How to quickly and tasty prepare zucchini for the winter

For zucchini lovers, zucchini is a real find. Their taste is soft, and the skin and seeds are invisible. Thereby cook zucchini can be done quickly and effortlessly. In this article, we will look at recipes for preparations from this vegetable, and also figure out how it is useful.

What are the benefits of zucchini

Zucchini are easily digestible vegetables. They are packed with vitamins and minerals. And, what is very important, they do not cause allergies. Therefore, they should be included in your diet. Even children are encouraged to consume them. It can be introduced into the child's diet gradually from 6 months. But this must be done strictly in boiled form.

Vitamins in zucchini:

• A - 5 μg;
• B1 - 0.03 mg;
• B2 - 0.03 mg;
• B6 0.11 mg;
• C15 - mcg;
• E - 0.1 mg;
• PP - 0.7 mg.

Micro and macro elements:

• iron - 0.4 mg;
• phosphorus - 12 mg;
• sodium - 2 mg;
• magnesium - 9 mg;
• calcium - 15 mg;
• potassium - 238 mg.

Zucchini also contains dietary fiber, fiber, unsaturated fatty and organic acids.

Beneficial features:

1. Fiber regulates the secretion and motility of the gastrointestinal tract, removes toxins.
2. Pectins bind together salts, heavy metals and toxins, and remove them from the body.
3. Zucchini have a diuretic and choleretic effect.
4. They regulate the water-salt balance in the body.
5. Improves metabolism.
6. They have a beneficial effect on the condition of the skin.
7. Eliminate constipation and flatulence.
8. Reduces the level of bad cholesterol. As a result, the work of the cardiovascular system as a whole improves. And then the work of the brain.
9. Facilitate the condition of patients with ischemia, angina pectoris and tachycardia.
10. Iron, zinc, selenium, and copper promote red blood cell production and reduce the risk of anemia.
11. Ascorbic acid has anti-inflammatory effects and prevents infectious diseases.
12. Antioxidants reduce the risk of developing malignant tumors.

reference... Due to the presence of slow carbohydrates, squash is indicated for people with diabetes. They do not raise blood sugar or trigger an attack.

In addition, zucchini is considered a dietary product. 100 g of raw vegetable contains only 24 kcal. In the baked and boiled form, the energy value of the zucchini remains the same. But in fried and stewed, the calorie content rises and is 88 and 69 kcal, respectively.

Recipes for harvesting for the winter

Zucchini is almost not much different from ordinary zucchini... They do not require a lot of preparation before starting the actual preparation of the recipe. The zucchini skin is soft and almost imperceptible. And after heat treatment or pickling, it becomes indistinguishable in consistency from the pulp. The seeds of this variety of squash are also soft and small. Because of these characteristics, zucchini does not need to be peeled and seedless.

Now let's look at some delicious zucchini cooking options. This is a versatile vegetable: it is fried, stewed, salted, pickled, baked in the oven, stuffed, etc. There are hundreds of recipes with zucchini. But now we will analyze the preservation recipes so that you can enjoy vegetable snacks throughout the winter.

Cucumber appetizer

The appetizer is made with a little tomato sauce. Add one fresh, finely chopped tomato if desired.

Ingredients:

• 1.5 kg of young zucchini;
• 1.5 kg of cucumbers;
• 1 small head of garlic;
• 100 g carrots;
• 1 bunch of parsley;
• 250 g tomato paste;
• 100 g of vegetable oil;
• 8 tbsp Sahara;
• 1.5 tbsp. l. salt;
• 100 ml of 9% vinegar.

Preparation:

1. Wash the zucchini and cut into small cubes.
2. Peel the cucumbers and cut into the same pieces.
3. Peel the carrots and grate coarsely.
4. Chop the garlic.
5. Place all vegetables in a saucepan except the garlic.Add salt, sugar, tomato paste.
6. Pour in vegetable oil.
7. Mix everything.
8. Put on the stove. Cook for half an hour.
9. Add garlic, chopped parsley and vinegar to vegetables.
10. To stir thoroughly. Cook for another 5 minutes.
11. Arrange the salad in jars. Roll up.

Zucchini with honey

Unusual appetizer with sweet-sour-tangy taste.

Ingredients:

• 1 kg of zucchini;
• 1 bunch of parsley;
• 1 tsp salt;
• 1/3 tsp ground black pepper;
• 200 ml of olive oil;
• 4 tbsp. l. 6% vinegar;
• 3 tsp honey;
• 4 cloves of garlic.

Preparation:

1. Wash the courgettes and cut into slices 2-3 mm thick.
2. Rinse the parsley and chop finely.
3. Place the zucchini in a saucepan.
4. Add black pepper and chopped parsley.
5. Mix everything. Let it brew for 30 minutes.
6. Peel the garlic and grate on a fine grater.
7. In a separate container, combine olive oil, vinegar, honey and garlic.
8. Drain the separated moisture from the zucchini.
9. Pour them with honey-vinegar marinade. Stir and place the zucchini in jars.
10. Place the jars in a large saucepan or bowl of water. Sterilize for half an hour.

