Zucchini in tomato is a surprisingly tasty dish. In winter, even those who don’t like canned zucchini will like the preparation. Tomatoes are exactly the additive that gives a special sourness and a unique taste effect when you want to say: “You will lick your fingers!”

Zucchini is good from all sides. They are easy to grow, they keep well fresh for several months, and they are easy to make excellent canned food for the winter. In addition, these vegetables contain a lot of vitamins and very few calories: per 100 g of product - 24 kcal in white zucchini and 16 kcal in zucchini.

These simple vegetables improve digestion, are well absorbed and remove harmful substances from the body.

Zucchini goes well with all foods, soaking up their taste and aroma. During cooking, they become almost transparent and at the same time partially take on the color of brightly colored vegetables, which makes the dish especially beautiful.

It’s not difficult to cook zucchini in tomatoes for the winter.

What you need

To make the preparation “Zucchini in Tomato Sauce” really tasty, you need to take only high-quality vegetables and spices.

Zucchini you will need:

• fresh, preferably straight from the garden;
• any ripeness, but the best taste will be given by young ones, up to 20 cm in size;
• preferably without large seeds;
• with thin skin;
• smooth, without signs of rotting or damage.

Zucchini contains many useful substances, and most of all - B vitamins and potassium. But zucchini contains little acid, so tomatoes are added to them in winter snacks. For the same reason, vinegar is always used in zucchini preparations.

Tomatoes can be taken of any size, ripe, but not overgrown. Of course, it is not allowed to use rotten fruits. The same applies to all vegetables that go into the salad: carrots, garlic, onions and peppers.

Onions and carrots, in addition to taste, give the dish a soft golden color.

Instead of filling made from tomatoes, you can use tomato paste, sauce or juice. But they will need to be diluted to the desired consistency with boiled water.

For those who like hot dishes, you can add hot chili pepper.

Marjoram, parsley, cumin, bay leaf, basil, and dill improve the taste of the preparation. You can add any herbs and vary them to taste.

It turns out very appetizing with black and allspice, paprika, and mustard.
Refined vegetable oil is used.

The salt is not iodized. Salt and vinegar are required, but the amount of sugar can be added or subtracted to your taste.

Preparatory stage

All vegetables are thoroughly washed with warm (but not hot) water, preferably running water. They need to be dried before grinding.

Preparing zucchini:

1. If the fruits are young, they are not cleaned, but only the ends are cut off.
2. Remove the skin from mid-ripe zucchini. If there are few seeds and they are immature, they do not need to be removed.
3. Adult zucchini is peeled.
4. The seeds are removed along with the fibrous core.
5. Cut the prepared fruits in any way (cubes, slices, cubes) into medium-sized pieces.

The remaining vegetables are thoroughly washed and peeled, seeds, and stalks removed. The greens are sorted, removing damaged leaves.

Preparing the dishes

It is better to take small jars - up to one liter in volume, so that there is no need to store open salad.

The dishes are washed with soap and soda solution and rinsed very thoroughly so that not even a trace of detergent remains.

The container is sterilized in one of the following ways:

• boil in water for at least 10 minutes;
• heat over steam for about 10 minutes;
• keep for 2-3 minutes in a microwave oven at a power of 800 W, partially filled with water (for complete processing, the water should boil for 3 minutes);
• Heat in the oven for 20 minutes at 150°C.

The oven door must not be opened for another 15 minutes after turning off the heat, otherwise the glass may burst when cold air hits it.

When sterilizing in a microwave, they are guided by the size of the jars - the larger they are, the longer the processing takes. In order to remove jars from the microwave, do not use wet oven mitts - you can get burned.

The lids are carefully washed and boiled in water for 10 minutes. Before this, the rubber bands are taken out, washed separately and immediately put back in their original place.

Sterilized dishes remain impeccably clean for two hours.

How to prepare zucchini and tomato salads for the winter

Cook “Zucchini in tomato sauce” over low heat, stirring constantly.

The finished salad is poured into dry hot jars, filling them just above the shoulders, until they narrow in front of the neck.

Typically, zucchini is fried or stewed; in such cases, pasteurization is not required. That is why most recipes for zucchini in tomatoes for the winter do not require sterilization.

But sometimes raw vegetables are poured with sauce, in which case the preparation must be kept in low boiling water for 50 to 60 minutes, depending on the size of the dish.

