Salad with fried zucchini and tomatoes: recipe with photo

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Prepared by: Marina Sofyanchuk

08/18/2017 Cooking time: 2 hours 0 minutes

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What haven’t I cooked with zucchini this year! Various zucchini snacks, hot dishes. And how many zucchini preparations are in my pantry! Tomato and zucchini salad is one of my favorites

A simple zucchini salad for the winter “You’ll lick your fingers” without sterilization - step-by-step recipe with photos

Many housewives try to make as many winter preparations as possible from available and inexpensive zucchini. Indeed, these healthy fruits are just a “godsend” for preparing various marinades, lecho, salads and homemade “overseas” caviar. All kinds of salads with the addition of tomatoes, carrots, onions, spices and herbs are especially tasty from young fresh zucchini. So, we bring to your attention a step-by-step recipe with a photo of a simple salad with zucchini without sterilization - a quick preparation with a piquant spicy taste, you will simply lick your fingers. Roll up a few jars of zucchini salad, and next year you will definitely “double” the volume of this wonderful preserve.

Necessary ingredients for the recipe for salad with zucchini for the winter “You will lick your fingers” without sterilization:

fresh zucchini – 2 kg (weight of peeled fruits)
apple – 1 pc.
bell pepper – 1 pc.
hot pepper – 1 pc.
onion – 1 pc.
carrots – 1 pc.
garlic – 3 cloves
tomato juice – 500 ml
sugar – 4 tbsp. l.
vegetable oil – 100 ml
apple cider vinegar – 100 ml
salt – 1 tsp.

Step-by-step instructions for the “Finger-lickin’ good” zucchini salad recipe without sterilization:

We wash the zucchini fruits under running water and remove the seeds and skin. Cut into small pieces into a large saucepan.
The vegetables selected according to the recipe are also washed, peeled, seeds removed and chopped using a blender or meat grinder - with the exception of garlic.
Add sugar, salt, vinegar and oil to the resulting vegetable mass. Then mix thoroughly again.
Pour in the tomato juice and put the pan on the fire. After boiling, set aside for 20 minutes and cook, remembering to stir the sauce regularly. Now you can add chopped garlic and cook for another 10 minutes.
Pour hot vegetable sauce over the zucchini pieces and cook for 20 minutes.
Place the finished zucchini salad in sterilized jars and roll up. When the jars have cooled, you can take the preserved food to the pantry shelf. In winter, such a spicy snack will perfectly complement a variety of dishes on the holiday and everyday menu. We are sure that your guests will be delighted and will definitely be interested in the zucchini salad recipe.

Zucchini salad in tomato for the winter

Tomatoes and zucchini are delicious in any form, and at any time of the year, both fresh and canned, and salads made from them are even tastier. Tomatoes and zucchini are considered a tasty and popular salad for the winter; in winter, salads are more in demand and relevant. There are many recipes for this salad, even from almost identical products, and we will help you choose the one you need.

Classic zucchini salad in tomato for the winter

One of the easiest to prepare zucchini in tomatoes in terms of time and cost requires the following ingredients:

Zucchini (4 kg)
Tomatoes (3 kg)
Garlic (3 heads)
Vegetable oil (1 tbsp)
Vinegar 9% (150 ml)
Sugar (4 tbsp)
Salt (2 tbsp)
Dried chili pepper (1 tbsp)

The zucchini should be thoroughly washed, peeled, then the seeds removed, and the zucchini cut into small cubes. Wash the tomatoes and pass through a meat grinder. Place zucchini in a saucepan with tomatoes, add butter, sugar and salt. Place the pan on the fire, after boiling, reduce the gas, and cook for about 20 minutes, stirring the contents. After waiting, add chopped garlic with chili pepper, and cook for another 15 minutes over low heat. Add vinegar and wait another 5 minutes on low heat. Place the salad in jars and roll up. Zucchini in tomato is ready.

Spicy zucchini salad in tomato for the winter

For spicy lovers, an almost identical salad of zucchini and tomato. The salad will also be very tasty, but quite spicy. This time the zucchini will be in the form of rings, and all the other ingredients will be in the thicket. For the salad you will need:

Zucchini (1.5 kg)
Sweet peppers (10 pcs.)
Tomatoes (1 kg)
Hot pepper pod (2 pcs)
Garlic (1 head)
Sugar (half a glass)
Vinegar 9% (100 ml)
Sunflower oil (200 ml)
Salt (2 tbsp)

Starting with the zucchini, cut them into rings from 1 to 1.5 centimeters, which will allow the spiciness to be absorbed and give a richer taste, and remove the seeds. The younger the zucchini in this recipe, the tastier the salad itself will be. We clean the pepper from seeds and pass it through a meat grinder, both sweet and hot. We also add tomatoes and garlic. We combine the zucchini with the grounds and put it on the fire. Bring to a boil while stirring, and cook for another 20 minutes, stirring even more often, and roll the finished salad into jars.

