Zucchini caviar is no less popular appetizer than eggplant. Moreover, this vegetable is not whimsical to weather conditions and grows on a grand scale in the beds of many Russians. Even during a cold summer, he manages to ripen to the desired state. Interestingly, until the 16th century, they did not eat pulp, but the seeds of squash. Some people do not really like this vegetable for its rustic taste, but it can be ennobled by the addition of other vegetables, spices or herbs and at the end you will get simply chic and festive dishes. Zucchini caviar is no exception. In addition, zucchini is a very healthy and low-calorie product, per 100 g of which there are only 24 calories.

Zucchini caviar - general principles and methods of preparation

Zucchini caviar has many cooking options. It is made with mushrooms, mayonnaise, tomatoes, tomato paste, with eggplant, add a lot of spices or use standard ground black pepper, but the cooking method is almost the same - vegetables are fried (less often boiled), ground in a meat grinder (blender) and evaporated to the desired density ...

Zucchini caviar - food preparation

For the preparation of caviar, both young zucchini and overripe ones are used.
Young fruits do not need to be peeled, but overripe fruits must be freed from the rough skin and the core with hard seeds removed - it is convenient to do this with a spoon.

Zucchini caviar - the best recipes

Recipe 1: Zucchini Caviar

It is nice to know that the dish to be tasted is not only tasty, but also healthy. Zucchini is rich in minerals and vitamins - it contains a lot of potassium, iron, magnesium, fiber, phosphorus, copper, vitamin C and group B, and other vegetables contained in caviar only enhance this storehouse of nutrients. Moreover, the caviar according to this recipe turns out to be delicious, it can be immediately served or preserved for the winter. Tomato paste can be substituted for fresh tomatoes in the recipe. Peel 5-6 large fruits (initially doused with boiling water) and chop with a knife or in a meat grinder. True, you will have to stew the caviar a little more so that the liquid from the tomatoes can evaporate.

Ingredients: 3 kilograms of zucchini, 2-3 tbsp. tablespoons of tomato paste, 1 kg of onions and carrots, one table. a spoonful of sugar, 6 cloves of garlic, 1.5 tbsp. salt, bunches of greens (parsley, dill), 2 tablespoons of 9% vinegar, black pepper (ground).

Cooking method

Cut the peeled vegetables: onion into half rings, zucchini into cubes, carrots on a coarse grater. Heat oil in a frying pan, fry the zucchini, then transfer to another dish. It is better to take them out with a slotted spoon, trying to keep the dripping oil in the pan. Fry the onion in this oil and transfer to the zucchini. Last of all, brown the carrots in the same skillet, adding oil, if necessary. Cool vegetables and grind in a blender (in a meat grinder). Transfer the mass to a cast-iron cauldron or a large frying pan (stewpan) and simmer over low heat for 50 minutes. 10 minutes before readiness, add tomato paste, sugar, pepper, salt, chopped garlic and herbs to the vegetable mass, pour in vinegar and simmer for another 10 minutes. Arrange hot caviar in jars (0.65 l), sterilize for 50 minutes and twist. Wrap in warmth (cover with a blanket) and leave to cool. If you do not plan to roll caviar, you do not need to add vinegar. In this case, the finished caviar must be cooled, you can decorate with herbs.

Recipe 2: Zucchini caviar with mayonnaise

Mayonnaise is an unusual ingredient in this recipe. It softens the taste and gives it interesting notes. The caviar turns out to be tender and very tasty. If you remember that the main components of mayonnaise are vegetable oil and yolks, then you don't have to worry that it can ruin the dish. Good quality mayonnaise is recommended. Better yet, do it yourself. If you have a blender, this will take a few minutes. You need to mix 2 yolks, a glass of vegetable oil (200-250 ml), half a teaspoon of salt and ready-made mustard, 1 tablespoon of lemon juice or vinegar 6% (table, apple). Another nuance - vegetables for this caviar, except for onions, are not fried in oil, but boiled in water.

Ingredients: zucchini - 3 kg, a pound of bell pepper, 4-5 medium onions, 2 carrots, 2 tablespoons of tomato paste, 250 ml of mayonnaise, salt.

Cooking method

Peel and boil carrots, peppers, zucchini (in salted water). Peppers cook faster, so you can take them out of the water a little earlier, when they become soft, and leave the carrots and zucchini to cook. Cool the prepared vegetables.
Cut the onion into half rings, fry. Scroll boiled cooled vegetables together with fried onions in a meat grinder or chop in a blender. Transfer the chopped vegetable mass to a cauldron or large frying pan and simmer for half an hour. Then add mayonnaise and tomato paste, salt to your taste and simmer for another half hour. If the caviar is thin, leave it on the stove for another 20-30 minutes until the excess liquid evaporates. Serve chilled. If there are not very many eaters, you can halve the amount of ingredients in the recipe.

Recipe 3: squash caviar with mushrooms

You can diversify the composition of caviar and give the dish an original taste with the help of mushrooms. Champignons are indicated in the recipe, but you can replace them with other mushrooms, for example, porcini or oyster mushrooms. This caviar is served as a separate dish, an addition to meat, or, as a sandwich, on a slice of toasted bread.

