Salad of zucchini, tomatoes and peppers for the winter (2 options). Zucchini pancakes with bell pepper. Step-by-step recipe with photos Stewed zucchini with bell pepper

Cooking

This year I have an excellent harvest of zucchini at my dacha. What did we cook from them? Now the time has come to make delicious, hearty homemade preparations for future use that will feed us all winter. And in winter you always want something tasty, especially healthy vegetables like zucchini.

After all, in the jars that we have been preparing since the summer, all the most delicious, all the most healthy things, grown with our own hands, are preserved. All our love and care is invested in vegetables. These fruits absorbed the sun's warmth and energy, which they will later transfer to us.

Required:

Tomato juice - 3 l.
Zucchini - 4-5 kg. (as much as will fit in tomato juice)
Bell pepper - 7-10 pcs.
Black peppercorns - 5-7 pcs.
Vegetable oil - 0.5 cups
Salt - to taste
Sugar - to taste
Vinegar 9% - 4 tbsp. for the entire volume of the workpiece

How to make delicious zucchini with bell peppers in tomato:

Skip the tomato juice. You can simply puree the tomatoes in a blender or grate them. Place the juice on the stove and cook for 1 hour. At this time, you can add already chopped bell pepper, salt and sugar to taste. I added 1 tbsp to the indicated volume. salt and 10 tbsp. Sahara. I like the preparations to have a slightly sweet taste. But do it to your taste.

It is best to use young zucchini for harvesting, although if you have already outgrown them, remove the thick skin from the fruit and remove the pulp and seeds. Chop the zucchini into large pieces and place in the tomato sauce. Add black peppercorns and vegetable oil to this.

When cooking zucchini in tomatoes, be sure to taste the preparation. You may need to add additional salt or sugar. Cook the zucchini and pepper from the moment of boiling for 1 hour. All vegetables cook well during this time.

At the end of cooking, add vinegar and simmer for 5 minutes.

Place delicious, sweet zucchini in tomato into sterile jars and close with lids.

From the specified volume of ingredients I got 8 jars with a volume of 670 ml. Cover the jar with a blanket and let it cool completely. In winter, your family will thank you.

Bon appetit and excellent homemade preserves - wishes Svetlana and my home kulinarochka2013.ru!

Wash the tomatoes and cut into strips.

Wash the sweet pepper, remove seeds and cut into strips.

Peel the onion, cut into half rings or quarter rings.

Peel and seed the zucchini and cut into thin slices.

Heat the oil in a convenient container (frying pan, cauldron, saucepan). Fry the onion until translucent, stirring occasionally.

Add tomatoes, fry over high heat for 3 minutes, stirring.

Add pepper, stir and simmer, stirring all the time, for 3 minutes.

Then add zucchini, salt, sugar, pepper to taste. Stir, simmer for 20 minutes, stirring occasionally, over low heat under the lid.

Next, add tomato paste to the vegetables, stir and continue to simmer until tender, covered, for 10-20 minutes, stirring occasionally.

Pass the garlic through a press or cut it with a knife, as I do.

2 minutes before readiness, add finely chopped garlic. Stir and simmer.

Then sprinkle with chopped herbs, let it boil and turn off the heat. Add vinegar and stir.

We sterilize the jars, lids and spoon with which we will lay out the salad. I sterilize the jars in the microwave, after washing them and pouring 50 ml of water into them. Boil at full power for 2-3 minutes in the microwave. Place the salad in sterilized jars (5-6 jars of 700 ml each) with a sterile spoon, screw on the sterilized lids. Carefully turn upside down, wrap and leave until completely cool. A delicious salad of zucchini, peppers and tomatoes is ready for the winter.

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Zucchini with bell peppers can be baked in the oven or stewed in a frying pan. Vegetables go well with meat, poultry and fish.

Zucchini with peppers can be served with green peas, sour cream sauce and pita bread.

Number of servings: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

Zucchini with pepper and chicken fillet

An easy dietary dish can be prepared for lunch or dinner.

How to prepare the dish:

Cut vegetables and chicken fillet into large cubes.
Fry the meat in vegetable oil until golden brown, add the prepared vegetables to it.
Pour soy sauce into the pan, add tomato paste, ground pepper and oregano. Stir the ingredients and simmer them over medium heat for 10 minutes.

Serve the treat with a cucumber and tomato salad.

Recipe for stewed zucchini with peppers and mushrooms

A bright summer dish of fresh vegetables and mushrooms served as a side dish or appetizer.

Ingredients:

zucchini – 2 pcs.;
mushrooms – 400 g;
red bell pepper – 5 pcs.;
onions – 2 pcs.;
vegetable oil – 120 g;
pomegranate sauce – 90 g;
greens – 2 bunches;
garlic – 4 cloves;
ground black pepper and salt - to taste.

Cut the onion into half rings and the mushrooms into cubes. Fry the food until done and transfer it to a bowl.
Cut sweet peppers and zucchini into strips. Fry the vegetables for 5 minutes, then reduce the heat and simmer them under the lid closed for another 3-4 minutes.
Place mushrooms, chopped garlic and herbs into the pan. Pour in the pomegranate sauce, add salt and spices. Simmer the ingredients together for another 5 minutes.

Serve the dish hot.

Zucchini and pepper pie

Baked goods with juicy vegetable filling have a pleasant taste and aroma.

Ingredients:

young zucchini – 300 g;
puff pastry – 200 g;
sour cream – 200 g;
bell pepper – 100 g;
hard cheese – 100 g;
garlic – 4 cloves;
greens – 1 bunch;
salt and black pepper - to taste.

Roll out the dough to a thickness of 4-5 mm, place it in a baking dish with a diameter of 24-26 cm. Form the sides, align the edges. Make several punctures with a fork and place the workpiece in an oven preheated to 180 °C for 5 minutes.
Cut the vegetables into circles and place them in an even layer on the hot base. If desired, the filling can be supplemented with potatoes or eggplants.
Combine sour cream with chopped herbs and garlic passed through a press. Pour the sauce over the vegetable filling.
Sprinkle the pie with grated cheese and bake it for 25 minutes at 180°C.

The hot treat goes well with a sauce made from tomatoes, garlic and basil.