Zucchini salad in tomato for the winter Uncle Bens

The next salad we'll look at is the one called Uncle Bens. The recipe is like a classic in preparing salads with zucchini for the winter. Like every salad, it goes well with many dishes, and there’s a small, unsolved secret that enhances the taste of the salad. The following ingredients will be required:

Zucchini (1 kg)
Tomato (0.5 kg)
Sweet pepper (0.35 kg)
Onion (0.35 kg)
Carrots (0.3 kg)
Tomato paste 25% (0.15 kg)
Vegetable oil (125 ml)
Salt (2 tbsp)
Vinegar (% (35 ml)
Warm water (400 ml)
Curry (1 tsp)
Sugar (0.1 kg)

Let's start with zucchini. Wash the zucchini in cold water, wipe and then cut into large pieces. Remove seeds from sweet peppers and cut into strips. We clean the carrots and grate them on a standard coarse grater. Cut the onion into rings. We cut the tomatoes into pieces of zucchini similar in size. Mix water, vegetable oil, salt, sugar and tomato paste into one pan and place on the fire until it comes to a boil. When the water boils, add the zucchini to the pan and cook for another 15 minutes. Now add more carrots, onions and bell peppers, and cook for another 15 minutes. Add the tomatoes to the almost finished salad and set aside for another 15 minutes. And finally add vinegar and curry for another 3 minutes. The salad is ready, you can roll it into jars.

As we all know, zucchini can also be eaten fried, but you can also close fried zucchini for the winter. In taste, they are in no way inferior to closed fresh zucchini salads, and are even very saturated with taste. For this salad you will need an almost standard set, we need:

Zucchini (1 kg)
Tomato (0.9 kg)
Bell pepper (0.35 kg)
Onion (50 g)
A couple of bunches of greens, dill and parsley
Salt (1 tbsp)
Sugar (2 tbsp)
Garlic (7 cloves)
Vegetable oil (100 ml)
Black peas (8 pcs.)
Allspice (8 pcs.)

This time, peel the zucchini and cut it into 1-centimeter rings. Peel the onion and cut it into small cubes. Cut the peppers lengthwise and into 4 parts, then cut crosswise into 2 centimeters. We heat a frying pan with a small amount of oil on it, and then fry the zucchini, be careful not to fry the zucchini to a brownish crust, if you do not follow this, it can ruin the taste of the preserved food. Place the fried zucchini separately. Cut the tomatoes and onions into small pieces, first fry the onions, then add the tomatoes and simmer for 4 minutes. When the tomatoes and onions are ready, puree them in a blender until smooth. Add pressed garlic, salt, sugar, vegetable oil and herbs and mix. We take jars and place 3-4 peppercorns on the bottom of the jars, now layer half the sauce and half the zucchini with sweet peppers over the jars, add a little more sauce.

Zucchini salad in tomato for the winter Mother-in-law's tongue

Mother-in-law's tongue, original zucchini salad for the winter. The salad is delicious, original, with a slightly spicy note, it will go well with both a festive table and a regular dinner; everyone will appreciate its taste. Required:

Zucchini (3 kg)
Tomatoes (3 kg)
Sweet pepper (5 pcs.)
Garlic (4 heads)
Hot pepper (2 pcs.)
Vegetable oil (250 ml)
Vinegar 9% (100 ml)
Sugar (6 tsp)
Salt (6 tsp)

We start cooking with tomatoes, wash the tomatoes and cut them into several pieces. Remove all the seeds from the pepper and chop it the same way. Now we pass the tomatoes and peppers through a meat grinder and pour them into the pan. We clean the zucchini and cut them into tongue-shaped slices. Peel the garlic and chop finely, chop the hot pepper without seeds. Bring homogeneous tomatoes and peppers to a boil, and once boiling, add the tongues, salt, butter, sugar, and cook for 30 minutes. Add vinegar, chopped garlic, pepper and cook for another 5 minutes. Mother-in-law's tongue is ready, put it in jars, roll it up, and surprise the guests. 6) Zucchini salad Lecho. A salad with the peculiarity that you can add many ingredients to it as you wish, the salad comes out with different tastes, and you can safely experiment and choose a zucchini salad to suit your taste. You can add spices to peppers, tomato paste, eggplants, carrots, onions and much more. Here is a recipe for a standard Lecho, from which you can already build on Lecho according to your taste and recipe. We will need:

Zucchini (3 kg)
Tomato (2 kg)
Carrots (0.5 kg)
Onion (0.5 kg)
Sweet pepper (0.5 kg)
Vinegar (100 ml)
Ground black pepper
Salt
Vegetable oil (300 ml)

We clean the zucchini and cut it into small cubes. Onion mode for large cubes. We cut the tomatoes and use a meat grinder to make a homogeneous mass. Peel the carrots and grate them on a standard size grater. Cut the pepper into strips. Take a saucepan and fry the onion in vegetable oil. Now add peppers, zucchini, tomatoes, and salt and sugar. Stir the whole mixture and simmer for one hour over low heat. We make sure that nothing burns; to do this, stir. At the end, add vinegar, and after 5 minutes, remove from heat. We put the salad in jars, roll it up, and our Lecho is ready. Feel free to change it to suit your needs.

