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Canned Zucchini in Tomato Sauce (Winter Preserve)

Put up a batch and you're set for winter — always on hand, and delicious!

Daria ☼Author avatar
Recipe author
Salad winter preparations Zucchini in tomato sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 1 g
Fats 0 % 0 g
Carbohydrates 91 % 10 g
46 kcal
GI: 50 / 10 / 40
  • To each their own, but for me zucchini is the tastiest food around — I could eat it all the time. Give this zucchini in tomato sauce a try; trust me, it's fantastic! Thoroughly wash the vegetables, roots, and herbs. Trim the ends off the zucchini and slice into rounds about 1 inch (2.5 cm) thick. Cut the carrots into strips about ¼ inch (5–6 mm) thick, and the roots into rounds about 3/16 inch (4–5 mm) thick. Slice the onion into rings. Fry the zucchini in hot sunflower oil until golden. For the vegetable filling, fry the vegetables separately in hot oil, then set them aside to cool. Combine the cooled vegetables, mix well, add salt and herbs, and mix again. Cut the tomatoes into wedges, put them in a pot, and cook for 8–10 minutes, stirring so the sauce doesn't scorch. Press the mixture through a sieve, return it to the pot, add salt, sugar, and the spices tied in a cheesecloth bag, and cook until reduced by half. Remove the spice bag, stir in the vinegar and salt, and mix thoroughly again. Layer into prepared jars: zucchini, vegetable filling, zucchini. Once everything is packed, pour the tomato sauce over the top and process the jars in boiling water — pint (half-liter) jars for 1½ hours, quart (liter) jars for 2 hours. Seal the lids, let cool, and store in a cool place.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Cloves - 323  kcal/100g
  • Cinnamon - 247  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Dill greens - 38  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Seed parsnip - 47  kcal/100g
  • Parsnip - 47  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Pepper - 26  kcal/100g
  • Hot tomato sauce - 99  kcal/100g
  • Parsley root - 49  kcal/100g
  • Acetic essence - 11  kcal/100g

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