Recipe for blanks fried zucchini in tomato. Awesome recipes for zucchini in tomato sauce for the winter you will lick your fingers with and without sterilization

A simple but delicious zucchini appetizer that we prepare for the winter. Juicy, tender and at the same time elastic vegetable pieces in a fragrant and rich tomato filling. Garlic and fresh parsley make the prepared zucchini dish according to this recipe even more interesting and flavorful. Zucchini in tomato sauce can be served both cold and heated - in any case, it will be very tasty!

For this recipe, zucchini are suitable for absolutely any degree of maturity. Young ones, for example, can be used together with delicate skin and unformed seeds, but in overripe ones, it is imperative to remove the rough outer layer and remove the core with large seeds. Choose a really tasty tomato sauce, because the taste and aroma of the finished dish will depend on it. I prefer the homemade sauce made for the winter using this recipe.

I do not advise you to neglect the amount of garlic: quite a lot of it goes into the harvest. But you can safely change the proportions of sugar, salt and vinegar to your liking - in this recipe I offer the amount that our family likes. Instead (or together) of fresh parsley, you can add dill or any other aromatic herbs.

Ingredients:

(1.5 kilograms) (1 glass) (100 milliliters) (60 grams) (20 grams) (1 tablespoon ) (1 head) (1 bundle)

Cooking a dish step by step with a photo:

First, prepare the zucchini: wash them and dry them. For young ones, we just cut off the tips. My zucchini were of medium ripeness, so I had to peel them off (the most convenient way to do this with the help of a vegetable peeler) and cut out the fibrous inner part along with the seeds.

We put the vegetable pieces in a saucepan of a suitable size (I have 4 liters). The weight of the zucchini in the recipe (1.5 kilograms) is indicated already prepared.

Add 100 milliliters of vegetable oil, 60 grams of sugar and 20 grams of salt. Mix and let stand at room temperature for about 15-20 minutes.

During this time, the zucchini will start up juice and thicken. We carry out this preparation in order to shorten the cooking time and prevent the zucchini from boiling.

Add a glass (regular faceted) of your favorite tomato sauce, stir and put the pan on high heat. When the contents of the dishes boil, we heat up medium and simmer the zucchini in tomato sauce for about 15 minutes. During this time, mix everything a couple of times.

While the zucchini is cooking, peel and chop fresh garlic. You can just chop it finely with a knife, chop it on a grater or pass it through a press. Wash fresh parsley and chop finely with a knife.

After 15 minutes of stewing, the zucchini will become translucent - they are almost ready. In texture, the pieces are quite soft, while still crunchy.

In advance (or in the process of cooking zucchini), you need to prepare the dishes. Most of all, I like to sterilize the jars in the microwave, and boil the lids on the stove (5 minutes after boiling is quite enough). We wash the cans in a soda solution, rinse and pour about 100 milliliters of cold water into each one. We steam them in the microwave at the highest power for 9-10 minutes (the time is indicated for 3 jars at once). I advise you to use glass jars with a capacity of 500 milliliters - you will need 3 pieces in total. We lay out boiling zucchini in a fragrant tomato filling in jars, not reaching the edge of the dishes about 1 centimeter.

We offer you one of the options for preparing zucchini for the winter - fried zucchini in tomato sauce for the winter, according to a simple recipe. Ruddy squash cubes are literally soaked in tomato sauce, garlic and herbs aroma. If you want, you can make changes, for example, experiment with spices and spices, add a few other vegetables, fry them separately, add a pungent note by adding hot chili peppers. But first, we suggest that you try our basic version, be sure, such zucchini will not leave you indifferent. In general, we recommend you



Ingredients:
- zucchini - 260-280 g,
- tomatoes - 370 g,
- sweet pepper - 120 g,
- garlic - 40 g,
- basil, dill, parsley - to taste.,
- vegetable oil 70 ml.,
- apple cider vinegar - 30 ml.,
- paprika - 10 g,
- salt - 10 g,
- sugar - 20 g,
- a mixture of peppers - 5 g.




We start the cooking process by preparing all the ingredients. First, we wash the tomatoes, cut out the "butts", cut the tomatoes into arbitrary pieces. If the tomatoes have a thick, tough skin, be sure to remove it, after making cross-shaped cuts on each tomato, then keeping them in a container with boiling water for one minute. If the skin on the tomatoes is thin and soft, it is not necessary to remove it. Peel the garlic. For sweet peppers, remove the seed box, cut out soft white partitions, cut the pulp of the pepper at random.




