Mashed vegetables

My recipe is with larger quantities, just good to make in the fall, I get about 11 jars of 400g. But it can be adapted and a smaller amount can be made

  • 2 kg of ripe and chopped eggplant
  • 2 kg baked and finely chopped red bell peppers
  • 2 kg baked and chopped donuts
  • 1 kg diced chopped onion
  • 1/2 kg of carrot given on a small grater
  • 2 jars of sliced ​​mushrooms
  • 1 jar of 800 g broth
  • 1/2 l oil
  • salt and peppercorns
  • Bay leaves

Servings: 11

Preparation time: less than 120 minutes

HOW TO PREPARE THE RECIPE Zacusca:

We need a big, deep pot. Fry the onion in oil until soft, add the carrot and leave it on the fire until it softens. Then add the pepper and eggplant and let it boil. Add the broth, mushrooms, season and put in the oven until the juice decreases. Put the zacusca in jars when it is hot, close the lids, then place the jars in the stove tray and leave them in the oven for another 10-15 minutes. Allow to cool in the hot oven.


Zucchini

Zucchini, scientifically called cucurbita pepo, is an annual herbaceous plant in the cucurbitaceae family. In Moldova the vegetable is called pumpkin, and Cucurbita maxima (pumpkin) is called pumpkin.

The plant is native to America but is currently planted around the globe for the fruit used in food.

Cucurbita pepo is a hanging plant whose fire can reach a length of 10 meters with a streaked and gnarled stem with large lobed, fluffy and cordate leaves. The flowers are unisexual yellow and the calyx is united with the corolla.

The fruits are long and vary greatly depending on the variety. Pumpkin peel can have several colors but usually has shades from white-green to dark green. Pepo's rainbow hybridizes easily with other cucurbits.

On the European continent, the plant was brought and spread a few hundred years ago by the Turks and Italians. Currently, in addition to the light green peeled variety, there are also dark green Italian zucchini (zucchini), yellow, reddish or even white. Those that are grown in our country have a white-greenish, marbled color, when they are very fresh, being large and elongated like cucumbers.

The pumpkins that are of interest in natural therapy are the edible ones, which are consumed at an immature age, when the seeds are only very slightly formed, the peel is fine and whole.

These pumpkins are very rich in water (almost 95% of their mass), but in the pulp and especially in their skin we also find very large amounts of vitamin B9, vitamin A, phosphorus and potassium.

Three hundred grams of pumpkin provides almost double the daily requirement of vitamin A and vitamin B9, the daily requirement of phosphorus and potassium, half of the daily requirement of magnesium.

They are eaten especially boiled or fried.

Fried zucchini are the least suitable for consumption.

When fresh, they are rarely consumed, as they can cause slight bloating and abdominal discomfort.

  • ideal in slimming belts - a 100 gram serving of zucchini contains only 15 kilocalories, so it can be included without any problems in any diet. Zucchini is rich in water and fiber, which is why you will get tired faster and keep hunger at bay for longer.
  • good for maintaining overall health - Pumpkin is a good source of manganese, zinc, potassium, copper, phosphorus, calcium, folate, vitamins A, C, B1, B6, B12. Also, in zucchini you can find almost all groups of nutrients, including carbohydrates, amino acids and sodium, and this will definitely help you maintain your physical and mental health.
  • could protect men from prostate problems - several studies have concluded that a pumpkin extract could have beneficial properties for prostate diseases, especially in preventing or ameliorating benign prostatic hypertrophy. This condition is manifested by the urgent need to urinate, difficult or interrupted urination and urinary incontinence. Zucchini, but also other foods rich in phytonutrients, can relieve these unpleasant symptoms (consume 4-6 teaspoons of pumpkin seed powder for 30 days, then take a break for a week)
  • reduces the risk of colon cancer - Being rich in fiber, zucchini helps maintain a healthy intestinal transit, and vitamin C, folate and beta-carotene protect cells from the action of free radicals and prevent inflammation in the body.
  • provides cardiovascular protection - Increased magnesium and potassium content helps reduce blood pressure, which can promote heart attack and stroke. Pumpkin also helps prevent the formation of fat deposits on the blood vessels (atherosclerosis) and regulates cholesterol levels due to its high fiber content. (Treatment & # 8211 of 1-2 months with the juice obtained from 400g of pumpkin. It is administered 2 weeks after drug treatment cardiac ischemia, cardiac arrhythmia, tachycardia)
  • lowers blood pressure
  • maintains eye health (prevents myopia, cataracts)
  • improves memory
  • stimulates digestion (has diuretic effects, stimulates intestinal movements)
  • adjuvant in the treatment of gastritis and ulcers
  • reduces inflammation (recommended for people suffering from rheumatism, rheumatoid arthritis, gout, osteoarthritis & # 8211 cure for 1-2 months, during which time at least 300ml asthma juice is administered daily & # 8211 is a cure for 30 days, time in which 100ml of juice is administered twice a day)
  • improves metabolism (recommended in the treatment of obesity, in diets)
  • treats constipation and diarrhea (consume 300-500ml pumpkin juice on an empty stomach)
  • maintains the health and integrity of the skeletal system
  • prevents osteoporosis
  • protects joints (prevents polyarthritis)
  • maintains healthy skin (prevents wrinkles and brightens dull and tired skin)
  • shortens the healing period of bruises (bruises & # 8211 apply zucchini slices on the affected area, twice a day for 30 minutes)
  • adjuvant in the treatment of urinary disorders
  • treats hypocalcemia (lack of calcium).

