Zucchini Lecho with Tomato Paste: A Tasty, Simple Classic

Super tasty and simple! A masterpiece of the most affordable products! Making classic zucchini lecho is not at all difficult. Open a jar of this preparation in winter, everyone at home will be delighted! Delicious with potatoes, meat or fresh bread.
cook time: 1h
Liam Carson
Zucchini Lecho with Tomato Paste: A Tasty, Simple Classic

Nutrition Facts (per serving)

67
Calories
4g
Fat
8g
Carbs
1g
Protein

Ingredients (7 portions)

Basic:

Onion 400 g
Salt 1 tbsp
Sugar 5 tbsp
Water 500 ml
Tomato paste 100 g
Zucchini 1500 g
Carrot 400 g
Vegetable oil 150 ml
Vinegar 3 tbsp
bell pepper 500 g

Recipe instructions

Step 1

Step 1
How to make a classic lecho from zucchini with tomato paste and carrots? Prepare all the necessary products according to the list. To make the finished product look bright and appetizing, I used bell peppers of different colors.

Step 2

Step 2
Peel the zucchini, carrots and onions. If you have young zucchini, you can leave the peel on. Cut the bell peppers in half and remove the core and seeds. Rinse all vegetables in cold water.

Step 3

Step 3
Cut the zucchini into small cubes. Remove seeds if necessary.

Step 4

Step 4
Cut the bell peppers into small squares or strips (as you prefer).

Step 5

Step 5
Chop the onion into half rings or cubes. Cut the carrots into cubes or grate them on a grater with large teeth. Heat refined vegetable oil in a frying pan and fry the onions and carrots. Read about how to choose the perfect frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

Step 6

Step 6
Cook, stirring, about 10 minutes until vegetables are soft.

Step 7

Step 7
Place zucchini and peppers in a large, thick-walled saucepan or cauldron.

Step 8

Step 8
Send the fried onions and carrots to the zucchini. Add salt and sugar.

Step 9

Step 9
Add tomato paste and water.

Step 10

Step 10
Mix everything thoroughly and bring to a boil over high heat.

Step 11

Step 11
Next, reduce the heat to moderate, cover the pan with a lid (be sure to leave a small gap for steam to escape) and simmer the vegetables for about 40 minutes. Stir everything periodically. At the end of cooking, pour in the vinegar and mix everything again. Taste the lecho and add the missing component. I added another 1 tbsp. without a slide of salt and 1 tbsp. vinegar. Sterilize jars and their lids in any convenient way. Read more about this at the end of the recipe.

Step 12

Step 12
Place the zucchini lecho in sterile jars and seal with sterile lids. Turn the jars upside down, wrap them in a warm blanket and leave until cool.

Step 13

Step 13
Store the workpiece in a cool place.

Step 14

Step 14
Very tasty cold or hot.

Additional rubrics

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