The recipes of the most delicious preparations for the winter zucchini

Zucchini is a delicious vegetable, popular in our country. They contain a lot of vitamins, nutrients. Of these fruits experienced cooks manage to cook a variety of nutritious meals. The zucchini is marinated, fried, frozen, salted, making them eggs and salads. For winter harvesting of these vegetables is served as a starter or as a garnish for cereals, meat, mashed potatoes, fish. Winter download with zucchini sold in shops, supermarkets, but it is better to prepare such a blank independently of the house, because it is not difficult.

How to choose the right zucchini for harvesting in winter

The most important ingredient of winter preparation is zucchini, and what vegetables you choose will depend on the taste of twist, its color and texture. Here are some tips for choosing the perfect fruit for canning:

  • The best option would be fresh young zucchini with a thin skin, without ripe seeds. They are very soft and juicy. Choose fruits of small size, with a length of 15-20 cm (the smaller the zucchini, the younger).
  • If you happened to buy Mature squash that are not scary, but you need to carefully remove seeds and tough skins.
  • Try canned squash ripen in late summer or early fall.
  • Zucchini should be firm, solid, no dents or rot, and the skin – without scratching, shiny and smooth. Slightly limp zucchini is not worth buying, it will reduce the taste of food.
  • Choose fruit with a bright coloring, which involves strips of yellow or green.
  • Note the stalk of a zucchini, freshly plucked fruit it has fresh, not dried.

The most delicious step-by-step recipes with zucchini pictures

There are many options for the preparation of aromatic blanks with zucchini. These dishes are different not only in taste but also in the form of slicing fruit. Zucchini cut into cubes, rings, slices, strips, plates, shredded on a grater or grind in a meat grinder, a blender. To dishes to add a variety of spices, other vegetables and products: mayonnaise, cherry plum, Fig, eggplant. Learn the best recipes for winter preparations of zucchini to diversify their menu.

Marinated zucchini, mushrooms

If you love mushrooms, but live in a place where such forest dwellers can only dream of, prepare original appetizer of zucchini that taste and crunch reminiscent of the pickled mushrooms. This fix will be a godsend for those, who like spicy. To prepare marinated zucchini will need the following ingredients:

  • ground black pepper – 1 tbsp. spoon;
  • salt – 2 tbsp. spoon;
  • Mature courgettes (zucchini) — 3 kg;
  • dill – beam;
  • garlic – 100-150 g;
  • cloves – 10g;
  • vinegar 9% — 1 tbsp. spoon;
  • allspice (peas) – 10 g;
  • sugar – 6 tbsp. spoons;
  • sunflower oil – 1 tbsp.

Marinated zucchini

Method of preparation:

  1. Zucchini clean from the skin is not necessary, they should be well washed.
  2. Clean the zucchini and cut into rings with a width of 1-1. 5 cm. Then cut rings in half. Each half should be thoroughly cleaned from the seeds.
  3. Peeled cloves zucchini cut into small cubes.
  4. Prepare for canning glass containers. For banks, pre-washed with soda, sterilize.
  5. In a container pour zucchini, diced.
  6. Garlic peeled, cloves cut into small slices or grind in a meat grinder.
  7. To the zucchini add the garlic and chopped dill.
  8. So they scrunched blanchere blend in banks 3 times. Fill with boiling water, wait until cooled, drain off the water. The second time, again fill with boiling water, wait 15-20 minutes. Similarly, the second doing all the third time.
  9. Next in each jar with the zucchini and add vinegar, sunflower oil, peas of fragrant pepper and flower of cloves.
  10. Do salting – pour into a saucepan 1.5 liters of water, salt, zaharim, mix well. The marinade is poured into jars with the zucchini.
  11. Banks almost ready dish cover with lids. Put in a large pot hangers to glass containers filled with water. Bring to a boil and proverjaem on low heat for another 15 minutes.
  12. Then banks roll, turn down neck and not wrapping, leave the squash to cool in the kitchen. To keep the workpiece must in a cool place.

Canned tomatoes and cucumbers without vinegar

Unique spice, can inhibit the development of pathogenic microflora and for a long time to renew lines of conservation storage, – bite. However, it adversely affects the mucous membrane of the stomach. Multiple contraindications to the use of dishes with vinegar there are people suffering from diseases of the digestive system. How to do the same without this spice in the harvesting of zucchini? Need to replace the vinegar, for example, leaves of horseradish, grape, currant, cherry. They are also well preserve the color of vegetables will not allow them to soft after boiling, will prevent the development of pathogenic microflora.

For preservation of zucchini no vinegar we will need the following ingredients:

  • tomato-cream or a small round tomatoes – 3 kg;
  • medium – sized cucumbers- 3 kg;
  • young homemade zucchini – 3 kg.

