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Pumpkin zacusca

Pumpkin zacusca


It is delicious both hot and cold. It can be served on bread or as a side dish.

  • - 2 small onions
  • - 5 tablespoons of oil
  • - Two big pumpkins
  • - 3 large tomatoes
  • - a yellow pepper
  • - a donut
  • - 2 tablespoons tomato paste
  • - salt and ground pepper

Servings: 5

Preparation time: less than 90 minutes

HOW TO PREPARE THE PUMPKIN ZACUSCA RECIPE:

In a saucepan, heat the finely chopped onion together with the oil. When it has become glassy, ​​add the pepper and the diced donut and leave it on the fire until it softens well. We put the well-washed zucchini on the large-mesh grater and add it over the other vegetables. Add the finely chopped tomatoes, mix well and cover the pan with a lid. The fire must be small.

We check that the vegetables are cooked and we put the tomato paste. Season with salt and pepper, leave on the fire for another 5 minutes, then turn off the heat.


Pumpkin Zacusca - Recipes

Because it is the season of fresh vegetables, I suggest you prepare a delicious and flavorful zucchini zacusca. It is not complicated to do at all and the result is very good and you can keep it for a while. I found the recipe on Lena's website and because it doesn't have a lot of oil, I decided to prepare it and propose it to you.

Cruise Phase (PL), Consolidation, Definitive Stabilization

2-3 cloves of garlic (optional)

From these quantities I got 3 jars (350 g) and a little zacusca, but if you want more double or triple the quantities.

Preparation. We cut the washed pumpkins into cubes and put them in a tray. Add the julienned onion and sliced ​​carrots. Cut the bell peppers in half and place them on top of the other vegetables in the pan, and put the tomatoes whole.

Sprinkle with a tablespoon of oil (or if you have a spray container even better) and bake for about 1 hour. Remove the tray and place a kitchen towel on top. Leave for about 10 minutes, then peel the peppers and tomatoes. Pour all the vegetables into a blender and mix according to how fine you want the zacusca to be.

Then pour the contents into a pot with a thicker bottom, add salt and pepper to taste, the other tablespoon of oil and bay leaves. Bring to a simmer for about 30-40 minutes. Be very careful that when boiling, the contents jump out.

For storage we followed the method used in the original recipe, which ensures that they stay very good longer. Put the jars empty to sterilize in the hot oven and keep them there for a few minutes. While they are still hot, pour hot zacusca into them and screw the whole lid tightly. Then put the jars in the oven heated to 150 degrees and leave them there for another 30 minutes. Turn off the oven, open the door and allow the jars to cool further in the oven off.

That's about it! I hope you implement the recipe and enjoy it!


Pumpkin Zacusca - Recipes

Because it is the season of fresh vegetables, I suggest you prepare a delicious and flavorful zucchini zacusca. It is not complicated to do at all and the result is very good and you can keep it for a while. I found the recipe on Lena's website and because it doesn't have a lot of oil, I decided to prepare it and propose it to you.

Cruise Phase (PL), Consolidation, Definitive Stabilization

2-3 cloves of garlic (optional)

From these quantities I got 3 jars (350 g) and a little zacusca, but if you want more double or triple the quantities.

Preparation. We cut the washed pumpkins into cubes and put them in a tray. Add the julienned onion and sliced ​​carrots. Cut the bell peppers in half and place them on top of the other vegetables in the pan, and put the tomatoes whole.

Sprinkle with a tablespoon of oil (or if you have a spray container even better) and bake for about 1 hour. Remove the tray and place a kitchen towel on top. Leave for about 10 minutes, then peel the peppers and tomatoes. Pour all the vegetables into a blender and mix according to how fine you want the zacusca to be.

Then pour the contents into a pot with a thicker bottom, add salt and pepper to taste, the other tablespoon of oil and bay leaves. Bring to a simmer for about 30-40 minutes. Be very careful that when boiling, the contents jump out.

For storage we followed the method used in the original recipe, which ensures that they stay very good longer. Put the jars empty to sterilize in the hot oven and keep them there for a few minutes. While they are still hot, pour the hot zacusca into them and screw the whole lid tightly. Then put the jars in the oven heated to 150 degrees and leave them there for another 30 minutes. Turn off the oven, open the door and allow the jars to cool further in the oven off.

That's about it! I hope you implement the recipe and enjoy it!


