Zucchini leche - general principles and methods of preparation
It is amazing how many dishes can be prepared from ordinary zucchini! Light, without a particularly pronounced taste, large vegetables that do not require special preparation before cooking - which may be better for the hostess. Zucchini dishes are very useful, easy to digest, do not contain a lot of calories. Take, for example, zucchini lecho - cook it at any time of the year, use it as a snack or a hot vegetable side dish for meat or fish - in any form it is very tasty and tasty.
A treat tastes like caviar or vegetable stew - depending on the recipe. In many countries, lecho acts as a side dish - for example, in Germany it is served with Bavarian sausages or grilled meat. And in Hungary, for example, minced meat, pork sausage or smoked meat are added to it. In a classic Hungarian recipe, it is poured with beaten eggs and baked in the oven. This dish is very similar to the French ratatouille.
Zucchini leche - product preparation
It is mainly prepared with the addition of vegetable oil, so that it can be fully attributed to the category of low-calorie dishes. Lecho helps out during fasting or diet for weight loss. The exact recipe, as in any other dish, does not exist. However, in addition to zucchini, the required ingredients are peppers, tomatoes and onions. Often add carrots, various spices and ingredients that add pungency - hot peppers, garlic, seasonings. In the recipes for a thick lecho, some of the tomatoes are added at the very end, by the way, the tomatoes themselves should be red and ripe. As for zucchini, it is best to take young fruits, with seeds not yet formed. They are more juicy and soft, cook faster and store more nutrients. In more mature fruits, seeds should be removed and peeled off of the skin that has already become tough.
Zucchini leche - the best recipes
Recipe 1: Vegetable marrow squash with carrots and tomatoes
A slightly sweet, light dish containing a large amount of nutrients can be prepared for the future. If your goal is winter preparations, prepare the required number of cans and sterilize them.
Ingredients: zucchini (3 kg), tomatoes (2 kg), carrots (500 gr.), onions (500 gr.), sweet pepper (500 gr.), sugar (1 cup), ground black pepper, vinegar (100 ml) , salt, vegetable oil (300 ml).
Cooking method
Prepare the vegetables. Peppers, carrots, bulbs. We clean and cut the zucchini - in small cubes, onions - in larger cubes. We pass the tomatoes through a meat grinder to get mashed potatoes, which will be stewed on top, Carrots are rubbed on a grater, chopped bell pepper in strips. We put onions in a stewpan and lightly fry in vegetable oil, then add zucchini, tomatoes, pepper. Salt and add sugar. Mix the vegetable mixture thoroughly and simmer over low heat for an hour. Make sure that the mixture does not burn; mix well periodically. At the end, add the vinegar and after 5-7 minutes remove from the stove. It remains to lay the finished lecho on sterilized banks and roll up metal lids. Ready cans turn and wrap.
Recipe 2: Recipe for a zucchini and tomato lecho classic without sterilization
According to this recipe, we get a sweet dish, a great side dish for sausages, boiled meat or sausage. Cook the vegetables and marinade separately, then place the vegetables in a boiling marinade. It will turn out about 3 liters of lecho, a little oily, so that it can be stored longer.
Ingredients: zucchini (1.5 kg), sweet pepper (6 pcs), onions (6 pcs), tomatoes (red),
Marinade: vegetable oil and sugar (2/3 cup each), salt (2 tbsp. Tablespoons), vinegar (9%, half a glass).
Cooking method
First, prepare the marinade - mix the ingredients and boil. Then we prepare the vegetables - zucchini, onion and pepper, cut into strips, we pass the tomatoes through a meat grinder. In a boiling marinade, boil the zucchini for 10 minutes, then add pepper (for another 10 minutes), onions (5 minutes is enough), tomatoes (also 5 minutes). This is probably the easiest recipe for lecho from zucchini. Put it in the banks and roll it up. If you are confused by such an amount of oil - reduce its amount by half, but then you will have to sterilize the cans for about 15 minutes. For lovers of "hotter", add the crushed pod of red pepper.
Recipe 3: Stuffed zucchini with lecho and pork and ground beef in a slow cooker
Stuffed zucchini is a separate big topic. But today we will cook them according to a special complex recipe. It will turn out a wonderful hearty dish, original, very tasty, ready dinner for the whole family, especially for those who have great physical activity and need protein energy and vitamins from vegetables. To prepare a dish, one jar of lecho is enough, but it is clear that the hostess will cook a larger quantity, so the ingredients in the recipe are given in larger quantities.
Ingredients: minced pork and beef (500 gr), zucchini (600 gr), rice (3/4 cup), onion (1 pc), garlic, herbs, salt, pepper, broth or water. For the simplest recipe, lecho: zucchini (1 kg), pepper (3 pieces), tomato juice (1 cup), salt, sugar (tablespoon), vinegar (tablespoon), garlic (1 head) half hot pepper.
Cooking method
Lecho: mince pepper, garlic, hot pepper, pour tomato juice, boil for 10 minutes. Zucchini cut into slices and add to the mixture and boil for another 20 minutes. Put the finished lecho into Eurobanks and close them with lids. We use one jar to prepare the main dish.
Zucchini (you can zucchini) peel and cut across about 5 cm across the discs. With a teaspoon, select the middle. Cook until half-cooked rice. Fry the onion in vegetable oil, add the chopped feathers of green onions and other chopped greens. Add minced rice, garlic, onion, herbs, pepper, salt and mix. We stuff the zucchini and lay on the bottom of the MV. Pour the broth approximately to the middle of the zucchini and set the “baking” mode for 20 minutes. After that we spread it on top of the lecho and put it into the quenching mode. Cook for 1 hour. It turns out a very tasty and tender dish. In the remaining mince, you can add a small quail egg and form cutlets. Put them on top of the zucchini and spread them on top of the top.
Zucchini cure - tips from experienced chefs
How to diversify the taste of lecho, because the vegetables are used in principle the same? Easy! It is enough to look into the cuisines of the peoples of the world.
- Lecho in Hungarian: instead of butter, add 50 grams of smoked bacon and 5 gr. paprika.
- Bulgarian cure: take apple cider vinegar, add 5 pcs. cloves are a trifle, but what a smell and taste!
- Georgian cure - try replacing garlic with grated horseradish root and add a few chopped nuts.
- Peperonato (Italian lecho) - use not fresh but canned tomatoes, sprinkle with chopped basil.
- Ukrainian lecho with sausages. The name speaks for itself: add home-made pork sausages or pork sausages and eat only hot. Enjoy your meal!
