Vegetable sauce from zucchini. Zucchini sauce for the winter - recipes. Zucchini sauce for pasta

1. Wash young zucchini thoroughly and cut off the peel. Remove seeds from them. Peeled zucchini crumble into small cubes and pour into a preheated pan. Fry over low heat.

2. Peel the onion and finely chop, pour into the pan to the zucchini and mix. Cover with a lid, put the pan on a slow fire, leave the vegetables to stew for 10 minutes.

3. In a convenient container or in a blender bowl, put the cooled mixture of stewed zucchini and onions, chop for a minute. Add salt and pepper to taste. Put sour cream, fresh herbs, peeled garlic cloves and beat thoroughly until the mixture is smooth. The result is a rather tasty and fragrant sauce.

4. If you want to prepare a thicker sauce that can not only be added to dishes, but simply served with bread as an appetizer, then during grinding it is worth putting some dried mushrooms or olives. The result is an even more appetizing and spicy zucchini sauce.

The harvest of zucchini turned out to be plentiful and you want to save the taste of summer for cold and winter evenings? Then this recipe for a delicious zucchini sauce for the winter will help you! With it, you will keep the light and pleasant taste of summer. Zucchini sauce for the winter has a thick consistency and a sweet and sour taste. Adjust the spiciness and taste of spices as you wish.

There are many options for using the sauce - from meat dishes to snacks. In some dishes, this sauce can be used as a substitute for mayonnaise, for example, when preparing pita bread rolls, tartlets with various fillings, or making sandwiches.

The recipe for zucchini sauce has many variations, but today we will prepare exactly the one that is suitable for canning. Let's get started!

Taste Info Zucchini for the winter / Sauces for the winter

Ingredients

Zucchini - 2 pcs.;
Onions - 2-3 pcs.;
Small carrots - 1 pc.;
Apple - 2 pcs.;
Garlic - 3 cloves;
Tomato paste - 4 tablespoons;
Sugar - 1-2 tablespoons;
Salt - 2 tsp
Apple cider vinegar - 50 ml;
Sunflower oil - 2 tablespoons;
Coriander - to taste;
Hot pepper - to taste;
Hops-suneli - optional.

How to cook zucchini sauce for the winter

To prepare the sauce, you need to peel two medium zucchini. If there are already large seeds inside the zucchini, then cut them out.

Grate the pulp of zucchini on a coarse grater, transfer to a bowl. Add two teaspoons of salt and one tablespoon of sugar to the zucchini. Cover the mass of zucchini with a film and send it to the refrigerator overnight for pickling.

The next morning, free the zucchini from the film, finely chop the onion and grate the carrot on a fine grater.

Grated zucchini let out a lot of liquid, squeeze them lightly, transfer onions and carrots to them. Prepare a deep saucepan, add 2 tbsp. sunflower oil and the resulting mixture. Simmer over moderate heat for about 15 minutes.

While the zucchini mixture is cooking, grate the peeled apples on a coarse grater and add to the boiling mass.

Caviar from zucchini gradually begins to boil soft, become soft in consistency. Add chopped garlic, spices and hot pepper to taste, cook for another five minutes.

Remove the container with caviar from the stove and grind it with a blender until smooth. Beat the mass to the desired consistency. Additionally, caviar can be passed through a sieve.

Add tomato paste and a little vinegar to the caviar.

Stir the mass of vegetables and bring it to a boil, boil for several minutes, stirring constantly with a spoon. delicious sauce from zucchini for the winter is ready!

Pour the vegetable sauce into pre-sterilized jars of a small capacity. Then cover with metal lids and send for sterilization in a pot of boiling water (for 7-8 minutes).

Roll up the finished caviar with lids and leave for a day in a secluded place. Store this sauce in a cool pantry, out of the sun.

Zucchini sauce is usually served with chicken, pork, can be served with pasta, savory pancakes. Also, caviar can be eaten simply with bread or any croutons. When serving, you can add finely chopped greens (parsley, dill).

