Delicious preparations for the winter: zucchini sauce. Zucchini sauce for the winter Zucchini and tomato sauce

If you decide to complement the taste of French fries, pizza, porridge, mashed potatoes or other side dishes, winter zucchini sauce recipes will definitely come in handy. This is an absolutely natural dressing that can be safely given to children and even allergy sufferers. In addition, it leaves plenty of scope 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 foods in your refrigerator, this winter squash 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.

Preparation

We clean the zucchini, and if they are quite old, remove the seeds. We take a large grater and grind them with its help. Wash the tomatoes, remove the stems, scald with boiling water to remove the skin more easily and grind them in a blender. Chop the onion as finely as possible, place it in a frying pan with hot oil and fry until translucent. Then add the zucchini, set the heat to medium and simmer the vegetables for about 40 minutes. After this, pour the mixture with mayonnaise and tomato puree, add salt and simmer for about 10 minutes. Pass the garlic through a press and add it along with vinegar, hot chili pepper, ground black pepper and sugar to the zucchini 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

Preparing a similar zucchini sauce for the winter is very popular among 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 teaspoon;
cane sugar - 0.75 cups;
black pepper – 0.5 teaspoon;
garlic – 2 cloves;
paprika – 0.5 teaspoon;
(or tomatoes) – 200 g;
cayenne pepper – 0.5 teaspoon.

Preparation

We wash the zucchini well, remove the peel and seeds and chop them into small pieces. Grate the pulp using a medium-sized grater. Then sprinkle them with salt, cover and refrigerate overnight. Peel 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 peppers for the winter for another 20 minutes. Add tomato paste and finely chopped garlic. Add all the other spices and boil the mixture for about 5 minutes. Turn it off, wait until it cools down a little, remove the bay leaf and pass the sauce through a blender to achieve homogeneity. At the end, pour it into already sterilized dried jars, close and sterilize for another 20 minutes. The dressing is stored in a dark place with low humidity.

The zucchini harvest turned out to be abundant and you want to save the taste of summer for cold and winter evenings? Then this recipe for delicious zucchini sauce for the winter will help you! With its help you will preserve 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 desired.

There are many options for using the sauce - from meat dishes to appetizers. In some dishes, this sauce can replace mayonnaise, for example, when preparing lavash 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 tbsp;
Sugar - 1-2 tbsp;
Salt - 2 tsp.
Apple cider vinegar - 50 ml;
Sunflower oil – 2 tbsp;
Coriander - to taste;
Hot pepper - to taste;
Khmeli-suneli - optional.

How to make 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 zucchini pulp on a coarse grater and place in a bowl. Add two teaspoons of salt and one tablespoon of sugar to the zucchini. Cover the zucchini mass with plastic wrap and place it in the refrigerator overnight to marinate.

The next morning, remove the zucchini from the film, finely chop the onions and grate the carrots on a fine grater.

Grated zucchini has released quite a lot of liquid, squeeze them out lightly, add onions and carrots to them. Prepare a deep pan, add 2 tbsp. sunflower oil and the resulting mixture. Boil the mixture 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 mixture.

Zucchini caviar gradually begins to boil and 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 use a blender to grind it until smooth. Beat the mixture to the desired consistency. Additionally, caviar can be passed through a sieve.

Add tomato paste and a little vinegar to the caviar.

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

Pour the vegetable sauce into pre-sterilized small containers. Then cover with metal lids and place for sterilization in a pan 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, away from the sun.

Zucchini sauce is usually served with chicken, pork, pasta, or savory pancakes. You can also eat caviar simply with bread or any croutons. When serving, you can add finely chopped herbs (parsley, dill).

The birthplace of the word “stew” is France; it was in this country that an appetizing appetizer appeared, which was usually served at the very beginning of the feast. As a rule, this dish was prepared from vegetables, but often fish, meat or mushrooms were added to it, which made the stew more satisfying and tasty. In addition to the main products, spices, sauces and seasonings were used when preparing the snack; the addition of herbs was quite relevant. Often the main ingredient in the stew was zucchini - a fortified vegetable not only tastes good, but also has a great effect on human health.

Zucchini stew does not necessarily have to contain only one vegetable; other ingredients are also added to it, for example, potatoes, eggplant, meat (pork, beef, veal, lamb, chicken), minced meat, beans, mushrooms, etc. In addition to its excellent taste, the stew has another important advantage - it cooks quickly, so it is used by the hostess as a lifesaver when she needs to quickly feed her family or treat guests. The stew can be served hot or cold.

Before you start preparing zucchini stew, all products should be thoroughly rinsed with running cold water. Peel the zucchini and remove the seeds, remove the spittle and veins from the meat, remove the skin from the vegetables (in the case of tomatoes, you can scald the fruits with boiling water to make it easier to remove the skin). All stew ingredients are cut into small pieces. It is better to start preparing the dish by frying the meat (if it is included in the recipe).