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Spicy raw zucchini salad - with honey and garlic, recipe with photo

For supporters of a healthy diet and those who adhere to a diet, young raw zucchini is a source of many useful microelements and vitamins. Therefore, let's take advantage of the seasonal abundance of vegetables and prepare a spicy salad of fresh raw zucchini with honey and garlic. As you know, zucchini perfectly absorbs the taste and aroma of other vegetables “neighboring” in one dish. Therefore, honey-garlic dressing, prepared according to our recipe with photos, will give raw zucchini an exquisite piquancy - prepare it and try it right away!

List of ingredients for salad with raw fresh zucchini:

young zucchini – 1 pc.
table salt - to taste
vegetable oil – 50 gr.
vinegar 9% – 2 tbsp. l.
honey – 2 tsp.
garlic – 3 cloves
ground black pepper, dill - to taste

How to prepare “raw” zucchini salad with honey-garlic dressing – recipe description:

Cut the zucchini into thin slices, sprinkle with a teaspoon of salt and leave for half an hour.
While the future salad is infusing, we begin preparing the dressing. In a separate bowl, thoroughly mix oil, vinegar, honey, pepper, chopped garlic and dill.
Carefully squeeze out the zucchini slices and place them on a beautiful plate. Pour the resulting honey-garlic dressing over the vegetables and let it brew again.
After 20 minutes, a surprisingly tasty raw zucchini salad is ready to eat - a low-calorie dish that is good for your figure and health.

Delicious Korean-style zucchini and carrot salad for the winter - step-by-step recipe with photos, videos

Many people have long been familiar with the recipe for carrots “Korean style” - with its sharp, rich taste and spicy aroma. However, lovers of Asian cuisine will love the domestic “improvisation” in the form of a zucchini salad prepared according to an unusual recipe with photos (and videos). In addition to the spicy taste, such zucchini even has a “Korean” cut – into thin strips, using a special grater. By following our step-by-step recipe, you will prepare a delicious vegetable preparation for the winter, delighting your family and guests with an interesting culinary “novelty”.

For the recipe for zucchini “Korean” salad, we select the following ingredients:

zucchini – 3 kg
carrots – ½ kg
onions – ½ kg
red bell pepper – 5 pcs.
garlic – 1 head
seasoning for “Korean” carrots – 1 pack
vinegar 9% – 1 glass
vegetable oil – 2/3 cup
sugar – 1 glass
salt – 2 tbsp. l.
dill - bunch

Preparing a delicious salad with zucchini and carrots for the winter - “Korean style”:

We prepare fresh vegetables selected for the salad - we wash young zucchini and cut off the “tails”, peel the carrots and grate them on a “Korean” grater. Grind the peeled zucchini in the same way.
Sweet peppers need to be washed, cut out the inside with seeds and cut into pieces. We peel the onions and garlic, and then chop them - cut the onions into strips, and grate the cloves.
For chopped vegetables, it is better to take a large enamel bowl - add chopped dill there. Mix this colorful, mouth-watering “splendor” and continue preparing the salad.
Add “Korean” seasoning, salt, sugar, vinegar and vegetable oil. Mix everything again and leave under the lid for about 2 - 2.5 hours so that the vegetables release their juice and are properly soaked. The aroma is simply amazing!
During this time, you will have time to sterilize the cans for preservation - over steam, in the microwave or oven. Boil the lids in boiling water.
Fill dry, clean jars with zucchini salad, trying to compact the contents tightly. In each jar you need to leave a free top - approximately 1 - 1.5 cm.
Cover the jars with salad with lids, place them in a large saucepan filled with hot water (not boiling water) and put on fire. When the water boils, sterilize for 40 minutes.
We roll up the hot jars and, turning the lids down, cover with a warm towel. After it has completely cooled, we take the “Korean-style” zucchini salad to the pantry or basement - the main thing is that the place is cool. According to our recipe, you will get nine 0.5 liter jars of spicy zucchini salad. Try it for your health!

Delicious recipe for zucchini and eggplant appetizers

I can’t help but tell you about this method of preparing for the winter. It turns out to be an awesome salad. The combination of vegetables here is chosen so that the taste is simply excellent. Take the time to prepare it and you will be delighted with it.