Using a blender (metal knife attachment
or grind all the ingredients into a homogeneous puree-like mass. In the process of grinding, do not forget to add a few sprigs of your favorite greens.




We wash and dry young zucchini, which have soft seeds and delicate skin, cut into medium cubes, but not thin. If the zucchini is more mature, it is imperative to scrape out the seeds, it is convenient to do this with a teaspoon with a sharp nose, and also to remove the peel.




We send the prepared chopped vegetables to a frying pan or stewpan, add salt, pepper, sugar, paprika. Mix everything, boil the sauce for 15 minutes over moderate heat.




While the sauce is cooking, in a separate frying pan, heat the vegetable oil, fry the squash cubes until golden brown.




Dip the ruddy zucchini in the sauce, mix gently, heat everything together for two minutes, pour in a portion of apple cider vinegar, keep on fire for another minute, remove from the stove.




We wash and sterilize the jars in a more convenient way for ourselves. We also process the lids in boiling water.




We fill the jars with the prepared appetizer, seal the jars with lids, cool the day under a blanket, be sure to turn the jar upside down. We remove the zucchini for storage in a cool dark room.




Have you already cooked.
Good appetite! Let your bins be filled to the brim!

You can use ready-made tomato sauce from the arsenal of homemade preparations. And you can cook right away, especially since it does not take much time. You can use tomatoes that are not quite "marketable" type, however, they should be soft, ripe, but not spoiled. Remove the place where the stalk was attached and cut the vegetables into pieces. Peel the garlic.

Wash the zucchini, cut the stalks. There should be no signs of damage on the peel, otherwise you need to cut everything off. Next, cut the vegetables into strips or cubes.

Twist the tomatoes with garlic in any convenient way. You can use a powerful blender or twist it twice through a meat grinder.

"Season" the tomato sauce with salt, sugar, add vegetable oil - it should not have a bright taste and smell, otherwise this taste will come to the fore in the future. Add spices and stir.

Transfer the fresh zucchini strips to the saucepan and stir. Bring to a boil on the stove and cook vegetables until soft - 10-15 minutes.

Place the snack in a previously prepared sterile container.

Screw or roll up with sterile caps. Leave the canned food to cool in a warm place - for example, under a warm blanket. To store jars of zucchini in a tomato in winter, on the contrary, in a cool and dark place.

Summer-autumn period is the time to store the harvest. The kitchen periodically drowns in berries, they are replaced by vegetables and fruits. And now comes the turn of the zucchini. Delicate pancakes and delicious stews immediately appear on the menu. An old recipe notebook is taken from the closet in search of an original snack. If you really want to surprise your family with a tasty, healthy and fragrant preparation, then roll up the zucchini in tomato for the winter.

Average difficulty

A productive vegetable has many beneficial substances. Zucchini is rich in retinol, ascorbic acid, B vitamins. It contains minerals necessary for the body, such as sodium, zinc, potassium, magnesium. The product is useful for people suffering from hypertension, heart disease, anemia. And thanks to its low calorie content (only 16 kcal per 100 g), the vegetable becomes simply the "king" of dietary diets.

The "right" vegetables and spices for conservation

The taste of the dish depends entirely on the ingredients chosen. To make your zucchini in tomato sauce for the winter appetizing, you need to pay special attention to the choice of vegetables. Moreover, the taste is significantly influenced not only by zucchini, but also by tomatoes, as well as the spices that you add to the jars.

Main ingredient requirements

When zucchini season comes, store shelves simply burst under their weight. There are various fruits that differ in color and size. The main thing is not to get lost in such a variety, to purchase tasty and healthy raw materials. To do this, use four guidelines.

1. Fruit size. Zucchini is one of the few vegetables that tastes good even when not fully ripe. Therefore, give preference to small fruits. But it is undesirable to use huge, overripe specimens. They contain a lot of seeds and lose their delicate taste. The chefs say that the most delicious fruits are the length of which varies within 15-20 cm, and the weight does not exceed 350 g.
2. Smooth shade. If you buy exactly zucchini, and not squash and zucchini, then choose fruits that have an even natural color. The freshness of the product is indicated by a light green tone with a slight yellow tint. Please note that there should be no brown or dark yellow spots on the peel. They indicate a decay process. Such products are prohibited for consumption.
3. Thin rind. Another important parameter that will protect you from purchasing low-quality products is the thickness of the skin. Natural, healthy vegetables have a thin and smooth skin. Be aware that fruits most often acquire a thick skin as a result of the use of chemicals. If you roll up such zucchini, the chemicals will end up in the vegetables and in the tomato sauce.
4. No damage... It is undesirable to purchase products with an uneven surface, various depressions, dents. Usually, such damage signals improper or long-term storage, and sometimes non-compliance with the rules of cultivation or transportation.

