10 Best Zucchini and Carrot Recipes for Winter

Recipes for zucchini and carrots for the winter are not particularly difficult. Even a novice cook can create a delicious snack that preserves most of the vitamins of fresh vegetables. You can add certain herbs and vegetables to zucchini and carrots, which will only enrich the flavor. For example, the recipe is delicious if you add garlic, dill, bell pepper, onion, or even the tops of the plant.

Features of cooking zucchini with carrots

Before cooking, prepare vegetables.

Selecting and preparing ingredients

Particular attention should be paid when choosing zucchini and carrots. It is necessary:

• choose zucchini that are medium ripe, but not young;
• cut off the skin only if it is hard;
• do not choose fruits with large seeds;
• Take undamaged zucchini, without signs of rot or beetle damage.

If there are any small dark spots or yellow spots, you can use them. However, be sure to trim them off the zucchini.

The vegetables are carefully prepared: first washed in hot water, left in cold water for a few hours, then washed again. Some recipes require peeling the zucchini, while others don't.

The carrots are also thoroughly washed and peeled. The cutting method is chosen depending on the recipe and the desired degree of softness. Obviously, the smaller the zucchini is cut into pieces, the softer it will be and the less crunch it will retain. Sometimes, shredding is also used, or even grating on a medium grater. Typically, long, thin pieces are marinated with bell peppers or fresh garlic.

Sterilization of containers

Sterilization of containers is mandatory, otherwise the preparations will swell, and all the housewife’s efforts will go down the drain. zucchini preparations and carrots will fit in liter, half-liter or two-liter jars.

Choose containers that are free of chips, dark marks, or signs of mold. Wash the jars thoroughly in hot water with baking soda and detergent, then rinse with ice water (this ensures they remain clear).

Next, you need to sterilize the container. You can do this in the oven: simply turn the oven to 180 degrees Celsius and place the jars inside for 7 minutes. If you don't plan on canning a lot of vegetables, sterilizing them in a teapot (place the jar over a boiling teapot and let it sit for about 12 minutes) will also work.

If you have a microwave, you can microwave one jar at a time at 300W for 4-5 minutes. After sterilization, place the jars upside down on a clean towel.

The most delicious recipes for winter

Use one of the proven recipes.

Traditional method of preparation: "Finger-licking good"

Zucchini prepared according to this recipe is perhaps the most universal. It's a favorite in every family, and even children, who often dislike zucchini in any form, are partial to it. To prepare, you'll need:

• 1 kilo of zucchini;
• 600 g bell pepper (multicolored);
• 200 g tomato paste (from 15 percent);
• 8 cloves of fresh garlic;
• vegetable oil for frying;
• 50 ml bite 9 percent;
• optionally and to taste, bay leaf and black pepper.

First, wash the zucchini, removing the seeds and any hard skin, if needed. Cut into cubes about 2 centimeters wide and long (smaller is fine, as this will result in a very tender and soft zucchini). Simmer the vegetables over low heat until the first signs of color change. Next, add finely shredded carrots and bell peppers (diced or striped). Simmer briefly, then reduce the heat to low. Add tomato paste, 1 teaspoon each of salt and sugar per liter of mixture.

Cook everything together for 30 minutes, stirring constantly to prevent the zucchini from burning. Add the seasonings, pour in the vinegar 30 seconds before turning off the heat, and stir. Then, without letting the mixture cool, pour it into jars. Sterilize for at least 5 minutes. Seal the jars.

A quick recipe without sterilization

Sterilization is time-consuming and doesn't always produce positive results. Fortunately, there's a recipe for zucchini and carrots that doesn't require sterilizing the jars afterward. You'll need:

• 1 kg of zucchini;
• 0.4 kg carrots;
• 0.75 g vinegar;
• vegetable oil for frying;
• several heads of garlic.

First, fry the vegetables over high heat (up to 3 minutes) to create a delicious crust. Thoroughly sterilize the jars and set them aside on a clean towel. Meanwhile, prepare the marinade using 0.75 grams of vinegar per liter of boiling water, 2 tablespoons each of sugar and salt (the amount of sugar can be reduced). Pour the marinade over the vegetables and quickly seal. The jars can be stored without sterilization for up to 6 months.

Aromatic appetizer with garlic

Zucchini with carrots and fresh garlic will become a favorite dish for everyday and festive meals. For a kilo of the main ingredient, you'll need:

• 0.3 kg carrots;
• umbrella of dill;
• 8 heads of garlic;
• 50 ml refined oil;
• 0.4 ml of vinegar nine percent.

This appetizer is prepared according to a classic recipe. The garlic is added at the very end so it doesn't lose its aromatic properties.

With herbs and celery

To make the preparation, you will need to take the following per kg of the main ingredient:

• 100 g fresh herbs (parsley, dill, you can add basil);
• 300 g celery;
• 0.5 ml vinegar;
• oil for frying.

First, simmer all the vegetables gently over low heat. Add the celery after the zucchini is halfway done. Add the greens just 3 minutes before the end of cooking. A lot of water will separate. There's no need to drain it—just add 2 tablespoons of salt and vinegar per liter.

Canned vegetables with added bell peppers

Bell peppers add a piquant flavor to the zucchini and carrot marinade. The recipe generally follows the classic procedure. Bell peppers, cut into 1-centimeter strips, are added at the very beginning of the frying process. It's best to use multicolored peppers—this will make the marinade very attractive and vibrant, perfect even for a holiday table.

Preparation in Korean

For a kilo of zucchini:

• 0.4 kg carrots;
• 0.4 ml vinegar;
• tomato paste - 30 grams;
• Korean carrot seasoning;
• frying oil;
• 2 tbsp. coarse salt (never iodized).

Grate the zucchini using a grater designed for Korean carrots. If you don't have one, you can simply cut it into thin strips, but this will take longer. Simmer the vegetables over low heat, and after 2 minutes, add the shredded carrots. Add tomato paste and 1 tablespoon of salt per liter of marinade. Cook for 20 minutes, stirring constantly to prevent the zucchini from burning. Add the seasoning, mix everything together, and cook for another 5 minutes.

Recipe for cooking in a multicooker

The recipe is generally classic, with the same ingredients used. Set the multicooker to "Stewing" mode for 30 minutes.

Zucchini, onion and carrot salad

Take:

• 1 kg of zucchini;
• 1 kg carrots;
• 0.5 kg of onions.

First, lightly fry the onion in a pan with oil until golden brown. Add the other ingredients and simmer. Season with spices and quickly jar.

Pickled cucumbers with zucchini and carrots

For every kilo of cucumbers, add 0.5 kg of zucchini and carrots. The trick to making pickled cucumbers is to add the other vegetables when they reach a light pinkish or burgundy hue.

Carrot zucchini with tops

This is a classic recipe. But you should only use young zucchini, with the flesh and skin still intact. Cut into rounds, alternating with carrots. Cover the top and bottom with greens.

Duration and storage conditions

Sterilized containers can be stored for up to 2 years. When opened, place on the bottom shelf of the refrigerator.