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Zucchini Lecho with Tomato Paste and Peppers for Winter

Wildly appetizing, quick, and simple! Your family will love it! (Lecho is a savory Eastern European relish of stewed peppers and tomatoes.)

Daria ☼Author avatar
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Zucchini lecho with tomato paste and pepper for winter
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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 7 % 1 g
Fats 33 % 5 g
Carbohydrates 60 % 9 g
82 kcal
GI: 56 / 0 / 44

Cooking method

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  • I found this recipe for zucchini lecho in a cooking magazine. It's tried and true, so follow the steps below and you can't go wrong — you can never have too many tasty things put up for winter. Add the chopped onion and grated carrots to a large skillet, pour in the sunflower oil, and set them to sauté. You have about 10 minutes to prep everything else. Cut the zucchini and bell pepper into cubes and put them in a large pot. Add the tomato paste and twice its volume in water, then the salt. Stir in the sugar, along with the sautéed carrots and onion, mixing everything well. Bring it to a boil in the large pot and stew for 35-40 minutes. Stir in the vinegar just before the end. Ladle the mixture into jars and seal them. Done! In winter, serve it warm or cold. Enjoy!

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

  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g

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