Zucchini & # 8211 Remedies

Regardless of how pumpkins are administered, it is necessary to remember one very important thing: most vitamins, minerals and other active substances (enzymes, flavonoids, etc.) are stored in the shell. As such, if you want to benefit from the therapeutic effects of pumpkins, make sure when you buy them that they have a healthy, fine and intact skin, wash them well before cooking, but do not peel them.

Fresh pumpkins are less commonly eaten, as people with sensitive digestion may experience slight bloating and abdominal discomfort. In this form, however, they have excellent therapeutic effects. They can be eaten as such, cut into long slices, like cucumbers, or cut into small cubes and put in summer salads with tomatoes, peppers, cucumbers, etc. The daily therapeutic dose is at least 200 grams.

Pumpkins, usually cooked, are prepared by boiling, which destroys some of their vitamins, flavonoids and other complex active ingredients. However, phosphorus, magnesium, potassium, dietary fiber remain, being recommended in the diet of cardiac patients, hypertensives, as well as those who have weight problems. Fried zucchini are the least suitable.

Pumpkin & # 8211 Helps prevent disease

Ulcer and gastritis. Zucchini is a real gastric bandage, it contains fiber and other active elements that help in the treatment of digestive disorders.

Lung cancer and colon cancer. This vegetable has a beneficial role on the body. helps prevent some forms of cancer, such as lung cancer, colon cancer, prostate hyperplasia, etc.

Multiple sclerosis. Studies on the populations of Central America, where this vegetable is part of the daily diet, have shown that in these areas multiple sclerosis is virtually unknown. Flavonoids, vitamin B9 and other active substances in pumpkin peel seem to protect the sheath of myelin from destruction.

Overweight. The cooked and well-seasoned pumpkin dish is ideal for summer and for those who want to lose weight. It is light, very digestible and keeps you unexpectedly hungry. It contains dietary fiber, potassium and very few calories (100 grams of fresh pumpkin has less than 15 calories), being a real antidote for extra pounds.

Heart diseases. Zucchini has a significant amount of potassium, magnesium but also other micro and macroelements that are beneficial for the heart, helps reduce blood pressure, reduces the risk of suffering a stroke or heart attack.

Myopia, cataracts, eye diseases. In general, the intake of vitamin A and lutein brought by pumpkins is very important for maintaining eye health. They are especially recommended for the elderly, which protect them from specific eye diseases.

Nervous system. Due to the content of minerals and vitamins, pumpkin juice is an excellent calmer of the nervous system and revitalizing the body.

Rheumatism and osteoarthritis. Zucchini has anti-inflammatory effect so it is a good remedy for such diseases, it reduces all the inflammation that occurs in the body.

Improves digestion. Zucchini is rich in vitamins, water, potassium, fiber, minerals, so it has diuretic, revitalizing properties and is the ideal food for those suffering from diabetes, constipation, digestive problems, kidney or heart disease.

Oily skin. Cosmetic mask based on zucchini, egg yolk and cream helps to revitalize oily skin. The mixture is applied in a thin layer on the face and neck and held for 15 minutes, then rinse the skin with water.

Zucchini & # 8211 Did you know that & # 8230

Zucchini is another member of the melon, pumpkin and cucumber family, which is composed of an impressive amount of water, but also nutrients that are particularly concentrated in its peel. Here are some lesser known details about this vegetable with extraordinary healing properties.

Other than green?

We are used to finding in the market a pumpkin with an elongated shape, similar to the cucumber, green in color, whether it is a pale green or a darker tone. However, there is also the yellow pumpkin, which can be confused with the pumpkin. Shape makes the difference. If the pumpkin can have various shapes, more convex at one end, the pumpkin has an elongated, cylindrical shape, from one end to the other. It is said that the yellow variety would taste a little sweeter than the green. If we keep talking about color, it is good to know that dark green ones have a higher content of nutrients.