Zucchini begins to ripen at the end of May, continues to bear fruit until the last days of July. It is at this time that you buy vegetables. They have the highest amount of beneficial minerals and vitamins.

The fruits that hit store shelves in March-April were grown in artificial conditions, therefore, they are deprived of many necessary components. Those zucchini that appeared after August were usually overripe or stored for a long time. Useful substances in them are also lost.

Features of the choice of seasonings

To cook tomato zucchini for the winter, pick the right tomatoes. Buy fully ripe fruit with no signs of spoilage. And it is advisable not to choose sour tomatoes. They can spoil the taste of a dish. Pay particular attention to the spices listed in the table below.

Table - Spices and spices for conservation

Zucchini in tomato for the winter: 7 mouth-watering snacks

Zucchini in tomato sauce is a rather spicy dish that can win the hearts of lovers of pickled vegetables with a sparkle. It will diversify the daily diet, will become an original snack at the holiday. Below are seven variations of the recipe, the choice is up to the hostess.

Classic salad

Peculiarities . The classic version of a snack for the winter is zucchini in tomato and garlic. This dish is very easy to prepare.

Compound:

• zucchini - six fruits;
• tomatoes - 1.8 kg;
• salt - 40 g;
• vegetable oil - 120 ml;
• garlic - two small heads;
• red pepper - half a teaspoon;
• sugar - 70 g;
• vinegar - 80 ml.

How to cook

1. For the classic variation, cut the zucchini into small pieces so that they are completely saturated during cooking.
2. Chop the tomatoes.
3. Put the resulting tomato juice on the fire.
4. Add butter to it, add salt, sugar.
5. Gently dip the prepared pieces into the mixture.
6. When the tomato mass comes to a boil, reduce the heat, continue to cook the vegetables for 20 minutes, stirring constantly.
7. Press the garlic through a press.
8. Add it to the tomato mass, add chili pepper.
9. Boil for another 15 minutes.
10. Pour in the vinegar, continue simmering the salad over low heat for five to six minutes.
11. Spread the hot tomato-courgette mixture into sterilized jars, roll up immediately.

In tomato sauce

Peculiarities . This recipe will appeal to those who have catastrophically little time for homemade preparations, but want to pamper their relatives with something tasty. To cook mouth-watering zucchini in tomato sauce for the winter, follow the instructions below.

Compound:

• zucchini - eight fruits;
• tomato juice - 1.7 l;
• vegetable oil - 220 ml;
• garlic - one head;
• vinegar (preferably apple cider) - 160 ml;
• sugar - 120 g;
• salt - 60 g;
• bay leaf - five to six pieces;
• peppercorns;
• greens for preservation.

How to cook

1. Take tomato juice (either purchased or made yourself), add sugar and salt to it.
2. Pour in the oil immediately.
3. Put the container with tomato sauce on the fire.
4. When the marinade boils, add spices, add vinegar.
5. For this recipe, it is recommended to cut the squash into slices. Gently dip the vegetable blanks into the boiling filling.
6. Boil them in the marinade for 12-15 minutes.
7. At this time, prepare the jars, adding two cloves of garlic to each greens.
8. Spread the zucchini, pour the tomato filling on top up to the very neck.
9. Roll up, immediately wrap the cans with a warm blanket.

Spicy appetizer

Peculiarities . If you like preparations with a "twinkle", prepare spicy zucchini in tomato sauce for the winter. The recipe resembles the classic version, does not require sterilization.

Compound:

• zucchini - five fruits;
• sunflower oil - 220 ml;
• tomato - 1.2 kg;
• salt - 65 g;
• sweet pepper (preferably red) - ten fruits;
• hot pepper - one pod;
• sugar - 210 g;
• vinegar - 120 g;
• garlic - one head.

How to cook

1. Cut the courgettes into thin, even circles approximately 1 cm thick.
2. Chop the tomatoes.
3. Peel the bell peppers, mince.
4. Grind the garlic with a press.
5. Twist the hot pepper in a meat grinder.
6. Combine all the crushed ingredients.
7. Add salt and sugar to the mixture.
8. Pour in the oil.
9. Pour the zucchini into the fragrant tomato thick.
10. Put the workpiece on fire.
11. Bring salad to a boil, reduce heat slightly.
12. Simmer for 20 minutes with constant stirring.
13. Spread the hot mass in jars, roll up for the winter.