If you decide to complement the taste of french fries, pizza, porridge, mashed potatoes or other side dishes, winter zucchini sauce recipes are sure to come in handy. This is an absolutely natural dressing, which can be safely given to children and even allergy sufferers. In addition, it leaves plenty of room for culinary imagination, allowing you to vary the ingredients.

Zucchini and tomato sauce for the winter

Fresh tomatoes give the dressing a richer and juicier taste, turning the most ordinary dish into a real culinary masterpiece. So if you have a limited selection of food in your fridge, this winter zucchini sauce is a great addition to pasta.

Ingredients:

ground black pepper - 1 teaspoon;
zucchini - 3 kg;
sunflower oil - 160 ml;
onions - 540 g;
salt - 2 tbsp. spoons;
tomatoes - 600 g;
sugar - 3 tbsp. spoons;
garlic - 120 g;
hot chili pepper - 1 teaspoon;
vinegar 9% - 2 tbsp. spoons;
mayonnaise - 530 g.

Cooking

We clean the zucchini, and if they are quite old, remove the seeds. We take a large grater and grind them with it. My tomatoes, remove the stalks, scald with boiling water for easier peeling and grind them in a blender. Chop the onion as finely as possible, put it in a frying pan with hot oil and fry until transparent. Then add zucchini, set medium heat and simmer vegetables for about 40 minutes. After that, pour the mixture with mayonnaise and tomato puree, salt and simmer for about 10 minutes. Pass the garlic through a press and add it along with vinegar, hot chili pepper, black pepper and sugar to the squash sauce. Mix everything well and simmer for about 10-12 minutes. Then pour into sterilized jars, roll up and store in a dark, cool place.

Spicy zucchini sauce for the winter

Harvesting for the winter of such a zucchini sauce is very popular with vegetarians and true gourmets.

Ingredients:

zucchini pulp - 2 kg;
- taste;
salt - 1.75 tbsp. spoons;
lemon juice - 1 teaspoon;
onions - 530 g;
oregano - 1 teaspoon;
bay leaf - 1 pc.;
basil - 1 teaspoon;
vinegar 10% - 0.75 cups;
dried parsley - 0.5 tsp;
cane sugar - 0.75 cups;
black pepper - 0.5 tsp;
garlic - 2 teeth;
paprika - 0.5 tsp;
(or tomatoes) - 200 g;
cayenne pepper - 0.5 tsp.

Cooking

We wash the zucchini well, peel them from the peel and seeds and chop into small pieces. Grate the flesh with a medium-sized grater. Then sprinkle them with salt, cover and put in the refrigerator for the whole night. We clean the onion and cut into small cubes the next morning. Add it and bay leaf to the zucchini and boil them with constant stirring for about 20 minutes. Then add sugar and, without ceasing to stir, boil the sauce of tomatoes, zucchini and pepper for the winter for another 20 minutes. Put the tomato paste, finely chopped garlic. We fall asleep all the other spices and boil the workpiece for about 5 minutes. Turn off, wait until it cools down a little, remove the bay leaf and pass the sauce through a blender to achieve uniformity. At the end, pour it into already sterilized dried jars, close and sterilize for another 20 minutes. Refueling is stored in a dark place with low humidity.

Zucchini - a storehouse of vitamins and minerals, so necessary human body. This vegetable is available to every housewife, and there are many recipes for its preparation. It can be successfully combined with absolutely all products, even sweets. Also popular are preparations for the winter, such as lecho, salads and zucchini sauce.

Beneficial features

It is difficult to overestimate the benefits of fresh juicy zucchini, because they contain an incredible amount of vitamins and minerals, while an abundance of fiber and a minimum of fats and carbohydrates provide the vegetable with dietary properties.