Pumpkin zacusca

ingredient:
3800 gr peeled and pitted zucchini (in my case 4 zucchini and 2 white zucchini)
400 gr bell pepper (green peppers and donuts from my mother-in-law's garden)
600 gr ready-cleaned onion
1500 gr peeled tomatoes
100 ml oil
salt, pepper, sugar to taste
parsley and celery leaves, to taste

Thumbnails attached

# 2 Misha

  • Gender: Female
  • Location: tasha & # 39s world
  • Interests: photo & ltbr / & gtpictura & ltbr / & gtdesen free & ltbr / & gtconfectionare de jewelry & ltbr / & gt

2 of the zucchini I cut into cubes and I put with salt until the others together with the zucchini I grated on the large grater then I mixed and I left with salt until I prepared the rest of the ingredients (clean chopped and others, to have time to leave the water)

I put the onion to harden, then after 5 minutes I added the peppers
after 15 minutes I poured the tomatoes which I was crushed by hand simply out of convenience because it reached the same result as when it was finely chopped, only the time was shorter
after another 15 minutes of cooking I put the zucchini with the water they left

Thumbnails attached

# 3 Misha

  • Gender: Female
  • Location: tasha & # 39s world
  • Interests: photo & ltbr / & gtpictura & ltbr / & gtdesen free & ltbr / & gtconfectionare de jewelry & ltbr / & gt

since it started to boil I let them simmer for 50 minutes
after those 40 minutes I put the sugar and pepper in the leaves and left it on the fire for another 10 minutes then I put out the fire
I crushed 5 aspirins which I put in a cup and mixed with a little juice from the zacusca to dissolve and then I mixed with the rest of the composition
I put it in jars, put the lids on and put it in the oven, which was cold
I started the oven on low heat and kept it for 20 minutes, during which time they started to boil in the oven.
I put out the fire and let it cool in the oven and the next day I sent it to bed in the pantry on the shelf

I hope you like it and try it because it's fff good and light and especially it's not fff oily (in case you don't want it to be more oily)
good appetite


PUMPKIN ZACUSCA for winter - diet recipe

Pumpkin zacusca is a healthy and tasty preserve, a natural and low-calorie food, which is cooked very simply and quickly.

This wonderful summer vegetable pate should not be missing from the canning pantry for the winter.

It can be served at any meal, it can be a unique aperitif or a dish in itself.

Pumpkin zacusca

ingredients

  • 2 medium zucchini
  • 2 white onions
  • 3 carrots
  • 3 bell peppers, tomatoes
  • 3 medium tomatoes
  • 5 cloves of garlic
  • 3 tablespoons sunflower oil
  • 1 teaspoon salt (to taste)

How to proceed

- Grease the oven tray with a little oil or line it with baking paper. Add the zucchini cut into medium pieces, including the peel. Add the julienned onion and sliced ​​carrots to the pan.

- Peel the peppers and tomatoes and place them whole on top of the other vegetables. Sprinkle with a little oil, then place the tray in the oven heated to 220-250 degrees Celsius.

- Leave the vegetables in the oven for about an hour - half the time, remove the tray and mix the vegetables with a spoon, and turn the tomatoes and peppers on the other side.

- Let the vegetables brown nicely - this way, the zacusca will taste better. After stopping the fire, leave the tray in the oven for 20 minutes. After cooling, peel the tomatoes and peppers.

- Put all the vegetables in a food processor / blender and mix well. They can be made into a finer paste or left larger / coarser & # 8211 pieces. They can also be crushed with a knife. According to preferences.

- Pour the pumpkin zacusca into a saucepan with a thicker bottom / tuci, add salt to taste and crushed garlic and simmer for about 15 minutes on low heat.

Conservation method for winter

Pour hot zacusca into clean, dry jars in advance (put in the oven for 30 minutes at 150 degrees). Leave about 1 cm. free from the mouth of the jar.

Screw well with lids and put hot in the preheated oven at 150 degrees. Leave for 30-40 minutes, then turn off the heat, open the oven door and let the jars cool completely, possibly overnight.


PUMPKIN ZACUSCA for winter - diet recipe

Pumpkin zacusca is a healthy and tasty preserve, a natural and low-calorie food, which is cooked very simply and quickly.

This wonderful summer vegetable pate should not be missing from the canning pantry for the winter.

It can be served at any meal, it can be a unique aperitif or a dish in itself.

Pumpkin zacusca

ingredients

  • 2 medium zucchini
  • 2 white onions
  • 3 carrots
  • 3 bell peppers, tomatoes
  • 3 medium tomatoes
  • 5 cloves of garlic
  • 3 tablespoons sunflower oil
  • 1 teaspoon salt (to taste)

How to proceed

- Grease the oven tray with a little oil or line it with baking paper. Add the zucchini cut into medium pieces, including the peel. Add the julienned onion and sliced ​​carrots to the pan.

