Zucchini, squash, zucchini - summer vegetable, inexpensive, accessible to all categories of the population, which is unpretentious in cultivation and produces good fruit yields. The peel may be different color: green, white, yellow. Zucchini cooks quickly and tastes very attractive. How can you not take advantage of the summer gifts and stock up for the winter? Recipes for preparing zucchini a large number of, but when you mention this vegetable, an association immediately arises with “overseas” caviar, squash. We propose to dwell in more detail on this type of low-calorie preservation.

How to choose the right zucchini for harvesting for the winter

Low-calorie zucchini, which in their raw form contain only 17 kcal per 100 g, are very healthy, they contain a lot of fiber, vitamins B, A, C, D, a large amount minerals. How not to lose all this treasure and use it in winter? By preparing squash caviar according to the suggested recipes, you can not only feed your family deliciously with your own hands, but also bring great benefit body. In order for zucchini to remain nutritious and healthy, you need to skillfully select the right fruits for preservation. Here are some tips on which zucchini are suitable for canning:

• Inspect each instance of the vegetable; there should be no black rotten spots or dents on it.
• The zucchini skin should be smooth and shiny.
• The stalk should have a fresh, not dried out appearance.
• It is better to choose vegetables for preservation small size, young zucchini have more tender flesh and almost no seeds.
• If you only have at your disposal large zucchini– you will definitely have to remove the thick skin from them, cut them, remove the core and seeds.

Recipes for delicious squash caviar with mayonnaise and tomato paste

There is hardly a person who has never tried squash caviar. The favorite food of adults and children is not only tasty, but also healthy. Every housewife who tries to preserve vegetables with her own hands has a recipe. squash caviar. It may differ in some ways, but the essence remains the same - zucchini in in different forms love, appreciate and prepare for future use to enjoy in winter unusual taste. Step-by-step recipes With the attached photos they will help you make blanks of your favorite product.

We can preserve classic homemade caviar according to GOST, just like in a store

To prepare squash caviar, which tastes like store recipe, which was sold several decades ago, you will need the following products:

• Zucchini.
• Bulb onions.
• Vegetable oil.
• Tomato paste.
• Mayonnaise.
• Sugar.
• Salt.

1. Take three kilograms of zucchini, preferably small in size, wash, cut off the edges, cut into pieces.
2. Peel 0.4 kg onion, pass together with zucchini through a blender or meat grinder.
3. In a large saucepan, simmer the mixture for one hour.
4. Add 0.150 l vegetable oil, simmer for another hour.
5. Pour 100 grams of sugar, 1 tbsp. l. salt, 200 g mayonnaise, four tbsp. l. tomato paste.
6. Simmer for one hour. In total it will take a little more than three hours, taking into account that the cans need to be rolled up while hot. You will get 3 liters of caviar.

How to cook with eggplant and garlic in the oven

Ingredients:

• Young zucchini.
• Eggplants are small.
• Tomatoes.
• Sweet bell pepper.
• Garlic.
• Salt.
• Oil.

1. Zucchini (2-3 pcs.), eggplants (2 small ones), tomatoes (2-3 pcs.), bell pepper(1 pc.) wash, cut small cubes, place on a baking sheet or baking dish.
2. Place in the oven, preheated to 180 degrees, bake for about an hour, stirring, adding a little vegetable oil and salt.
3. Before finishing the process, add chopped garlic.
4. Ready mixture Use a blender to puree.
5. Place in hot steamed jars.

Dietary caviar without vinegar in a blender

The recipe without the use of vinegar and oil is suitable for children's menus, diabetics and those on a diet.

Ingredients:

• Young zucchini.
• Tomato paste.
• Carrot.
• Garlic.
• Bulb onions.
• Salt pepper.

1. Wash about two kilograms of zucchini; if the vegetables are large, cut them lengthwise, remove the core and seeds, and peel the skin. For young zucchini, you only need to cut off the edges - the stalk and the place of flowering.
2. Peel 4 onions and cut into cubes.
3. 4 medium-sized carrots, peeled and grated.
4. After combining the onions and carrots, add them to the pan, adding a little water. Simmer vegetables for 5-7 minutes.
5. Add diced zucchini to carrots and onions and simmer for another 45-60 minutes, stirring occasionally. The zucchini should release juice; if it is not enough, add water as needed.
6. A few minutes before the end of the process, add three tablespoons of tomato paste, squeeze the garlic through a press, add salt and pepper to taste.
7. After the zucchini has cooled, puree in a blender until smooth.
8. Received dietary caviar Keep refrigerated.

