Zucchini lecho
Zucchini lecho is the perfect combination of tender zucchini pieces with a rich tomato and pepper sauce, adding freshness and lightness. This effortless yet appetizing dish will make a delicious addition to your evening table. This dish is suitable both as a hot vegetable side dish and as a standalone dinner or cold appetizer. Its versatility makes lecho an important element in the everyday menu, not forgetting the aroma of summer vegetables. Long simmering in a tomato base adds richness to the taste without using a lot of spices or complex cooking techniques. This allows the natural flavors of the vegetables to be fully revealed.
Ingredients for the recipe
Ingredients
Packing Zucchini
1 kg
Adora Tomato
2 kg
Onions
300 g
Parsley Leaf packing
1 psc
Garlic
1 psc
Ukrainska Zirka Refined Sunflower Oil 0.81l
120 ml
Table Salt 1kg
2 tbsp
Ukrayinska Zirka Sugar 1kg
1 tbsp
7 Dry Whole Bay Leaf
3 pscs
Mriia Black Pepper Peas 20g
15 pscs
Mria Grounded Paprika 20g
1 tsp
Preparation steps
01
Wash and chop the zucchini, pepper and tomatoes; peel the onion and garlic, and finely chop the parsley. Simmer the tomatoes until thick and smooth. Time: 40 min.
02
Sauté the onion in some of the oil, then add the tomato mixture, zucchini, sugar and remaining oil. Stir and simmer covered until the zucchini is tender. Time: 38 min.
03
Add the sweet pepper, bay leaf and peppercorns and simmer until tender. Add salt, garlic and parsley, stir and cook uncovered until the sauce thickens slightly. Time: 30 min.
Where to order ingredients
Select the required ingredients in one of the stores
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