15 delicious salad recipes zucchini for the winter Bashny.Net

Mouth-watering taste and low calories fruits have made this vegetable is one of the most favorite and popular. Of course, you guessed it, which of vegetables is it? Yes, it is about zucchini.



Zucchini and saute cook stews, crepes and pancakes, cakes and Ratatouille. Of them jam and make cakes, their baked and stuffed. And zucchini very delicious salads that can easily be stored all winter.

 

Salad of zucchini in honey sauce

You will need:

• Zucchini — 1 kg.
• Parsley — 1 bunch.
• Salt — 1 tea spoon (no slides).
• Ground black pepper — 1/3 tsp.

For the marinade you need:

• Olive oil — 200 ml.
• Vinegar 6% — 4 tbsp.
• Honey — 3 tsp.
• Garlic — 4 cloves medium size.

Recipe:

 

Zucchini wash, cut crosswise into 2 parts, then everyone else in half (lengthwise). Then each of the parts cut into long plates with a thickness of about 0.5 cm. Parsley wash and finely chop. Zucchini add to the pot, season with salt, add black pepper and parsley. Leave it for half an hour. Garlic peel and grate on the finest grater. To prepare the marinade: mix the honey (if thick to melt in a water bath) with olive oil, garlic and vinegar. With zucchini drain the liquid, add marinade, mix well. Spread the finished salad in a clean jar, sterilized for 30 minutes (jars with a capacity of 0.5 l), roll up, cool. Storing in a cool room. Salad zucchini with horseradish and pepper

You will need:

• Zucchini — 2.5 kg.
• Sweet pepper — 1 kg.
• Garlic — 2 heads of medium size.
• Horseradish — 100 grams.
• Parsley — 5 sprigs.

For the marinade you need:

• Refined vegetable oil — 300 gr.
• Tomato juice — 100 ml.
• Sugar — 100 gr.
• Salt — 1.5 tbsp.
• Vinegar 9% — 100 ml.

Recipe:

 

Young zucchini wash and cut into small pieces. Pepper thoroughly wash, remove the seeds and cut into cubes. Garlic and horseradish wash, peel and chop through the grinder. Prepare marinade: mix vegetable oil, tomato juice, salt and sugar. In a saucepan put the chopped garlic, horseradish, pepper and the chopped zucchini. Pour the marinade. Boil on medium heat for 20 minutes (after boiling) for 5 minutes before end of cooking add vinegar. Hot salad spread into the prepared jars, each on top of it put a piece of parsley. Sterilize 10 minutes (time indicated for cans with a capacity of 0.5 liters). To roll, carefully wrap and leave it to cool down. Store lettuce in cool place. Salad of zucchini with sauce

You will need:

• Zucchini — 3.5 kg.
• Carrots — 0.5 kg.
• Garlic — 4 heads of medium size.
• Vinegar — 150 ml.

For the marinade you need:

• Tomato sauce — 500 ml.
• Vegetable oil — 200 ml.
• Sugar — 150 gr.
• Salt 2 tbsp.
• Red pepper powder (hot) — to taste.

Recipe:

Zucchini wash and cut into cubes, about 1.5 by 1.5 centimeter. Carrots wash, peel and grate on a coarse grater. Prepare marinade of vegetable oil, salt, sugar, red pepper (if you want more spicy taste) and tomato sauce. In the boiling marinade put zucchini, carrots, garlic (pre-peeled and crushed with the help of chesnokodavilke) and cook all together 25 minutes. Then add the vinegar and cook for a salad for another 5 minutes. Then spread out on the sterilized banks, roll up, cool. Storing in a cool room. Important: For preparing this salad you can use not only young, but overripe zucchini. Perespevshy fruit you need to peel and remove the core with seeds.
 

Salad of zucchini "Under mushrooms"

You will need:

• Zucchini zucchini — 3 kg.
• Parsley fresh — 1 bunch.
• Fresh dill — 1 bunch.
• Garlic — 2 pieces medium size
• Refined vegetable oil — 200 ml.
• Vinegar 9% — 200 ml.
• Salt 2 tbsp.
• Ground black pepper — 1 tbsp.
• Sugar — 150 gr.