Spicy fried zucchini with onions without sterilization

Ingredients:

• Young zucchini.
• Bulb onions.
• Garlic.
• Vegetable oil.
• Salt.
• Vinegar.

1. Wash three zucchini pieces of the same size and cut into circles.
2. Fry in vegetable oil on both sides, adding a little salt.
3. Fry separately until golden color onion cut into half rings.
4. Grind zucchini, onion, and garlic in a blender.
5. Place in a clean steamed jar. Pour in hot oil.
6. Pour 1 teaspoon of vinegar into each jar. Seal the jars.

How to close with carrots and bell peppers without tomatoes

Ingredients:

• Zucchini.
• Sweet bell pepper.
• Carrot.
• Vegetable oil.
• Salt.
• Sugar.
• Mayonnaise.
• Ground black pepper.

1. Zucchini (3 kg), large ones, peeled and seeds removed, small ones, just cut. Wash and peel onions (500 grams), carrots (800-1000 grams), red bell peppers (6-8 pieces).
2. Pass all vegetables through a meat grinder.
3. Add 250 grams of mayonnaise, 150 grams of vegetable oil.
4. Cook in a saucepan for 1 hour, stirring occasionally.
5. Add two tablespoons of salt, a glass of sugar, and black pepper to taste to the vegetable mass.
6. Cook for another hour.
7. Place the hot mixture into jars and seal for the winter.

Stewed caviar pieces with apples and tomatoes in a slow cooker

Ingredients:

• Zucchini.
• Apples.
• Tomatoes.
• Sugar.
• Vegetable oil.
• Salt.
• Vinegar.

1. Wash the zucchini, 3-4 pieces in quantity, trim the stalks, then place together with 3-4 tomatoes in a dry multicooker bowl to bake for 30-40 minutes in the “baking” mode. Halfway through the process, turn over to the other side.
2. After baking is complete, remove the skin from the tomatoes and chop them together with the zucchini with a knife.
3. 2 onions and 100 grams of apples, cubed. Add a little vegetable oil to the multicooker bowl and fry the onion and apples until softened.
4. Place the zucchini-tomato mixture there and fry for about 20 minutes, stirring.
5. At the end of the process, add salt, pepper and sugar to taste.
6. Leave for 10 minutes in the “warm” mode.
7. Caviar should be placed in jars while it is hot.
8. To prepare this recipe, you can use a pressure cooker instead of a multicooker, keeping all the processes step by step.

Zucchini salad-caviar “Mother-in-law’s tongue” without frying

Ingredients:

• Zucchini.
• Sweet bell pepper.
• Bitter chili pepper.
• Garlic.
• Vegetable oil.
• Salt.
• Sugar.
• Vinegar 9%.
• Tomato paste 25%.

1. Peeled zucchini, weighing 3 kg, cut into small strips.
2. Peel and chop 4 sweet peppers and one bitter pepper in a blender.
3. Prepare the marinade: in a saucepan, mix 1 glass of water, chopped peppers, half a liter of tomato paste, a glass of vegetable oil, 120 grams granulated sugar, two tablespoons of salt. Boil.
4. Pour out the planed zucchini “tongues”. Mix. The marinade should lightly cover the surface.
5. Cook over low heat for about 40 minutes, stirring occasionally.
6. 5 minutes before the end of the process, add 3 heads of chopped garlic.
7. After the cooking is finished, add 120 grams of vinegar, stir and immediately pour into jars while hot. Roll up for the winter. Squash caviar is obtained with small inclusions of “tongues”.

Easy recipe for fried caviar with carrots and squash in jars

Ingredients:

• Zucchini or squash.
• Carrot.
• Vegetable oil.
• Tomatoes.
• Salt, ground black pepper.
• Vinegar 9%.

