Zucchini stew for the winter

This squash stew is a must have in every cellar. Pieces of tender zucchini with tomatoes ... Mmm ... And this is a great appetizer and side dish for any dish.

Cooking time 1 hour 20 minutes


Young zucchini 3 pcs

Onion 5 pcs

Tomatoes (large) 5 pcs

Carrots (large) 2 pcs

Garlic clove 5 pcs

Dill (greens) 1 bunch

Parsley (greens) 1 bunch

Vegetable oil 100 ml

Vinegar essence 70% 1 tsp

Salt to taste

Pepper to taste


Wash the zucchini and remove the skin.

Cut into cubes and place in a saucepan.

Finely chop the onion and fry with half the vegetable oil.

Cut the tomatoes into cubes and put in a saucepan with onions and courgettes.

Peel and grate the carrots. Fry in the second half of the oil and put in a saucepan.

Stir and put on medium heat. Add ½ glass of water. Cook for 10-15 minutes, until the courgettes are soft.

Season with salt and pepper, add finely chopped herbs and pressed garlic. Add vinegar, stir.

Divide into clean jars.

Cover and place in a wide saucepan with hot water to sterilize.

After boiling water, wait 5-7 minutes. Take out the cans, roll up. Wrap in heat for 12 hours. You can store it both at home and in the cold.

Bon appetit!