Ingredients:

Zucchini - 1 kg
Eggplants – 1 kg
Carrots - 0.5 kg
Vinegar - 9% - 1 tablespoon
Vegetable oil - 200 gr
Sweet bell pepper – 400 gr
Tomatoes – 400 gr
Hot pepper - 1 pc.
Ground black pepper - 1 tablespoon
Salt - 0.5 tablespoon
Garlic – 50 gr
Onion – 500 gr
Dried basil - 20 g
Bay leaf - 3-4 pcs.

Preparation:

1. Peel the zucchini, remove the seeds and cut into small cubes. Wash the eggplant and also cut it. Peel the onion and also cut into cubes. Remove seeds from sweet and hot peppers and chop finely.

2. Grate the carrots on a coarse grater. Make a cross on the top of the tomatoes, pour boiling water over them and peel them. After this, grate on a coarse grater.

3. Heat a frying pan and pour vegetable oil into it. Place the zucchini there. Stirring them occasionally, fry for 15 minutes. Fry the eggplants for 15 minutes in another frying pan.

4. In a third frying pan, fry the onion until golden brown, then add the carrots and fry for 10 minutes. Then add sweet and hot peppers. Stir, cover the pan with a lid and simmer for another 10 minutes.

5. Place the prepared vegetables in a frying pan with the zucchini, pour grated tomatoes on top and mix thoroughly. Then close the lid and simmer for 10 minutes.

6. After this, add another 3 tablespoons of vegetable oil, salt, pepper, basil and bay leaf. And, of course, stir and simmer for another 20 minutes with the lid closed. 5 minutes before readiness, pour 1 tablespoon of vinegar and finely chopped garlic.

7. Place the finished sauté into sterilized jars, roll up the lids and place the bottom up. Cover with a blanket and leave until completely cool. Then store the jars in a dark, cool place.

These are the simple and amazingly delicious recipes I have prepared for you today. I really hope that you will like at least one of them. Choose and prepare yourself wonderful winter snacks.

All of them will perfectly decorate your dinner or holiday table. Relatives and guests will be pleased with the proposed snack. Enjoy your meal!

Cooking time: 1 hour
Number of servings: 1
Type of dish: Winter preparations
Cuisine: Russian
Difficulty: Beginner

young zucchini – 600 g
tomatoes – 2.5 kg
onion – 300 g
carrots – 300 g
garlic – 5 cloves
chili pepper – 1/6 part
vegetable oil – 70 ml
sugar – 70 g
salt – 10-15 g
vinegar – 20 ml
peppercorns – 10 pcs.

The summer season cannot but delight us with its abundance and availability of all healthy vegetables. It is at this time that you want to do as much homework as possible for the winter as quickly as possible. We suggest replenishing your bins with canned salad with tomatoes and vegetables. We take advantage of the moment when young zucchini just appear, when there is not a single seed in them, and the pulp itself has a dense, solid structure.

Zucchini is a versatile vegetable; many dishes are prepared from it, and it is also added to baked goods. In our version today, we suggest adding carrots, onions, and a little bell pepper to the zucchini. We make tomato sauce exclusively from tomatoes; we do not use any ketchup or tomato paste. The finished zucchini salad has a sweetish-spicy taste; the vegetables are not overcooked, but dense. This salad will be an excellent addition to any porridge or potatoes.

How to quickly and tasty prepare zucchini and eggplant salad for the winter - recipes with photos

Zucchini dishes are tasty, healthy and extremely easy to prepare. Due to the unique property of “getting along” with other ingredients, zucchini is also widely used in winter preparations. Today we will try to “combine” zucchini and eggplant in one recipe, preparing several jars of vegetable salad for winter - an excellent snack and addition to potatoes, porridge, meat or fish. How to quickly and tasty prepare a salad with zucchini and eggplant? We will be happy to share a simple recipe with a photo and a detailed description of this zucchini salad - a wonderful variety for the winter menu!

List of ingredients for the recipe for a quick and tasty salad with zucchini and eggplant:

eggplants – 1 kg
zucchini – 1 kg
onions – 0.5 kg
tomatoes – 1 kg
garlic – 1 head
vegetable oil
lemon acid
salt and black pepper - to taste

Step-by-step description of the recipe for zucchini-eggplant salad for the winter:

We wash the fruits of young zucchini and cut them into small pieces. Fry in vegetable oil until golden brown.
We cut off the skin from the eggplants, chop them in the same way and send them to a frying pan to fry - similar to zucchini. To fry, turn on high heat, but cook quickly and stir all the time. Otherwise, pieces of vegetables may lose their shape and “turn” into puree.
Red tomatoes - fully ripe - are best suited for salad. Peel the fruits or leave them as is, and then cut them into cubes.
We peel the onions, divide them into quarters and then thinly cut them into strips. Pour into a deep frying pan with heated oil and fry until transparent.
Add tomato pieces to the fried onion and simmer until the vegetables soften thoroughly.
Combine zucchini and eggplant in a frying pan with onions and tomatoes. We continue to fry everything together.
Season the vegetables with salt and pepper, stir and simmer for 7 – 10 minutes. At the end, add chopped garlic and citric acid (one dessert spoon). Then keep the pan on the fire for another 5 minutes.
Place the hot zucchini and eggplant salad into clean, sterilized 0.5-liter jars. Cover with lids and place the jars in a large saucepan to sterilize for 45 minutes. After rolling, we turn it over and cover it with a blanket, and after a day the canned salad can be put away in the pantry - until winter or the next holiday dinner.

How to prepare “Salad with fried zucchini”

1. Cut the zucchini into rings, add salt, stir and leave for 10 minutes. Heat vegetable oil in a frying pan and fry the zucchini on both sides.

2. Place the fried zucchini on a paper towel, let the fat drip off, and place them in a salad bowl (cut large rings in half).

3. Cut the tomatoes and boiled eggs into slices, finely chop the parsley and green onions, and chop the garlic with a knife. Mix all ingredients and season the salad with sour cream or mayonnaise.

4. Salt and pepper the salad to taste, then serve. Bon appetit!

Delicate zucchini salad with mayonnaise and tomato paste for the winter - recipe with photos step by step

During the long months of winter, our body manages to “miss” the taste of fresh vegetables and fruits. Therefore, housewives diligently fill the pantry shelves with jars of canned gifts of nature: zucchini, peppers, eggplants. So, we will focus on an interesting recipe for zucchini salad for the winter - with mayonnaise and tomato paste. Of course, winter preparations from zucchini will surprise few people today, because this tasty and healthy vegetable can be found in every area. However, a salad with zucchini, mayonnaise and tomato paste according to our step-by-step recipe with photos is simply an incomparable combination of flavors. Tender, juicy, with a subtle aroma of spices, this salad will definitely be remembered by anyone who tries it at least once.

Zucchini salad with mayonnaise for the winter - recipe ingredients:

zucchini (without seeds) – 3 kg
onions – 0.5 kg
mayonnaise – 250 gr.
tomato paste – 250 gr.
vegetable oil – 150 gr.
sugar – ½ cup
salt – 2 tbsp. l.
black pepper – ½ tsp.
bay leaf – 2 pcs.

Step by step preparation of mayonnaise salad with zucchini for the winter:

We clean young zucchini from seeds, and if the fruits are mature, then you also need to cut off the skin. We clean the bulbs from the husks. Grind the prepared vegetables through a meat grinder.
In a saucepan, mix the vegetable mass with mayonnaise, tomato paste and vegetable oil. Put on fire and cook for an hour.
Then add salt, sugar, pepper and bay leaf. Boil again for an hour and pour into clean sterilized jars, first removing the leaves of the “noble laurel”.

The finished salad with zucchini and mayonnaise has a delicate consistency, with a spicy taste and aroma. Happy preparations!

Zucchini and tomato salad “Gypsy”

“Gypsy” is one of the most famous canned salads. It is stored for a long time, does not change taste over time and is relatively easy to prepare.

Ingredients:

Bell pepper - 2.5 kg.
Tomatoes - 2 kg.
Zucchini - 1 pc.
Salt - 30 gr.
Sugar - 100 gr.
Vegetable oil - 1 cup
Ground black pepper, black peppercorns - to taste
Vinegar - 2 tbsp. l.

Preparation:

We pass the washed zucchini and tomatoes through a meat grinder. Wash the bell pepper, remove all unnecessary parts and cut into large pieces. Place the pureed tomato-zucchini mixture on the fire, bring to a boil and cook covered for 20 minutes. When the required cooking time is over, add bell pepper to the vegetables.

To prepare the Gypsy salad, you should initially take a large container. Then it will be easier to stir it and pieces of salad will not fall out on the cooking surface.

After adding pepper, the salad should be mixed again, brought to a boil and cooked for the same 20 minutes. About 5 minutes before the end of cooking, add salt, butter, sugar and seasonings to the salad.

Pour the finished salad into sterilized jars, roll up the lids and let it cool upside down.

Canned salad with zucchini and rice for the winter - delicious recipes

Rice goes well when preserved with most vegetables - cabbage, eggplant, sweet peppers and zucchini. Today we will study a recipe for a canned winter salad made from zucchini and rice, with the addition of other seasonal vegetables, chili peppers and various spices. This delicious rice and zucchini salad can be served as an independent dish or as a side dish. Just open the jar and put a portion of the salad on a beautiful dish - and the appetizer is ready!

