Zucchini Lecho with Ketchup for the Winter

A wonderful recipe for zucchini lecho with no canning sterilization needed. Pretty! Fragrant! Delicious!

Recipe author

Servings:

Zucchini (I use a mix of colorful summer squash — yellow, green, and striped)

Tomatoes

Bell pepper

500

Onion

500

Garlic

Ketchup (plain ketchup)

400

Vegetable oil (2/3 cup)

135

Sugar (2/3 cup)

135

Apple cider vinegar

Ground black pepper

0.3

Sea salt

1.5

Hot chili pepper (optional)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 21 % 3 g

Carbohydrates 71 % 10 g

66 kcal

GI: 70 / 0 / 30

Cooking method

Step 1:

Prep all the ingredients.
Step 2:

Wash and chop the peppers and tomatoes, seed the peppers, and blend everything in a blender.
Step 3:

Use young zucchini — don't peel them, just trim off the ends. Cut into rounds, then into quarters.
Step 4:

Peel the onion and cut it into quarters, like the zucchini.
Step 5:

Pour the vegetable puree into a pot, add the salt and sugar, and set it on the heat.
Step 6:

When it boils, add the ketchup and vegetable oil.
Step 7:

Add the cut-up zucchini. Once the lecho comes to a boil, cook for 10 minutes.
Step 8:

Add the onion and cook for another 10 minutes, stirring. Add the garlic and vinegar last. Cook for a couple more minutes.
Step 9:

Spoon into prepared jars, seal, turn upside down, and leave under a warm blanket or towel until cool.