With the addition of pasta

Peculiarities . To simplify the canning process, if you don't have fresh tomatoes at hand, you can roll up the zucchini in tomato paste for the winter. Moreover, such a dish is in no way inferior to its fellows.

Compound:

• zucchini - eight fruits;
• tomato paste - four tablespoons;
• sugar - 210 g;
• vinegar - 70 ml;
• vegetable oil - 220 ml;
• salt - 65 g;
• water - 0.5 l;
• garlic - head.

How to cook

1. Initially, cut the courgettes into small cubes.
2. Dip them into a saucepan.
3. Add chopped garlic to them.
4. Pour in sugar, salt.
5. In a separate bowl, stir the tomato paste and water to form a homogeneous mixture.
6. Pour it into a saucepan.
7. Add sunflower oil.
8. Simmer the vegetable mixture for half an hour.
9. Pour in vinegar last.
10. Simmer the appetizer for another five minutes.
11. Roll up the hot mass.

With rice and pepper

Peculiarities . Such an appetizer, due to the addition of rice, becomes very satisfying. It can be used as a side dish, slightly warming up before serving. And if there is absolutely no energy left to prepare food, this canning can replace dinner. In addition, zucchini in tomato and rice for the winter are cooked without vinegar, so that they do not irritate the digestive tract, even in those who suffer from gastritis, ulcers.

Compound:

• zucchini - ten fruits;
• rice (long-grain) - 550 g;
• sweet pepper - three pieces;
• tomato - 3.2 kg;
• vegetable oil - 90 ml;
• onions - 550 g;
• carrots - 1.1 kg;
• sugar - 120 g;
• salt - 40 g;
• garlic - two cloves.

How to cook

1. Rinse the rice with cold water at least five times to eliminate starch as much as possible.
2. Cook until half cooked.
3. Cut the courgettes into cubes.
4. Chop the onion.
5. Peel the pepper, cut it into small pieces.
6. Grate the carrots.
7. Pour boiling water over the tomatoes, then carefully peel off the skins.
8. Chop the tomatoes, add finely chopped garlic.
9. Boil the tomato-garlic mixture.
10. Pour sugar, salt into it, pour in oil.
11. Boil the filling for about five minutes, then add the carrots and pepper.
12. Add the courgettes.
13. Simmer the mixture over low heat for 18-20 minutes, remembering to stir constantly.
14. Pour in the boiled rice carefully, continue simmering the salad for 40-45 minutes.
15. Add spices if desired.
16. Spread the fragrant mixture in sterile jars, roll them up immediately.
17. Be sure to wrap up the containers so that the salad can “reach” in the warmth.

With beans

Peculiarities . Beans, like rice, can add satiety to a dish. The appetizer can serve as a side dish for meat. Use the following recipe to prepare a delicious meal.

Compound:

• zucchini - ten fruits;
• bulgarian pepper - three fruits;
• tomato - 1.6 kg;
• garlic - two heads;
• vinegar - 70 ml;
• beans - 550 g;
• sugar - 160 g;
• salt - 60 g;
• sunflower oil - 180 ml.

How to cook

1. Soak the beans in plain water in the evening.
2. Cook it in the morning.
3. Cut the courgettes into cubes.
4. Peel the pepper, chop it up.
5. Grind the tomatoes with a meat grinder, add the garlic pressed through a press.
6. Boil the tomato-garlic mass.
7. Add salt, sugar.
8. Pour in the oil.
9. Add zucchini, pepper.
10. Add beans.
11. Simmer the salad over low heat for 40 minutes.
12. Then put it in the jars, roll it up right away.

Beans cause strong gas formation. To reduce this "side effect" of winter salad, add a couple of mint leaves while boiling.

Vegetable mix

Peculiarities. It will take time and patience to prepare this blank. In this recipe, zucchini must be fried. It will take a lot of effort, but the dish is worth it.

Compound:

• zucchini - ten fruits;
• onions - 1.1 kg;
• tomato - 550 g;
• carrots - 1.1 kg;
• parsley - one root;
• parsnip - one root;
• vegetable oil (for frying and stewing) - 70 ml;
• salt - 40 g;
• garlic - three cloves.