We stock up on ingredients for a recipe for canned zucchini and rice salad for the winter:

zucchini – 1 kg
sweet bell pepper – 0.5 kg
carrots and onions – 0.3 kg each
tomatoes – 1 kg
garlic – 2 – 3 cloves
chili pepper - a piece to taste
vegetable oil – 100 ml
rice – 1 cup
vinegar 9% – 50 ml
sugar – 2 tbsp. l.
salt – 1 tbsp. l.

The procedure for preparing a delicious salad of zucchini and rice for the winter:

First, pour boiling water over the rice and put it in the microwave for 5 minutes. Alternatively, you can boil it on the stove until half cooked.
Peel the onion, chop finely and place in a frying pan with heated vegetable oil (50 ml). If desired and possible, you can use a multicooker - set the “Frying” mode and pour the onions into the bowl (don’t forget about the oil). Cook with the lid closed until translucent.
Remove the skin from the carrots, wash and chop using a coarse grater. Add to the multicooker bowl and mix.
Now it’s the turn of sweet peppers - for contrast, choose green or red fruits. Remove the stem and seeds, cut into strips or pieces and add to the rest of the vegetables.
Switch the program to “Stew” and set the total cooking time to 50 minutes. After 10 minutes of stewing the peppers with vegetables, add tomatoes, chopped into pieces or minced through a meat grinder.
Add salt, sugar, garlic and finely chopped hot pepper - adjust the amount of the latter based on your own taste preferences. Mix the ingredients and simmer for 15 minutes.
During this time, cut the zucchini into medium-sized cubes and also pour into the bowl with the rest of the vegetables. Stir and continue to simmer for 15 minutes.
Wash the canning jars thoroughly and let the water drain. We boil the lids or simply wipe them with a cotton swab and alcohol.
Take out the swollen rice and place it in the slow cooker for 5 – 10 minutes. Bring the salad until half cooked and turn it off so that the vegetables do not boil. Finally, pour in the vinegar with the remaining oil and, as soon as the salad boils, immediately pour into jars.

10. Roll up the lids and put them under a warm blanket - in an “upside down” form. The next day, the jars of squash-rice salad can be relegated to the pantry shelf. Fast and very satisfying!

Preparation

1. If using mature zucchini, remove the skin and seeds. Rinse the zucchini thoroughly, dry it and remove the tails from both sides. Cut into small cubes.

2. Place the frying pan on the stove, pour a little vegetable oil into it and leave to heat up. Add chopped zucchini and fry over high heat for 5-7 minutes. Stir occasionally until the zucchini slices are browned on all sides.

3. Place the finished pieces on a plate with a disposable kitchen towel so that all excess fat can drain off. Cool to room temperature.

4. Wash the tomatoes, dry them and cut out the green stalk. Cut into medium slices.

5. Wash the sweet pepper, remove the core and seeds. Cut in half. Cut the pepper halves into medium pieces.

6. Peel and rinse the garlic. Grind.

7. Choose a suitable deep salad bowl. Add fried zucchini, chopped tomatoes, bell peppers and garlic. Season the salad with table vinegar and a small amount of vegetable oil. Add some salt and pepper. Mix thoroughly.

8. If desired, you can add chopped parsley or dill to the finished salad.

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Spicy salad with zucchini and tomatoes for the winter - recipe with photo

Preparations from fresh vegetables are very helpful for housewives in the winter, when they need to receive guests or simply want to pamper their loved ones with delicious, nutritious dishes. So, we suggest preparing a spicy salad with zucchini and tomatoes - our recipe with photo will turn out to be simply delicious.

Ingredients for the recipe for spicy zucchini and tomato salad:

young zucchini – 1 kg
ripe tomatoes – 1.5 kg
onions – 0.5 kg
garlic cloves – 0.3 kg
hot pepper – 1 pod
vegetable oil – 1/3 cup
salt – 2 tbsp. l.
sugar – 3 tbsp. l.

Step-by-step description of the recipe for a spicy salad of young zucchini and tomatoes for the winter:

Cut the zucchini, remove the seeds and cut the fruit into cubes.
Pour oil into a thick-bottomed saucepan, add chopped zucchini, add salt and sugar and put on fire.
After 10 minutes, add the tomatoes, washed and cut into slices.
When the vegetable mass boils, simmer everything together for 10 minutes and add the chopped onion.
Now all that remains is to pour hot peppers and garlic into the pan - finely chop these ingredients. Boil for 5 minutes and place the hot salad with zucchini and tomatoes into clean jars. Amazing taste and aroma!

