To some experts in cooking these vegetables seem too fresh. In this case, you should take the recipes of zucchini with Krasnodar sauce for the winter, which will be an ideal snack for any dish.
Caviar from courgettes with red sauce
This is an inexpensive and truly delicious dish. It is served as porridge and potatoes with meat, and just spread on bread instead of butter. With such zucchini with Krasnodar sauce for the winter, your supply of useful trace elements will always be replenished on time.
Ingredients:
- sunflower oil - 200 ml;
- zucchini - 3 kg;
- salt - 2 tbsp. spoons;
- sauce "Krasnodar" - 0.5 liters;
- onion - 1 kg;
- acetic essence - 1 tbsp. a spoon;
- sugar 4.5 tbsp. spoons;
- carrots - 1 kg.
Preparation
In a medium-sized saucepan pour water (about a third by volume) and put carrots in it, previously cleaned and cut into thin slices. Zucchini wash, peel off them and cut into thin rings, then also send to the pan. Set the average fire and simmer the vegetables until soft, that is, fully prepared. At the same time, cut the onions into small half-rings and fry it in sunflower oil until they have a clear shade. Mix zucchini, onions and carrots and whisk the vegetable mixture with a blender. Then add the sauce "Krasnodar", acetic essence, salt and pour the sugar.
Stir well and place the caviar in half-liter jars that have already been sterilized before. Then, the containers with zucchini in Krasnodar sauce put in a large pan on an iron stand and sterilize for half an hour. After that, roll up the jars, put it upside down and wrap it in a warm blanket until it cools down.
Lecho of courgettes with red sauce
If you miss the summer wealth of fruits and vegetables, do not be upset. This recipe zucchini with Krasnodar sauce is an excellent addition to the most exquisite lunch or dinner, which is sure to surprise your guests.
Ingredients:
- bitter pepper - 1/3 pod;
- zucchini peeled - 1,5 kg;
- sauce "Krasnodar" - 250 g;
- sweet pepper - 300 g;
- Sunflower oil - 1 glass;
- apple cider vinegar 4% - 2.5 tbsp. spoons;
- onion - 300 g;
- sugar - 7 tbsp. spoons
- carrots - 300 g;
- salt - 1 tbsp. spoon with the top.
Preparation
Brush all the vegetables. Chop the onion into large half rings. Carrots cut into strips or chop, using a large grater. On a large frying pan pour the sunflower oil, place onions and carrots and simmer for about 10 minutes before the vegetables become very soft. Pepper cut into thin cubes or small strips. Marrow squash and cut into cubes of medium size. In a deep saucepan pour so much water that its volume was twice as much as the Krasnodar sauce. Then place zucchini and pepper there, add the sauce, salt, pour sugar and pepper. At the final stage, stewed onions and carrots are added, after which everything is thoroughly mixed.
The pan should be placed on medium heat and, after waiting for a boil, to extinguish the lecho for about 40 minutes. Before the immediate end of cooking pour vinegar, carefully stir and lay out such delicious zucchini with Krasnodar sauce and carrots still hot in glass jars. Containers must be cleaned and sterilized in boiling water, otherwise conservation may "explode". Then roll down the jars and after cooling, transfer them to a cool place.