How to cook squash caviar at home

Squash caviar is considered a storehouse of healthy vitamins and a panacea for many diseases. Due to the regular use of the dish, the activity of the heart muscle improves, vascular tone increases, glucose levels normalize and cholesterol decreases. Zucchini caviar helps maintain a toned figure, as it is considered a dietary dish. Due to the high content of dietary fiber, the product has a beneficial effect on the activity of the digestive tract, kidneys, liver, gall bladder.

The choice of zucchini for cooking caviar

1. To get a delicious snack, use only young root vegetables. The best option is zucchini with thin skin, the size of which varies between 15-20 cm.
2. In large fruits, seeds are too large, the flesh is “sandy”, crumbly, and the peel is hard. If you prefer just this option, zucchini will have to be cleaned from skins and seeds.
3. If we talk about the harvesting period, try to cook squash caviar from vegetables ripened in August or September. They contain the most vitamins that last for a long time.

Zucchini caviar: a classic recipe

• tomato paste - 180 gr.
• onions - 460 gr.
• carrots - 800-900 gr.
• oil (for frying) - in fact
• zucchini - 2.8-3 kg.
• salt - about 25 gr.
• flour - 18 gr.
• spices to taste
• fresh parsley - 25-45 gr.

1. Rinse the zucchini, remove the seeds (optional). If you are preparing a dish based on young fruits, you can skip the skin. In the case of later specimens, the peel is removed without fail.
2. Peel the onion, chop it very finely. Grate washed carrots on a grater. Heat oil in a pan, send the vegetables to languish, adding chopped zucchini. Sauté the mixture until golden brown.
3. As soon as this happens, pour the sifted flour into the pan, knead until smooth. Carry out all the manipulations on a small fire, otherwise the squash caviar will have a bitter taste.
4. After about 2 minutes add the tomato paste, continue to simmer the composition. Vegetables should become soft, just at that moment the burner can be turned off.
5. When the vegetables are completely fried, chop them with a blender or mince them. Move to a deep pan or cauldron, simmer under ajar lid until the liquid has completely evaporated (about 1.5-2 hours).
6. 20 minutes before cooking, add chopped fresh parsley (can be replaced with dill), spices, salt. Sterilize the container, pour the composition on it and seal. After complete cooling, refrigerate for long-term storage.

Caviar and eggplant caviar

• ripe tomatoes - 230-250 gr.
• zucchini - 380 gr.
• eggplant - 680 gr.
• carrots - 320 gr.
• Bulgarian pepper - 270 gr.
• olive oil - 160 ml.
• garlic - 4 prongs
• onions - 450 gr.
• bay leaf - 4 pcs.
• salt - 20 gr.
• ground black pepper - 5 gr.

1. Remove the husks from the onion, cut the vegetable into 4 parts first, then chop into thin strips. Wash the carrots, chop it very finely (you can grate a large section).
2. Peel the bell peppers from seeds and legs, chop in small cubes (less than 1 cm.). Heat the pan to the maximum mark, pour olive oil.
3. When it boils, add chopped vegetables, reduce heat to medium. Fry the mixture until the onion is translucent and the rest of the vegetables have a soft consistency.
4. Rinse the zucchini, remove the peel (if the fruits are old), chop in half rings.Do the same with eggplant without removing the skin. Wash the tomatoes, cut the inedible parts, chop into cubes.
5. Move the vegetables from the pan to the cauldron or the thick-bottom pan, add chopped tomatoes, eggplant, zucchini. Cover, pour in a little oil, simmer for 1 hour at medium power.
6. Half an hour after the start of cooking, salt and pepper the dish, pour in your favorite seasonings if desired. Add bay leaf and garlic, crushing it with a crush in advance.
7. After the allotted time, remove the dish from the heat, mix, remove the leaf of laurel. Send the contents to a blender or a meat grinder, turn into porridge. Cool caviar, optionally roll in a sterilized container.

Squash caviar with tomatoes

• granulated sugar - 110 gr.
• tomatoes - 1.8-2 kg.
• zucchini - 900 gr.
• onions (preferably red) - 150 gr.
• acetic solution (concentration of 6%) - 25 ml.
• salt - 45 gr.
• olive oil - 80-120 ml.
• bay leaf - 3 pcs.

1. Cooking caviar begins with the preparation of zucchini. Rinse them under the tap, dry, peel and remove the seeds. First chop the fruit into 4 pieces, then cut into slices.
2. Wash the tomatoes, if desired, peel them. This is quite simple: dip the tomatoes in boiling water for 1 minute, then immediately transfer to ice water. After a certain time, the peel will begin to recede.
3. Remove the stems from the tomatoes, cut into cubes. Grind the onions in small slices, cook a blender or meat grinder. First turn into zucchini mashed potatoes, put them in a cauldron. Then do the same with onions and tomatoes.
4. Combine the chopped vegetables into one mass, start cooking. Pour table vinegar into a cauldron or thick-walled pan, add salt and sugar. Stir the product until smooth, turn on the fire at the mark between the minimum and medium.
5. Boil caviar for about 30-40 minutes, do not forget to stir. A quarter of an hour before readiness, begin to sterilize the container. Pour the finished product into cans, cork and cool to room temperature. After 3 days, start tasting.