Giant pumpkin

The largest zucchini in the world, grown by a farmer in the UK, weighed 175 cm and weighed almost 30 kilograms, about the size of a 9-year-old child.

The bigger it is, the less tasteless it is

Most likely, the giant zucchini was not the tastiest. The most fragrant pumpkins are those with a small size. If we find small and dark pumpkins, so much the better!

Maximum hydration

Pumpkins contain more than 90% water, as do other relatives of the rainbow family. That's why a medium-sized zucchini contains only 25 calories.

Pumpkin flowers on the plate

Pumpkin flowers are considered a delicacy and can be eaten either stuffed or breaded.

More potassium than a banana

Pumpkins are low in fat and rich in manganese, vitamin A, folic acid and many other vitamins and minerals. If it were to compete with the banana in the chapter containing potassium, the zucchini would come out triumphant.

Important role in cancer prevention

The nutritional qualities of zucchini help prevent many types of cancer and heart disease. Zucchini is among the top three foods high in lutein and zeaxanthin, in addition to alpha and beta-carotene. Numerous studies have shown the link between a diet rich in carotenoids, such as lutein, zeaxanthin or beta-carotene, and various types of cancer.

The zucchini can be cooked by boiling or steaming to keep the maximum of vitamins and nutrients, but in the raw version and keeps them the best. It can be cut into thin slices or chopsticks to replace pasta in raw dishes or it can be added to salads or cold soups.

Pumpkin & # 8211 How we eat it

In order to benefit from all their nutrients, it is preferable not to peel them.

If you eat them, cook them, boil them in very little water, to avoid destroying the nutrients or then drink the water in which you boiled them.

If you eat them raw, in the salad, choose them young, so that they do not have starch at all, which would require thermal preparation for a good assimilation. They are delicious, for example, with almonds.

You can also dry them in a food dehydrator or in a low-temperature oven with the door slightly open.

Zucchini zucchini

The Italian Zucchini zucchini is frequently grown in many localities in Muntenia, especially in rural areas. Consumers prefer this variety of pumpkin because it is sweeter compared to our traditional pumpkin. At the same time, this variety of pumpkin can be added to the vegetable pot with tomatoes, onions, dill and garlic.

European nutritionists appreciate the nutritional effects of this vegetable rich in vitamins, water, but low in calories. Nutritionists also recommend recipes with this pumpkin because it is a vegetable that is easily digested. The housewives prepare these grilled pumpkins with a garnish of tomatoes seasoned with garlic juice.

Zucchini zucchini are rich in nutrients: carbohydrates, minerals such as sodium, calcium and potassium, but also protein and fiber. Because Zucchini contains significant amounts of vitamins A and E, nutritionists recommend that we include this vegetable in our daily diet, and at the end of the season, stock up on Zucchini pumpkin to keep in the freezer.

Zucchini has spread from Italy, as a garden vegetable since the seventeenth century, throughout Europe, and in Germany it has enjoyed popularity since 1980. In Muntenia, often the pumpkin variety Zucchini is dark green and if not harvested when it is 30-40 cm in size, it can reach a weight of up to 2 kg. This pumpkin can be harvested between July and the end of October.


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, stir 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.


Canned and pickled

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Eggplant zacusca

Not missing from the pantry. As autumn pampers us with a wide variety of vegetables, we can't help but fill our jars

Zacusca de ghebe

Both perfect housewives, I had where to learn, first my mother, then me. A recipe delight, never


  • 2 kg eggplant
  • 1 kg carrots
  • 1 kg of roots (parsnip, parsley, celery)
  • 2 kg capsicum
  • 1 kg onion
  • 800 gr concentrated tomato paste
  • 350 ml of sunflower oil
  • thyme
  • marjoram
  • paprika
  • paprika
  • 2-3 bay leaves
  • salt to taste

Preparation time: about 3 hours
Servings: 20 small jars of 270 gr


Eggplant zacusca

For ten servings of eggplant zacusca you need the following ingredients:

  • 1 kg of eggplant
  • 300 grams of onions
  • 300 grams of capsicum or donuts
  • 200 grams of carrots
  • peppercorns
  • ground enibahar
  • 200 grams of tomato paste
  • salt
  • garlic

Bake the eggplants and clean them. Leave to drain for about 60 minutes. Fry the chopped onion in oil. Place the grated carrots, finely chopped peppers over the onions and add the spices. Everything is hardened over low heat.

Tomato paste, dissolved in a little water, pour over the vegetables, then mix the chopped eggplant. They match the salt. Bake on low heat for about 30 minutes.

