Zucchini tomato carrot for winter

A simple and delicious zucchini snack for the winter! There are many different recipes for zucchini salads for the winter. One of them is a zucchini salad with tomatoes, carrots and onions. The composition of the salad is simple, the ingredients are vegetables, cheap and affordable, especially during the harvest season. And it turns out a delicious snack, which in winter can be served as an independent dish on a festive table, or included in the daily menu and added to a meat dish for lunch or dinner.
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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 8 % 1 g
Fats 33 % 4 g
Carbohydrates 58 % 7 g
66 kcal
GI: 71 / 0 / 29

Step-by-step cooking

Cooking time: 1 h
  1. Step 1:

    Step 1.

    Prepare the products for making salad according to the list. It is better to take young zucchini when they have a tender skin and practically no core with seeds. Carrots are also delicious when they are young and juicy.

  2. Step 2:

    Step 2.

    My zucchini, let the water drain. If they are young, then cut the zucchini into small cubes together with the skin and the core.

  3. Step 3:

    Step 3.

    Peel the onion and cut into cubes.

  4. Step 4:

    Step 4.

    Carrots are washed, cleaned (if the carrot is young with a tender skin, it is enough to wipe it with a stiff brush), grated. To speed up and simplify the process, as well as with a large volume of vegetables, you can chop carrots with a food processor on a special nozzle.

  5. Step 5:

    Step 5.

    Tomatoes are washed, cut out the place of the peduncle and cut the fruits into small cubes. If tomatoes are large with a hard skin, then they can be peeled off by pouring boiling water over them.

  6. Step 6:

    Step 6.

    Pour vegetable oil into a saucepan with a thick bottom, a saucepan or a cauldron. We warm it up, put onions on the oil. Fry it in oil for about 5 minutes. Then we put carrots to the onion. Fry for about 5 more minutes, stirring occasionally.

  7. Step 7:

    Step 7.

    We send zucchini and tomatoes to the pan. Stir, simmer over medium heat for about 10 minutes. Add spices to the vegetables: salt, sugar, peppercorns and bay leaf, vinegar, mix and simmer for about 40 minutes under a closed lid. Periodically, the vegetables need to be mixed so that they do not burn and turn into porridge. The vegetables in the salad should crunch a little.

  8. Step 8:

    Step 8.

    We lay out the salad in pre-prepared (sterilized in any proven and reliable way) jars, roll up or twist with sterile lids. Let the salad cool down "under a fur coat" at room temperature. To do this, turn the cans upside down and cover with a thick blanket or blanket, leave overnight. When the jars are completely cold, we put them away for storage in a cool place. Bon appetit!

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

  • Tomatoes - 23   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Bay leaf - 313   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Black pepper peas - 255   kcal/100g
  • Salt - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Table vinegar - 11   kcal/100g
  • Young zucchini - 24   kcal/100g

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