- Peel the peppers and tomatoes and place them whole on top of the other vegetables. Sprinkle with a little oil, then place the tray in the oven heated to 220-250 degrees Celsius.

- Leave the vegetables in the oven for about an hour - half the time, remove the tray and mix the vegetables with a spoon, and turn the tomatoes and peppers on the other side.

- Allow the vegetables to brown nicely - this way, the zacusca will taste better. After stopping the fire, leave the tray in the oven for 20 minutes. After cooling, peel the tomatoes and peppers.

- Put all the vegetables in a food processor / blender and mix well. They can be made into a finer paste or left larger / coarser & # 8211 pieces. They can also be crushed with a knife. According to preferences.

- Pour the pumpkin zacusca into a saucepan with a thicker bottom / tuci, add salt to taste and crushed garlic and simmer for about 15 minutes on low heat.

Conservation method for winter

Pour hot zacusca into clean, dry jars in advance (put in the oven for 30 minutes at 150 degrees). Leave about 1 cm. free from the mouth of the jar.

Screw well with lids and put hot in the preheated oven at 150 degrees. Leave for 30-40 minutes, then turn off the heat, open the oven door and let the jars cool completely, possibly overnight.


Pumpkin zacusca

ingredient:
3800 gr peeled and pitted zucchini (in my case 4 zucchini and 2 white zucchini)
400 gr bell pepper (green peppers and donuts from my mother-in-law's garden)
600 gr ready-cleaned onion
1500 gr peeled tomatoes
100 ml oil
salt, pepper, sugar to taste
parsley and celery leaves, to taste

Thumbnails attached

# 2 Misha

  • Gender: Female
  • Location: tasha & # 39s world
  • Interests: photo & ltbr / & gtpictura & ltbr / & gtdesen free & ltbr / & gtconfectionare de jewelry & ltbr / & gt

2 of the zucchini I cut into cubes and I put with salt until the others together with the zucchini I grated on the large grater then I mixed and I left with salt until I prepared the rest of the ingredients (clean chopped and others, to have time to leave the water)

I put the onion to harden, then after 5 minutes I added the peppers
after 15 minutes I poured the tomatoes which I was crushed by hand simply out of convenience because it reached the same result as when it was finely chopped, only the time was shorter
after another 15 minutes of cooking I put the zucchini with the water they left

Thumbnails attached

# 3 Misha

  • Gender: Female
  • Location: tasha & # 39s world
  • Interests: photo & ltbr / & gtpictura & ltbr / & gtdesen free & ltbr / & gtconfectionare de jewelry & ltbr / & gt

since it started to boil I let them simmer for 50 minutes
after those 40 minutes I put the sugar and pepper in the leaves and left it on the fire for another 10 minutes then I put out the fire
I crushed 5 aspirins which I put in a cup and mixed with a little juice from the zacusca to dissolve and then I mixed with the rest of the composition
I put it in jars, put the lids on and put it in the oven, which was cold
I started the oven on low heat and kept it for 20 minutes, during which time they started to boil in the oven.
I put out the fire and let it cool in the oven and the next day I sent it to bed in the pantry on the shelf

I hope you like it and try it because it's fff good and light and especially it's not fff oily (in case you don't want it to be more oily)
good appetite


Zacusca de zucchini & # 8211 a successful recipe that I am already preparing for the third year.

& # 8220Pumpkin zacusca & # 8221 is an absolutely delicious snack, very fragrant and creamy, which is prepared simply and easily. This zacusca can be served at any meal, as an appetizer on the holiday table or spread on bread as a separate dish. Make this tasty and cheap zacusca with confidence!

INGREDIENTS

-300 ml of sunflower oil

METHOD OF PREPARATION

1. Cut the vegetables into small pieces.

2. Put all the vegetables through the mincer.

3. Move the vegetables into a large saucepan with a thick bottom or cauldron, pour in the refined oil and mix.

4. Simmer the zacusca over low heat for 1 hour and 20 minutes.

5. After an hour, add the tomato sauce, sugar and salt, mix and simmer for 40 minutes.

6. Put the zacusca in sterilized jars and staple them.

7. Turn the jars upside down, cover them with a duvet and let them cool completely.


PUMPKIN ZACUSCA for winter - diet recipe

Pumpkin zacusca is a healthy and tasty preserve, a natural and low-calorie food, which is cooked very simply and quickly.