Zucchini stew - the best recipes

Meat, potatoes and zucchini are a wonderful combination; men enjoy eating stews made from such ingredients because they are nourishing and tasty.

— 300 grams of meat (veal or pork);

- 1 small zucchini;

- 2 tablespoons of vegetable oil;

- a few cloves of fresh garlic;

- ground black pepper;

It would be relevant to add cauliflower and (or) sweet pepper.

Cut the meat into small pieces, place them in a frying pan, pre-watered with vegetable oil. The roasting process lasts 10 minutes. Let's start working with vegetables (except for onions and tomatoes) - peel them, cut them into bars or cubes, add to the meat and fry. We put the onion in the frying pan next to last (15 minutes after the start of heat treatment), it is better to cut it into rings or half rings. Lastly, add the tomatoes and chopped garlic to the frying pan. Salt and pepper the stew, add the sauce and stir thoroughly. After the dish is ready (40 minutes), turn off the heat, cover the stew with a lid and let it brew for 5-10 minutes. Zucchini stew is served in a large dish, garnished with finely chopped herbs. You can season it with sour cream and garlic.

Chicken stew (especially when it comes to breast) is close to dietary cooking, so it is perfect for women who are watching their figure and children.

- 1 zucchini (1/2 kilogram);

- ½ kilogram of chicken breast;

- 2-3 sweet peppers;

— 150 grams of sour cream;

- ground black pepper;

Cut the zucchini into cubes, place in a frying pan, and fry until half cooked. Cut the chicken into small pieces and fry separately in vegetable oil. Grate the carrots on a coarse grater, cut the onion into half rings, and sauté. Chop the tomatoes and peppers and fry a little. Place all the ingredients of the zucchini stew in a deep frying pan, add ground black pepper and salt. Cook for 10-15 minutes over low heat, then set aside and let sit covered (10 minutes). The dish is served seasoned with sour cream.

A healthy, fortified dish that children and adults will enjoy.

- 3 tablespoons of olive oil;

- 3 cloves of garlic;

Vegetable ingredients can be changed, for example, adding eggplant, bell pepper, etc.

Shred the cabbage and fry a little, cut the zucchini into cubes, add to the pan with the cabbage, and simmer. Grate the carrots, finely chop the onion and sauté separately. 10 minutes before vegetables (zucchini and cabbage) are ready, add peeled and finely chopped tomatoes, 5 minutes - sauteed onions and carrots, garlic, ground pepper, salt. After the stew is ready, let it brew under the lid.

Vegetable stew is served on the table with sour cream and herbs.

Mushrooms go wonderfully with zucchini, so the stew made from these ingredients turns out incredibly tasty.

- 300 grams of mushrooms;

- 50 milliliters of vegetable oil;

- ground black pepper;

Rinse the mushrooms thoroughly, scald, change the water several times and boil. Fry the mushrooms in a frying pan in vegetable oil. Chop the zucchini, onions and tomatoes and fry separately from the mushrooms in vegetable oil in a frying pan. In the last minutes of frying, add the olives cut into slices to the vegetables. Add mushrooms, salt and pepper, simmer until done. Sprinkle the finished dish with herbs.

For stews, it is best to take young zucchini; you do not need to peel them, remove seeds and pulp.

The composition of the stew may vary; if one ingredient is missing, it can be replaced with another without compromising the taste.

The ideal option is when the ingredients for the stew are taken in approximately equal proportions.

You can add sesame seeds to the zucchini stew; the dish will take on notes of Korean cuisine.

You can cook stew not only on a gas stove, but also in the oven, microwave, clay pots or slow cooker.

Summer, full of sun, awakens in us the desire to spend days doing “nothing”, but also to switch to a lighter eating style. 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 budget-friendly products, a minimum of time standing at the stove, and you will already have something to surprise and delight your family and guests without harming your stomach or figure.

Before you begin 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 ingredients, and today we will try to prepare such a treat.

Homemade vegetable sauce with zucchini

Ingredients

- about 0.5 kg + -
- 2 pcs. + -
- 1 PC. + -
- 2 cloves + -
- 1-2 tbsp. + -
- pinch + -
— 1/3 tbsp. or to taste + -
Fresh cilantro - a few twigs + -
Nutmeg - a pinch + -
Paprika - a pinch + -

How to make original zucchini sauce: step-by-step recipe

Spices add piquancy to this addition to the main treat, which we select according to taste, varying the quantity. The sauce should be tender with a slight bitterness. You can use any type of zucchini, but only young ones.