Immediately after the dishes are hermetically sealed, the jars are placed with the lids down and covered warmly until they cool completely.

Snack with a spicy taste

This recipe makes the salad so tasty that it can be eaten as a separate dish.

Cut the zucchini into rings. Grind all other vegetables in a blender or pass through a meat grinder (can be in one bowl).

	Ingredients	Quantity	Preparation
1	Vegetable oil	1 glass each	Place in a saucepan and bring to a boil
	9% vinegar
	Granulated sugar
	Salt	60 g
2	Carrot	300 g	Pour the rolled mixture into the marinade and simmer for 10 minutes.
	Tomatoes	300 g
	Hot peppers	1 PC.
	Garlic	300 g
3	Zucchini	3 kg	Place in a saucepan
4	Cook for 30 minutes

Immediately put into jars and seal tightly.

Snack "You'll lick your fingers"

This dish with sweet peppers is for those who like it spicy.

Cut the zucchini into 1 cm rings or cubes. Grind sweet and bitter peppers through a meat grinder. Cut the tomatoes randomly. Pass the garlic through a press.

	Ingredients	Quantity	Preparation
1	Tomatoes	1.2 kg	Place everything in a saucepan
	Red bell pepper	10 pieces.
	Hot peppers	1–2 pcs.
2	Salt	60 g	Add to vegetables. Mix
	Granulated sugar	1 glass
	Vegetable oil	1 glass
	9% vinegar	120 g
3	Zucchini	5 pieces.	Add to marinade, stir well
4	Garlic	1 head	Add to pan
5	Cook for 25 minutes

The salad is laid out in jars, rolled up, placed bottoms up and covered warmly.

With apples

Wonderful original recipe. The taste of such preparation for the winter depends on the variety of apples chosen.

Cut the zucchini into cubes, carrots into thin slices, apples and tomatoes into slices.

	Ingredients	Quantity	Preparation
1	Dill	taste	Place in the bottom of the jar
2	Zucchini	1 kg	Fold in layers
	Apples	500 g
	Carrot	200 g
	Tomatoes	200 g
3	Water	1 l	Boil
4	Salt	30 g	Place in boiling water and prepare marinade
	Granulated sugar	50 g
	Vinegar 9%	150 ml
5	Pour the marinade over the vegetables and cover with lids.

Place the jars in a large saucepan and pasteurize: 0.5 l - 50 minutes, 1 l - 1 hour.

With rice

By marinating zucchini with rice, the hostess gets an independent dish that can be served at the table and as a side dish. Most often, this salad is eaten warmed up, but it is also tasty cold.

Cut all vegetables into cubes. Rinse the rice.

	Ingredients	Quantity	Preparation
1	Salt	120 g	Place in a saucepan and heat
	Vegetable oil	95 g
2	Zucchini	3 kg	Place everything in salted butter and bring to a boil.
	Tomatoes	250 g
	Carrot	205 g
	Bell pepper	250 g
	Onion	250 g
3	Rice	100 g	Pour into vegetable mixture. Cook for 40 minutes.
4	9% vinegar	1 glass	Pour into the pan
5	Boil for 10 minutes.

Place the mixture in hot jars and seal.

In tomato paste (in tomato juice)

This quick recipe will help out if you don't have the right amount of tomatoes on hand.
Zucchini is cut into cubes. Garlic is passed through a press.

	Ingredients	Quantity	Preparation
1	Young zucchini	8 pcs.	Cut it, put it in a saucepan
2	Garlic	1 head	Add to zucchini. Mix
3	Granulated sugar	120 g	Pour into a saucepan, heat until dissolved
	Salt	65 g
4	Tomato paste	4 tbsp. l.	Mix thoroughly in a separate bowl. Pour into the zucchini
	Water	0.5 l
5	Vegetable oil	220 g	Add to salad
	Bay leaf	6 pcs.
	Peppercorns	taste
	Greenery	taste
6	Cook for 30 minutes
7	Vinegar 9% (apple vinegar is possible)	160 ml	Pour into the prepared mixture
8	Boil for 5 minutes

Tomato paste can be replaced with juice - 1.7 liters. Pour the mixture hot.

Fried zucchini in tomato sauce

This preparation really has an amazing taste.