For each 3-liter jars need a spice rack:

  • large grape leaves – 6 PCs.;
  • small onion – 5 heads;
  • cherry leaves – 4 PCs.;
  • parsley – 4 sprigs;
  • currant leaves – 2 pieces;
  • allspice – 5 peas;
  • horseradish leaves – 2 pieces;
  • garlic – 5 Zubkov;
  • sugar – 70 g;
  • salt stone – 70

Canned zucchini with tomatoes

Method of preparation:

  1. Banks completely washed with soda, well rinsed. Cover dip in boiling water.
  2. Wash the herbs from contamination, allow to dry.
  3. Spread on the bottom of the jar, the grape leaves, cherry, currants, horseradish, sprigs of parsley, head of the onion (cut in half), garlic, pepper.
  4. To wash vegetables. Zucchini cut into rings.
  5. Put in a jar in a chaotic manner or layers of tomatoes, cucumbers, zucchini.
  6. Check the vegetables to pour salt, sugar.
  7. Pour boiling water, cover with lids and sterilized for 20-25 minutes.

Recipe zucchini with rice

With rice doing a lot of different snacks for the winter. All of them are original, delicious and nutritious, is no exception and zucchini with rice. A snack simply eaten with bread as a first course or side dish instead of served with hot meat dishes. To prepare zucchini with rice you will need:

  • bell peppers (colored) – 1 kg;
  • young zucchini without seeds – 0,5 kg;
  • long rice – 1 Cup;
  • tomatoes – 1 kg;
  • ground pepper – to taste;
  • sunflower oil – 1 glass;
  • vinegar 9% — 50 g;
  • sugar – half Cup;
  • salt stone – 1 tbsp. spoon;
  • Bay leaf – 5 PCs.

Cooking zucchini with rice

Method of preparation:

  1. Pods of sweet pepper wash, dry, cut into two equal pieces. Remove the stalk, pith and seeds. Peeled slices cut into strips.
  2. Washed zucchini peel, shred into small slices.
  3. Clean tomatoes, remove the skins. To do this, dip each tomato in half a minute in a saucepan of boiling water.
  4. The tomatoes cut into small cubes or scrolling through a meat grinder.
  5. The rice, pour boiling water, allow to infuse for 20-30 minutes.
  6. In a large pot or a roaster and pour the sunflower oil, heat and add bell pepper. Simmer for 15 minutes.
  7. Then there also pour the zucchini, it all simmer for another 15 minutes.
  8. Add the tomatoes, give out 10-15 minutes.
  9. To vegetables spread rice, pepper, salt, Bay leaf.
  10. Cover the lid, stew until cooked on a slow fire, stirring from time to time.
  11. In the prepared salad before filling banks add vinegar, all mix well.
  12. In a prepared sterilized glass containers decompose salad with zucchini. Roll covers, turn upside down, wrap it up with a blanket.

Squash caviar with mayonnaise without sterilization of cans

If you are looking for a easy recipe squash caviar mayonnaise, use this option preparation. Banks to sterilize is not necessary. You will need the following ingredients:

  • Bulgarian pepper of different colors– 10 PCs.;
  • tomato paste– 1 can;
  • fresh young zucchini – 6 kg;
  • onion – 1 kg or 4-5 large bulbs;
  • sugar – 1 glass;
  • mayonnaise 67% fat or olive oil – 500 g;
  • sunflower oil – 1 glass;
  • salt rock – glass;
  • citric acid – 1 tsp.;
  • seasoning «Mivina universal» — pack of 1;
  • paprika – 1 tbsp.

Squash caviar

Method of preparation:

  1. Vegetables wash, dry paper towel.
  2. Zucchini, onion peel, chop with a knife into small slices.
  3. Sweet pepper cut in half, remove the seeds, core. The cleaned halves cut into large strips.
  4. Prepared vegetables grind in a meat grinder.
  5. The resulting mass pour into a saucepan or kettle, simmer 2 hours over low heat, stirring constantly.
  6. The passage of time in the hot mass pour the oil, sugar, mayonnaise, tomato paste. Cook for another 2 hours.
  7. Then add Mivina or another seasoning for vegetables, citric acid, paprika. Proverjaem all of 10 minutes.
  8. The eggs pour into jars, roll up, turn down neck, wrap a warm towel and leave to cool.

Fried zucchini and eggplant with carrots and onions in tomato sauce

Fans of the blanks of roasted vegetables have to taste the recipe for mixed vegetables in tomato sauce. The dish is served as a sauce for dumplings, noodles or as an appetizer. For preparation will need:

  • zucchini – 1 kg;
  • eggplant – 1 kg;
  • the Apple cider vinegar 9% – 2 tbsp. spoon;
  • carrots – 0,5 kg;
  • tomatoes – 1.5 kg;
  • apples – a pound;
  • tomato paste – 3 tbsp. spoons;
  • sugar – tbsp;
  • garlic – 4-5 Zubkov;
  • the Bay leaf – 3 leaf;
  • sweet pepper – 4 pea;
  • salt – 3 tbsp. spoons;
  • cloves – 5-6 flowers;
  • vegetable oil – 1 tablespoon vegetable oil for roasting;
  • water – glass;
  • dry mustard – 2-3 seed.