1. Peel carrots (500 grams), onions (500 grams) and fry separately in a frying pan in sunflower oil.
2. Peel zucchini or squash (2 kilograms) and cut into cubes.
3. In a large frying pan with a thick bottom, fry the squash for about half an hour, then add the onions and carrots.
4. Cut the tomatoes into cubes, removing the skin, and fry in a separate frying pan until the moisture evaporates, transfer to the zucchini. You can replace tomatoes with an equal amount of ketchup.
5. Add salt, spices, simmer for about an hour.
6. Grind the prepared mass with a blender. Add about 100 grams of vinegar.
7. Place in jars until the caviar has cooled.

Video recipe for delicious zucchini caviar through a meat grinder

Many fans of homemade preparations for the winter share their most successful recipes. In the proposed video you can find out which has received a large number of positive reviews from housewives who have tried it. Simple operations, compliance with the proportions of the input products, and the cooking sequence guarantee you will get delicious squash caviar, reminiscent of “Nezhinskaya” in taste, sold in stores and meeting all standards and GOSTs.

We advise you to prepare squash caviar according to this recipe. To be absolutely sure of the taste delights ready-made dish, make a test batch for several servings corresponding to the number of family members. Having appreciated the squash caviar at dinner according to the video recipe, you can safely close the preserve for the winter, which is impossible not to love.

I decided to prepare this caviar after hearing rave reviews about it several times. I prepared it and put a jar of squash caviar with mayonnaise and tomato paste, I wrote a recipe with a photo, all that remains is to describe my impression... and I had some trouble with it.

In my blog I try not only to give recipes simple dishes from accessible and understandable products, but also write them truthfully. This means that I will also write everything about this zucchini caviar “as is.”

The presence of mayonnaise in preparations for the winter immediately confused me. And to be honest, I don’t know what role it plays in the taste or consistency of caviar. Perhaps mayonnaise is added to squash caviar due to the presence of vinegar in it, as a preservative? With tomato paste, everything is clear here, it is both visible and tasted.

Family opinions about this recipe divided. My husband liked it, he loves tomatoes more than I do. Personally, I didn’t see anything in this caviar other than speed and ease of preparation. Yes, of course, in comparison with the recipes that I offered earlier, this one is really the fastest and easiest. Here it is, no questions asked! And this one... ordinary. Not impressed. However, here's the recipe.

Ingredients

• zucchini – 750g;
• onion – 150g;
• tomato paste – 70g;
• mayonnaise – 70g;
• vegetable oil – 50ml;
• salt and sugar - to taste.

How to cook squash caviar with mayonnaise and tomato paste

From specified quantity I got a little more than 1 half-liter jar.

Finally, I want to say a little more about color and consistency. The color of squash caviar with tomato paste and mayonnaise, prepared according to this recipe, does not differ from the industrial one, and the consistency at first glance, too, but it seems to me that when you eat it, tiny pieces You can still feel the zucchini, unlike the absolutely homogeneous caviar. In general, I won’t prepare it for the winter. We tried it and it’s enough, if someone wants more, it can be quickly prepared at any time.

Good day to all readers of the “Consumption” blog! I continue to process zucchini, I’m already tired of figuring out how else to preserve them for the winter. I made some, rolled up some pickled zucchini, gave it to friends and colleagues, there are still about 15 left, and they’re still growing.
Today I decided to make another delicious dish from zucchini. In fact, it's just squash caviar. I already wrote on the blog, but the highlight of today’s recipe is that this caviar is prepared with mayonnaise. It turns out amazingly tasty and, surprisingly, stores well.

So, how to prepare delicious squash caviar for the winter with mayonnaise, recipe with photo:

Ingredients

• zucchini, peeled and seeded - 3 kg
• garlic - 10 cloves
• mayonnaise - 250 gr
• tomato paste – 250 gr
• salt - 1 tbsp
• granulated sugar - 100 g (half a glass)
• red ground pepper- 2 pinches
• vegetable oil - 100 g
• vinegar 9% - 2 tablespoons

Cooking method

Wash the zucchini, peel it, cut out the middle along with the seeds. That is, the output is such “boats”, there should be 3 kg of them.
Peel the garlic and pass the zucchini and garlic through a meat grinder. We put it all in enamel or any other non-oxidizing refractory container. This is what it looks like:

Add mayonnaise, tomato paste, salt, sugar, pepper and vegetable oil.

Mix. It turns out this pink substance, by the way, is already delicious.