Ingredients: 1kg zucchini, 1 carrot each, fleshy bell pepper and a large onion, 2 large tomatoes, juice of half a lemon, 0.5 kg of mushrooms, a small bunch of dill and green onions, vegetable oil, salt and pepper.

Cooking method

Coarsely grate the peeled zucchini, salt and mix. Put the washed mushrooms in boiling water, not forgetting to salt it. Cook for 10 minutes over low heat, then drain the water, discard the mushrooms in a colander, cool. Crumble the cooled mushrooms into strips.

Fry the onion cut into half rings in oil (until transparent). Mix peeled and coarsely grated carrots with onions and fry for about 3 minutes. Squeeze the zucchini from the released juice and transfer to the pan with the onions and carrots. Fry all together, stirring occasionally for about 15 minutes. If the mass burns, add a little oil.

While the vegetables are roasting, you can have time to grate the pepper. For this, it is better to take a large thick-walled fruit. Wash, cut into halves, peel from seeds, grate on a coarse grater to the skin, i.e. wipe off all the pulp. Put the resulting mass in a pan with the zucchini. Send mushrooms there. Stir caviar and fry for 15 minutes.

It's time to remember about tomatoes. Cut the fruits into two parts and, like peppers, grate them to the skin on a coarse grater. Squeeze the lemon juice into the tomato mass and pour it into the pan. Simmer the caviar until the liquid evaporates, stirring so that it does not burn. At the end of stewing, add chopped herbs to the mass, put pepper, salt. Let the caviar brew under a closed lid.

And one more option for cooking caviar with mushrooms. The ingredients are the same, with minor modifications: onions are excluded, but garlic (4 cloves) is added. Cooking method:

Grind zucchini, peppers, carrots, mushrooms alternately on a coarse grater, put in a pan (or cauldron) and simmer in vegetable oil until the moisture evaporates. Then add the tomato mass (grated tomatoes) and simmer again, evaporating the excess liquid. Finally add lemon juice, salt, herbs, pepper and chopped garlic.

If you buy squash caviar at the store, try to choose products that are produced during the vegetable harvest season (July-September). This is more likely to end up with caviar made from fresh squash rather than frozen. Caviar made from frozen vegetables will have a distinct layer of liquid on the surface. Such caviar is also edible, just less tasty and healthy.

In fact, squash caviar is a Russian invention. In 1930, it was first served to the table by Soviet chefs, but three years later the vitamin "gruel" loved by gourmets caused an outbreak of botulism in Dnepropetrovsk. And it was withdrawn from use for a long time. Dozens of years later, caviar returned, but in a slightly different performance: the industrial preparation process became more stringent, with strict control at all stages.

Cooking nuances

It is better to use the zucchini themselves when they are young, with a thin peel and seeds that do not have time to become coarse. If there is no choice, and more mature ones will do, but it is better to remove the "shell" from them, and it will take longer to fry or boil.

You need to add something to the composition that will give the dish a taste and aroma, which are more appreciated by homemade ones. Tomatoes, carrots, eggplants, onions and garlic, herbs, spices.

Since vegetables will have to be stewed in their own juice, without adding water, dishes should be chosen with a thick bottom (so that the mixture does not burn). Better if it is cast iron or stainless steel.

Recipe and main stages of preparation

For traditional squash caviar, the recipe for which is most often used for industrial production, you will need:

Zucchini - 3 kg;
- carrots - 1 kg;
- onions - 4-5 pieces;
- tomato paste - 150-200 g;
- vegetable oil, salt, herbs, spices - to taste

How to cook squash caviar:

Peel the zucchini, and if the seeds are too ripe, they must be removed. To cut in cubes.

Peel and finely chop the onion, and grate the carrots on a coarse grater.

Fry all vegetables over low heat, add tomato paste, stir.

Grind the mass in a meat grinder and put in a saucepan to simmer until the proper consistency is obtained. The process takes approximately 1.5-2 hours.

Add greens (chopped), seasonings, salt at the end of evaporation.

Now you can roll the mixture into jars for storage or use it fresh. It's a good idea to grind it again in a meat grinder or blender beforehand.

Good to know

The more the ingredients are crushed, the more tender the caviar at the exit. If you are planning to get a truly dietary dish, you should not fry the ingredients. Boil the ingredients or bake in the oven, so they will acquire special juiciness without losing their taste.

Evaporation is a complex process. You can facilitate the procedure with a simple trick: pour raw chopped zucchini with salt, leave for half an hour or an hour. They will give abundant juice, which will need to be drained. Then quenching with evaporation will take much less time.

Let's reproduce the popular and beloved by many recipe for squash caviar - a simple, relatively budgetary and versatile vegetable snack. There are many versions of the homemade version of this dish: garlic, herbs, mushrooms, various spicy additives, and sometimes even mayonnaise are often added to the standard composition of the hostess's ingredients. The zucchini themselves are baked, fried, and stewed in a slow cooker, and cooked on the grill.