Fried squash caviar

• vegetable oil - 200 ml.
• Bulgarian pepper - 150 gr.
• table vinegar - 20 ml.
• tomato - 800 gr.
• carrots - 280 gr.
• onions - 320 gr.
• zucchini - 2.3 kg.
• salt - 30 gr.
• black pepper - 5 gr.

1. Bell pepper must first be rinsed and then peeled. Peel the zucchini, do the same with tomatoes. Dice the vegetables so that later they will be fried faster.
2. Prepare the carrots: rinse and peel, grate on a coarse grater. Sauté the chopped vegetable until soft, move to a cauldron. Send chopped zucchini here.
3. Chop onions, perform the same manipulations with them as with carrots (roasting). Send the roast to a common pot / cauldron. Stew the tomatoes in a pan without adding oil, the liquid should completely evaporate.
4. Mix all the ingredients together, salt them, add pepper, spices, vinegar, a portion of vegetable oil. Cover with a small gap. Fry in a cauldron over medium heat for about 50-60 minutes.
5. When the caviar is stewed, grind it with a blender or pass through a meat grinder. Sterilize jars and lids, pack the finished product in containers. Cork the container, leave to cool at a temperature of 18-22 degrees.

Zucchini caviar with mushrooms

• carrots - 60 gr.
• zucchini - 1.3 kg.
• tomatoes - 300 gr.
• onions - 220 gr.
• Bulgarian pepper - 80 gr.
• dill - 20-25 gr.
• green onions - 15 gr.
• lemon juice - 30 ml.
• salt - 20 gr.
• mushrooms (preferably champignons) - 420-450 gr.
• vegetable oil (for frying) - in fact
• ground pepper - 5-7 gr.

1. Wash the zucchini, cut the "butt", select the seeds. If the peel of the fruit is soft, you can not cut it off. In other cases, zucchini are peeled to the pulp. Grate the prepared root crop on a grater with a medium or large section.
2. Rinse the mushrooms with water, remove the peel, chop in half. Boil in salted solution for a quarter of an hour. Remove the mushrooms from the water, dry in a colander.
3. Prepare the onion: peel it and chop in half rings / cubes, fry in oil until translucent. Grate carrots on a grater, add to the onion, simmer another 3-4 minutes at medium power.
4. Now add the grated zucchini to the fried vegetables. If they have released a lot of juice, squeeze out the excess liquid. Stew vegetables under the lid for about 15 minutes. Pour in vegetable oil if necessary so that the composition does not burn.
5. When stewing vegetables, prepare bell peppers. You need to clean it and grate it with a coarse grater. After that, the chopped vegetable is added to the zucchini and fried for 5 minutes.
6. Chop the cooled mushrooms into strips, send to the main composition. Fry the dish for a quarter of an hour, adding oil and stirring.
7. At the end of the time, wash the tomatoes, peel them, grate them. Add to other vegetables, pour in lemon juice. Do not cover, pour chopped greens, salt and seasonings, mix.
8. Stew the mixture for 10 minutes, then close the container, leave to insist for 3 hours (until completely cooled). You can sterilize banks, pack caviar on them and cork. The container is turned neck down and held in this position until it cools.

Zucchini caviar: a recipe for a slow cooker

• tomato - 110 gr.
• zucchini - 420 gr.
• carrots - 170 gr.
• filtered water - 130 ml.
• tomato paste / ketchup - 35 gr.
• onions - 110 gr.
• crushed salt - 10 gr.
• vegetable oil - 130 gr.
• fresh greens - 30 gr.
• spices (any) - quantity at discretion

1. Grate the carrots on a coarse grater of a large section, chop onions, send the components to the bowl of the multicooker. Set the program “Fast roasting”, “Roasting” or “Baking” (duration 7 minutes).
2. Do not cover the frying lid, stir the vegetables throughout the heat treatment. Peel the zucchini, peel and select the seeds. Chop the root crop into cubes, send to the slow cooker.
3. Turn on the function "Porridge" or "Milk porridge" ("Pilaf" is also suitable). Close the appliance, simmer vegetables for 40-45 minutes. After 20 minutes, open the lid, mix the contents, add chopped herbs, water, spices and salt.
4. When the timer turns off, do not rush to open the multicooker lid, let the caviar brew for half an hour. After that, start tasting or rolling in sterilized jars. In the latter case, caviar can be eaten after 3 days of aging.

Caviar based on stewed or fried zucchini is a truly valuable and easy-to-cook dish. Try to make a snack using the classic technology, consider recipes with the addition of bell pepper, eggplant or champignon. Especially for modern housewives, we have given a method of cooking through a slow cooker. Experiment, add spices or herbs.

Video: delicious squash caviar for the winter