Council. When sterilizing, it is advisable to place a cotton towel or a wooden circle under the jars. This will avoid chipping off the bottoms.

Lightly salted zucchini with garlic

For lovers of salty snacks. Lightly salted zucchini go well with any hot meat dishes. You need to choose small fruits - up to 12 cm in length.

Ingredients:

• 1 kg of zucchini;
• 1 liter of water;
• 2 large cloves of garlic
• 2 tbsp. l. salt;
• 1, 5 Art. l. Sahara;
• 2 bay leaves;
• 5 allspice peas;
• 1 tsp coriander seeds;
• 1/2 tsp cumin seeds;
• 2 carnation buds;
• fresh herbs to taste.

Preparation:

1. Wash the courgettes and cut into very thin slices.
2. Peel and chop the garlic.
3. Wash the greens, chop and put them on the bottom of the container in which the vegetables will be salted.
4. Add garlic to the herbs.
5. Lay zucchini on top in even layers.
6. To prepare the marinade, mix water with sugar, salt and all the spices in a saucepan.
7. Bring the liquid to a boil, cook for 2 minutes and remove from heat.
8. Pour zucchini with brine cooled to room temperature. Mix everything.
9. Cover the container with a lid and leave for 6-8 hours.
10. Such a snack is not stored for long - only 4-5 days. But if you put the zucchini in a jar, sterilize and roll it up, then they will stand all winter.

Salad "Wonderful"

A spicy salad that is suitable even for a festive table. The name of the recipe speaks for itself.

Ingredients:

• 3 kg of zucchini;
• 1 kg of tomatoes;
• 1 kg of fresh champignons;
• 500 g of onions;
• 200 ml of vegetable oil;
• 2 bunches of dill;
• 200 ml vinegar; 2, 5 Art. l. salt;
• 0.5 tsp ground black pepper.

Preparation:

1. Wash vegetables and mushrooms.
2. Cut the courgettes into slices about 0.8 cm thick.
3. Salt the circles and fry on both sides in vegetable oil.
4. Cut the onion into thin half rings.
5. Cut the mushrooms into thin slices and boil in salted water for 5 minutes.
6. Then fry the mushrooms and mix with the courgettes.
7. Add a little more oil and simmer for 15 minutes over low heat.
8. Cut the tomatoes into circles. Season with salt and also fry on both sides in vegetable oil.
9. Add tomatoes to mushrooms and zucchini.
10. Chop the greens and send to the mixture along with the onions.
11. Mix everything.
12. Add black pepper, remaining salt, vinegar and oil.
13. Stir again and simmer on low power for 5 minutes.
14. Arrange the hot salad in the jars.
15. Sterilize for half an hour.
16. Roll up.

Squash caviar

The classic recipe for zucchini caviar. You will need 5 or 6 jars of 0.5 liters. Thanks to the vinegar in the caviar, the preparation is stored longer. If desired, you can not add it.

Ingredients:

• 3 kg of zucchini;
• 1.5 kg of carrots;
• 750 g onions;
• 3 tbsp. l. tomato paste;
• 300 ml of vegetable oil;
• 7 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 70 ml of 9% vinegar;
• 3/4 cup water
• 1 tsp ground black pepper.

Preparation:

1. Wash and peel all vegetables.
2. Cut the courgettes and onions into cubes.
3. Grate the carrots.
4. Place the vegetables in a thick-bottomed saucepan or cauldron.
5. Pour in water. Simmer for 40 minutes, stirring occasionally.
6. Put the prepared vegetables in a colander and drain the excess liquid into a separate container. You do not need to pour out this liquid.
7. Transfer the vegetable stew to a blender bowl and smooth out.
8. Return the puree to the pot or cauldron. Add vegetable oil and tomato paste.
9. Add sugar, salt and pepper.
10. Stir and put on fire.
11. Simmer on low power for half an hour.
12. During cooking, it is worth stirring the caviar so that it does not burn and steamed evenly.
13. If necessary, you can add the liquid drained after stewing the vegetables to the puree.
14. At the end of cooking, pour in the vinegar, stir and cook for another 5 minutes under a closed lid.
15. Spread the caviar in jars, leaving a few millimeters of free space on top.
16. Screw on the lids.

Read also:

The best recipes for preparing zucchini for the winter.

How to salt zucchini - 12 most delicious recipes.

How to make instant salted zucchini: the best ways.

Conclusion

Zucchini zucchini blanks for the winter can be a real salvation on cold days. After all, they not only perfectly complement the daily or festive table, but also replenish the vitamin supply in the body. And making zucchini is even easier than regular zucchini.