The components contained in them help to establish metabolism, improving intestinal motility and actively removing toxins. The abundance of vitamin C helps to strengthen the walls of blood vessels, ensures the proper functioning of the cardiovascular apparatus, and in combination with keratin, which is contained in the peel of the vegetable, is an excellent prevention against cancerous lesions. Zucchini also contains a lot of iron, which maintains normal hemoglobin levels, and elements such as potassium, magnesium, copper and phosphorus strengthen bone tissue. Vitamins A, B, E and PP, together with other useful substances, strengthen the immune system, increasing resistance to viruses and infections.

with zucchini for the winter

Zucchini is one of the most popular vegetables for winter preparations. Among the favorite recipes of many housewives are salads, caviar and zucchini sauce, even jam and compotes.

To prepare the vegetable sauce, the following set of products will be used:

Zucchini - 1 kg.
Tomatoes - 1 kg.
Sweet pepper - 1 kg.
Onion - 400 g.
Garlic - 8 tooth.
Sunflower or olive oil - about 100 ml.
Vinegar - 1 tbsp. l.
A bunch of greens (preferably parsley).
Salt and sugar - 1 tbsp. l.
Allspice - 10 peas.
Carnation - 3 pcs.
Cinnamon - 1/2 teaspoon.

Practical part

All vegetables should be washed and peeled, tomatoes cut randomly and boiled for 15-20 minutes, then chopped with a blender until smooth. In the meantime, fry the onion, cut into small cubes, in a saucepan, add chopped sweet pepper, then zucchini. After a while, pour the vegetable mixture with tomato and simmer for up to half an hour. At the end, add the remaining ingredients as crushed as possible, wait until the dish is ready, pour vinegar into the total mass and turn off the heat after a couple of minutes. You can roll up zucchini in tomato sauce for the winter right in this form, or you can grind everything with a blender until smooth.

Spicy sauce

For lovers of savory preparations, an indispensable recipe will be spicy zucchini sauce for the winter. For a half-liter jar, you will need ingredients such as:

2 zucchini.
3 tomatoes.
1 hot pepper.
1 tsp of salt and sugar.
1 st. l acetic acid.

All vegetables must be cleaned of dirt and peel and chopped with a meat grinder or blender. Pour salt and sugar into the mass, if desired, you can add garlic. In a saucepan with a thick bottom, you need to wait for it to boil, cover with a lid and boil for 20 minutes at a minimum heat, until the color changes completely. Then it is better to beat the mass again with a blender to a pasty state, add vinegar and boil for another five minutes.

Pour the sauce into sterilized jars and let cool upside down.

Tatar sauce

Zucchini in tomato sauce for the winter - recipes are common, but, as a rule, the same type. The recipe for this blank will pleasantly surprise all lovers of conservation.

Products for the dish:

Zucchini - 1 kg.
Tomato - 200 ml.
Carrot - 100 g.
Bulb - 1 large.
Large apple or 2 small ones.
Garlic - 5 teeth.
Salt - 25 g.
Sugar - 100 g.
Sweet pepper - 1 pc.
Hot peppercorn - 1 pc.
Hot ground black pepper - 1/2 teaspoon.

All vegetables must first be prepared by thoroughly washing and peeling. Then twist everything except vinegar in a meat grinder or chop, mix all the ingredients and simmer in a thick-bottomed container for about an hour. A couple of minutes before turning off the fire, add 35 ml of vinegar to the mass. It can be laid out in jars both in this form and in a pasty form, for which everything needs to be beaten with a blender.

Preserving zucchini sauce is not at all troublesome, and it is not financially expensive either. And when the zucchini season comes and the ideas for processing are exhausted, the recipes for these blanks can help out many housewives and please their family with the wonderful taste of the winter cold.

A summer full of sunshine awakens in us the desire to do nothing all day long, but also to switch to a lighter style of eating. This means that fresh zucchini sauce, which few people know about and which is prepared for Italian pasta and our buckwheat porridge, will be most welcome. The most budgetary products, a minimum of time standing at the stove, and there will already be something to surprise and please family and guests without harm to the stomach and figure.