Fried zucchini in tomato sauce

Method of preparation:

  1. Peel the carrots and cut into small cubes or thin rings, fry until Golden brown.
  2. Apples, tomatoes, garlic grind in a meat grinder.
  3. The resulting mixture pour into the pan, add fried carrots, tomato paste, salt, water, sugar. All cook, stirring, over low heat for 30-40 minutes.
  4. Zucchini and eggplant cut into rings with a thickness of 2 cm, fry until soft. Lay them on a dish.
  5. In a pot of boiled vegetables and add vinegar, oil, spices. Cook for another 10-15 minutes.
  6. In a pre-sterilized jars, stack the eggplant and zucchini liberally pour hot tomato filling. Roll up covers.

Chicken with plums and sugar, it tastes like pineapples

Hot and Sunny in summer there is the opportunity to stock up for the winter original, unusual dish that tastes like pineapple. Thanks plum, zucchini get a spicy flavor and pleasant acidity. For preparation you need to take:

  • plum yellow – half kg;
  • Mature zucchini – 2 kg;
  • sugar – 2 cups;
  • water – 1 liter.

Twist of courgette with plum

Method of preparation:

  1. Zucchini wash and peel, cut lengthwise, clean out the core and seeds.
  2. Half zucchini cut into half rings of medium thickness (1.5 cm).
  3. Plums in a small saucepan and pour in the banks on one-fourth of.
  4. On top of the plum to spread to half of the banks semiring zucchini.
  5. Next, go to the cooking syrup. In the water pour the sugar, put on high heat and bring to a boil, stirring constantly. If you have formed foam, it should be removed.
  6. Ready pour the hot syrup over the plums with zucchini.
  7. When the injection gets cold, pour the syrup in a saucepan and regurgitate it again. After – boiled sugar water again poured into the banks with zucchini and roll up.
  8. The finished twist should be stored in a cool place or the refrigerator.

Acute harvesting of zucchini with carrots and chili ketchup in Korean

Fans of spicy will appreciate the squash appetizer with Korean cooking. For winter closing, choose young, firm fruit as the recipe does not provide for zucchini clean from the skin. To prepare, take:

  • homemade zucchini – 3 kg;
  • garlic – 100 g;
  • sweet bell pepper – 3-4 PCs.;
  • vegetable oil the glass;
  • salt – 2 tbsp. spoon;
  • carrots – 2 PCs.;
  • chili ketchup – 250 g;
  • ground black pepper – 2 tsp.;
  • tomato sauce – 2 cans;
  • sugar glass;
  • vinegar 70% — 2 tbsp.

Zucchini Korean

Method of preparation:

  1. Courgettes and peel the carrots and grate on a coarse grater. Whipped sweet pepper thin strips.
  2. All mix well, add ketchup, sauce, spices, sunflower oil, salt, sugar.
  3. Spread the mixture into the pan, cook for 15-20 minutes.
  4. Then add the crushed garlic, vinegar. Proverjaem another 7-10 minutes.
  5. The finished mixture is Packed in sterilized jars, roll up.

A simple recipe for freezing zucchini for the winter

With all the rules, frozen vegetables retain almost all useful properties and vitamins. To properly freeze zucchini, you need to choose young, juicy fruits. Slicing for freezing can be any of: whole, cubes, slices. It all depends on what you are going to have to cook. To freeze zucchini we will need:

  • fresh raw zucchini – any amount;
  • carrots – 1-2 pieces (optional);
  • packages or other containers to freeze.

Freezing zucchini for the winter

Method of preparation:

  1. The carrots and courgettes, wash, dry paper towel, then peel. The desire the peel from zucchini you can.
  2. For cooking soups part zucchini cut into small squares, put in packets, pump out the air and seal.
  3. Roasting another piece of zucchini cut into thin rings. Folded in sealed bags.
  4. For cooking pancakes, the third part of the zucchini to grate, they add grated carrots. Mix all the ingredients, squeeze the juice. Grated mixture to fold into packets.

Video recipes: delicious and healthy dishes with zucchini for the winter

Zucchini is not only delicious vegetable, but also very satisfying. It well satisfies hunger, although it has low calorie content. Recipes for winter squash of many and they are all different, but at the same time simple and easy to prepare. Zucchini cooked Lecho, garlic snacks, light meals, salads, sauces, seasoning, eggs stew in a slow cooker and even compote. Please see below for detailed video recipes useful and delicious winter blanks with the zucchini for a holiday and for everyday use

Lecho simply yum

Delicate squash appetizer with garlic and pepper in tomato juice

Salad «Teschin language»

Zucchini Georgian

«AKS Benz» of vegetables with tomato paste