This wonderful summer vegetable pate should not be missing from the canning pantry for the winter.

It can be served at any meal, it can be a unique aperitif or a dish in itself.

Pumpkin zacusca

ingredients

  • 2 medium zucchini
  • 2 white onions
  • 3 carrots
  • 3 bell peppers, tomatoes
  • 3 medium tomatoes
  • 5 cloves of garlic
  • 3 tablespoons sunflower oil
  • 1 teaspoon salt (to taste)

How to proceed

- Grease the oven tray with a little oil or line it with baking paper. Add the zucchini cut into medium pieces, including the peel. Add the julienned onion and sliced ​​carrots to the pan.

- Peel the peppers and tomatoes and place them whole on top of the other vegetables. Sprinkle with a little oil, then place the tray in the oven heated to 220-250 degrees Celsius.

- Leave the vegetables in the oven for about an hour - half the time, remove the tray and mix the vegetables with a spoon, and turn the tomatoes and peppers on the other side.

- Let the vegetables brown nicely - this way, the zacusca will taste better. After stopping the fire, leave the tray in the oven for 20 minutes. After cooling, peel the tomatoes and peppers.

- Put all the vegetables in a food processor / blender and mix well. They can be made into a finer paste or left larger / coarser & # 8211 pieces. They can also be crushed with a knife. According to preferences.

- Pour the pumpkin zacusca into a saucepan with a thicker bottom / tuci, add salt to taste and crushed garlic and simmer for about 15 minutes on low heat.

Conservation method for winter

Pour hot zacusca into clean, dry jars in advance (put in the oven for 30 minutes at 150 degrees). Leave about 1 cm. free from the mouth of the jar.

Screw well with lids and put hot in the preheated oven at 150 degrees. Leave for 30-40 minutes, then turn off the heat, open the oven door and let the jars cool completely, possibly overnight.


Pumpkin Zacusca - Recipes

Because it is the season of fresh vegetables, I suggest you prepare a delicious and flavorful zucchini zacusca. It is not complicated to do at all and the result is very good and you can keep it for a while. I found the recipe on Lena's website and because it doesn't have a lot of oil, I decided to prepare it and propose it to you.

Cruise Phase (PL), Consolidation, Definitive Stabilization

2-3 cloves of garlic (optional)

From these quantities I got 3 jars (350 g) and a little zacusca, but if you want more double or triple the quantities.

Preparation. We cut the washed pumpkins into cubes and put them in a tray. Add the julienned onion and sliced ​​carrots. Cut the bell peppers in half and place them on top of the other vegetables in the pan, and put the tomatoes whole.

Sprinkle with a tablespoon of oil (or if you have a spray container even better) and bake for about 1 hour. Remove the tray and place a kitchen towel on top. Leave for about 10 minutes, then peel the peppers and tomatoes. Pour all the vegetables into a blender and mix according to how fine you want the zacusca to be.

Then pour the contents into a pot with a thicker bottom, add salt and pepper to taste, the other tablespoon of oil and bay leaves. Bring to a simmer for about 30-40 minutes. Be very careful that when boiling, the contents jump out.

For storage we followed the method used in the original recipe, which ensures that they stay very good longer. Put the jars empty to sterilize in the hot oven and keep them there for a few minutes. While they are still hot, pour hot zacusca into them and screw the whole lid tightly. Then put the jars in the oven heated to 150 degrees and leave them there for another 30 minutes. Turn off the oven, open the door and allow the jars to cool further in the oven off.

That's about it! I hope you implement the recipe and enjoy it!


Pumpkin zacusca

Peel a squash, grate it and put it on a large grater, mix with a handful of coarse salt and set aside.

Bake the peppers in the pan, in the oven, then put them in a pan, add coarse salt and cover with a lid.

The onion is cleaned of leaves, washed, passed through the robot and put in a large saucepan together with the oil. You can also add a little water.

Peel a squash, grate it and squeeze the juice.

Add the zucchini after 10-15 minutes.

Peel a squash, grate it and chop it in half, along with the other ingredients.

The tomatoes are washed, their tails are removed and passed through the robot, then they are put in jars and the zacusca is boiled until the oil comes to the surface. Towards the end, add the pepper and bay leaves and season with salt.

Turn on the oven to heat.

Put hot zacusca in 400 g jars, cover and put in the preheated oven in a pan with hot water, holding for about 30 minutes. Allow the jars to cool in the oven, then store.


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