Zucchini Lecho

1. 1 Zucchini≈ $3.00 per kg 200 g
2. 2 Tomatoes≈ $4.67 per kg 150 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 Garlic≈ $10.00 per kg 6 g
5. 5 Sunflower oilpack 900 ml ≈ $3.50 30 ml
6. 6 Sugar 14 g
7. 7 Salt 7 g
8. 8 Vinegar 9% 15 ml
9. 9 Ground black pepper to taste

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Peel and seed the zucchini¹, then cut it into 1.5 cm dice. Slice the pepper into strips, mince the garlic⁴, and puree the tomatoes² in a blender.

2. Sterilize the 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Bring the tomato² puree to a boil with the oil, sugar, salt, and pepper, then cook for 10 minutes.

4. Add the pepper and zucchini¹, then simmer over medium heat for 15 minutes, stirring, until the zucchini stays firm.

5. Add the garlic⁴ and vinegar, then heat through for 2 minutes.

6. Pack the hot lecho into the jar to the rim, cover with the lid, and sterilize in a pot of hot water for 15 minutes from the moment it comes to a boil.

7. Seal the jar, turn it upside down, and wrap it until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.