delicious lecho with courgettes In Hungary, one of the traditional vegetable dishesis considered lecho. His recipe is now known in many countries around the world. In Russia, too, love lecho. Each hostess is pleased to prepare this vegetable dish, adding additional ingredients to it. Currently, there are many different recipes for cooking lecho. Three main components remain unchanged: paprika or pepper, onions and tomatoes. In our country in lecho often add zucchini - a very useful product, low-calorie and easily assimilable. Cucumber lecho can be cooked for lunch as a hot dish of vegetables, spread it on bread or roll in banks for the winter. Lecho is a good snack and is great as a garnish for fish and meat dishes. In general, it must be prepared for every mistress. By what recipes can you make lecho with zucchini?

Peach lecho in tomato sauce

To prepare this dish, you needIngredients: zucchini - 2 kg, sweet pepper - 500 g, tomatoes - 1 kg, onions - 10 pcs, tomato paste - 400 g, vegetable oil - 200 ml, sugar - 1 glass, salt - 2 tablespoons, vinegar - 1 tbsp. a spoon. These products are enough for 4 liters of lecho. First you should prepare the vegetables. They need to be washed and dried. As for zucchini, then to prepare lecho it is better to use young fruits. They are softer and juicy, they are easily cut by lobules or half-rings. If zucchini is more than medium in size, the seeds are removed and the cuticle is cut. Tomatoes are finely ground. Peeled onions should be cut into rings, and pepper, like zucchini, or slices, or semirings. Further, according to the recipe, 400 g of tomato paste are diluted with water, as a result, 1 liter of liquid should be obtained. It is poured into a saucepan, put on fire and brought to a boil, add vegetable oil, sugar and salt. After this, in turn, with a 10-minute interval, vegetables are laid in such a sequence: zucchini, pepper, onions and tomatoes. Vegetables boil for another 15 minutes, add the vinegar and allow to pour for 5 minutes. For snacks you need to prepare cans (0.5 or 1 liter). They are washed and sterilized. A hot lecho is laid out on cans and rolled up. Turn them with their lids down, wrap their old jacket and leave them in a warm room for the night. spicy lecho with courgettes

Spicy snack from zucchini

Many people love spicy cuisine. How to cook lecho with a burning taste? For such a recipe zucchini will be needed - 2 kg, bell pepper - 0.5 kg, hot chili pepper - 1 piece, tomatoes - 2 kg, carrots - 2 pcs, garlic - 2 heads, onions - 3 pcs. dill or parsley - 10 g, vegetable oil - 1 glass, salt - 2 tbsp. spoons, sugar - 1 glass, table vinegar - 100 g. First you need to wash all vegetables, and some of them peeled (onions, carrots, garlic and tomatoes). Carrots should be grated on a large grater, and chopped onion, garlic and chili through a meat grinder or cut very, very finely. Next, you need to peel the stems of tomatoes and chop them with a knife. Then put them in a saucepan, pour a little water and cook until boiling. Then add vegetable oil and carrots with spicy vegetables to them. Boil for 5-7 minutes. At this time, cut into cubes zucchini and add to boiling in a saucepan of vegetables. After 10 minutes add the chopped pepper, salt the brew and put sugar in the pan. Vegetables should be cooked for another 20 minutes so that the pepper is not hard to taste. For 5 minutes before the end of cooking, the crushed greenery and vinegar should be added to the pan. A ready-made snack can be placed in sterilized jars, rolled up and cooled in an inverted state with a wrapped towel at room temperature.

Appetizer from zucchini and eggplant

To lecho was more fragrant, in histhe composition should be more than different vegetables. A great addition to zucchini lecho are eggplant. Here's how to prepare this delicious appetizer according to the recipe below. First you need to prepare the necessary products: zucchini and eggplants - 0,5 kg each, carrots, tomatoes and sweet peppers - 1,5 kg, parsley greens - bunch, vegetable oil - 100 ml, sugar - 100 g, salt - 1.5 st. tablespoons, table vinegar - 70 g. Now you need to do vegetables. First of all, tomatoes are washed, they remove the stems. Prepared fruit is twisted in a meat grinder, then stacked in a large pan. Peeled carrots rubbed on a large grater and added to tomatoes. Then the Bulgarian pepper is removed stalk with seeds, pepper is cut into straws and put in a pan. Eggplants and zucchini cut off stems and "spouts." Next, you should cut these vegetables into slices and also put them in a saucepan. Then there is poured vegetable oil and vinegar. All vegetables are salted, mixed, put on fire and brought to a boil. After boiling for 50 min. cook in a small fire in a saucepan with a lid closed. For 10 minutes. until prepared in Lecho added finely chopped leaves of parsley and sugar. During the whole process of cooking, you should stir vegetables periodically. After 10 minutes, when the leaves of parsley become softer, the pan is removed from the fire. Next, you need to sterilize the banks, arrange them lecho and roll. Wrap the cans with a towel and leave them upside-down for the night in the kitchen. Lecho of courgettes and eggplant

Courgettes stuffed with lecho in the multivark

Lecho is not necessary to roll for the winter. It can be served freshly prepared or added as a component to other dishes. Here is the following recipe just to surprise the guests. At first, the lecho itself is prepared in a small amount and in the simplest way. For him need zucchini - 0,8-1 kg, sweet pepper - 2-3 pieces, hot pepper - 0,5 pieces, garlic - 0,5 heads, tomato juice - 250 ml, sugar and vinegar - 1 Art. spoon and a little salt. Washed and peeled vegetables: peppers of two kinds and garlic - should be passed through a meat grinder, then the resulting gruel is placed in a saucepan, filled with tomato juice and cooked for 10 minutes. Marrows are cut into slices or cubes, added to the tomato mass and cooked, boiling, for another 20 minutes. After adding zucchini, sugar and salt are poured into the saucepan and vinegar pours in. You should stir the vegetables from time to time so that they do not burn. The ready-made dish fits into eurobanks and is closed with lids. For a stuffed zucchini, one jar of the product will suffice. To prepare the stuffed zucchini you need the following ingredients: zucchini - 600 g, minced pork-beef - 0.5 kg, rice - 150 g, onion - 1 piece, garlic - pair of denticles, salt, pepper to taste, dill or celery greens - 20 grams, a little broth or water. The washed zucchini squash should be peeled. If it's a young zucchini, they are cut along. If zucchini are larger, they are cut across into several parts (the width of the pieces is 3-4 cm). Next, gently spoon to get the core of these vegetables, along with the available seeds. After that, you can do stuffing. For him in the saucepan until half cooked rice is cooked. The onion is finely ground and fried in vegetable oil. To the minced meat is added chopped greens, fried onions and rice. Minced seasoning spices and let through the garlic press with cleaned cloves of garlic. The whole mass is very carefully mixed. Rings or halves of courgettes are stuffed with ready-made mass and placed on the bottom of the multivark. At ½ zucchini are filled with broth. It is set for 20 minutes. mode "Baking". Then, the previously prepared lecho is laid on top of the mass. The mode of the multivarker is changed to "Quenching". The dish is cooked for 45-50 minutes. Served hot. It turns out lecho on this recipe is delicate, tasty, satisfying and unusual. There are many more recipes for this nutritious dish, which is loved all over the world. Each hostess, having tried the above recipes, can later contribute to lecho some of her ingredients, without fear of spoiling the product, because in any case this dish will turn out delicious and fragrant.