Place on low heat and cook for about 2.5-3 hours. If the zucchini is 3 kg or less, 2.5 hours is enough; if more, cook for three hours. Stir constantly during cooking. This is what it looks like after 2.5 hours of continuous boiling:

At the end of cooking, add 2 tablespoons of vinegar, mix again, place in sterile jars and seal. Turn it upside down, wrap it up and leave it until it cools completely. In winter we open and treat ourselves!

• Cooking time: 2 hours 45 minutes

Some tips for preparing squash caviar with mayonnaise from personal experience:

1. The zucchini mass is boiled down very strongly; with 3 kg of zucchini, the output is only 5 half liter cans, if anyone needs more, do a lot at once. It takes a long time to do, you won’t want to bother a second time.
2. The jars do not need to be sterilized by steam; they can be put in the oven for about 5-7 minutes or run through the dishwasher.
3. The lids must be thoroughly washed and boiled; very often something like factory grease remains on them; if it gets inside the jar, it will definitely explode. It cannot be washed off with plain water.
4. Can be used instead of paste tomato sauce, then adjust the amount of salt.
5. You need to stir constantly, do not leave the stove for longer than 5-7 minutes, especially towards the end. The thicker the mass becomes towards the end of cooking, the faster it burns.

That's it, bon appetit!

Delicious squash caviar with mayonnaise for the winter, its taste and aroma are something amazing! Although this dish has been prepared for many decades to replenish home pantries, it still does not lose its relevance and demand. Caviar is used to accompany many dishes when served. And she copes with the mission entrusted to her with dignity - to give a sea of ​​gastronomic pleasure to eaters. The recipe for this snack with the addition of mayonnaise is highlighted as one of them all sorts of options blanks. It is the one that is most similar in taste to the dish we remember from childhood. Therefore, we select the products and prepare the best ones.

Option 1 (with tomato sauce)

For the first culinary method To prepare this zucchini roll for 3 kilos of zucchini, you will need to take: 250 ml of tomato or thick sauce, concentrated juice of tomatoes, 7-10 cloves of garlic, 250 ml of moderate fat mayonnaise (about 40-50%), salt, 100 g granulated sugar, 2 tbsp. table oceta, half a glass of lean refined oil and a little ground red pepper for spiciness and richness of taste.

First, wash the zucchini under running cool water. The peel is cut off and the seeds are cleaned. Only small young vegetables with soft seeds and thin skin are not pruned. Then the prepared fruits are cut into neat pieces so that later they can be conveniently turned in a meat grinder. Peeled garlic cloves are pressed through a special press. Or you can grind the garlic along with the zucchini in a meat grinder, passing them through it once. The prepared thick mass is laid out in a thick-walled cooking container (cauldron or stewpan); mayonnaise is added to it, sweet sauce tomato (it is important not to be bitter), about 1 tbsp. coarse table salt, granulated sugar, pour in vegetable oil and add a generous pinch of ground red pepper.

The future appetizer is mixed, placed on moderate heat and simmered for 2.5-3 hours (no less). The food should be stirred periodically to avoid burning. Over such a long time, excess liquid will evaporate from the mass, and it will acquire the necessary consistency. Table ocet is poured in 3-4 minutes before removing from the stove, and again the caviar is intensively mixed. The hot substance is carefully placed into previously sterilized glass jars small capacity, covered with tin lids scalded with boiling water and sealed. If the treat is not made for preservation for future use, then it simply needs to be cooled, placed in a deep bowl or other container and sprinkled with finely chopped parsley on top. Without exception, all are served chilled. In this form, the dish reveals its taste qualities from the best side. It's good for spreading on Rye bread, garnished with sprigs of dill, or as a side dish for pasta, boiled potatoes and to porridge.

Use different mayonnaise for the preparation, varying and experimenting with different degrees of fat content of this sauce. A store-bought product or homemade. The same applies with tomato filling. A very successful and rich tomato is made from overripe red sweet, fairly fleshy tomatoes. But in this case, the tomatoes must first be sorted out, washed thoroughly and any spoiled areas cut out; and then simmer over low heat and rub through a colander or sieve.

IN recipe for winter squash caviar with mayonnaise often include carrots. A few finely grated carotels transform the taste of the snack, making it sweetish and a little unusual. Before use, carrots are peeled, washed and grated or also turned in a meat grinder with other components of the selected recipe. In addition to this vegetable, bay leaves, aromatic peppercorns and, of course, various greens are added.