In our example, we will consider a classic recipe that is as close as possible to GOST. From a minimum of components, with the usual heat treatment on a kitchen stove, we prepare zucchini caviar with a neutral aroma and a pronounced taste. Not greasy and not harsh, but tender, pleasant and tasty.

Ingredients:

• zucchini - 1 kg;
• onions - 30 g;
• carrots - 50 g;
• tomato paste - 80 g;
• sugar - 1 tsp;
• salt - 1 tsp (or to taste);
• ground pepper - to taste;
• vegetable oil (refined) - 50 ml.

Zucchini caviar recipe with photos step by step

How to cook squash caviar at home

1. Using a vegetable peeler, remove the peel layer from the zucchini. If the fruits are overripe, clean out the tough seeds. Heat 1-2 tbsp in a frying pan. tablespoons of refined oil, spread out about a third of the zucchini, cut into small square pieces (about 1 cm).
   
2. Fry over medium heat, stirring occasionally. We are waiting for the zucchini to change color to a more transparent one and lightly fried. We shift the semi-prepared zucchini to another dish, add a spoonful of oil to the pan and fry the next batch.
   
3. At the same time, peel and finely chop the onion, three large carrots. When all the zucchini are fried, saute the carrot and onion platter, adding 1-2 tablespoons of oil. While stirring, keep the mixture on fire for 3-4 minutes.
   
4. Put all the zucchini for frying the onions and carrots. Sprinkle with sugar, salt, add tomato paste.
   
5. Mix thoroughly, simmer the contents of the pan over low heat under a tightly closed lid for 20-25 minutes. We are waiting for the complete evaporation of the liquid and the softening of the vegetables (if the zucchini is old, the cooking time may increase). We periodically check the condition of the mixture, avoiding burning. If all the liquid has evaporated, and the zucchini have not yet had time to become soft, you can add a little boiling water.
   
6. Slightly pepper, put the prepared vegetables in a convenient dish. Using an immersion blender, grind the mass until the puree is as homogeneous as possible. We remove the sample, add salt / pepper if necessary. If the caviar turned out to be liquid, you can return it to the pan and boil it a little more (until the desired consistency is obtained).
   
7. Cool the finished squash caviar completely. Serve chilled as an accompaniment to the main course or simply spread on bread. The output is about 600 g of the finished product.
   

Bon Appetit!

How to cook delicious and juicy squash caviar. Zucchini caviar is a great dish, both for a snack and for canning for the winter. Today we will look at a recipe for making squash caviar as an appetizer.

Surely in every family they cook zucchini caviar in their own way, everyone has their own secrets that are passed on from generation to generation.

Zucchini caviar with carrots, tomatoes and bell pepper

What is required to prepare the dish?

• Zucchini - 1 kilogram
• Carrots - 250 grams
• Bulgarian pepper - 250 grams
• Onions - 2-3 pieces
• Garlic - 2-3 cloves
• Tomatoes - 300 grams
• Sugar - 1 teaspoon
• Ground salt and pepper - to taste
• Sunflower oil - half a glass
• Vinegar - 1 tablespoon

Cooking workpieces at home

1. Thoroughly cut the washed and peeled vegetables into slices, then grind them in a meat grinder. Chop the onion and lightly fry in a cauldron.
2. Fry onions
3. Put all the ground vegetables here, and simmer, stirring with a spoon, until the moisture evaporates. Salt, sugar, pepper, add chopped garlic.
4. Chop the garlic
5. After mixing everything, simmer for about 20 minutes. Add vinegar, mix well with the mass and send it to the jars, sterilized in advance. Such conservation does not need pasteurization.
6. We roll up the cans with lids. Read more
7. Having rolled up the lids, put the cans upside down, cover them with warm something, and so on - until it cools down.

Squash caviarwith onions and herbs

• Zucchini - 1 kilogram
• Onions - 1 pc.
• Vinegar - 10 ml
• Salt and sugar - to taste (15 g each can be used)
• Garlic - 4-5 cloves
• Ground pepper - to taste
• Parsley and dill to taste
• Sunflower oil - 1 glass

Cooking a delicious meal

1. If the zucchini are young, you can not peel them, but after washing, cut them into small circles and fry in sunflower oil (having heated it beforehand). Similarly, fry the onion and finely chopped, then - greens (lightly).
2. Add salt to the garlic to grind them together - you get a kind of gruel. Then grind all the vegetables in a meat grinder and put salt with garlic, sugar, pepper, pour in and vinegar.
3. Having mixed everything, put the mass in jars and sterilize it. An hour and 15 minutes will be spent on half-liter cans, one and a half - on liter. We tighten the lids and cover it warm.

Zucchini caviar with bell pepper

What is needed for cooking?

