Zucchini tomato carrot for winter

A simple and delicious zucchini snack for the winter! There are many different recipes for zucchini salads for the winter. One of them is a zucchini salad with tomatoes, carrots and onions. The composition of the salad is simple, the ingredients are vegetables, cheap and affordable, especially during the harvest season. And it turns out a delicious snack, which in winter can be served as an independent dish on a festive table, or included in the daily menu and added to a meat dish for lunch or dinner.

Snezhana

Recipe author

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Composition / ingredients

servings:

Young zucchini

1.5

Carrots

0.5

Tomatoes

0.5

Onion

0.5

Sugar

2.5

Salt

1.5

Vegetable oil

125

Table vinegar (9%)

1.5

Peppercorns

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 33 % 4 g

Carbohydrates 58 % 7 g

66 kcal

GI: 71 / 0 / 29

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the products for making salad according to the list. It is better to take young zucchini when they have a tender skin and practically no core with seeds. Carrots are also delicious when they are young and juicy.
Step 2:
My zucchini, let the water drain. If they are young, then cut the zucchini into small cubes together with the skin and the core.
Step 3:
Peel the onion and cut into cubes.
Step 4:
Carrots are washed, cleaned (if the carrot is young with a tender skin, it is enough to wipe it with a stiff brush), grated. To speed up and simplify the process, as well as with a large volume of vegetables, you can chop carrots with a food processor on a special nozzle.
Step 5:
Tomatoes are washed, cut out the place of the peduncle and cut the fruits into small cubes. If tomatoes are large with a hard skin, then they can be peeled off by pouring boiling water over them.
Step 6:
Pour vegetable oil into a saucepan with a thick bottom, a saucepan or a cauldron. We warm it up, put onions on the oil. Fry it in oil for about 5 minutes. Then we put carrots to the onion. Fry for about 5 more minutes, stirring occasionally.
Step 7:
We send zucchini and tomatoes to the pan. Stir, simmer over medium heat for about 10 minutes. Add spices to the vegetables: salt, sugar, peppercorns and bay leaf, vinegar, mix and simmer for about 40 minutes under a closed lid. Periodically, the vegetables need to be mixed so that they do not burn and turn into porridge. The vegetables in the salad should crunch a little.
Step 8:
We lay out the salad in pre-prepared (sterilized in any proven and reliable way) jars, roll up or twist with sterile lids. Let the salad cool down "under a fur coat" at room temperature. To do this, turn the cans upside down and cover with a thick blanket or blanket, leave overnight. When the jars are completely cold, we put them away for storage in a cool place. Bon appetit!