Recipe:

Zucchini wash, peel and cut into small slices about 0.5 cm thick. Parsley and dill also thoroughly wash and finely chop. Garlic peel and chop using chesnokodavilke. To the zucchini add the chopped greens, garlic, vegetable oil, vinegar, salt, ground black pepper, sugar. All mix well and leave for 3 hours. Then decompose the salad on banks, to sterilize 15 minutes (for 0.5 l bottles) and roll up, not wrapping, allow to cool. Store in a cool place.

Salad of zucchini in Korean

You will need:

• Zucchini — 1.5 kg.
• Bulgarian pepper — 200 gr.
• Carrots — 500 gr.
• Garlic — 2 heads of medium size.
• Seasoning for Korean carrot — 2 tbsp (no slides).

For the marinade you need:

• Refined vegetable oil — 100 ml.
• Sugar — 0.5 cups.
• Salt — 1 tbsp.
• Vinegar 6% — 100 ml.

Recipe:

Zucchini washed (if the fruit is overripe — peel, remove core and seeds) and grate on a special grater for carrots in Korean. Pepper wash, remove seeds and cut into small pieces. Washed and peeled carrots also grate on a special grater for the carrots in Korean. Peel and grate on a fine grater garlic. Stir zucchini, peppers, carrots, garlic, seasoning for carrots in Korean and put in the fridge for 5 hours. Of vinegar, salt, sugar and vegetable oil to prepare the marinade, but do not heat it. Vegetables add marinade, mix well and put in sterilized jars. Banks with salad sterilized for 15-20 minutes (0.5 l), roll up. After cooling to storing it in a cool room. Salad of zucchini "Three tastes"

You will need:

• Zucchini — 2 kg.
• Onions — 500 gr.
• Garlic — 1 head of medium size.
• Vegetable oil — 200 ml.
• Vinegar 6% — 2,5 tbsp.
• Celery — a small bunch.
• Black pepper — 0.5 teaspoon.
• Salt — 1 tbsp.

Recipe:

Zucchini wash and cut into slices with a thickness of about 0.8 cm On the heated pan, pour vegetable oil (1-2 tbsp). When it is hot — lay the zucchini. Fry them on both sides until Golden brown and add to the saucepan. Peeled onion cut into small cubes and fry until Golden brown. Clean the garlic and crush using chesnokodavilku. Celery wash and finely chop. Fold in one container: zucchini, onion, garlic, celery, ground black pepper. Pour the remaining vegetable oil, add salt and mix well. Arrange salad in the prepared jars (0.5 l), put in boiling water for 25 minutes. Then add into each jar, 1 tbsp. spoon of vinegar and sterilize them for another 5 minutes. Roll up, cool. Store the salad you need in a cool place. Salad "Wonderful"

You will need:

• Zucchini — 3 kg.
• Tomatoes — 1 kg.
• Fresh mushrooms (champignons) — 1 kg.
• Onions — 500 gr.
• Vegetable oil — 200 ml.
• Dill — 2 beam.
• Salt and 2.5 tablespoons.
• Ground black pepper — 0.5 teaspoon.
• Vinegar — 200 ml.

Recipe:

Zucchini wash and cut into slices with a thickness of about 0.8 cm Chopped salt mugs, each fry from two parties on vegetable oil. Onion peel, wash and cut into thin half-rings. Mushrooms wash, cut into small pieces and boil in salted (1 tbsp of salt per 1 liter) water for 5 minutes. The boiled mushrooms and fry in a small amount of vegetable oil. Mix the zucchini with the mushrooms, add some butter and simmer 15 minutes on low heat. Tomato wash, cut into circles with a thickness of about 0.8 cm, a little salt and fry in vegetable oil on both sides. To the zucchini with mushrooms add tomatoes, pre-washed and chopped dill, chopped onion, black pepper, remaining salt, vegetable oil, vinegar. Mix well and simmer on low heat for another 5 minutes. Hot salad spread into the prepared jars, sterilized for 35 minutes (time indicated for a capacity of 0.5 l), roll up, cool. Storing in a cool place. Salad zucchini with mayonnaise

You will need:

• Squash — 4 lbs.
• Onions — 500 gr.
• Carrots — 500 gr.
• Mayonnaise — 250 grams.
• Vinegar 9% — 250 ml.
• Vegetable oil — 250 ml.
• Sugar — 7 tablespoons (no slides).
• Salt — 4 tbsp. spoon (no slides).
• Ground black pepper — 0.5 teaspoon.

