Canned Fried Zucchini
That gorgeous flavor is impossible to pass up! Food should be tasty and good for you, and zucchini is loaded with the vitamins and minerals our bodies need — especially in fall and winter, when the immune system needs all the support it can get against the cold. To lock in all of zucchini's goodness and enjoy a taste of sunny summer even in dreary weather, here's one of the easiest ways to put up a batch.
Daria ☼
Recipe author
Canned Fried Zucchini
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
1 g
Fats 50 %
8 g
Carbohydrates 44 %
7 g
107 kcal
GI:
57
/
0
/
43
- Choose young zucchini with underdeveloped seeds. Rinse them well under running water, trimming off any leftover blossom ends and cutting away the stems. Slice the zucchini into rounds or small wedges. Dust the slices with flour and salt, then fry them on both sides in butter until they take on an even golden-brown color. For the garlic: break the head into cloves, peel, wash, and mince very finely — better yet, pound it in a mortar. Next, pick ripe, healthy tomatoes with firm flesh, rinse them, remove the stems, and cut into pieces or wedges. Salt the zucchini, tomatoes, and garlic, then layer them into jars — not all the way to the top, but leaving about an inch of headspace between the vegetables and the rim. Sterilize the jars for 35 minutes at 212°F (100°C). All that's left is to seal the jars of canned fried zucchini and set them upside down to cool. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
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