Cut the zucchini into slices (ripe ones without the core - into half rings), chop the onion and greens, grate the roots and carrots. Cut the tomatoes and pass through a meat grinder.

	Ingredients	Quantity	Preparation
1	Bulb onions	1 PC.	Sauté vegetables in oil and place in a bowl
	Carrot	2 pcs.
	Roots (celery, parsley, parsnip)	50 g
	Vegetable oil	70 ml
2	Zucchini	1.5 kg	Fry on both sides in the same oil and place in a separate bowl
3	Tomatoes	700 g	Pour the pureed mixture into a large saucepan
5	Salt	20 g	Add to vegetables, boil everything for 25 minutes
	Sugar	20 g
	Vinegar 9%	40 g
	Peppercorns	10 pieces.
6	Greens (dill, parsley)	taste	Place at the bottom of the jar
	Bay leaf	1–2 pcs. per jar
7	Place zucchini and fried carrots and onions in layers
8	Pour hot tomato sauce
9	Cover the jars with lids. Place in a saucepan and fill with water up to the shoulders. To prevent jars from bursting, the water must be hot.

Jars must be sterilized within 50 minutes.

"Mother-in-law's tongue" from zucchini in tomato

A spicy, savory appetizer that can surprise guests in winter. Cut the zucchini into “tongues” - plates 1 cm thick, 5–10 cm long. Carrots - into cubes, peppers - into rings. Pass the garlic through a press. Squeeze juice from tomatoes.

	Ingredients	Quantity	Preparation
1	Fresh tomato juice	1 l	Pour into the pan
2	Salt	2 tbsp. l.	Add to juice. Boil
	Sugar	2 tbsp. l.
	Hot pepper	1 tsp.
	Vegetable oil	500 g
3	Zucchini	3 kg	Place in a saucepan. Cook for 30 minutes.
	Carrot medium	4 things.
	Bell pepper	5 pieces.
4	Garlic	3 cloves	Add to mixture, cook for another 5 minutes
5	Vinegar essence	1 tbsp. l.	Pour into a saucepan, bring to a boil
6	Place in jars and seal tightly

This dish can be cooked for 1 hour. The taste will not change, but the sauce will be less thick and more homogeneous.

Storing canned zucchini

Home canned food can be stored for no more than 18 months. This is especially true for those preparations that are kept in the pantry at room temperature.

The place to store zucchini in a tomato plant in winter should be dark, located away from heat sources. The ideal temperature is from +5 to +15°C. You can keep them in the refrigerator.

Pickled vegetables should not be consumed if mold or signs of fermentation have appeared on the jars during long-term storage in winter, or if the contents have changed color or density.

We offer you one of the options for preparing zucchini for the winter - fried zucchini in tomato sauce for the winter, according to a simple recipe. The rosy cubes of zucchini are literally soaked in tomato sauce, the aroma of garlic and herbs. If you wish, you can make changes, for example, experiment with herbs and spices, add some other vegetables, fry them separately, add spicy notes by adding hot chili peppers. But first, we invite you to try our basic version, rest assured, such zucchini will not leave you indifferent. In general, we recommend you



Ingredients:
- zucchini – 260-280 g.,
- tomatoes – 370 g.,
- sweet pepper – 120 g.,
- garlic – 40 g.,
- basil, dill, parsley - to taste.,
- vegetable oil 70 ml.,
- apple cider vinegar – 30 ml.,
- paprika – 10 g.,
- salt – 10 g.,
- sugar – 20 g.,
- mixture of peppers – 5 g.




We begin the cooking process by preparing all the ingredients. To begin, wash the tomatoes, cut out the “butts”, cut the tomatoes into arbitrary pieces. If the tomatoes have thick, hard skin, be sure to remove it by first making cross-shaped cuts on each tomato, then keeping them in a container of boiling water for one minute. If the skin on the tomatoes is thin and soft, it is not necessary to remove it. Peel the garlic. For sweet peppers, remove the seed box, cut out the soft white partitions, and cut the pepper pulp as desired.




Using a blender (metal knife attachment)
or a meat grinder, grind all the ingredients into a homogeneous puree. During the chopping process, don’t forget to add a few sprigs of your favorite herbs.




Wash and dry young zucchini, which has soft seeds and delicate skin, and cut into medium cubes, but not thin ones. If the zucchini is more mature, you definitely need to scrape out the seeds; it is convenient to do this with a teaspoon with a sharp tip, and also remove the peel.