Before embarking on culinary experiments with the “sibling” of the pumpkin and the “cousin” of the cucumber, it is worth remembering what sauces are. This is a liquid or pasty addition to the main treat or side dish.

As a rule, they have a uniform consistency, although there are also sauces consisting of finely chopped and ingredients, and today we will try to cook such a treat.

Vegetable sauce with homemade zucchini

Ingredients

- about 0.5 kg + -
- 2 pcs. + -
- 1 PC. + -
- 2 teeth + -
- 1-2 tablespoons + -
- pinch + -
— 1/3 tbsp or to taste + -
fresh cilantro - a few branches + -
Nutmeg - a pinch + -
Paprika - a pinch + -

How to cook original zucchini sauce: a step by step recipe

The piquancy of this addition to the main treat is given by spices, which we select according to taste, varying the amount. The sauce should be tender with a slight bitterness. Zucchini can be used in any variety, but only young.

We wash the onion and peel the skin from it, and then chop it into cubes.
We remove the skin from the zucchini, and cut it as small as possible, wash the tomatoes, free them from the peel, dousing with boiling water, and also grind them.
Wash greens and chop.
Pass the peeled garlic through a press.
After greasing the pan with oil and letting it warm up, we send the onion into it, fry over minimal heat until it softens.
We also send zucchini "minced meat" there, followed by greens, at the end - tomatoes and spices.

The dish is being cooked under the lid. Season it with salt 2 minutes before turning off the heat. It is served cold or slightly warm with a potato casserole or a meat treat. To get perfect uniformity, you can use a blender before serving for dinner. But the beauty of this gravy is in the spicy vegetable pieces...

White zucchini sauce: the best rustic recipe

It will soften the too rough taste of fried meat and add spice. Italian dishes. If you make it thicker by adding fried mushrooms, a spoonful of flour or taking fatter sour cream, it will become a profitable replacement for pate.

Ingredients

Medium zucchini fruit - 1 pc.;
Bulb - 1 pc.;
Garlic - 2 teeth;
Sour cream - 100 g;
Olive oil - 1.5 tablespoons;
Salt and a set of spices - to taste.

Making the most delicious squash sauce with your own hands

We carefully divide the peeled squash fruit into small cubes, send it to the pan, where the oil has already warmed up.

After about ten minutes, put the chopped peeled onion, crushed garlic in the same place and leave to simmer over low heat until soft.

Remove from the burner, put the mass in a deep container, turn it into a puree with a blender.

At the end, salt and add spice to the dish with your favorite spices and sour cream.

Original zucchini sauce with meat: Italian recipe

The vegetable base is supplemented with meat or vegetable broth. With a strong desire, it can be supplemented with a meat component by stewing a little minced meat along with vegetables. It turns out very tasty, which means it's worth a try!

Ingredients

Younger zucchini - 1 fruit;
Olive oil - 2 tablespoons;
Cream butter - ½ tbsp;
Garlic clove - 1 pc.;
Tomato fruit without skin - 1 pc.;
Chicken broth - 150 ml;
Parmesan - 50 g;
Italian spice mix - a pinch;
Salt - to taste.

How to make a delicious Italian zucchini sauce with meat

We send the peeled garlic clove to the oil heated in a frying pan. When it starts to blush, remove it and put the zucchini cubes (the skin must be removed), chopped tomato. Simmer under the lid for about 7 minutes until soft, seasoned with herbs and salted.

After cooling slightly, we turn the prepared vegetables into a puree with a blender, add the broth and return to the pan.

Put the butter (butter) and let it boil. If you want meat, at this stage of cooking, add the olives fried in oil (you need to do this separately!) minced chicken (about 100 g) and simmer for another 5-7 minutes. Sprinkle the sauce with parmesan cheese before serving.

In the summer, there is no shortage of young fresh vegetables rich in vitamins. Zucchini sauce prepared according to any of the proposed recipes will bring a pleasant touch of lightness even to the heaviest menu that men love so much!..