Lecho of zucchini, pepper and tomato for the winter

When young zucchini ripen, I recommend preparing lecho from this amazing summer vegetable. A healthy, easily digestible, low-calorie salad will always help out when guests arrive and will add variety to meat and fish dishes on your table. In my recipe with step-by-step photos, I will reveal all the nuances of preparing such a preparation.

To prepare summer zucchini lecho you need to prepare:

• 2 kg of small zucchini;
• 7 pieces of sweet pepper;
• 10 pieces of onion;
• 1 kg of ripe juicy tomatoes or 1 liter of tomato juice or sauce.

For the marinade:

• a glass of vegetable oil;
• a glass of sugar;
• 2 tbsp. spoons of salt;
• half a glass of vinegar.

How to prepare zucchini lecho for the winter

The first thing you need to do when starting to prepare the workpiece is to wash and sterilize 8 pieces of 0.5 liter cans.

At the next stage, you need to thoroughly wash and prepare the vegetables, cutting them into small cubes as in my photo.

Place the ingredients needed to prepare the marinade in the pan in which you will cook the product and boil.

Add sliced ​​tomatoes to the marinade or, as I do, tomato juice.

When it boils, add the diced zucchini and boil for 5-7 minutes.

Add chopped onion and pepper, stirring and cook for 5 - 7 minutes.

Simmer the vegetables for 5-10 minutes, remembering to stir carefully so that the lecho does not burn. Place the prepared snack in evaporated jars and seal.

Turn the jars with ready-made zucchini lecho over and wrap it up.

As you can see, preparing such a preparation is very simple, and you need a minimum of ingredients. In winter, a delicious zucchini lecho will certainly delight you and your whole family with its extraordinary taste, which will remind everyone of the warm and generous summer... :)