Place the prepared chopped vegetables in a frying pan or saucepan, add salt, pepper, sugar, and paprika. Mix everything and simmer the sauce for 15 minutes over moderate heat.




While the sauce is cooking, heat the vegetable oil in a separate frying pan and fry the zucchini sticks until beautifully golden brown.




Dip the rosy zucchini into the sauce, mix gently, heat everything together for two minutes, pour in a portion of apple cider vinegar, keep on the fire for another minute, remove from the heat.




We wash and sterilize the jars in a more convenient way for ourselves. We also process the lids in boiling water.




We fill the jars with the prepared snack, seal the jars with lids, cool for a day under a blanket, making sure to turn the jar upside down. We store the zucchini in a cool, dark room.




And you have already prepared.
Enjoy your meal! Let your bins be filled to the brim!

The main beauty of canned food is that they are actually a ready-made dish that can be served immediately after the jar is opened. Raw zucchini must be fried, boiled or stewed. And it’s better not to delay cooking, because these vegetables will wither in the refrigerator. Pickled zucchini is another matter. They are stored for a long time, have a sharp taste, and are perfect for snacks and sandwich fillings. But in order to get such a delicious squash salad, you need to put a little effort into canning. Fried zucchini for the winter is prepared with garlic, hot pepper in tomato sauce and subsequent sterilization.

To prepare one liter jar of zucchini in tomato, you need to take the products indicated in the list. You can also use adult vegetables, but you will have to “gut” and peel the zucchini, since the seeds are too large and the skin is too thick. All these components will prevent salting.

Ingredients:

• 1 kg of young zucchini with thin skin;
• 2 medium onions;
• 3 cloves of garlic;
• 400g tomatoes of any variety and appearance;
• 2 pods of red hot pepper;
• 2 teaspoons salt;
• 1 tablespoon vinegar;
• 1 1/2 teaspoons sugar;
• Greens to taste, parsley or dill are perfect;
• Vegetable oil for frying zucchini slices;
• Up to 6 peppercorns mixture depending on how spicy you want this dish.

Cooking process:

Zucchini is the main ingredient for canning, so you need to wash it first. Young zucchini is cut into slices as thick as a finger, mature vegetables are cut in any convenient way. Zucchini prepared in this way must be salted and fried in vegetable oil on both sides. When fried, the zucchini slices will slightly change color to a more yellowish color. There is no need to keep the vegetables in the pan for a long time, since at this stage there is no need to achieve softness.

The marinade sauce is prepared separately. In the frying pan where the zucchini was fried, you need to fry the finely chopped onion. It must be sauteed until it becomes soft and transparent. When the onions are cooked to perfection, add finely chopped tomatoes to the pan. Lastly, crushed pepper, hot and allspice, and garlic are added. This whole mass should be simmered for about 10 minutes, after which the vegetables are pureed using a mixer or blender.

The gruel is poured back into the frying pan and then a standard marinade is made: sugar, vinegar, and salt are added. Parsley and dill are needed more for flavor, so they can be added either to the marinade or directly to the jar. You can also put the greens through a blender along with fried vegetables.

In order for the tomato sauce to be evenly distributed between the zucchini slices, you need to place the ingredients one by one in a sterilized jar. Place at least 2 tablespoons of tomato marinade on a layer of fried zucchini slices. The first and last layers should be tomato. A completely compacted jar of salad is covered with a boiled iron lid and additionally sterilized in a pan of water. The water should be warm so that the container does not burst, and reach the shoulders of the jar. We sterilize for 50 minutes, after which we close the workpiece with fried zucchini rings. Cool it upside down under a blanket, and then put away the fried zucchini in the tomato sauce for the winter.

We thank Ksenia for the recipe for delicious marinated fried zucchini with garlic.

When canning tomatoes, cucumbers and peppers, many housewives lose sight of the fact that there is another vegetable that is well suited for preparing various types of preparations for the winter. This is a zucchini.

An invaluable property of zucchini is that it goes well with absolutely any vegetables. The zucchini itself is bland, without much odor, with a weakly expressed taste. But as soon as you combine it with other vegetables, it immediately absorbs their aroma.

The peculiarity of zucchini is that when stewed, their flesh becomes translucent, and this only improves the appearance of the dish.