• Zucchini - 2.5 kilograms
• Onions - 500 grams
• Bulgarian pepper - 2-3 pcs.
• Carrots - 500 grams
• Garlic - 3-4 cloves
• Tomatoes - 500 grams
• Vinegar - 1 tablespoon
• Salt - 1 tablespoon
• Sugar - 1.5 tablespoon
• Sunflower oil - glass
• Pepper peas - 5-7 pieces

We make the workpiece correctly

1. Of all the vegetables, only three carrots on a grater, chop the onion finely. And the rest goes through a meat grinder.
2. Fry the carrots and onions in oil, then send all the grated vegetables to them. Then put spices with spices, salt, sugar, and simmer the mass over low heat. It will take at least two hours to cook.
3. Do not forget to stir regularly, otherwise the caviar will burn. At the very end, 10 minutes before readiness, put the peppercorns, before closing the cans, pour in the vinegar, mix and boil.
4. We put the caviar in jars and sterilize them as usual.

Zucchini caviar with herbs

Products for harvesting

• Zucchini - 2 pieces
• Onions - 1-2 pieces
• Carrots - 100 grams
• Garlic - 2-3 cloves
• Dill and parsley - 1 bunch each
• Hmeli-suneli - to taste
• Vinegar - 1 teaspoon
• Spices (ground red pepper, paprika) - to taste
• Salt to taste
• Sunflower oil - half a glass

Small instructions for cooking

1. Put finely chopped onions and grated carrots in hot oil. Let them roast. Cut the zucchini into small cubes, add a little salt - the juice should come out.
2. Squeezing the zucchini a little later, send them to the onions and carrots. Simmer, stirring constantly. Half an hour before readiness, cut the greens into small pieces, put the spices and chopped garlic in a cauldron.
3. Stir and simmer for another 30 minutes. At the very end, pour in the vinegar, mix everything and roll it up as we always do. If you eat it right away, you can add walnuts.

Zucchini caviar with eggplant and other vegetables

Ingredients for cooking

• Zucchini - 500 grams
• Eggplant 300 grams
• Carrots - 1 piece
• Onions - 300 grams
• Bulgarian pepper - 2 pieces
• Garlic - 5 cloves
• Tomatoes - 300 grams
• Salt and pepper to taste
• Vinegar - 1 teaspoon
• Sunflower oil - 0.5 cups

Preparing the blank according to the recipe!

1. We wash all the vegetables, clean them - from husks, seeds and stalks. First, let us mince the zucchini, eggplant and Bulgarian pepper.
2. Then we chop the onion finely, heat the pot in which everything will be cooked. Pour oil here and fry the onion on it until golden brown, then add the carrots minced in a meat grinder.
3. When everything is ready, put all the ground vegetables in a bowl and, bringing to a boil, simmer for an hour. At the end, 10 minutes before turning off, add crushed garlic, minced tomatoes and salt-pepper to taste and pour in vinegar.
4. Pour the caviar into jars and seal it, covering it with a warm blanket for 5-6 hours.

Zucchini caviar with mayonnaise

What is included in the workpiece?

• Zucchini - 6 pieces
• Onions - 1 kilogram
• Tomatpasta - 350 grams
• Mayonnaise - 250 grams
• Sugar - 200 grams
• Vinegar - 200 ml
• Garlic - 2 heads
• Salt - 3 tablespoons
• Ground black pepper - 1 teaspoon

Cooking a delicious piece wisely!

I must say right away that the recipe is for risky experimenters, therefore, first make a small portion for a sample, and for those who are in good health!

1. Grind all the vegetables in a meat grinder and pour the mass into a cauldron. Introduce vinegar with sugar, butter, tomato paste and salt here.
2. Stir everything and cook for two and a half hours until it boils down. The main thing is not to let it burn, so mix the mass more often.
3. Half an hour before readiness, add the garlic chopped into the gruel, mayonnaise, pepper, mix and pack in sterilized jars.
4. Let's roll up the lids.

Zucchini caviar with celery root

Ingredients for cooking

• Zucchini - kilogram
• Carrots - 1 piece
• Onion - 1 piece
• Celery - 50 grams
• Tomatoes - 500 grams
• Spices and salt with sugar - to taste
• Sunflower oil - half a glass

Let's preserve the preparation for the winter with love!

1. Cut the zucchini into slices and put them in hot sunflower oil. After cooling, grind in a meat grinder.
2. Then finely chop the onion, carrot and celery root. Fry each ingredient separately.
3. Grind the tomatoes, add the mass to the ground courgettes, mixed with the rest of the ingredients.
4. Stir and, adding sugar, salt, spices, simmer on a low flame, stirring.
5. When all the moisture has evaporated, put it hot in sterilized jars, and then sterilize half-liter jars for half an hour, and liter ones - ten minutes longer.
6. We tighten the lids.

