Tasty squash caviar recipe

Zucchini caviar is a dish that contains a lot of iron, copper, sodium and phosphorus, as well as B and C vitamins and organic acids. It stimulates the digestive tract and gallbladder, is useful for hypertension, heart disease and anemia, while preparing quickly.

How to choose and prepare zucchini?

You can choose both mature and young zucchini, but you need to take into account that if the vegetable is young, then the skin on it is thin and does not require peeling, and the seeds are still tender. And if the zucchini is mature, it will be necessary to clean it from both the skin and the seeds, because they are already tough.

Preparation of zucchini begins with a thorough washing. You don’t need to soak vegetables. And if a young zucchini is caught, then it is enough to cut off the tails from above and below. If it is mature, then the skin will have to be peeled and the seeds removed from the vegetable.

Zucchini is rich in moisture, and it may be necessary to remove excess before cooking. This is done after the raw vegetable is peeled and chopped. Zucchini should be sprinkled with salt and left in a cool place for a quarter of an hour. This time is enough for the salt to provoke the release of excess juice, which can simply be squeezed out before cooking.

Zucchini caviar is an appetizer that, in addition to the classic recipe, has many cooking options. The taste is improved and diversified by adding onion, garlic, red pepper (if you want it spicier) and carrots or sweet peppers to the main ingredients if you want a sweeter taste.

Spices can make the flavor of caviar brighter and richer. By the way, ginger, zira or pepper goes well with zucchini.

Classic zucchini caviar

To prepare the dish you will need:

• 3 kg of zucchini;
• 1 kg of onions;
• 1 kg of carrots;
• 2 tbsp. spoons of tomato paste;
• 1 st. a spoonful of sugar and 1.5 tbsp. spoons of salt;
• 1 teaspoon of citric acid;
• vegetable oil for stewing.

Wash the zucchini, cut off their tails, cut the vegetables themselves into circles and fry on both sides. After that, grate the carrots on a coarse grater, peel and cut the onions into half rings, and fry the carrots with onions.

Fried zucchini and carrots with onions should be left to cool. And when it cools down, all the ingredients must be chopped in a meat grinder or in a food processor, and put in a saucepan. The pot must have a thick bottom.

To the resulting mixture, add sugar, salt, tomato paste and citric acid. Mix everything, put on fire and bring to a boil, and then simmer for another 15 minutes. By the way, instead of tomato paste, you can add fresh tomatoes, herbs and garlic – this will make the caviar tastier. And after stewing, the dish is considered ready.

Jewish courgette caviar

It is necessary to prepare:

• 2 young zucchini;
• 4 tomatoes;
• 2 heads of onions;
• 1 carrot;
• one and a half bunches of parsley;
• 4 tbsp. tablespoons of vegetable oil;
• salt and pepper – to taste.

Wash the ingredients thoroughly, peel the carrots and onions, cut the zucchini into small cubes. Then you need to put them in a dry frying pan, put on medium heat and cover with a lid. Juice will begin to come out of the zucchini, and they should be stewed until the juice has completely evaporated.

After that, carrots with onions also need to be cut into small cubes and added to zucchini. Pour vegetable oil into a frying pan and, stirring, simmer vegetables for 20 minutes.

Tomatoes should be scalded with boiling water, peeled, finely chopped and added to the pan. Sprinkle the vegetables with salt and pepper, stir and simmer for another 15 minutes. And when ready, you can add parsley.

Zucchini caviar for the winter

For 3 liters of caviar you will need the following amount of ingredients:

• 3 kg of young zucchini;
• 4 carrots;
• 350 g of tomato paste;
• 1 st. a spoonful of sugar and salt;
• 7 cloves of garlic;
• 0.5 teaspoon of pepper;
• 4 onion heads;
• 150 g vegetable oil.

All products must be washed, onions, carrots and zucchini (if necessary) peeled. After that, cut the zucchini and onion into cubes (about 1×1 cm in size), grate the carrots on a coarse grater, and finely chop the garlic with a knife.

Heat a saucepan on the stove (volume – at least 6 liters), pour vegetable oil and, when it becomes hot, add onions and carrots. Simmer over medium heat for 10 minutes, remembering to stir.

After that, you need to add all the other ingredients, mix and simmer for at least 45 minutes until the vegetables are soft. After that, beat the resulting mass with a blender, and bring the finished caviar to a boil.

Before rolling, jars must be washed with soda and sterilized in any of the possible ways.

When the jars are ready, caviar should be transferred to them and the lids rolled up. Put all the jars on the floor and cover with a blanket until they are completely cool. After that, they can be put away for storage – the blank for the winter is ready.

Zucchini caviar with mayonnaise

This caviar is prepared without carrots, the recipe is simple and quick. For her you will need:

• 3 kg of zucchini;
• 250 g of tomato paste;
• 500 g of onions;
• 250 g mayonnaise;
• 8 art. tablespoons of vegetable oil and 2 tbsp. spoons of salt;
• half a glass of sugar;
• 0.5 tsp ground black pepper;
• 2 bay leaves.