But zucchini has one small drawback: they do not have their own acid, which has preservative properties. Therefore, in winter preparations they try to use them together with sour tomatoes. Thanks to this combination, you get a very tasty appetizer - zucchini in tomato sauce.

Subtleties of cooking

• For this appetizer, it is better to take young zucchini. They have thin skin, dense pulp and no seeds yet. Or they are so soft that they practically merge with the pulp.
• Young zucchini skins are not removed. For canning, they are cut into circles, slices, bars or cubes.
• Zucchini is usually placed in jars, stewed with vegetables or pre-fried in oil.
• Tomato sauce can be made from minced tomatoes, tomato juice or tomato paste.
• Its taste depends on aromatic spices and herbs. The housewife can choose a set of spices herself, taking into account the taste preferences of her household. The most commonly used are pepper, garlic, paprika, cumin, basil, cinnamon, dill and bay leaf.
• In addition to zucchini, carrots, onions, bell peppers and hot peppers are also added to the preparation.
• Vinegar or vinegar essence and salt must be added. Sugar is added to the tomato sauce as desired, but it significantly improves the taste of the snack.
• If fresh zucchini is poured with tomato sauce, the jar must be sterilized: half-liter jars - 50 minutes, liter jars - about an hour.
• Zucchini stewed in tomato sauce can be sealed immediately. But in this case, the jars must be well heated in the oven and always dry. Hermetically sealed jars should be immediately wrapped in a blanket so that they remain hot as long as possible.

Zucchini in tomato sauce: method 1

Ingredients:

• zucchini (it’s better to take zucchini) – 1.5 kg;
• tomatoes – 700 g;
• large onion – 1 pc.;
• roots of parsley, celery, parsnip – 50 g;
• medium-sized carrots – 2 pcs.;
• refined sunflower oil – 100 g;
• salt – 20 g;
• sugar – 20 g;
• bay leaf – 3-4 pcs.;
• 9 percent vinegar – 40 g;
• young dill and parsley - a small bunch.

Cooking method

• First, wash the baking soda cans. Place them in a cold oven. Set the temperature to 150° and heat the jars for 20-25 minutes.
• Prepare the vegetables. Wash young zucchini. Their skin is thin and tender, so there is no need to cut it off. Cut the zucchini into slices.
• Grate carrots and white roots on a coarse grater or cut into thin strips.
• Cut the onion into cubes. Chop the greens.
• First fry the onions, carrots and roots in hot oil. Place them in a bowl. In the remaining oil, fry the zucchini mugs on both sides.
• Prepare tomato sauce. To do this, wash the red fleshy tomatoes and cut them into several pieces. Pass through a meat grinder with a fine grid. Pour the mixture into an enamel pan. Add salt, sugar, vinegar, pepper. Boil over low heat for 20-25 minutes.
• Place zucchini in prepared jars, layering with onions, carrots, fried roots, and chopped herbs. Place 1-2 bay leaves in each jar.
• Pour boiling tomato sauce over the zucchini. Cover with sterile lids. Place in a wide saucepan, pour hot water up to the level of the hangers. Sterilize for 50 minutes, counting from the start of boiling water.
• Immediately roll up the jars, turn them upside down, and wrap them in a blanket.

Zucchini in tomato sauce: method 2

Ingredients:

• young zucchini – 2.5 kg;
• tomatoes – 1 kg;
• garlic – 1 head;
• salt – 1 tbsp. l.;
• sugar – 2 tsp;
• sunflower oil – 100 g;
• black peppercorns – 10 pcs.;
• 9 percent vinegar – 50 ml;
• young parsley and dill - a small bunch.

Cooking method

• Prepare sterile jars in advance. To ensure that they are hot and dry by the time you fill them with zucchini, keep them in an oven preheated to 150°.
• Wash the tomatoes, trim the stems, cut into several pieces. Grind in a meat grinder.
• Peel the garlic and pass through a garlic press.
• Pour the tomato mass into an enamel pan. Add salt, sugar, pepper and butter. Bring to a boil, cook for 20 minutes. Add vinegar.
• Wash the young zucchini and trim the ends. Without peeling the skin, cut into cubes or bars. Place in a saucepan with tomato sauce. Add garlic. Turn the heat slightly below medium and, stirring occasionally, simmer for 30-35 minutes. Ten minutes before readiness, add chopped greens.
• Place the boiling vegetables into jars and immediately seal them tightly with sterile lids.