How to cook

1. Cut the zucchini into circles, no more than 1 cm thick.
2. Fry them until golden brown.
3. Chop the onion.
4. Grate the parsley, parsnips and carrots.
5. Pour the remaining oil into a saucepan, add chopped roots and carrots into it.
6. Put out the workpiece for ten minutes.
7. Cut the tomatoes into small pieces, chop the garlic.
8. Add them to the saucepan, continue simmering for another 15 minutes.
9. Salt the vegetable mass, remove from heat.
10. Put fried zucchini and stewed vegetables in layers in prepared jars.
11. Cover the jars, but do not roll them up.
12. Place a towel on the bottom in a large saucepan, and put jars of zucchini on top.
13. Fill with water so that the container is immersed in the liquid almost to the neck.
14. Sterilize the cans for 15 minutes, then roll up.

If you have chosen recipes for zucchini in tomato for the winter without sterilization, do not be afraid to overcook the dish. If this happens, the taste will not deteriorate. Only the consistency will change. But if you do not cook and roll up a raw product, there is a high risk of setting up massive "explosions" in the pantry.

Canning tomatoes, cucumbers and peppers, many housewives overlook the fact that there is another vegetable that is well suited for preparing different types of preparations for the winter. This is a vegetable marrow.

An invaluable property of zucchini is that it can be combined with absolutely any vegetables. By itself, the squash is insipid, without a special smell, with a mild taste. But it is worth combining it with other vegetables, as it immediately absorbs their aroma.

The peculiarity of zucchini is that when stewed, their pulp becomes translucent, and the appearance of the dish only benefits from this.

But zucchini has one small drawback: they do not have their own acid, which has preservative properties. Therefore, in preparations for the winter, they try to use them together with sour tomatoes. Thanks to this combination, a very tasty appetizer is obtained - zucchini in tomato sauce.

The subtleties of cooking

• For this appetizer, it is better to take young zucchini. They have thin skin, firm flesh and no seeds yet. Or they are so soft that they almost blend into the pulp.
• Do not remove the skin from young zucchini. For canning, they are cut into slices, slices, sticks or cubes.
• Zucchini stewed with vegetables or pre-fried in oil are usually placed in jars.
• Tomato sauce can be made from minced tomatoes, tomato juice, or tomato paste.
• Its taste depends on aromatic spices and herbs. The hostess can choose a set of spices on her own, taking into account the taste preferences of her household. Pepper, garlic, paprika, cumin, basil, cinnamon, dill, and bay leaf are most commonly used.
• In addition to zucchini, carrots, onions, bell peppers and hot peppers are put in the preparation.
• Vinegar or vinegar essence and salt are added without fail. Sugar is added to the tomato sauce as desired, but it significantly improves the taste of the snack.
• If fresh zucchini is poured with tomato sauce, the jar must be sterilized: half-liter jars - 50 minutes, liter jars - about an hour.
• Zucchini stewed in tomato sauce can be sealed immediately. But in this case, the jars should be well heated in the oven and always dry. Hermetically sealed cans should be immediately wrapped in a blanket so that they remain hot for as long as possible.

Zucchini in tomato sauce: method 1

Ingredients:

• zucchini (it is better to take zucchini) - 1.5 kg;
• tomatoes - 700 g;
• large onions - 1 pc .;
• roots of parsley, celery, parsnips - 50 g;
• medium-sized carrots - 2 pcs.;
• refined sunflower oil - 100 g;
• salt - 20 g;
• sugar - 20 g;
• bay leaf - 3-4 pcs.;
• vinegar 9 percent - 40 g;
• young greens of dill and parsley - a small bunch.

Cooking method

• First, wash the cans with baking soda. Place them in a cold oven. Set the temperature to 150 ° and heat the jars for 20-25 minutes.
• Prepare your vegetables. Wash young zucchini. Their skin is thin and delicate, so there is no need to cut it off. Cut the zucchini into slices.
• Grate the carrots and white roots on a coarse grater or cut into thin strips.
• Cut the onion into cubes. Chop the greens.
• First fry the onions, carrots and roots in hot oil. Place them in a bowl. In the remaining oil, fry the zucchini mugs on both sides.
• Prepare tomato sauce. To do this, wash the red meaty tomatoes, cut them into several pieces. Pass through a meat grinder with a fine wire rack. Pour the mixture into an enamel pot. Add salt, sugar, vinegar, pepper. Simmer over low heat for 20-25 minutes.
• Put the zucchini in prepared jars, layering with onions, carrots, fried roots, chopped herbs. Place 1 to 2 bay leaves in each jar.
• Pour boiling tomato sauce over the zucchini. Cover with sterile lids. Place in a wide saucepan, pour hot water up to the level of the coat hanger. Sterilize 50 minutes from the beginning of the boil.
• Roll up the cans immediately, turn them upside down, wrap them up with a blanket.

