Homemade lecho with zucchini in jars for the winter

Preparation:

Cut the zucchini into cubes (if they are large and have seeds, remove them).

Cut the bell peppers into strips or cubes.

Slice the onions into thin wedges, and finely chop the garlic.

Blanch the tomatoes, peel them, and cut into cubes.

In a large pan or pot, heat the oil and sauté the onions and garlic.

Add the bell peppers and fry for 5 minutes.

Then add the zucchini and fry together for another 5–10 minutes.

Stir in the tomatoes and tomato paste, and season with salt, pepper, sugar, and paprika.

Cover and let simmer for about 20–30 minutes, stirring occasionally.