Zucchini in tomato sauce: method 3

Ingredients:

• zucchini – 1.5 kg;
• onions – 2 pcs.;
• tomatoes – 1 kg;
• garlic – 1 head;
• salt – 1 tbsp. l.;
• paprika – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• sunflower oil – 100 g;
• 9 percent vinegar – 40 ml;
• dill greens - optional.

Cooking method

• Prepare sterile jars in advance so that you don’t have to be distracted by processing them later.
• Wash the tomatoes, cut into slices of any shape. Peel and chop the onion and garlic. Garlic can be passed through a garlic press. Place the vegetables in an enamel pan, pour in vegetable oil. Place on the fire and simmer over low heat for 20 minutes.
• While the tomatoes and onions are cooking, wash the zucchini and trim the ends. Cut into cubes or bars. If you use an adult squash, be sure to cut off the skin and remove the seeds along with the loose pulp in which they are located.
• Place the softened vegetables in a bowl and puree with a blender. Pour the resulting tomato sauce back into the pan. Add sugar, salt and chopped zucchini. Simmer over low heat for 25 minutes. 5 minutes before cooking, add garlic and vinegar. If you want to add greens, do it now.
• While boiling, place the vegetable mixture into dry, sterile, hot jars. Make sure that the vegetables are completely covered with the filling. Immediately roll up the lids.

Zucchini in tomato sauce: method 4

Ingredients:

• zucchini – 1.5 kg;
• tomato paste – 100 g;
• garlic – 1 head;
• 9 percent vinegar – 40 ml;
• salt – 1 tbsp. l.;
• sugar – 100 g;
• sunflower oil – 100 g.

Cooking method

• Wash and sterilize jars in advance. To keep them warm, place them in an oven preheated to 150°. If you decide to sterilize jars in the oven, then place them in a cold oven and only then turn it on, otherwise the jars may burst due to temperature changes.
• Wash the zucchini. If they are overgrown, peel them and remove the seeds. Grate the pulp on a coarse grater.
• Peel the garlic and chop it using a culinary press.
• Dilute the tomato with a small amount of water to make a thick puree.
• Place chopped zucchini, tomato paste, sugar, salt, sunflower oil in an enamel pan. Place on the stove and simmer, stirring occasionally, for 30-40 minutes. 10 minutes before cooking, add garlic and vinegar.
• While boiling, place the zucchini in tomato sauce into sterile jars and immediately seal tightly. Turn the jars upside down and cover with a blanket.

Note to the hostess

You can adjust the composition of vegetables added to zucchini to your taste.

Tomatoes for the sauce can be replaced with tomato juice or tomato paste, diluting it with boiled water to the desired thickness.

If you like spicy snacks, then feel free to add hot pepper. But before this, it is necessary to remove the seeds, since they contain the substance responsible for the burning taste.

The main problem of this vegetable can be considered poor storage ability. Inside the refrigerator or pantry, a whole fruit can last about 2 weeks. However, fried zucchini is a favorite snack for many. To enjoy vegetables in winter, try canning them.

How to make zucchini preparations for the winter

Zucchini dishes can be prepared for the winter according to different recipes. There are many ways to preserve this vegetable: fry, pickle raw, freeze or make a salad. The brightest taste will come from zucchini that is fried in a jar. They are easy to prepare; the main thing is to prepare the container and ingredients correctly, and choose a recipe that suits your taste.

How to Prepare Jars for Canning

Preserving fried zucchini for the winter involves keeping the vegetables in the jar for a long time. For these purposes, you need to thoroughly rinse and sterilize the container using the method you like:

• In the microwave. To do this, place a clean jar in the microwave, setting the timer on the device for 2 minutes. At the same time, remember that you cannot place empty glass containers in the machine, so pour some water into the jar. If the vessel is large, place it on its side.
• In the oven. Place jars ready for disinfection on a baking sheet so that they stand on their necks. Place the structure in the oven. When it warms up to 150 degrees, start counting down the sterilization time. It ranges from 10 to 25 minutes. The duration is directly related to the volume of the jar.
• In a saucepan. You need to boil water in a large bowl. When the liquid begins to bubble, remove the lid from the pan and place a wire rack on the bottom. Place the jars on top with the neck facing down. It will take from 8 to 15 minutes to clean the container. The larger the jar, the longer it takes to sterilize.

