Zucchini with tomatoes and garlic for the winter

Name: Zucchini with tomatoes and garlic for the winter
Total time: 50 min
Yield: 5
Cuisine: Russian, Ukrainian
Ingredients: Zucchini - 800 g; Tomato - 500 g; Garlic - 15 g; Chili pepper - 15 g; Salt - 50 g; Vegetable oil - 51 g; Table vinegar - 80 g

Cookinero 22 Feb 2025

7240

Zucchini and tomato appetizer is one of the best vegetable combinations. They complement and saturate each other well. This dish will be tasty and rich both cold and hot. A universal appetizer that you can serve as a separate dish or offer it as a vegetable stew for hot dishes. Sweet and bright appetizer will become popular at your table, especially during winter.

How to cook Zucchini with tomatoes and garlic for the winter

Step 1

Chop the garlic with a knife or use a garlic press, cut the chili pepper into thin slices. You can remove the seeds from the pepper if you don’t like their taste. Place the garlic and pepper in a deep saucepan.

Step 2

Cut the zucchini into cubes, if necessary remove the seeds and too tough skin. Cut the tomatoes and place them in a saucepan with the zucchini. Add vegetable oil and simmer over low heat for 20-30 minutes.

Step 3

Add salt, spices and herbs to taste to the vegetables, mix well and leave to simmer for another 10-15 minutes under the lid.

Step 4

Add vinegar to the snack, mix thoroughly and transfer the finished snack into jars. Close the jars with iron lids, wrap them up and leave until completely cooled.

Zucchini with tomatoes and garlic for the winter - FAQ About Ingredients, Baking Time and Storage

Can I substitute zucchini with another vegetable in this recipe?

Yes, you can substitute zucchini with eggplant or yellow squash for a similar texture and cooking time. Adjust the seasoning to taste.

How long can I store the canned zucchini with tomatoes and garlic?

When properly canned and sealed, this recipe can last up to 1 year in a cool, dark place. Once opened, store in the refrigerator and consume within 1 week.

Is this recipe suitable for a low-carb diet?

Yes, this recipe is naturally low in carbs. For an even lower-carb option, reduce the tomatoes and increase zucchini or swap tomatoes with lower-carb vegetables like bell peppers.

Can I freeze this dish instead of canning it?

Yes, you can freeze it in airtight containers for up to 3 months. Thaw in the refrigerator before reheating gently on the stove.

What are some serving suggestions for this zucchini and tomato dish?

Serve it as a side dish with grilled meats, mix it into pasta, or spread it on crusty bread as a bruschetta topping for a flavorful appetizer.

Can I make this recipe spicier?

Absolutely! Increase the amount of chili pepper or add a pinch of red pepper flakes during cooking for extra heat.

How can I adjust the recipe for a smaller batch?

Halve all the ingredients for a smaller portion. Cooking times may slightly decrease, so check for doneness around the 15-minute mark.

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