1. Main Page
  2. Second course
  3. Squash lecho for the winter will lick your fingers

Finger-Licking Zucchini Lecho for the Winter

An irresistible lecho that dresses up any table — make a batch for the family! This is a wonderfully tasty preserve that's a special favorite in our house. And it's a joy to make: not too much fuss, quick, especially when you're in the mood. :) It's my pleasure to share the recipe for our beloved lecho!

YaraAuthor avatar
Recipe author
Squash lecho for the winter will lick your fingers
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 1 g
Fats 25 % 2 g
Carbohydrates 63 % 5 g
37 kcal
GI: 100 / 0 / 0
    1. First, prep the vegetables:
    • peel the onion and cut it into cubes;
    • peel the carrot and grate it on the coarse holes of a box grater;
    • wash the bell and chili peppers, cut off the tops, remove the seeds, and cut into small pieces;
    • wash, peel, and cut the zucchini into medium cubes.
    1. Now on to making the lecho itself:
    • heat a skillet with the vegetable oil;
    • add the onion and fry it for a few minutes, then add the carrot;
    • after about five minutes, add the bell and chili peppers;
    • simmer everything together for 10 minutes, then stir in the tomato paste;
    • pour in the water and simmer it all for 5 minutes;
    • add the zucchini, season with salt, and simmer for 15 minutes over low heat (until the zucchini is just tender — better not to overcook it, it tastes best that way!);
    • pour in the vinegar essence and keep it on the heat for one more minute;
    • pack the finished lecho into pre-sterilized jars, seal with sterile lids, and let it cool somewhere warm.
  • That's it! Enjoy!

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

  • Onion - 41  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Acetic essence - 11  kcal/100g

Similar recipes

Related and additional categories: