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.
You can prepare many different delicious dishes from zucchini: stews, pancakes, pie, cake, a variety of preserves and even zucchini sauce.
Zucchini and tomato sauce for winter pasta
Ingredients:
- young zucchini – 5 pcs.;
- meaty tomatoes – 8 pcs.;
- onions – 4 pcs.;
- granulated sugar – 1.5 dessert spoons;
- kitchen salt - 1 dessert spoon;
- sunflower oil – 70 ml;
- table vinegar – 60 ml;
- black pepper – 2/3 teaspoon;
- – 2/3 teaspoon.
Preparation
Chop prepared (washed) young zucchini, ripe fleshy tomatoes and juicy onions into cubes. Place a large, deep saucepan on the stove that is on, pour in the required amount of oil and when it boils, put the onion and zucchini in it. Seeing that the vegetables have become soft and transparent, we add our crushed tomatoes to them, which we immediately sprinkle with kitchen salt, and to neutralize their acid we add granulated sugar. Next, add aromatic black pepper, ground coriander, mix and, reducing the flame of the fire to a minimum, simmer the vegetable mass for 35 minutes. Remove the saucepan from the heat, immerse the blender in it, turn it on to medium speed and grind all the vegetables to an airy puree. We put everything back on the stove burner, and when the sauce starts to boil, set it aside and immediately put it into jars fried in the oven. We seal this wonderful zucchini sauce for the winter.
Zucchini and potato sauce
Ingredients:
- zucchini (medium) – 4 pcs.;
- potatoes – 6 pcs.;
- onions – 4 pcs.;
- – 800 ml;
- mixture of peppers - to taste;
- kitchen salt - 1.5 teaspoons.
Preparation
Cut the zucchini along with the peeled potato tubers into equal centimeter cubes. Chop the peeled onions as finely as possible with a sharp knife. Heat sunflower (refined) oil in a large stainless steel pan, then place all the zucchini in it. Fry them until soft, and then add potatoes to them, followed by onions and pour everything with tomato juice prepared in advance. Add kitchen salt to the mixture of vegetables, sprinkle with a mixture of various peppers and, reducing the heat to a minimum, simmer the incomparable sauce for 35-40 minutes. Next, distribute it evenly into glass containers, sterilized over steam, cover them with boiled iron lids and roll them up until they stop.
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).
We clean the washed zucchini from the skin, if there are large seeds, remove them. Grate the zucchini on a coarse grater. Add salt and sugar to the grated zucchini.
Cover the container with cling film and marinate in the refrigerator overnight. In the morning, remove the film from the container with the zucchini and add finely chopped onion and finely grated carrots.
Mix.
Add vegetable oil and vegetable mixture to a deep saucepan. Boil vegetables over low heat for 15 minutes. At this time, three apples are grated.
And we send it to the vegetables.
Remove vegetables from heat. Using an immersion blender, blend the mixture to a smooth, puree-like consistency. Additionally (if desired), you can rub the caviar through a sieve. Now add tomato paste, spices and apple cider vinegar to the vegetable mass.
Place the container on the fire, bring to a boil, boil for several minutes, remembering to stir.
The zucchini sauce is ready, you can start packaging it in jars. Place squash caviar into jars, cover with lids and place in a pan of boiling water for 7-8 minutes to sterilize. Next, we roll up the jars with sterile metal lids and leave the jars to cool for a day, then put them in the pantry or other cool place where there is less light.
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!..
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