Zucchini caviar with tomato sauce

Foods needed for cooking

• Zucchini - 3 kilograms
• Onions - 3-4 pieces
• Tomato paste - 300 grams
• Garlic - 4-5 cloves
• Salt - 1-1.5 tablespoon
• Ground black pepper - to taste

We make preparations for the winter with benefit

1. Cutting the zucchini and onions, fry them, but each separately.
2. Then, after grinding it all in a meat grinder, add salt and pepper, add finely chopped garlic and tomato paste. Bring to a boil and put hot in sterilized jars, covered with lids.
3. Then we send the cans to a pot of hot water and sterilize x. Liter cans are sterilized for an hour and a half, and only then are they rolled up.
4. It would be nice to cover them with something warm, and let them stand until the morning, and only then send them to the shelves.

Zucchini caviar with carrots

What do you need to prepare a dish?

• Zucchini - 1 kilogram
• Carrots - 300 grams
• Bitter pepper - 1 piece
• Garlic - 4 prongs
• Onions - 2 pieces
• Sunflower oil - 8 tablespoons
• Salt to taste

Cooking a dish with a detailed description

1. We wash all the vegetables thoroughly. Peel the onions, garlic, peppers and carrots.
2. Finely chop the zucchini - first lengthwise, then into cubes. Carrots are cut into circles. Finely chop the garlic and onion. And grind the bitter pepper separately.
3. Mix all the vegetables, put them in a frying pan, add salt and add oil, then water (just a little bit). Simmer for half an hour, until the vegetables are soft.
4. Then we pass the mass through a sieve and send it to the frying pan. We will also extinguish the mass, not forgetting to stir, for about five minutes. It remains for us to pack the caviar in sterilized jars and, covering them with lids, sterilize for half an hour.
5. And only then tighten the covers with the key.

Zucchini caviar with apples, carrots, peppers and tomatoes

Ingredients for cooking

• Zucchini - 1.5 kilograms
• Tomatoes - 1.5 kilograms
• Carrots - 1 kilogram
• Onions - 0.5 kilograms
• Garlic - 1 head
• Sweet pepper - 3 pieces
• Apples - 1-2 pieces
• Bitter pepper - half a pod
• Onions and sugar to taste
• Sunflower oil

How to make a dish for the winter correctly?

1. After washing and cleaning all the ingredients, chop them arbitrarily and grind them in a meat grinder.
2. Then, putting everything together in a bowl and adding half a glass of oil, we will send to cook. The process will last 2-3 hours, until the caviar acquires a specific density.
3. Season the caviar with salt and sugar (to taste), put it in sterile jars and seal immediately. Such preservation can be kept in any dark and cool place.

Zucchini caviar with mushrooms

Necessary products

• Zucchini - 1 kilogram
• Mushrooms - 400 grams
• Tomatoes - 4-5 pieces
• Onions - 2-3 pieces
• Garlic - 1 head
• Carrots - 1 piece
• Dill - bunch
• Bulgarian pepper - 2 pieces
• Tomato paste - 1 tablespoon
• Lemon juice - 1 tablespoon
• Sugar and salt to taste
• Red and black ground pepper - to taste
• Sunflower oil

Canning squash caviar correctly!

1. We will wash all the vegetables. Grate zucchini, peppers and carrots on a coarse grater.
2. Cut the onion into half rings. And remove the skin from the tomato (after pouring it with boiling water) and throw it into a blender or grind it through a meat grinder. Mushrooms are cut into cubes or strips. Heat the oil, fry the mushrooms until browning.
3. After removing them from the pan, put here, adding oil, onions and fry for 3 minutes, put carrots here, continuing to fry for a quarter of an hour. We will also introduce zucchini here, simmer for another quarter of an hour over low heat. add pepper with tomatoes, and simmer the same amount until the mass becomes homogeneous. Add mushrooms and tomato paste in the middle of cooking.
4. Salt all this to taste, sugar and pepper, then put chopped dill, hot pepper, garlic here and add lemon juice. Mix everything, boil and put in sterilized jars and roll up the lids. If you are afraid that winter will not be enough, drop a little vinegar into the mass about five minutes before it is ready.

Squash caviar in pieces

Ingredients:

• 3-4 medium zucchini,
• 4-5 medium tomatoes,
• 2 large onions
• 2 large carrots,
• 50 grams of greens,
• vegetable oil for frying.

How to cook zucchini caviar:

1. Usually squash caviar is cut into cubes, but since we will not preserve it, we suggest that you cut it into strips.
2. So, we cut the onions and carrots as for frying. Diced onions and diced carrots or strips. We put them in a preheated saucepan or cauldron (if the portion is large). Fry onions and carrots until golden brown. Then add the zucchini. If they are not young, but with a yellow skin, then it must first be removed.
3. We fry everything together for a while. Now let's get to the tomatoes. So that we do not come across skins in the dish, then it must first be removed. Make cuts at the top and bottom of the tomato.
4. Put the tomatoes in boiling water for 20 seconds. Now you can peel off and cut the tomatoes into cubes without any problem. Add tomatoes to our zucchini and roast.
5. Add greens to the caviar last. Cover the saucepan and turn the heat to a minimum. Simmer caviar for 30-40 minutes under a closed lid. Stir a couple of times, and at the same time check that the caviar does not burn, if there is not enough liquid, add a little water.
6. Do not forget to salt and pepper the caviar. For spicy lovers, try adding hot peppers or garlic to the caviar.
7. Ready-made caviar tastes best when it is infused for 5-6 hours. But often she simply does not wait for this time, since she is eaten immediately, as soon as it cools down.