Delicious zucchini and tomato preparations for the winter

September 25, 2020 14661

During the zucchini season, everyone starts winter preparations. Despite the tendencies of the 21st century to dictate to us that it is better to give preference to frozen foods, many housewives are faithful to the good old “Soviet format” of canning.

We present you recipes for preparing zucchini and tomatoes for the winter.

A simple preparation recipe

In winter, the taste and aromatic qualities of zucchini, and all vegetables in general, are not the same as in summer. Therefore, during the season you should try to preserve as many of these vegetables as possible.

Necessary products for a 1 liter jar:

Tomatoes – 6 pcs.;
Zucchini – 450 gr.;
Horseradish leaf – 5 cm;
Dill – 2 branches;
Garlic – 3 cloves;
Hot pepper – a piece measuring 0.5 cm;
Black and allspice – 3 pcs.

It is advisable to take plum-shaped tomatoes, they will better maintain their integrity.

For the marinade:

Water – 400 ml;
Sugar – 1 tbsp. l;
Salt – 2/3 tbsp. l;
Vinegar - 3 tbsp. l.

Preserving zucchini and tomatoes for the winter step by step:

Cut the washed horseradish leaves into pieces. Peel and rinse the garlic;
Sterilize jars in any convenient way - over steam, in a microwave, oven, slow cooker;
Scatter dill umbrellas, chopped horseradish, garlic and each type of pepper into pre-washed jars;
Fill the jar with tomatoes, then zucchini. Do not press down the vegetables so that the glass container does not crack or “explode” during the sterilization process;
Bring the liquid to a boil and pour salt and sugar into it. After they dissolve, remove the pan from the heat;
First, pour the vinegar into the jars, then the prepared water. At this moment, you cannot hesitate, since boiling water must be poured into the jars;
Place the lids (do not close) and immerse the jars in a pan of warm water. The liquid should not reach a couple of centimeters to the neck of the cans;
Bring the contents of the pan to a boil and sterilize for 10 minutes;
Screw on the lids, check for reliability, turn them over, wrap them in a blanket and let cool.

For this type of preparation, it is possible to use green tomatoes with thick skin. It is possible that the skin will burst during the sterilization process, but the fruit will retain its shape.

Zucchini and tomato salad

Write down another delicious and simple recipe for zucchini salad with tomatoes for the winter.

Required Products:

Zucchini – 1 kg;
Tomatoes – 1.5 kg;
Garlic – 300 gr.;
Onion – 0.5 kg;
Oil – 75 ml;
Salt, sugar - 50 g each;
Hot pepper – 0.5 pcs.

Preparing the salad:

Remove the seeds from the peeled zucchini and cut the fruits into half rings;
Sprinkle with sugar, salt, also add oil and put on the stove;
While the contents of the pan are heating, cut the tomatoes into slices. 10 minutes after the zucchini boils, add the tomatoes;
After the same number of minutes, add the onion, cut into half rings, into the main mass;
Cut the hot pepper into small pieces and also add to the main mass;
Almost simultaneously with the pepper, add chopped garlic, boil the salad for another 5 minutes and remove from heat;
Place the resulting salad in pre-sterilized jars, roll up the lids, turn the top upside down, wrap it in a blanket or a warm blanket and wait for it to cool completely.

This recipe for a salad of zucchini and tomatoes for the winter will appeal to every lover of these vegetables, and there is no vinegar among the ingredients. Thus, it turns out that the role of the main preserver belongs to garlic.

Tomatoes with zucchini, marinated for the winter

Cut, mix, pour, boil, pour, sterilize and roll - that’s the whole process of canning zucchini according to this recipe. But, of course, it’s better to talk about this in a little more detail.

So, for pickled zucchini with tomatoes for the winter you will need the following ingredients:

Tomatoes (red, green - no difference) - 1 kg;
Hot pepper - 1 pc.;
Zucchini – 1.5 kg;
Oil – 0.5 tbsp. l;
Onion – 0.5 kg;
Granulated sugar – 150 gr.;
Garlic – 300 gr.;
Salt – 2 tbsp. l;
Apple cider vinegar (natural) – 100 ml.

Preparation:

If the skin of the fruit is thick and the seeds are large, then it is better to get rid of them.
If desired, you can remove the skin from the tomato;
Cut the zucchini and tomatoes into circles, the onion into rings, and chop the garlic;
Add the remaining ingredients to the vegetables, mix and leave for a quarter of an hour so that the fruits release juice;
Bring the mixture to a boil;
Boil for 15 minutes, then pour the resulting composition into clean and pre-sterilized jars;
Cover them with lids and place them in a bowl with water and put them back for sterilization;
Roll up the jars and leave to cool.

Time to sterilize jars: liter - 20 minutes, half-liter - 15.