Recipe:

Zucchini wash and cut into small cubes. Carrots wash, peel and cut into medium-sized pieces. Peel the onion and finely chop. Zucchini, onion, carrot, mayonnaise, vinegar, vegetable oil, sugar, salt and pepper fold in one container and mix well. Then spread them on a pre-prepared banks (0.5 l), sterilized for 40 minutes and roll up. Keep salad of zucchini with mayonnaise needed in a cool place. Salad of courgettes with lemon and Basil

You will need:

• Zucchini (definitely young) — 1 kg.
• Bulgarian pepper — 1 PC. (large).
• Lemon — 1 PC. (medium size).
• Basil — 1 bunch.
• Parsley — 5 sprigs.
• Vegetable oil — 200 ml.
• Olive oil — about 200 ml.
• Chili — on the tip of a knife.

For the marinade you need:

• Water 800 ml.
• Apple cider vinegar — 300 gr.
• Salt — 1 tbsp.
• Sugar — 2 tsp.

Recipe:

Zucchini wash and cut into circles with a thickness of about 5 mm. Mix the vinegar with water, add sugar, salt and bring the mixture to a boil. In boiling down the marinade to the zucchini, boil them for about 3 minutes. Take out, dry and lightly fry in vegetable oil on both sides. Bulgarian pepper to wash, remove the seeds and cut into small cubes. Lemon wash, remove seeds and cut into small pieces with peel. Mix with pepper and the washed and chopped Basil and parsley. To the mixture of lemon, pepper and add the Basil and remaining olive oil, chilli. All mix well. Sauteed zucchini to put in sterilized jars as follows: a layer of zucchini layer of a mixture of lemon, Basil, olive oil, pepper. Jars with a capacity of 0.5 l to sterilize 30 minutes. Roll up, cool and storing it in a cool room. Salad zucchini with Apple juice

You will need:

• Zucchini — 2 kg.
• Apple juice — 200 ml.
• Refined vegetable oil — 200 ml.
• Water — 200 ml.
• Garlic — 1 large head.
• Vinegar 2 tbsp.
• Sugar — 1.5 tbsp. spoon (no slides).
• Sol — 1, 5 tbsp. spoon (no slides).

Recipe:

Zucchini wash, cut into thin long slices and lay in a clean, prepared jars. Garlic peel and grate on the finest grater. Mix Apple juice, water, sugar, salt, vegetable oil, vinegar and grated garlic. Bring the marinade to a boil and pour in jars (0.5 l) with zucchini. Sterilize for 10 minutes and roll. Flip the jars down and cover with blankets. After complete cooling to move the workpiece for storage in a cool place. Salad of zucchini With a twist

You will need:

• The young zucchini — 1 kg.
• Sweet pepper — 400 gr.
• Carrots — 200 gr.
• Drain (not overripe) — 200 gr.
• Parsley — 1 bunch.
• Garlic — 1 large head.
• Vegetable oil — 150 ml.
• Tomato paste 2 tbsp.
• Vinegar 9% — 75 ml.
• Salt — 25 gr. (1 tbsp.)
• Sugar — 100 gr.

 

Recipe:

Zucchini wash and cut into cubes about 1.5 by 1.5 centimeter. Pepper wash, peel and cut into small pieces. Carrots wash, peel and cut into small cubes. Plum wash, remove seeds and grind using the grinder or blender. Parsley wash and finely chop. Garlic clear and RUB on a small grater. Zucchini, pepper, carrots and plums add to the pot, add salt, tomato paste, vegetable oil and sugar. All mix well and boil for 20 minutes. After a specified time add the garlic, vinegar, parsley and cook for another 10 minutes. Hot salad spread on sterilized jars, roll up. Salad "Teschin language"

You will need:

• Young squash (can be zucchini) — 3 kg.
• Tomato juice — 1.5 liters.
• Vegetable oil (odorless) — 250 ml.
• Tomato paste 2 tbsp.
• Bell pepper — 500 gr.
• Garlic — 150 gr.
• Chili pepper — 2 small.
• Salt — 3 tbsp (without top).
• Sugar — 200 gr.
• Vinegar 9% — 200 g.
• Mustard (prepared) — 1 tablespoon.