Zucchini caviar recipe with bell pepper and garlic

Of course, it is much easier to buy some products in the supermarket, but the taste of homemade squash caviar cannot be replaced by anything. In addition, the main plus is that any hostess can cook caviar from zucchini. You just need to prepare all the ingredients and go.

You can cook zucchini caviar recipe with bell pepper and garlic in about 30-40 minutes, then you will need to cool it in the refrigerator for another hour. After cooking, zucchini caviar can be stored in the refrigerator in a sealed jar (so that no odors are added) for 3-4 days.

In general, there are many recipes for caviar from zucchini, but consider a recipe, the highlight of which is the addition of sweet bell peppers. It will not change much the taste, but many will like the sweet pepper note.

Ingredients:

• carrots - 2 pcs.;
• zucchini - 3 pcs.;
• onions - 2 pcs.;
• tomato - 1 pc.;
• sweet pepper - 1 pc.;
• vegetable oil - 3-4 tbsp. spoons;
• salt, turmeric, black pepper - to taste;
• garlic - 3-4 cloves;
• dill - 1 bunch.

Recipe for cooking squash caviar with bell pepper and garlic:

1. First you must prepare all the vegetables: peel the onions and carrots, wash and cut into pieces. Peel the bell peppers, then wash with the tomatoes and cut into cubes.
2. Wash the courgettes and cut into cubes. Start cooking: pour oil into a pan and put onions and carrots.
3. When the vegetables are browned, add the courgettes and stir. Now vegetables will be stewed in their own juice. Then add the tomatoes and bell peppers.
4. Simmer vegetables for 10 minutes, then add salt, turmeric and ground pepper. After another 5 minutes, add the chopped garlic to the pan.
5. Next, add finely chopped dill, stir and turn off the heat after 2-3 minutes.
6. You need a blender or grinder to make baby-style caviar. It will help you get the consistency so you can make store-like caviar. When the contents of the pan have cooled, transfer everything to the chopper and turn it on for 1 minute.
7. The caviar is ready. It must be transferred to a jar or other container and put into the refrigerator. After an hour, you can serve it to the table.

Ira zucchini recipe with garlic

Ingredients:

• zucchini - 1200 grams;
• bulgarian pepper - 3 pcs.;
• carrots - 200 grams;
• onions - 100-150 grams;
• sunflower oil - 250 grams;
• thick tomato juice - 1 glass or diluted tomato paste;
• garlic - 4-5 cloves;
• salt, ground black pepper;
• sugar to taste (about 2 tablespoons).

Recipe for cooking squash caviar with garlic:

1. We start by preparing the ingredients that we will need for cooking caviar with garlic squash cubes. Onions must be peeled and diced. Pour it into a preheated pan, where we pour about 100 ml of oil.
2. While the onion begins to fry over low heat, prepare the carrots. We wash it, clean it and also cut it into small cubes. We also send it to the pan with the onion and fry until tender - golden brown.
3. You must also add bell peppers to onions and carrots. It must be washed, cored with seeds. Then cut into cubes. Now we process the main vegetable of our dish - zucchini. We eat one large zucchini or a few smaller ones under running water. Then we peel it.
4. If it is a zucchini with hard seeds, they must be removed along with the core. If you use small young zucchini, then after removing the skin, boldly chop them into cubes along with the seeds.
5. Pour the zucchini to the already fried vegetables. Add more vegetable oil and mix. Vegetable oil can be added several times throughout the cooking time as needed. After the zucchini, immediately pour the tomato juice into the pan, stir, cover and leave to simmer over medium heat.
6. When the zucchini starts up juice and becomes softer, open the lid and continue to fry the caviar. When the liquid has evaporated and the caviar changes color, add salt, pepper and sugar. Stir, bring to taste.
7. Turn off the caviar, add the squeezed garlic, mix. Cover with a lid for 10 minutes.
8. It can be served both hot and cold. Bon Appetit!

Zucchini caviar as in the store

Ingredients:

• 2 kg cups,
• 2 medium carrots,
• 2 medium onions
• 2 cloves of garlic
• 1 tbsp tomato paste
• salt, pepper to taste,
• greens - optional,
• 3-4 tablespoons sunflower oil,
• 1.5 tsp vinegar.

The recipe for squash caviar:

1. Wash the zucchini, peel and remove the seeds. Grate on a coarse grater or scroll in a meat grinder.
2. We do the same with carrots. Finely chop the onion.
3. Heat the sunflower oil in a large frying pan or better in a cauldron and add the zucchini. Fry for 7-10 minutes under the lid. Add onions and carrots, mix.
4. Salt and simmer, stirring occasionally, for 30-40 minutes.
5. Add tomato paste, pepper, garlic and vinegar passed through a press. Chopped greens can be added if desired. Close the lid and simmer for another 7-10 minutes. For those who like a spicy snack, you can add chunks of hot pepper.
6. Puree hot caviar with a blender until smooth and put in sterilized jars. Close with lids and wrap until it cools completely.
7. If you are preparing caviar to be served immediately, you do not need to add vinegar. Read
8. You can serve such an appetizer with boiled potatoes, meat, or simply spread on bread and eat! And also, caviar will come in handy during Lent more than ever.