If you store for the winter, then from this amount of ingredients you get about 6 cans of 0.5 liters.

Zucchini should be washed, peeled and seeds removed, peeled and onion, together with zucchini, passed through a meat grinder using a large mesh. Transfer the resulting mass to a large saucepan, add vegetable oil, tomato paste and mayonnaise. Mix everything thoroughly, put on the stove, over medium heat, and cook for an hour, not forgetting to stir.

Then add salt, sugar, pepper and bay leaf. Cook the mixture for another hour over low heat, stirring frequently. After that, the bay leaf must be pulled out, and the caviar can be eaten or put into jars for the winter.

Zucchini caviar in a slow cooker

Ingredients: 2 medium-sized onion heads, 2 red bell peppers, 2 carrots, 1.5 kg of zucchini, 1 hot pepper, 1 teaspoon of sugar and 2 teaspoons of salt, 3 garlic cloves, 5 tbsp. tablespoons of vegetable oil and 2 tbsp. spoons of tomato paste.

Caviar is prepared like this:

1. Pour vegetable oil into the multicooker pan, set the “baking” mode on the apparatus, put the peeled and diced onion on the bottom.
2. While the onion begins to fry, wash, peel and grate the carrot on a coarse grater, add to the onion and mix thoroughly.
3. Wash the bell pepper, cut into cubes and also put in a multicooker saucepan, mix everything again.
4. While the vegetables are fried, wash and peel the zucchini, cut into small cubes and add to the onions, carrots and peppers. The “baking” mode will already end by this moment (it lasts only 40 minutes), you need to set the “stewing” mode. And add to the mixture a pod of hot pepper, salt and sugar.
5. 20 minutes before the end of the “stewing” program, add to the mixture of tomato paste and finely chopped garlic with a knife. Mix everything and wait until the mode ends.

After that, caviar must be beaten with a blender until smooth. And that’s it, the caviar is ready – you can eat it or store it for the winter.

Zucchini caviar in the oven

For this type of snack you will need:

• 3 zucchini;
• 3 red bell peppers;
• 4 carrots;
• half a hot pepper;
• 7 tomato;
• 1 head of garlic;
• 3 onion heads;
• 1 bunch of parsley;
• 7 art. tablespoons of vegetable oil and 1 tbsp. a spoonful of salt.

Before cooking, peel all the vegetables, clean the seeds from the peppers (both hot and Bulgarian), and cut off the tails of the zucchini. After that, on a fine grater, you need to grate the zucchini and carrots, and finely chop the tomatoes, peppers, garlic and onions with a knife.

Put everything in a cast iron bowl, add salt, vegetable oil and mix thoroughly. Preheat the oven and send the mixture closed with a lid inside for one hour (200 degrees). After half an hour, reduce the temperature slightly. And after that the dish is ready.

Zucchini caviar with mushrooms

Ingredients: 2 zucchini, 6 champignons, 1 carrot. 1 onion, 5 tbsp. tablespoons of vegetable oil, salt and pepper – to taste.

The cooking method is:

1. Mushrooms need to be washed and cut properly, heat the oil in a frying pan. Then add the mushrooms and fry for about 10 minutes until they become soft. Don’t forget to stir regularly.
2. Finely chop the peeled onion and fry separately from the mushrooms over medium heat until the vegetable acquires a golden hue.
3. Grate the peeled carrots on a coarse grater and also fry separately over medium heat for 10 minutes. This time is enough for the carrot to become soft.
4. Peel the zucchini, grate on a coarse grater, put in a frying pan and simmer over medium heat for 5 minutes, not forgetting to stir. This is also done separately from other vegetables.
5. After the zucchini are ready, you need to add mushrooms, carrots and onions to them, mix everything thoroughly, sprinkle with salt and pepper.

The resulting caviar will need to be crushed with a blender to the required consistency, it can also be completely liquid, like mashed potatoes. After that, the caviar will be ready.

Zucchini caviar with eggplant

Ingredients for this recipe you will need:

• 5 kg of eggplant;
• 2 kg tomato;
• 1 kg of carrots;
• 2 kg of zucchini;
• 300 g of garlic;
• 250 g of vegetable oil;
• 3 art. spoons of salt;
• 500 g of onions.

All vegetables need to be washed, onions, carrots, garlic, zucchini – peeled. Place the eggplants in a saucepan, after cutting off their tails, pour cold water and bring to a boil. Salt the water and cook over medium heat for a quarter of an hour (until the vegetables become soft). And when cooked, put in a colander and cool. After that, the eggplants need to be peeled and finely chopped.

Zucchini should be cut into small cubes, grate the carrots on a coarse grater and finely chop the tomatoes, onions and garlic. Put all the ingredients in a saucepan, mix them and add vegetable oil. Saute vegetables over moderate heat for 10 minutes, and only then add eggplant and salt.

Mix everything thoroughly, wait until the caviar boils, and cook for another 40 minutes. When cooked and cooled, it will be ready. If you need to store caviar for the winter, then it will be necessary to fill it with boiling water in jars.

For preparations for the winter, it is recommended to use zucchini that ripened in August or September.