Zucchini in tomato sauce: method 2

Ingredients:

• young zucchini - 2.5 kg;
• tomatoes - 1 kg;
• garlic - 1 head;
• salt - 1 tbsp. l .;
• sugar - 2 tsp;
• sunflower oil - 100 g;
• black peppercorns - 10 pcs.;
• vinegar 9 percent - 50 ml;
• young parsley and dill - a small bunch.

Cooking method

• Prepare sterile jars in advance. So that they are hot and dry by the time they are filled with zucchini, keep them in an oven preheated to 150 °.
• Wash the tomatoes, cut the stalks, cut into several pieces. Grind in a meat grinder.
• Peel the garlic, pass it through the garlic press.
• Pour the tomato mass into an enamel saucepan. Add salt, sugar, pepper and butter. Bring to a boil, cook for 20 minutes. Add vinegar.
• Wash young zucchini, cut off the ends. Without peeling off the skin, cut into cubes or sticks. Place in a saucepan with tomato sauce. Add garlic. Reduce the heat to slightly below medium and, stirring occasionally, simmer for 30-35 minutes. Put the chopped greens ten minutes before cooking.
• Place boiling vegetables in jars and immediately seal hermetically with sterile lids.

Zucchini in tomato sauce: method 3

Ingredients:

• zucchini - 1.5 kg;
• onions - 2 pcs.;
• tomatoes - 1 kg;
• garlic - 1 head;
• salt - 1 tbsp. l .;
• paprika - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• sunflower oil - 100 g;
• vinegar 9 percent - 40 ml;
• dill greens - optional.

Cooking method

• Prepare sterile jars in advance so that later you do not have to be distracted by processing them.
• Wash the tomatoes, cut into slices of any shape. Peel and chop the onion and garlic. Garlic can be passed through a garlic press. Place vegetables in an enamel pot, pour in vegetable oil. Put on fire and simmer for 20 minutes with a low boil.
• While the tomatoes and onions are cooking, wash the zucchini and trim off the ends. Cut into cubes or sticks. If you will be using an adult vegetable marrow, be sure to cut the rind and remove the seeds along with the loose pulp they are in.
• Put the softened vegetables in a bowl, chop with a blender. Pour the resulting tomato sauce back into the saucepan. Add sugar, salt and chopped zucchini. Simmer over low heat for 25 minutes. Add garlic and vinegar 5 minutes before cooking. If you want to put greens, then do it right now.
• In a boiling form, spread the vegetable mixture in dry, sterile hot jars. Make sure the vegetables are completely covered in the potting. Roll up the lids immediately.

Zucchini in tomato sauce: method 4

Ingredients:

• zucchini - 1.5 kg;
• tomato paste - 100 g;
• garlic - 1 head;
• vinegar 9 percent - 40 ml;
• salt - 1 tbsp. l .;
• sugar - 100 g;
• sunflower oil - 100 g.

Cooking method

• Wash and sterilize the jars beforehand. To keep them warm, place them in an oven heated to 150 °. If you decide to sterilize the jars in the oven, then put them in a cold oven and only then turn it on, otherwise the jars may burst from the temperature drop.
• Wash the courgettes. If they are overgrown, peel them, remove the seeds. Grate the pulp on a coarse grater.
• Peel the garlic, chop with a culinary press.
• Dissolve the tomato with a little water to make a thick puree.
• Put chopped zucchini, tomato paste, sugar, salt, sunflower oil in an enamel saucepan. Place on the stove and simmer, stirring occasionally, for 30-40 minutes. Add garlic and vinegar 10 minutes before cooking.
• In a boiling form, spread the zucchini in tomato sauce in sterile jars and immediately seal it tightly. Turn the cans upside down, cover with a blanket.

Note to the hostess

You can adjust the composition of vegetables added to zucchini to your liking.

Tomatoes for the sauce can be replaced with tomato juice or tomato paste, diluting it to the desired thickness with boiled water.

If you like hot snacks, then feel free to add hot pepper. But before that, it is imperative to remove the seeds, since it is they that contain the substance responsible for the burning taste.