In the summer, at the height of the season of affordable and tasty vegetables, you want not only to have enough of them, but also to make preparations for the winter. Zucchini and bell pepper salads will be able to diversify the daily menu and replenish the bins.
Zucchini salad with pepper and ham
Zucchini salad with pepper and ham has a delicate taste, rich in minerals and fiber. At the same time, its caloric content is relatively low - only 120 kcal. It is advisable to take the ham for this salad with a small amount of spices. Then she will not interrupt the aroma of zucchini and pepper in the finished dish.
Ingredients:
1 zucchini zucchini;
1 large bell pepper;
200 g lettuce leaves;
200 g ham;
30 g green onions;
30 g dill;
3 tablespoons olive oil
1 tsp grain mustard;
1 tsp lemon juice;
salt, sugar, black pepper, sesame seeds.
Wash lettuce leaves in cold water. Then dry them, cut them into small pieces with your hands, put them in a deep salad bowl. To improve the taste of the dish, cutting the salad with a knife is not recommended.
Finely chop the washed onions and dill, pour them onto the lettuce leaves.
Mix olive oil with lemon juice and mustard. Salt the dressing to taste, put sugar and black pepper into it. Pour the greens with the resulting sauce, mix.
First, cut the young zucchini into thin rings, fry on both sides in a pan with a small amount of vegetable oil, cool.
Clean the washed bell pepper from seeds. Cut the fried courgette into thin cubes. Chop the ham and pepper into strips. In a salad bowl, mix them with herbs.
Let the salad soak in the dressing for 1 hour.
Korean zucchini and pepper salad
Spicy food lovers will love this salad. A step-by-step description of the preparation will help even a novice cook to pamper homemade this vegetable delicacy.
Ingredients:
2 young zucchini of medium size;
2 bell peppers;
1 carrot;
1 onion;
3 cloves of garlic;
vegetable oil for frying;
5 tbsp soy sauce;
0.25 tsp each red and black ground pepper;
3-4 sprigs of cilantro;
sesame;
1 tbsp. l. 9% vinegar.
Wash and dry the vegetables well. Peel the zucchini and carrots, cut them along the fruit into slices 0.7-1 cm thick. Then, with a sharp knife, cut them diagonally into long thin strips. If you have a Korean carrot grater available, you can use it.
Cut the bell pepper into 4 parts, remove the stem and seeds. Cut it across the fruit into strips.
Cut the peeled onion in half, chop into thin half rings.
Heat vegetable oil in a frying pan over high heat. Reduce the heat, put the bell pepper in the pan and fry it, stirring occasionally, until a light golden hue appears. Be careful! The contact of hot vegetable oil and juicy bell pepper causes a large amount of splashes that can burn you.
Put the fried peppers on the edge of a deep plate, place it obliquely so that the glass will have excess oil. Pour it into the pan.
Fry carrots, zucchini and onions in a pan in turn. Very strongly, until a good golden brown crust, you do not need to fry vegetables. They need to be removed from the pan at the moment when the crust is just beginning to appear.
Place the sautéed vegetables in a large bowl. In a mug, mix peeled and chopped garlic, crushed or very finely chopped cilantro, red and black ground pepper, vinegar and soy sauce.
Pour the sauce over the vegetables, stir. In order for the vegetables to be properly saturated with the aromas of spices, the salad should stand in a cool place for 30-60 minutes. If the salad doesn't seem spicy enough, you can add pepper, soy sauce, and vinegar to taste. Sprinkle with sesame seeds when serving.
Zucchini and hot pepper salad
Zucchini salad can be prepared not only with Bulgarian, but also with red capsicum. And a successful proven recipe is a guarantee of an excellent result!
Ingredients:
500 g zucchini;
1 red chilli pepper;
75 g of hard cheese;
1 clove of garlic;
6 tbsp olive oil;
salt, sage, black pepper to taste.
Wash young zucchini with a delicate skin. Without peeling, cut them into strips. Heat olive oil in a skillet. Peel the garlic, chop finely.
Fry zucchini and garlic until tender over high heat, stirring occasionally. Put them in a salad bowl. A small amount of oil will remain in the pan. Fry sage leaves on it.
Cut the hard cheese into thin strips. Chop the red capsicum very finely.
In a salad bowl, mix zucchini, sage, cheese, red pepper. Salt the salad to taste, you can add black ground pepper.
Zucchini salad with horseradish and pepper
This salad will appeal to lovers of spicy appetizers. It is prepared quickly and easily, it is well stored even in a city apartment.
Ingredients:
2.5 kg zucchini;
1 kg of bell pepper;
2 heads of garlic;
100 g horseradish root;
parsley.
Marinade:
300 ml of vegetable oil;
100 ml tomato juice;
5 tbsp granulated sugar;
1, 5 tbsp. salt;
100 ml of 9% vinegar.
Wash young zucchini with a thin skin and tender pulp without formed seeds, cut into small pieces. Their size should not exceed 1x1 cm.
