Name: Zucchini sauce „Zacusca“ from my aunt in Romania – preserve supplies for the whole year
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 24
Ingredients: 2 kg zucchinis (ideally young); 1 kg tomatoes; 200 g carrots; 200 g fresh kapia/red pepper; 3 garlic cloves; 140 g tomato paste; 120 ml vegetable oil (for sautéing); 100 g sugar; 80 ml wine vinegar; salt to taste; chili peppers to taste; canning jars and lids (sterile)

Preparation procedure

Jar sterilization Wash jars and lids thoroughly. Sterilize in the dishwasher (without detergents, longest program at the highest temperature) or in the oven at 110 °C for about 10 minutes. Leave them hot and ready.
Preparing the vegetables Wash and clean the vegetables. Cut the zucchinis, tomatoes, carrots and peppers into pieces and grind in a meat grinder or pulse in a food processor into a coarse mash.
Sautéing and stewing Heat the oil in a wide pot, add the vegetable mixture, salt, and cook for about 20 minutes, stirring occasionally, until it releases juice and reduces. Stir in the tomato paste and sugar, reduce the heat, cover and simmer for another 10 minutes. Add wine vinegar, crushed garlic and chili, mix and cook for 5 minutes. Taste and adjust salt/spiciness.
Filling Fill the hot zacusca into hot sterile jars right to the rim, wipe the rims, immediately seal with lids and turn upside down for 5 minutes.
For longer shelf life (optional, recommended) Further sterilize the jars: in a pot at 85–90 °C for 15 minutes (do not boil), or in the oven 100 °C / 15 minutes. Let cool gradually. Store in a cool, dark place.

Total preparation time

Preparation and chopping: 25–30 min
Cooking: 35 min
Canning (optional): 15 min
Total: approx. 1 h 15 min – 1 h 25 min

Number of servings / yield

Yield: approx. 7–8 jars of 300 ml (or 4–5 jars of 500 ml)
Approximate servings: 24–32 (2–3 tablespoons per serving)

Tips and uses

Milder version: omit the chili, adjust spiciness when serving.
Consistency: if you want a thicker sauce, cook a few minutes longer until the juices evaporate.
Serving: garlic toasts with zacusca, penne + parmesan, a side for roast chicken or pork neck, in sandwiches instead of mayonnaise.
Storage: unopened jars keep in the pantry up to 12 months; after opening store in the fridge and consume within 5–7 days.

Conclusion

Zucchini zacusca is a versatile „pantry staple“ – you’ll quickly conjure up a great dinner or a snack for visitors. Use up your summer produce, can it for storage and in winter simply open and serve. If you make it once, it will become a staple in your kitchen.