How to quickly and tasty prepare zucchini for the winter

For zucchini lovers, zucchini is a real find. Their taste is mild, and the skin and seeds are invisible. Thereby cook zucchini can be done quickly and without much effort. In this article we will look at recipes for preparations from this vegetable, and also figure out why it is useful.

What are the benefits of zucchini?

Zucchini is an easily digestible vegetable. They are rich in vitamins and minerals. And, what is very important, they do not cause allergies. Therefore, they should be included in your diet. Even children are recommended to use 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 - µg;
• E - 0.1 mg;
• PP - 0.7 mg.

Micro and macroelements:

• 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 salts, heavy metals and toxins and remove them from the body.
3. Zucchini has a diuretic and choleretic effect.
4. Regulate water-salt balance in the body.
5. Improve metabolism.
6. Have a beneficial effect on the condition of the skin.
7. Eliminates constipation and flatulence.
8. Reduces bad cholesterol levels. As a result, the functioning of the cardiovascular system as a whole improves. And then the work of the brain.
9. They alleviate the condition of patients with ischemia, angina and tachycardia.
10. Iron, zinc, selenium and copper promote the production of red blood cells and reduce the risk of anemia.
11. Ascorbic acid has an anti-inflammatory effect and prevents infectious diseases.
12. Antioxidants reduce the risk of developing malignant tumors.

Reference. Due to the presence of slow carbohydrates, zucchini is recommended for people with diabetes. They do not increase blood sugar levels and do not provoke an attack.

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

Recipes for preparing for the winter

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

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

Snack with cucumbers

The appetizer is made with a small amount of tomato sauce. If desired, you can add one fresh finely chopped tomato.

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 vegetable oil;
• 8 tbsp. Sahara;
• 1.5 tbsp. l. salt;
• 100 ml 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 except garlic in a saucepan. Add salt, sugar, tomato paste.
6. Pour in vegetable oil.
7. Mix everything.
8. Place on the stove. Cook for half an hour.
9. Add garlic, chopped parsley and vinegar to the vegetables.
10. To stir thoroughly. Cook for another 5 minutes.
11. Divide the salad into jars. Roll up.

Zucchini with honey

An unusual snack with a sweet, sour and spicy taste.

Ingredients:

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

Preparation:

1. Wash the zucchini and cut into slices 2-3 mm thick.
2. Wash 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 it on a fine grater.
7. In a separate container, mix olive oil, vinegar, honey and garlic.
8. Drain the separated moisture from the zucchini.
9. Pour honey-vinegar marinade over them. Stir and place the zucchini into jars.
10. Place the jars in a large saucepan or bowl of water. Sterilize for half an hour.

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

Lightly salted zucchini with garlic

For lovers of salty snacks. Lightly salted zucchini Great for any hot dish with meat. 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 tbsp. l. Sahara;
• 2 bay leaves;
• 5 peas of allspice;
• 1 tsp. coriander seeds;
• 1/2 tsp. cumin seeds;
• 2 clove buds;
• fresh herbs to taste.

Preparation:

1. Wash the zucchini and cut into very thin slices.
2. Peel and chop the garlic.
3. Wash the greens, chop them and place them on the bottom of the container in which the vegetables will be salted.
4. Add garlic to the greens.
5. Place 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 the zucchini with brine that has cooled to room temperature. Mix everything.
9. Cover the container with a lid and leave for 6-8 hours.
10. This snack does not last long - only 4-5 days. But if you put the zucchini in a jar, sterilize it and roll it up, they will last all winter.

Salad “Wonderful”

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

Ingredients:

• 3 kg zucchini;
• 1 kg of tomatoes;
• 1 kg of fresh champignons;
• 500 g onions;
• 200 ml vegetable oil;
• 2 bunches of dill;
• 200 ml vinegar; 2.5 tbsp. l. salt;
• 0.5 tsp. ground black pepper.

Preparation:

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

Squash caviar

Classic recipe for zucchini caviar. You will need 5 or 6 jars of 0.5 liters each. Thanks to the vinegar in the caviar, the product is stored longer. You can omit it if you wish.

Ingredients:

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

Preparation:

1. Wash and peel all vegetables.
2. Cut the zucchini and onion into cubes.
3. Grate the carrots.
4. Place the vegetables in a pan with a thick bottom or cauldron.
5. Pour in water. Simmer for 40 minutes, stirring occasionally.
6. Place the prepared vegetables in a colander and allow excess liquid to drain into a separate container. There is no need to pour out this liquid.
7. Transfer the vegetable stew to a blender bowl and make a smooth puree.
8. Return the puree to the saucepan 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 steams evenly.
13. If necessary, you can add liquid drained after stewing vegetables to the puree.
14. At the end of cooking, add vinegar, stir and cook for another 5 minutes with the lid closed.
15. Divide the caviar into 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 pickle zucchini - 12 most delicious recipes.

How to make quick-cooking lightly salted zucchini: the best methods.

Conclusion

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