Serve cold with olive garnish. As drinks, brandy or vermouth, as preferred.


Mashed vegetables

Hi, Barbatlacratita!
You are very skilled, congratulations to you! Many women have something to learn from you.
I want to ask you if the jars of zacusca were covered before putting them in the oven.
If you allow me, I give you a suggestion: try to put 1-2 bay leaves (which you take out at the end) and some garlic (it goes great with tomatoes, peppers and eggplant) Garlic also has a natural preservative and flavor effect, what can I say?
Once again, congratulations and I look forward to news!
Adriana (the pan)

Hello Adriana! Thank you for both the suggestions and the kind words. I also put bay leaves in the zacusca, I haven't tried the garlic yet. Zacusca jars were well prepared before being sterilized in the oven.

another idea. for faster sterilization. after you fill the jars and cover them. turn them with the lid down. that makes all the air come out. they stay that way until the next day. the method is a guaranteed success. I really like what you do!

Ada, thanks for the idea and appreciation! To be honest, after so much work, I'm a little afraid to rely only on this method. Plus I keep zacusca in the kitchen, that is, in a fairly warm place, so I better breathe in yogurt :)

the donuts and capsicum are cooked a lot after the tomatoes, so the tomato juice had to be made already.
chop the onion, do not pass it through the machine. peppers and donuts not so much. after baking and cleaning, cut from the knife, not very small. instead of sugar, put boiled carrots, grate them. and more onions. they will cut the acidity of the zacustia. if you add salt, pepper, bay leaves and enibahar grains, things will be very good. As for cooking, that's the hard part. simmer until the oil rises to the surface (in the oven, with the lid already on, do not remove water from the vegetables, do not concentrate the taste). and as a last tip, put the zacusca in jars while the pot is on the fire, and the jars directly in a cooler, close the cooler and leave them for 1-2 days. I ate after 2 years. perfect. I know what I'm saying. I make the best zacusca in Romania and sell it. for connoisseurs :). p.s. use classic recipes. take the right vegeta out of the recipes as grandma had no idea about these e-mails and yet she cooked impeccably.

Thanks for the advice, maybe you should have left a phone number, surely you would have found a conaisseur here too, it's just a culinary blog :) I rarely use vegeta in food, especially in winter, when vegetables are less tasty.


Eggplant zacusca & # 8211 my mother's recipe & # 8211 preamble

Zacusca is a laborious work, consuming time and energy. I usually prepare it in 2 stages: in the evening I cook the eggplant and capsicum (or donuts). I peel the eggplants and drain them overnight in plastic strainers (so that they do not oxidize). Place the baked peppers in trays or pots with lids, sprinkle with salt and let them sweat for 30 minutes before peeling. Then I take out their stalks and seeds and cut them into strips. I leave them overnight but not in a strainer but in a bowl (the juice left by them has a great taste and I put it all in the zacusca).

The next day I chop the eggplant, grind the baked peppers and onions and boil the zacustia. I prefer capsicums and donuts because they are much meatier and sweeter than white peppers. The latter also change the color of the zacustia, making it yellower, paler.

Eggplant zacusca is boiled in large, wide saucepans to have a large evaporation surface. Place the pan on a metal disk (not directly on the flame) and cook over low heat. Careful! Hot zacusca sprinkles very hard! It must be mixed constantly and energetically! Burns with hot zacusca are very serious!

I made zacusca from 6 kg of eggplant (double portion) and I got a huge pot (about 10 kg of zacusca, that is about 10 jars of 800 ml + a bowl for tasting). In the following I will give you the recipe for 3 kg of eggplant. All ingredients are weighed raw, before baking / cleaning!

They are best used homemade broth (recipe here) or homemade tomato juice (recipe here).

Now is the time to prepare it! The market abounds with eggplants and peppers, at very advantageous prices. The zacusca was always planted in late August or early September. The quantities are for raw, whole vegetables.

In winter you can make this wonderful eggplant zacusca from baked or frozen peppers (recipe here) and ripe and frozen eggplants or put in a jar (recipe here).

If you have eggplants and peppers already baked and cleaned, you will have to take into account the fact that they are halved.

From the quantities below come out approx. 5 kg of eggplant zacusca with baked peppers. That is about 14 jars of 350 ml or 7 large jars of 700 ml.

