Zucchini spread with bell peppers
Zucchini and bell pepper zacusca is a savory recipe, perfect for adding a touch of freshness to your winter. This dish is not just a simple zacusca, but a delicious combination of vegetables, ideal as an appetizer or side dish. Here’s how you can prepare it step by step to achieve a perfect result.
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8 jars of 400g
Ingredients:
- 4 kg zucchini
- 1.5 kg bell peppers (preferably red and yellow for a vibrant look)
- 1 kg onion
- 1.5 l tomato sauce (preferably homemade for an authentic taste)
- 300 ml sunflower oil
- Salt and pepper to taste
- Optional: 1-2 bay leaves for added flavor
Instructions:
1. Preparing the vegetables: Wash the zucchini and peppers well. Peel and finely chop the onion. Cut the zucchini into large cubes and the peppers into strips. This step is crucial, as uniform cutting will ensure even cooking.
2. Sauté the onion: In a large pot, heat the oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes translucent. This will bring a sweet taste to your zacusca.
3. Add the zucchini: Place the cut zucchini into the pot and mix well. Cook for about 15 minutes, stirring occasionally, until they start to soften.
4. Including the peppers: Add the sliced peppers and continue to cook, stirring frequently, for another 15-20 minutes. This will allow the flavors to combine and become intense.
5. Tomato sauce: Add the tomato sauce and, if desired, the bay leaves. Mix well and let the zacusca simmer on low heat for 1-1.5 hours. It’s important to stir occasionally to prevent sticking, and the zacusca will develop a creamy consistency.
6. Season: Once the zacusca has cooked, add salt and pepper to taste. Taste and adjust the seasonings if necessary.
7. Bottling: Once the zacusca is ready, pour it hot into sterilized jars, filling them to the top. Seal them tightly with lids.
8. Sterilization process: Place the jars in a large pot of water and boil for 20-30 minutes to ensure preservation. This step will help the zacusca last longer.
Practical tips:
- If you want a smoother zacusca, you can blend the mixture with an immersion blender before bottling.
- You can experiment by adding other vegetables, such as eggplant or carrots, to customize the recipe.
- Zucchini and bell pepper zacusca can be served warm or cold, with fresh bread or as a side dish to various main courses.
This dish is not just a simple recipe, but a memory of summer that you can enjoy all year round. Enjoy your zucchini and bell pepper zacusca, a true delight!
Zucchini caviar with bell peppers is a special recipe for caviar. First, two zucchinis are diced and salted. The others are grated on a large grater and left with salt until we prepare the rest of the ingredients. I sautéed the onion, then after 5 minutes added the peppers, and after 15 minutes poured in the crushed tomatoes. After another 15 minutes of boiling, I added the zucchinis along with the water they released. Once it started to boil, I let it simmer on low heat for 50 minutes. After those 40 minutes, I added the greens, sugar, and pepper, and let it cook for another 10 minutes. I crushed 5 aspirin, mixed them in a cup with a little juice from the caviar to dissolve, and then mixed it with the rest of the composition. I placed it in jars, put the lids on, and put them in the cold oven. I turned the oven on to low heat and kept them for 20 minutes, during which they started to boil in the oven. I turned off the heat and let them cool in the oven, and the next day I sent them to rest in the pantry on the shelf. Zucchini caviar with bell peppers is eaten with fresh homemade bread. The recipe for Zucchini Caviar was proposed by Misha on the recipes forum. Other recommended caviar recipes:
Ingredients: 3800 g zucchini, 400 g bell pepper, 600 g onion, 1500 g tomatoes, 100 ml oil, salt, pepper, sugar, parsley and celery leaves
Tags: recipe for zacusca canned food for winter food with zucchini zucchini recipe