Canned with pepper

This recipe is better known as “Finger-lickin’ good.” And it’s worth saying that zucchini with peppers and tomatoes are prepared for the winter without sterilization, which greatly facilitates the preparation process.

Required Products:

Zucchini – 3 kg;
Bell pepper – 1 kg;
Tomatoes – 0.5 kg;
Garlic – 2 heads;
Hot pepper – 3 pcs.;
Sugar – 200 gr.;
Salt – 2 tbsp. l;
Vegetable oil – 250 ml;
Vinegar 9% - 150 ml;

Preparation:

First of all, prepare the zucchini: rinse and cut into large pieces so that they do not lose their shape during cooking;
Grind bell peppers, tomatoes, hot peppers in a blender;
Pour the rolled vegetables into a saucepan, add salt, add oil and add chopped garlic. Stir;
Place the zucchini in the same pan and put it on the fire;
First, bring the preparation to a boil, and then simmer for 20 minutes or until the zucchini turns olive in color;
Add vinegar, cook for 2 minutes and remove;
Place the mixture in clean and dry jars, roll up the lids, turn them over and let cool.

Jars of zucchini, peppers and tomatoes can be stored at room temperature, but not exposed to light.

A slightly different recipe, but with the same ingredients, see the video below:

Multi-colored assortment for the winter

An excellent idea for a winter table would be assorted pickled vegetables for the winter: cucumbers + tomatoes + zucchini. In this recipe, the ingredients must be packed in three-liter jars, and the tomatoes must be strong and elastic.

Required Products:

Small tomatoes – 1 kg;
Zucchini – 0.5 kg;
Cucumbers – 0.5 kg;
Dill umbrellas along with the stem – 2 pcs.;
Horseradish leaves, also with stems - 2 pcs.;
Hot capsicum – ½ pcs.;
Garlic – 5 cloves;
Bay leaf – 2 pcs.;
Allspice – 5 peas;
If desired, you can add other spices intended for the marinade.

Ingredients for marinade:

Water – 1.5 l;
Salt – 2 tbsp. l;
Sugar – 2 tbsp. l;
Table vinegar 9% - no more than 50 ml.

Preparation of zucchini, cucumbers and tomatoes for the winter:

Peel the zucchini (optional), remove the seeds and cut into circles 2 cm thick. If the fruits are large, then they need to be cut into a semicircle;
Cut the cucumbers into slices;
Remove the stems from the tomatoes and make several punctures with a toothpick;
Peel the garlic. If the cloves are large, then they can be divided in half;
Cut the capsicum lengthwise and remove the stem. It can be chopped or left as is;
Pour water into the kettle and put it to boil;
Place the following ingredients on the bottom of washed and dried jars: garlic, dill, bay leaf and pepper;
Next, add some zucchini and cucumbers, shake the jar well to distribute the contents evenly and tightly;
Next, arrange the tomatoes. If there are greens left, you can put them last;
While you were packing the vegetables, the water in the kettle should have boiled. Pour boiling water into jars, cover with a lid and leave to heat;
Place a lid with holes on one of the jars and pour the aromatic marinade into the pan;
Add sugar, salt and put on the stove to boil. You can add a little water. After 5-7 minutes, pour in vinegar;
Pour the resulting marinade into jars, screw on the lids;
Place the assorted jars upside down and cover with a blanket to cool completely.

Tips for housewives

Speaking about general tips for preserving zucchini and tomatoes for the winter, it should be noted that zucchini, just like zucchini and squash, can be stored for a long time at room temperature.

However, it is worth knowing that sometimes during long-term storage the seeds germinate inside the fruit and their pulp acquires a bitter taste.

Young zucchini is cut into pieces and blanched for 5 minutes;
Tomatoes for harvesting should be firm but ripe;
For liter jars, it is best to take small zucchini so as not to cut the fruit;
You can store canned vegetables in any room where there is no sudden change in temperature;
Cucumbers for pickling should not be large and should be stored at a temperature of 8-10C. If more than two days have passed since the cucumbers were picked from the garden, then before starting canning they must be filled with cold water for 6 hours;
Be sure to sort tomatoes by size;
If you want to show your imagination during canning, then remember the preferences of the national cuisines of the world. For example, in France they add carrots and celery to the marinade, in China they add ginger and green onions, in Italy they add marjoram or rosemary, and in Mexico not a single dish is complete without hot chili peppers.

As you already understand, pickled zucchini with tomatoes and other vegetables for the winter is an excellent addition to meat, potatoes, some cereals and pasta. And in their own form, they will decorate any table well.

By the way, in winter they go out with a bang, no worse than the pickled and pickled cucumbers we are used to.

And if you prepare them in the right way, that is, find a successful recipe, correctly calculate the proportions of the ingredients, then the zucchini will not only turn out crispy, but will also melt in your mouth.

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