  • 3 kg raw eggplant
  • 1.5 kg of capsicum or mixture with whole, raw donuts
  • 0.5 kg of vegetables (2 carrots, 1 parsley, 1 parsnip, a small celery)
  • 0.5 kg onions
  • 500 ml of sunflower oil
  • 1 L of tomato broth (or canned tomatoes)
  • 4 teaspoons salt (put 3 and taste at the end)
  • 2 teaspoons ground pepper (or berries) - I put ground
  • 2 bay leaves

Mashed vegetables

Hi, Barbatlacratita!
You are very skilled, congratulations to you! Many women have something to learn from you.
I want to ask you if the jars of zacusca were covered before putting them in the oven.
If you allow me, I give you a suggestion: try to put 1-2 bay leaves (which you take out at the end) and some garlic (it goes great with tomatoes, peppers and eggplant) Garlic also has a natural preservative and flavor effect, what can I say?
Once again, congratulations and I look forward to news!
Adriana (the pan)

Hello Adriana! Thank you for both the suggestions and the kind words. I also put bay leaves in the zacusca, I haven't tried the garlic yet. Zacusca jars were well prepared before being sterilized in the oven.

another idea. for faster sterilization. after you fill the jars and cover them. turn them with the lid down. that makes all the air come out. they stay that way until the next day. the method is a guaranteed success. I really like what you do!

Ada, thanks for the idea and appreciation! To be honest, after so much work, I'm a little afraid to rely only on this method. Plus I keep zacusca in the kitchen, that is, in a fairly warm place, so I better breathe in yogurt :)

the donuts and capsicum are cooked a lot after the tomatoes, so the tomato juice had to be made already.
chop the onion, do not pass it through the machine. peppers and donuts not so much. after baking and cleaning, cut from the knife, not very small. instead of sugar, put boiled carrots, grate them. and more onions. they will cut from the acidity of the zacustia. if you add salt, pepper, bay leaves and enibahar grains, things will be very good. As for cooking, that's the hard part. simmer until the oil rises to the surface (in the oven, with the lid already on, do not remove water from the vegetables, do not concentrate the taste). and as a last tip, put the zacusca in jars while the pot is on the fire, and the jars directly in a cooler, close the cooler and leave them for 1-2 days. I ate after 2 years. perfect. I know what I'm saying. I make the best zacusca in Romania and sell it. for connoisseurs :). p.s. use classic recipes. take the right vegeta out of the recipes as grandma didn't know about these e-mails and yet she cooked impeccably.

Thanks for the advice, maybe you should have left a phone number, surely you would have found a conaisseur here too, it's just a culinary blog :) I rarely use vegeta in food, especially in winter, when vegetables are less tasty.


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. Prepare 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, stir 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.


Mashed vegetables

Hi, Barbatlacratita!
You are very skilled, congratulations to you! Many women have something to learn from you.
I want to ask you if the jars of zacusca were covered before putting them in the oven.
If you allow me, I give you a suggestion: try to put 1-2 bay leaves (which you take out at the end) and some garlic (it goes great with tomatoes, peppers and eggplant) Garlic also has a natural preservative and flavor effect, what can I say?
Once again, congratulations and I look forward to news!
Adriana (the pan)

Hello Adriana! Thank you for both the suggestions and the kind words. I also put bay leaves in the zacusca, I haven't tried the garlic yet. Zacusca jars were well prepared before being sterilized in the oven.

another idea. for faster sterilization. after you fill the jars and cover them. turn them with the lid down. that makes all the air come out. they stay that way until the next day. the method is a guaranteed success. I really like what you do!

Ada, thanks for the idea and appreciation! To be honest, after so much work, I'm a little afraid to rely only on this method. Plus I keep zacusca in the kitchen, that is, in a fairly warm place, so I better breathe in yogurt :)

the donuts and capsicum are cooked a lot after the tomatoes, so the tomato juice had to be made already.
chop the onion, do not pass it through the machine. peppers and donuts not so much. after baking and cleaning, cut from the knife, not very small. instead of sugar, put boiled carrots, grate them. and more onions. they will cut from the acidity of the zacustia. if you add salt, pepper, bay leaves and enibahar grains, things will be very good. As for cooking, that's the hard part. simmer until the oil rises to the surface (in the oven, with the lid already on, do not remove water from the vegetables, do not concentrate the taste). and as a last tip, put the zacusca in jars while the pot is on the fire, and the jars directly in a cooler, close the cooler and leave them for 1-2 days. I ate after 2 years. perfect. I know what I'm saying. I make the best zacusca in Romania and sell it. for connoisseurs :). p.s. use classic recipes. take the right vegeta out of the recipes as grandma had no idea about these e-mails and yet she cooked impeccably.

Thanks for the advice, maybe you should have left a phone number, surely you would have found a conaisseur here too, it's just a culinary blog :) I rarely use vegeta in food, especially in winter, when vegetables are less tasty.