We wash the onion and peel it, and then cut it into small cubes.
We remove the skin from the zucchini and cut it as finely as possible, wash the tomatoes, remove the peel, pour over boiling water, and also finely chop them.
Wash and chop the greens.
Pass the peeled garlic through a press.
After greasing the frying pan with oil and letting it warm up, add the onion and fry over low heat until softened.
We also send the minced squash there, followed by the herbs, and finally the tomatoes and spices.

The dish is prepared under the lid. Season it with salt 2 minutes before turning off the heat. It is served cold or lukewarm with potato casserole or meat treats. To achieve perfect smoothness, you can use a blender before serving for dinner. But the beauty of this gravy lies in the spicy vegetable pieces...

White Zucchini Sauce: The Best Country Recipe

It will soften the too rough taste of fried meat and add piquancy to Italian dishes. If you make it thicker by adding fried mushrooms, a spoonful of flour or using thicker sour cream, it will become an advantageous replacement for pate.

Ingredients

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

Making your own delicious zucchini sauce

Carefully separate the peeled squash fruit into small cubes and place in a frying pan where the oil has already warmed up.

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

Remove from the burner, put the mixture in a deep container, and turn it into a puree using a blender.

At the end, add salt and add piquancy to the dish using your favorite spices and sour cream.

Original zucchini sauce with meat: Italian recipe

The vegetable base is supplemented with meat or vegetable broth. If desired, it can be supplemented with a meat component by stewing a little minced meat along with vegetables. It will turn out very tasty, which means it’s worth trying!

Ingredients

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

How to make delicious Italian zucchini sauce with meat

Add the peeled garlic clove to the oil heated in a frying pan. When it starts to brown, remove it and add zucchini cubes (the skin must be removed) and chopped tomato. Simmer under the lid for about 7 minutes until soft, seasoning with herbs and adding salt.

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

Add butter (butter) and let it boil. If you want meat, at this stage of cooking add minced chicken (about 100 g) fried in olive oil (this needs to be done separately!) and simmer for another 5-7 minutes. Before serving, sprinkle the sauce with Parmesan cheese.

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 add a pleasant touch of lightness to even the heaviest menu that men love so much!..

Zucchini sauce goes well with pasta, potatoes, meat or fish dishes. You can add garlic, tomato paste, capers, sour cream, herbs, and aromatic herbs to it.

Serve the zucchini, sour cream and garlic sauce with the baked meat.

Number of servings: 6
Preparation time: 10 minutes
Cooking time: 20 minutes

Zucchini sauce recipe

The universal sauce can be served for lunch or dinner with any dishes.

Peel the zucchini and remove seeds, cut the pulp into small cubes and fry the vegetables over low heat until soft.
Chop the onion and add it to the frying pan. Simmer the ingredients together for another 10 minutes.
Grind the vegetables with a blender, mix the puree with sour cream, pressed garlic, salt and chopped herbs.
Beat the sauce with a blender again.

If you want to make the taste of the dish more pronounced, add olives or fried wild mushrooms to it.

Zucchini and Potato Sauce Recipe

Delicious sauce suitable for a Lenten menu. It can be served hot or chilled.

Ingredients:

potatoes – 8 pcs.;
zucchini – 1 pc.;
tomato juice – 200 ml;
sweet pepper – 2 pcs.;
vegetable oil – 120 g;
onions – 1 pc.;
garlic – 3 cloves;
salt and ground pepper - to taste.

Cut the vegetables into small cubes, pass the garlic through a press.
Mix the products with salt and spices and place them in a ceramic baking dish. Pour tomato juice and oil over the vegetables.
Cook the dish in the oven at 170 °C for 45 minutes.

Serve the sauce with poultry, meat, or spaghetti. Before use, you can beat it with a blender.

Zucchini sauce for the winter

Hot sauce goes well with side dishes and hot dishes. And if you mix it with honey, you get a wonderful marinade for wings or ribs.

Ingredients:

tomatoes – 4 kg;
zucchini – 700 g;
eggplants – 700 g;
sweet pepper – 700 g;
onions – 700 g;
garlic – 2 heads;
chili pepper – 200 g;
sugar – 200 g;
sunflower oil – 150 g;
salt – 120 g;
vinegar essence – 120 g.

Cut the vegetables into pieces and pass them through a meat grinder. If you don't want the sauce to be too spicy, remove the seeds from the hot peppers.
Cook the vegetable puree for 1 hour over medium heat, then pass through a sieve.
Add salt, vinegar, sugar and oil.
Cook the sauce for another 40-50 minutes, pour it into sterile jars and roll up.

Turn the dish upside down and cover it with a blanket. When the sauce has cooled, store it in a cool, dark place.

This delicious vegetable sauce is convenient to take with you to a picnic or cottage. Serve it with kebabs, bread and lettuce.