Bon Appetit!

Zucchini caviar is a great way to prepare a delicious appetizer for the winter, which is not a shame to put on the table, and just, when there is no time at all, spread it on a piece of fresh white bread. And also squash caviar can be used as an addition to pasta and meat dishes.

There are many recipes for cooking squash caviar: with tomato paste or mayonnaise, spicy or not. All of them differ from each other in composition, but the method of preparation is practically the same everywhere: fry the ingredients, crank it through a meat grinder and evaporate to a state of medium density. So, let's begin.

Ingredients:
2 kg of zucchini,
150 g onions
10 ml of 9% vinegar,
10 g salt
10 g sugar
5-6 cloves of garlic,
3 g of ground black allspice,
parsley and dill,
vegetable oil.

Preparation:
Cut young zucchini into 1 cm slices, fry in oil, cool. Chop the onion, fry until golden brown, grind the garlic with salt. Finely chop the greens and fry. Pass everything through a meat grinder, add salt, sugar, vinegar, ground pepper, mix and put in jars. Sterilize: half-liter cans - 75 minutes, liter - 90 minutes. Roll up.

Zucchini caviar with parsley root

Ingredients:
1 kg of zucchini,
100 g carrots
100 g onions
10 g parsley root
150 g tomato paste
salt, sugar, ground pepper to taste,
vegetable oil.

Preparation:
Chop the zucchini, fry in vegetable oil, mince. Fry chopped onion, grated carrots and parsley root, tomato paste separately. Mix everything, add spices, simmer until tender, stirring occasionally. Spread hot in cans, sterilize: half-liter cans - 30 minutes, liter cans - 40 minutes. Roll up.

Spicy squash caviar

Ingredients:
6 kg of zucchini,
500 g onions
600 g tomato sauce
1 head of garlic
2.5 tbsp salt,
½ tsp ground black pepper.

Preparation:
Chop zucchini and onion, fry separately, mince. Add salt, pepper, garlic, passed through a press, tomato sauce, mix. Arrange in sterilized jars, sterilize liter jars for 90 minutes. Roll up.

Spicy squash caviar

Ingredients:
500 g zucchini
2 carrots,
1 pod of hot pepper,
2 cloves of garlic
1 onion
4 tablespoons vegetable oil,
salt to taste.

Preparation:
Finely chop the zucchini, wash the carrots, peel, cut into slices. Finely chop the onion and garlic. Peel and chop the hot pepper pod. Mix all vegetables, put in a frying pan, add vegetable oil, salt, pour in a little water and simmer until tender. Then rub through a sieve, put in the pan again and simmer, stirring constantly, for about 5 minutes. Spread the ready-made caviar in jars, sterilize for 30 minutes, roll up.

Zucchini caviar with bell pepper

Ingredients:
5 kg of zucchini,
1 kg of onion
5 bell peppers,
4-5 cloves of garlic
1 kg of carrots,
½ cup tomato sauce
2 tbsp vinegar 70%,
2 tbsp salt,
3 tbsp Sahara,
500 ml of vegetable oil
10 peppercorns.

Preparation:
Grind zucchini, onion, garlic and bell pepper in a meat grinder. Grate the carrots and stew in vegetable oil. Mix all the products, add spices and herbs, tomato sauce and vegetable oil, simmer for 2 hours over low heat, stirring constantly. Add peppercorns at the end. Cool, transfer to sterilized jars, roll up.

Old Scottish squash caviar

Ingredients:
1 kg of zucchini,
1 kg of tomatoes,
500 g onions
500 g green apples
500 g raisins
500 g sugar
600 ml white wine vinegar,
25 g ginger root,
12 carnation buds,
1 tsp black peppercorns,
1 tsp coriander seeds,
salt to taste.

Preparation:
Make a cross cut on the tomatoes, dip in boiling water for 1 minute and immediately put in ice water. Remove the skin and cut into small cubes. Cut the courgettes into cubes. Cut the onion into half rings. Peel, core and dice the apples. Place the chopped ginger and spices in a piece of linen. Put all vegetables in a saucepan, put in a bag of spices, pour in vinegar and bring to a boil, stirring occasionally. Then reduce heat to low and cook without a lid, stirring occasionally, for 1 hour. Add washed raisins and cook for another 1.5 hours. Remove the spice bag, let the caviar cool slightly. Spread the caviar in sterilized jars, close with plastic or glass lids (not metal!) And leave in a cool place. The caviar will be fully cooked in 3-4 weeks.

