paste (or tomatoes) - 200 g;
- cayenne pepper - 0.5 tsp.
Cooking method:
- We wash the zucchini well, peel them from the peel and seeds and chop into small pieces. Grate the flesh with a medium-sized grater. Read more:
- Then sprinkle them with salt, cover and put in the refrigerator for the whole night. We clean the onion and cut into small cubes the next morning.
- Add it and bay leaf to the zucchini and boil them with constant stirring for about 20 minutes. Then add sugar and, without ceasing to stir, boil the sauce of tomatoes, zucchini and pepper for the winter for another 20 minutes.
- Put the tomato paste, finely chopped garlic. We fall asleep all the other spices and boil the workpiece for about 5 minutes.
- Turn off, wait until it cools down a little, remove the bay leaf and pass the sauce through a blender to achieve uniformity.
- At the end, pour it into already sterilized dried jars, close and sterilize for another 20 minutes. Refueling is stored in a dark place with low humidity.
Spicy courgette and tomato sauce
Ingredients:
- 2 zucchini
- 2-3 tomatoes
- 1 chili pepper
- 0.5 tsp salt
- 1 tsp granulated sugar
- 1 st. l. 9% vinegar
Cooking method:
- Wash vegetables in water. We cut off the tails from the zucchini, and remove the green cores from the tomatoes. Remove the stems from the chili peppers. We cut the vegetables in such a way that they can easily fit into the meat grinder tube.
- Let's skip the zucchini, tomatoes and peppers through a meat grinder, placing a nozzle with small cells in it. If you only have a nozzle with large holes, then pass the vegetable mass through it several times directly into a non-stick pan, cauldron or stewpan.
- Immediately add salt and granulated sugar. You can optionally press a few peeled garlic cloves into a mass if you like sauces spicier.
- Place the saucepan on the stove and bring its contents to a boil, covering the saucepan with a lid, as the crushed mass can gurgle and splatter around. Then reduce the heat and simmer the sauce for about 15 minutes - it should change its color.
- As soon as this happens, remove the pan from the stove and punch the vegetable mass in it with an immersion blender again, completely chopping it. At the same time, pour 9% vinegar. Put it back on the stove and boil under the lid for another 3-5 minutes.
- During this time, we steam the jars or scald them with boiling water and pour the prepared sauce into them - it is advisable to taste it in order to be able to correct the preservation until it is clogged for the winter.
- If you like the taste, feel free to screw the lids on the jars or roll them up with a preservation key. Be sure to let it cool and transfer to storage - it can last about 1.5 years, until you decide that it's the turn to try this burning billet.
- Do not forget that the spiciness of pepper is not washed down with water, but quenched with milk - in case very vigorous chili peppers are caught in the sauce.
If you decide to complement the taste of french fries, pizza, porridge, mashed potatoes or other side dishes, winter zucchini sauce recipes are sure to come in handy. This is an absolutely natural dressing, which can be safely given to children and even allergy sufferers. In addition, it leaves plenty of room for culinary imagination, allowing you to vary the ingredients.
Zucchini and tomato sauce for the winter
Fresh tomatoes give the dressing a richer and juicier taste, turning the most ordinary dish into a real culinary masterpiece. So if you have a limited selection of food in your fridge, this winter zucchini sauce is a great addition to pasta.
Ingredients:
- ground black pepper - 1 teaspoon;
- zucchini - 3 kg;
- sunflower oil - 160 ml;
- onions - 540 g;
- salt - 2 tbsp. spoons;
- tomatoes - 600 g;
- sugar - 3 tbsp. spoons;
- garlic - 120 g;
- hot chili pepper - 1 teaspoon;
- vinegar 9% - 2 tbsp. spoons;
- mayonnaise - 530 g.
Cooking
We clean the zucchini, and if they are quite old, remove the seeds. We take a large grater and grind them with it. My tomatoes, remove the stalks, scald with boiling water for easier peeling and grind them in a blender. Chop the onion as finely as possible, put it in a frying pan with hot oil and fry until transparent. Then add zucchini, set medium heat and simmer vegetables for about 40 minutes. After that, pour the mixture with mayonnaise and tomato puree, salt and simmer for about 10 minutes. Pass the garlic through a press and add it along with vinegar, hot chili pepper, black pepper and sugar to the squash sauce. Mix everything well and simmer for about 10-12 minutes. Then pour into sterilized jars, roll up and store in a dark, cool place.
Spicy zucchini sauce for the winter
Harvesting for the winter of such a zucchini sauce is very popular with vegetarians and true gourmets.
Ingredients:
- zucchini pulp - 2 kg;
- - taste;
- salt - 1.75 tbsp. spoons;
- lemon juice - 1 teaspoon;
- onions - 530 g;
- oregano - 1 teaspoon;
- bay leaf - 1 pc.;
- basil - 1 teaspoon;
- vinegar 10% - 0.75 cups;
- dried parsley - 0.5 tsp;
- cane sugar - 0.75 cups;
- black pepper - 0.5 tsp;
- garlic - 2 teeth;
- paprika - 0.5 tsp;
- (or tomatoes) - 200 g;
- cayenne pepper - 0.5 tsp.
Cooking
We wash the zucchini well, peel them from the peel and seeds and chop into small pieces. Grate the flesh with a medium-sized grater. Then sprinkle them with salt, cover and put in the refrigerator for the whole night. We clean the onion and cut into small cubes the next morning. Add it and bay leaf to the zucchini and boil them with constant stirring for about 20 minutes. Then add sugar and, without ceasing to stir, boil the sauce of tomatoes, zucchini and pepper for the winter for another 20 minutes. Put the tomato paste, finely chopped garlic. We fall asleep all the other spices and boil the workpiece for about 5 minutes. Turn off, wait until it cools down a little, remove the bay leaf and pass the sauce through a blender to achieve uniformity. At the end, pour it into already sterilized dried jars, close and sterilize for another 20 minutes. Refueling is stored in a dark place with low humidity.