Lecho of zucchini, the recipe of which will be givenbelow, you can serve both hot and cold. It serves as a good complement to the rest of the food in the winter. In summer, when going on a picnic, you can also use lecho, only fresh, cooked right there, on the nature, at the stake. Like any food cooked on open fire, lecho from zucchini in this case becomes unusually tasty. To prepare this dish, you will need the following products based on the preparation of lecho of 3 kg of courgettes. The recipe for this dish is simple enough and its preparation does not require any special skills.

• zucchini - 3 kg;
• onion - 0,5 kg;
• carrots - 0,5 kg;
• tomatoes - 2 kg;
• red bell pepper - 1 kg;
• sunflower oil - 1 glass;
• salt - 2 tbsp. spoons;
• sugar - 1 cup;
• rayon (basil) or rosemary - 1 branch;
• vinegar - 1 teaspoon;
• garlic - 1 head;
• black pepper - 1 teaspoon;

Now let's start cooking

First, the onions and carrots are peeled and cut. Onions can be cut into large slices, and carrots - straw. Onions are fried in sunflower oil until golden brown. Then it is added carrots and also fried. Zucchini is peeled and cut into large slices. Lobules really should be large. Zucchini is added to onions and carrots and fried over low heat until the moment when they become transparent. It is very important not to overcook zucchini, otherwise it will form a messy porridge. Zucchini, fried strictly according to the recipe, retains an appetizing appearance and excellent taste qualities. The next step is to prepare the Bulgarian pepper and tomatoes. If you want the dish to turn more tender, you need to clear these vegetables from the skin. This is easily obtained if you immerse them for a few seconds in boiling water. The process is quite laborious, and it's up to you to decide whether to do it or not. Lecho is also delicious if peppers and tomatoes are used with a skin. Red Bulgarian pepper together with tomatoes are scrolled in a meat grinder or rubbed in a blender. There, garlic, rajhon or rosemary, salt and sugar are added. It must be said that garlic is much easier to clean if you divide the head into denticles. They are soaked in cold water for 10 minutes. The resulting mass is put on a slow fire and boiled for 10 minutes. It is necessary to stir it constantly to avoid burning. At this stage, a teaspoon of vinegar is added. After 10 minutes of boiling in the sauce of Bulgarian pepper and tomatoes, add the roast that you prepared at the very beginning. That is, toasted mass from onions, carrots and zucchini. All this is cooked for another 10 minutes. Everything, lecho is ready. If you want to prepare it for the winter, we proceed to conservation.

Preserving lecho from vegetable marrows

First you need to sterilize the banks. Banks are well washed, then put them for 15 minutes in a mantissa. You can sterilize them also in the oven or over the steam leaving the boiling kettle. Finished lecho is laid out on cans, and jars are put in a large saucepan with boiling water for 10 minutes. Then the cans are taken out and rolled up with metal covers. To make all these manipulations with hot jars, it is convenient to use special tongs. Lecho of zucchini, cooked according to the recipe, if the cans are well sterilized, can be kept long enough, it can be used at any time to serve. It is important to use basil or rosemary, as it gives this dish a unique piquant taste. If you cook Lecho from zucchini not for preservation, but for serving on the table immediately after cooking, you can add greens to it. It can be dill, coriander or parsley. Usually add all three of these herbs, but if you do not like one of them, you can limit the addition of one or two. When preserving greens in lecho is not added. It is important! It must be said that lecho can also be prepared from eggplants for exactly the same recipe. But the dish with zucchini has a more delicate taste. Two of these recipes differ from each other only by replacing zucchini with eggplant. All other ingredients, as well as proportions, remain the same as those given in this recipe. What to use, zucchini or eggplant, it's up to you.

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