Option 2 (with tomato paste)

Squash caviar is prepared for the winter, they are prepared with different ingredients, which largely depend on the taste of the household. Recipes are created with the approval and order of family members.

It also happens that a family eats the same recipes year after year. There is always an interest in learning a different taste of squash caviar.

When spices are added during preservation, the taste of the product changes. Today we’ll look at recipes with the addition of mayonnaise that many readers don’t know. Zucchini is not an acidic vegetable, so sterilization is done over a long period of time. But when they contain tomatoes, or sauce, or paste that are highly acidic, sterilization is simplified (sometimes absent).

Recipe for squash caviar “Everyone likes it” - through a meat grinder

Preparing stock for the winter using a meat grinder is the most popular way.

Ingredients:

• 3 kg zucchini (peeled without seeds)
• 0.5 kg onions
• 250 g mayonnaise (you can use “Provencal”)
• 300 g tomato paste
• 150 g vegetable oil
• 0.5 cups sugar
• 2 tbsp. spoons of salt
• 0.5 teaspoon ground pepper
• 1 bay leaf

Preparation:

Grind the zucchini and onions through a meat grinder.

Add mayonnaise, tomato paste, vegetable oil. Mix everything and cook for 1 hour.

Zucchini caviar “Everyone likes it” is ready.

Squash caviar for the winter - a delicious recipe through a meat grinder

Ingredients:

• zucchini - 3 kg
• mayonnaise - 250 ml
• tomato sauce - 250 ml
• garlic - 7 - 10 cloves
• sugar - 100 g
• sunflower oil - 100 ml
• vinegar - 2 tbsp. spoons
• salt - 1 tbsp. spoon
• ground red pepper - 2 pinches

Preparation:

1. Wash the zucchini, cut off the peel and remove the seeds. Cut into small pieces.
2. Peel the garlic.
3. Pass the zucchini and garlic through a meat grinder.
4. Transfer the resulting vegetable mass to a saucepan (or thick-bottomed pan) or cast-iron cauldron.
5. Add mayonnaise, tomato sauce, sunflower oil, sugar, salt and 2 pinches of ground red pepper.
6. Mix all ingredients and place the saucepan on the stove. Squash caviar should be simmered over low heat for 2.5 - 3 hours, stirring occasionally.
7. 2 - 3 minutes before the end of cooking, pour vinegar into the saucepan and stir the vegetable mass.
8. Then the squash caviar is carefully ladle into sterilized jars, covered with lids and rolled up.

If desired, you can add squash caviar with mayonnaise a small amount of carrots, previously peeled and passed through a meat grinder along with fresh zucchini. You can add herbs and ground black pepper.

Squash caviar with mayonnaise and tomato paste - the best recipe 2017

Ingredients:

• zucchini - 3 kg
• onions - 0.5 kg
• vegetable oil - 150 ml
• tomato paste - 200 g
• mayonnaise - 150 g
• sugar - 0.5 cups
• salt and pepper - to taste

Preparation:

The zucchini caviar in this recipe is made only from zucchini. There is an opinion that if you add carrots, tomatoes and peppers, then it is not squash caviar, but vegetable caviar.

Wash the zucchini, peel the skin, remove the seeds. Take out a clean cast iron pan.

Cut the zucchini directly into the pan into 3 kg pieces.

Pour 150 ml of vegetable oil into the cauldron with zucchini and turn on the heat. Mix.

As soon as the zucchini begins to boil, add 500 g of chopped onion.

The onions are stewed together with the zucchini until softened.

The zucchini has already boiled down and you can add other ingredients:

mayonnaise, tomato paste, sugar and salt.

Mix everything and simmer for another 10 - 15 minutes. And when the consistency looks like in the photo, take out the blender.

Zucchini mass directly into cast iron pan interrupted by a blender.

Blend carefully with a blender until the zucchini mass turns into a soft, smooth puree. You can put it out a little more, but there will be splashes - be careful. Turn off the heat and place the caviar into clean, sterilized jars. Zucchini caviar is ready. Bon appetit!

Recipe for zucchini caviar with homemade mayonnaise - video recipe

The time has come for zucchini to ripen. Have time to prepare vegetables for the winter.