Recipe:

Zucchini wash, cut into "bars" with a length of about 10 cm Each "column" is cut into plates with a thickness of about 0.5 cm bell pepper and chili pepper (washed and seeded), and also pre-peeled garlic grind in a blender or grinder. Fold the zucchini in the pan, add the sugar, salt, vegetable oil, tomato paste, tomato juice, mustard, crushed pepper, garlic. Mix everything and cook for 30 minutes (after boiling) on low heat. After half an hour add the vinegar and simmer for another 5 minutes. Then decompose the salad on sterilized banks and roll. Salad of zucchini with garlic and herbs

You will need:

• Zucchini (definitely young) — 1 kg.
• Garlic — 1 large head.
• Parsley — 10 sprigs.
• Basil — 5 sprigs.
• Dill — 5 sprigs.
• Vegetable oil — about 100 ml. for frying + 50 ml. to fill.
• Vinegar 9% — 2 tbsp.
• Salt — 1 tea spoon (no slides).

Recipe:

Zucchini wash and cut into thin slices with a thickness of about 0.8 — 1 cm Slices and season with salt and fry on both sides in sunflower oil until Golden brown. Garlic peel and crush in chesnokodavilke. Parsley, Basil and dill wash and finely chop. Vegetable oil to boil, cool and pour 3 tablespoons into the bottom of each jar. To put in layers the zucchini, sprinkling the herbs and garlic each layer. Fill cans to the brim need a bit to condense content so that it is completely covered with oil. In each jar (0.5 l) with salad pour 1 tbsp. spoon of vinegar to sterilize 30-35 minutes, roll up. Zucchini salad with beets

You will need:

• Squash — 4 lbs.
• Beets — 2 lbs.
• Onion — 2 kg.
• Sugar — 400 gr.
• Vegetable oil — 200 ml.
• Salt — 4 tbsp.
• Vinegar 9% — 200 ml.
• Ground black pepper — 0.5 teaspoon.

Recipe:

Zucchini washed (if the fruit is overripe — peel and seeds) and grate on the largest grater. Beet wash, peel and grate on a coarse grater. Peel the onion and cut into thin oblong slices. Zucchini, beets and onions folded into a saucepan, add sugar, vegetable oil, salt and black pepper. Cook for 35 minutes (after boiling) on low heat. After a specified time add the vinegar, mix well and boil for another 5 minutes. Ready salad spread out in hot sterilized banks and roll.

Salad zucchini with cucumbers

You will need:

• Zucchini (young) — 1.5 kg.
• Cucumbers (not overgrown) — 1.5 kg.
• Tomatoes — 200 gr.
• Garlic — 1 large head.
• Carrots — 100 gr.
• Parsley — 1 bunch.
• Tomato paste 150 gr.
• Vegetable oil — 100 gr.
• Sugar — 150 gr.
• Salt is 1.5 tablespoons.
• Vinegar 9% — 100 ml.

Recipe:

Zucchini wash and cut into cubes of approximately 1.5 by 1.5 cm. Cucumbers (medium size) wash, peel and cut into cubes. Tomatoes washed and cut into small pieces. Carrots peel, wash and grate on a coarse grater. Peeled garlic RUB on a fine grater. Add to the pot the zucchini, cucumbers, tomatoes and carrots, add the tomato paste, salt, sugar, vegetable oil. Mix everything carefully and boil for 35 minutes (after boiling). Add to salad garlic, pre-washed and chopped parsley, vinegar and mix thoroughly. Boil for another 5 minutes, put in sterilized jars, roll up. published by P. S. And remember, only by changing their consumption — together we change the world! ©

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