What you need for cooking

Whatever fried zucchini recipe you choose, you will need a standard set of ingredients, tools and utensils. It is better to use squash fruits with young skins. It is imperative to prepare the jars. They must be free of dirt and free of chips and cracks. You will need iron caps and a screw key. With the help of these products and devices you can preserve vegetables for the winter.

Zucchini recipes for the winter

Fried zucchini for the winter can be prepared using many recipes, descriptions and photos of which can be easily found on the Internet. The following are very popular:

• zucchini salads;
• zucchini appetizer with garlic;
• in tomato sauce.

In tomato

Tomato sauce will give the preparation an interesting taste and piquancy. To make these fried zucchini, take the following ingredients:

• tomato paste - 25 g;
• zucchini – 2 pcs.;
• spices;
• tomatoes – 2 pcs.;
• garlic – 7 cloves.

Cooking process step by step:

1. Wash the squash fruits well and chop the vegetable into small cubes. Do the same with tomatoes.
2. Place the frying pan on the fire to heat the oil. Add the zucchini and fry for about 10 minutes.
3. Add tomatoes, finely chopped garlic cloves and tomato paste to these vegetables. Mix all ingredients well. You need to simmer the zucchini for 20 minutes using low heat. For piquancy, you can add spicy adjika.
4. Distribute the prepared fried vegetables in tomato for the winter into sterile glass jars. Roll up the lids and turn the containers down. Leave in this position until completely cooled.

Zucchini fried with garlic

To prepare 1 0.5 liter jar of zucchini with garlic, you need:

• zucchini – 0.8 kg;
• dill or parsley;
• vinegar 6% – 40 ml;
• salt – ½ tsp;
• vegetable oil – 2 tablespoons;
• garlic – ½ large head;
• flour.

A way to cook fried zucchini for the winter with garlic:

1. Squash fruits should be washed well and cut into slices. They should not come out thin, but the maximum width is no more than a centimeter.
2. Place the fruits in a bowl and sprinkle with salt. Then the pieces of vegetables must be rolled in flour. Fry each circle in vegetable oil in a frying pan until it becomes soft. Once the zucchini is ready, remove it from the roasting pan and place it on a plate to cool.
3. The garlic head needs to be peeled and each clove crushed with a special device.
4. Dip the greenery branches into boiling water. After a couple of seconds, crumble.
5. Place the garlic mass and herbs on the bottom of the sterilized jar. Pour in vinegar and oil.
6. Start placing circles of fried squash inside the container, making sure the vegetables fit snugly. Season each layer with the remaining garlic.
7. As the vegetables arrive, the oil should rise. If the fat has not reached the top of the jar, add another 1 tbsp. l.
8. Close the jar of preserved food with a lid and boil again. To do this, place a glass container inside a pan of a suitable size. Pour water into it so that the liquid level coincides with the convex part of the vessel. Bring the water to a boil, then reduce the heat. Leave the jar for about half an hour.
9. Turn the vessel with the winter preparation over with the lid down and wait for it to cool.

Fried zucchini salad

To prepare zucchini salad, which will be a wonderful winter snack, you will need:

• onions – 3 heads;
• tomatoes – 3000 g;
• dill;
• parsley;
• zucchini – 3 kg;
• carrots – 3 pcs.;
• table vinegar (9%) – 20 g;
• vegetable oil - 3 tbsp. l.;
• laurel leaf – 2 pcs.;
• garlic – 3 cloves;
• granulated sugar – 1 tsp;
• ground black pepper;
• salt – 20 g.

Cooking process:

1. Wash the zucchini and dry. Cut into thin rings and fry them with vegetable oil.
2. Place green sprigs of dill and parsley in water for a couple of minutes, then chop.
3. Chop the carrots and onions thoroughly with a knife or grate. Fry them with herbs in vegetable oil.
4. Chop the peeled tomatoes into small cubes and simmer. Add a pinch of sugar and salt to the prepared tomatoes.
5. Place vegetables in the jar in layers according to the following pattern: zucchini, carrots and onions, tomatoes. Roll up the vessels and place inside the oven to sterilize for 20 minutes. Then take out the salad with fried zucchini in jars, turn it over, cover, and leave to cool for about a day.

How to cook zucchini for the winter without sterilization