Fried zucchini in the cold vitamin-deficient season is very useful. This appetizer is literally infused with rich flavors and aromas of vegetables and spices. It will quickly raise the tone reduced in winter and return energy on the eve of the long-awaited spring.
Recipe for canned fried zucchini in tomato sauce
Ingredients:
- 4 zucchini;
- 1 kg of tomatoes;
- 3 cloves of garlic;
- 1 tsp each vinegar essence, salt and sugar;
- 80 ml of vegetable oil.
Wash all vegetables and place on a drying tray or pat dry with paper towels. Peel the courgettes and cut into thick circles. Scald the tomatoes with boiling water, remove the skin from them and mash the red pulp in mashed potatoes using a blender, food processor, meat grinder, or simply chop with a knife. Sterilize cans with a capacity of 1, 5 or 2 liters over steam, cool and dry.
Pour vegetable oil into a skillet and heat. Place zucchini slices in it and fry them on each side over medium heat until soft and light golden brown. Pour the tomato puree into a saucepan and place on an adjacent hotplate. Bring it to a boil and let it simmer for 10 minutes, stirring occasionally. Add vinegar essence there, stir and remove the dishes from the stove.
Arrange zucchini in layers in jars, sprinkle with crushed or chopped garlic and pour over tomato sauce, sprinkle with sugar and salt. Dip the filled container into a saucepan with constantly heated water and heat the snack for 10-12 minutes. Pull it out, roll it up with tin lids, set it upside down, wrap it in a blanket and leave it for a day. Then store the canned food in a cool place or in the refrigerator.
Fried zucchini for the winter with onions and garlic
Ingredients:
- 4 kg of zucchini;
- 1 kg of onions;
- 150 g of garlic;
- 100 g of salt;
- 75 g of sugar;
- 50 g of parsley;
- 200 ml of boiled water;
- 150 ml of vegetable oil + 50 ml for frying;
- 100 ml of 6% vinegar.
Peel the zucchini and chop them at random into circles, sticks, or cubes. Heat the vegetable oil in a skillet or saucepan and fry the slices in it for 5 minutes, then transfer to a bowl and wait until they cool completely. Peel the onions and chop finely, finely chop the parsley. Combine the prepared ingredients and mix well.
Make a dressing: grate the peeled garlic cloves on a fine grater, mix them with salt and sugar and rub thoroughly. Dissolve the resulting mass with a solution of vinegar in water, as well as vegetable oil. Pour vegetables with this sauce, press down with a load and leave for 12 hours. Distribute the salad among the jars, sterilize, as written in the previous recipe, for 15-20 minutes, then roll up.