Diet squash caviar

Ingredients:
1.5 kg zucchini,
500 g carrots
200-300 g onions,
3-4 sweet peppers
2-4 cloves of garlic
salt,
some vegetable oil for frying onions.

Preparation:
This caviar differs from the usual one in that zucchini and other vegetables are not fried, but boiled. Only onions are fried. Put the diced carrots in a saucepan with a little water for 15 minutes. Cut the courgettes and bell peppers into cubes, add to the carrots. Boil for 10-15 minutes. Meanwhile, cut the onion into half rings and fry in vegetable oil. Mix vegetables and fried onions, chop with a blender or mince. Put the whole mass back into the pan, add the garlic passed through a press, mix and simmer the caviar over low heat for about 40 minutes. Arrange in sterilized jars, roll up.

Zucchini caviar with apples and tomatoes

Ingredients:
3 kg of tomatoes,
700 g carrots
700 g sweet pepper
500 g apples
400 g onions,
10-12 peas of allspice,
4 things. bay leaf,
2-3 zucchini.

Preparation:
Mince apples and all vegetables, except onions, put in a saucepan and simmer for 1 hour. Chop the onion finely, fry it in oil, add to the vegetables. Add allspice and bay leaves. Boil for another 30 minutes. Put the caviar in sterilized jars with a capacity of 1 liter, sterilize for 5-7 minutes, roll up.

For the happy owners of a multicooker, there are also several recipes for squash caviar.

Georgian squash caviar

Ingredients:
4 things. zucchini,
3 onions,
1 carrot,
2 cloves of garlic
1 bunch of cilantro and dill,
½ tsp hops-suneli,
1 tbsp grape vinegar
ground red pepper, paprika, salt, vegetable oil - to taste.

Preparation:
Set the "Baking" mode for 1 hour. Finely chop the onion, grate the carrots on a coarse grater, put in a multicooker bowl, add a little vegetable oil and cook for 20 minutes, stirring occasionally. Meanwhile, peel the zucchini, cut into 1 cm cubes and add a little salt to let the juice flow. After 20 minutes, lightly squeeze the zucchini and put in a multicooker bowl. Let the vegetables cook, remember to stir. After 30 minutes, add spices, herbs and garlic passed through a press, mix and leave for another 10 minutes. Add vinegar at the end of cooking. For more exotic, you can add ground walnuts. Sterilize as usual, roll up.

Zucchini caviar in a slow cooker

Ingredients:
500 g zucchini
2 onions
2 carrots,
1 bell pepper,
2 tbsp tomato paste
1 reading sheet salt,
1 tsp Sahara,
4-5 tbsp vegetable oil.

Preparation:
Chop the carrots and onions, put in a multicooker bowl along with vegetable oil, turn on the "Baking" mode for 20 minutes and cook, stirring occasionally. Prepare the rest of the vegetables, cut into cubes. Add to the multicooker bowl, stir and turn on the "Baking" mode for 20 minutes. After the signal, add tomato paste, salt and sugar, mix and turn on the "Stew" mode for 60 minutes. Put the prepared vegetables in a suitable container and grind with a blender. Put it back in the bowl, turn on the "Baking" mode for 10 minutes. Add 1 tsp. vinegar essence. Place immediately in sterilized jars and roll up.

And here are a couple of recipes for squash caviar with mayonnaise. Of course, store-bought mayonnaise is far from being a healthy product. But if you decide to cook such dishes, then use real, homemade mayonnaise made from yolks and vegetable oil, and not that incomprehensible substance stuffed with stabilizers, dyes and preservatives.

Zucchini caviar with mayonnaise

Ingredients:
6 kg of zucchini,
1 kg of onion
500 ml tomato paste
1 stack vegetable oil,
4 tablespoons Sahara,
2 tbsp salt,
4 tablespoons 70% vinegar
500 ml mayonnaise,
ground pepper to taste.

Preparation:
Grind the onion in a meat grinder and fry. Grind the courgettes and mix with fried onions, put on fire and cook for 2 hours, stirring constantly with a wooden spoon. Add tomato paste, vegetable oil, sugar, salt and vinegar. Cook for another 50 minutes, add mayonnaise and pepper, cook for another 30 minutes. Put in jars and roll up.

Zucchini caviar with mayonnaise No. 2

Ingredients:
6 young zucchini,
1 kg of onion
200 g sugar
3 tbsp salt,
200 ml 9% vinegar,
350 g tomato paste
250 g mayonnaise
1 tsp ground black pepper,
2 heads of garlic.

Preparation:
Pass the zucchini through a meat grinder. Pass the onion through a meat grinder, mix with zucchini, put in a deep saucepan. Add sugar, salt, vinegar, vegetable oil. Stir, add tomato paste, put on medium heat for 2.5 hours, stirring constantly with a wooden spoon. Pass the garlic through a press, add to the caviar. Add black pepper and mayonnaise, stir and cook for 30 minutes. put in sterilized jars, roll up.

Zucchini caviar is such a seemingly unpretentious product, but it can also be prepared in many ways.

Happy blanks!

Larisa Shuftaykina