Cut the prepared pepper (washed, peeled from seeds and stalks) into cubes. If you take a multi-colored pepper, then the appearance of the workpiece will be bright and more appetizing.
Pass the washed and peeled garlic along with the horseradish root through a meat grinder. A blender can be used at this stage. But you should not turn horseradish and garlic into a homogeneous puree. Small pieces should remain in the mass.
Mix all the ingredients of the marinade. Instead of purchased, you can use tomato juice prepared yourself. This will only make the taste of the finished salad richer. But if there is absolutely no tomato juice at hand, you can replace it with 100 ml of water with 2 tbsp dissolved in it. tomato paste.
Put zucchini, pepper and a mass of horseradish and garlic in a saucepan for cooking salad. Pour everything with marinade.
Put the saucepan over high heat, bring the salad to a boil. Then reduce the fire. Cook the salad over medium heat for 30 minutes. Remember to stir the mixture to avoid sticking to the bottom and sides of the pot. Although the zucchini will give off a fair amount of liquid when boiled, there is a chance that individual pieces will burn.
Add vinegar to the salad, stir, cook for another 10 minutes.
You need to spread the hot salad in sterilized jars, put one leaf of parsley on top. If you don't like the taste and smell of parsley, you can do without it. Close the cans with metal lids. Caps can be used both for seamer and self-tightening. Before starting the filling, do not forget to check the conformity of the neck of the jars to the prepared lids.
Cover the salad jars with a towel rolled in several layers and leave to cool completely.
Lecho with zucchini
With this recipe, you can quickly process large quantities of courgettes and bell peppers into a delicious salad that keeps well and eats quickly. Harvesting for the winter turns out to be very sharp. So, if desired, the amount of hot pepper can be reduced.
Ingredients:
4 kg of zucchini;
10 pieces. bell pepper of different colors;
5 onions;
2 hot pepper pods.
Marinade:
1 tbsp. vegetable oil;
1 tbsp. Sahara;
2 tbsp. tomato paste;
2 liters of water;
3 tbsp salt;
1 tbsp 9% vinegar.
Wash the courgettes and peppers. Put the peeled onions in cold water for 20 minutes. Cut the skin off the zucchini, cut them into cubes with a side of about 2 cm. Peel the bell peppers from seeds, cut into rings. Also chop the onion. The thickness of the onion and pepper rings should not be more than 1 cm.
Banks with a capacity of 0, 5 l rinse well, dry, sterilize. The most convenient way to do this is in the microwave. To do this, put dry, clean cans in it so that they do not touch each other. Turn on the device for 5 minutes at full power. When the microwave is finished, it is dangerous to immediately pull the cans out of it. They will be very hot! Open the door a little and cool the jars for 5-10 minutes. After that, using a potholder, take out the sterilized cans and put them on a towel.
You can steam sterilize the cans using the pot lid with holes.
Pour water into a saucepan with a volume of at least 6 liters, put all the ingredients for making the marinade, close the lid and bring to a boil.
As soon as the marinade boils, put the vegetables in it. Close the lid again and bring everything to a boil.
Then remove the cover. Reduce the fire so that the lecho was cooked, but there was no intense boiling. Continue cooking the zucchini and pepper salad for the winter for another 30 minutes.
Put metal lids in a small saucepan, boil them for 10 minutes.
Put the finished salad in jars, roll up, check the tightness. To do this, carefully turn the jar upside down over the pan. If liquid does not flow out from under the lid, then the can is closed well.
Turn the jars with lecho upside down, wrap them with a blanket and leave them to cool completely.
Ankle Banks salad
Ingredients:
1 liter of water;
1 tbsp. vegetable oil;
1 tbsp granulated sugar;
1 tbsp. tomato paste;
salt to taste;
1 tbsp. l. 70% vinegar;
2 kg of zucchini;
5 large bell peppers;
10 onions;
1 kg tomato.
Wash and peel each type of vegetables. Dice the onions, peppers and courgettes. Cut the tomatoes into slices. Put each type of chopped vegetables in a separate bowl.
In a large metal bowl, mix water with vegetable oil, add granulated sugar and tomato paste. Place the cup on high heat and wait until it boils.
As soon as the water boils, put onions in it, stir. Boil it after boiling for 5 minutes.
Add tomatoes. After they boil, cook the piece for 5 minutes.
Repeat the same procedure with bell pepper.
Add the zucchini last to the salad. Their active boiling time is 20 minutes. During cooking, you need to salt the vegetable mass to taste. Then add vinegar to vegetables, mix everything, bring to a boil and cook for 5 minutes.
Turn the hermetically sealed glass jars with salad upside down and wrap.
Zucchini salads with pepper can be served as a separate dish. They go well with mashed potatoes and rice. Or you can serve them as a side dish for meat dishes. In any case, they will find their connoisseurs and diversify the menu in winter.
