Peel a squash, grate it and put it on a large grater, mix with a handful of coarse salt and set aside.
Bake the peppers in the pan, in the oven, then put them in a pan, add coarse salt and cover with a lid.
The onion is cleaned of leaves, washed, passed through a robot and put in a large saucepan together with the oil. You can also add a little water.
Peel the carrots, wash and grate them, then cook with the onion.
Add the zucchini after 10-15 minutes.
Peel a squash, grate it and chop it in half, along with the other ingredients.
The tomatoes are washed, their tails are removed and passed through the robot, then they are put in jars and the zacusca is boiled until the oil comes to the surface. Towards the end, add the pepper and bay leaves and season with salt.
Turn on the oven to heat.
Put hot zacusca in 400 g jars, cover and put in the preheated oven in a pan with hot water, holding for about 30 minutes. Allow the jars to cool in the oven, then store.