Zucchini caviar – 10 simple and delicious recipes for zucchini caviar

Zucchini caviar for the winter, like store bought - recipe with tomato paste

Previously, the store sold very tasty squash caviar. So much so that you could eat half a jar in one sitting. Now times have changed, and such snacks are sold differently. Sometimes you buy it and don’t understand what kind of indistinct slurry is on your plate and on the bread. Therefore, for those who miss real, Soviet caviar, I recommend this recipe for preparation.

We will be preparing it for the winter, so it contains vinegar and the quantity of ingredients is quite large. If you just want to eat zucchini caviar now, reduce the proportions of the ingredients and you can do without the acid.

The caviar will be very thick, the spoon will literally stand in it and not fall.

You will need (for 3 liters of finished product):

• zucchini - 3.4 kg
• carrots - 800 gr.
• onions - 800 gr.
• salt - 30 gr.
• sugar - 3 tbsp.
• paprika - 1.5 tbsp.
• vinegar 9% - 2 tbsp.
• black pepper - 1 tsp.
• red pepper - 1 tsp.
• natural tomato paste - 310 gr.
• vegetable oil - 230 gr.

Cooking steps:

1.Take a large saucepan that will fit all the vegetables. Wash the zucchini, cut off the ends and cut the fruit into medium cubes. Place the pieces in the prepared bowl.

2.Cut the onion into cubes and the carrots into strips.

3.Heat a frying pan and pour vegetable oil into it. First, pour in the carrots and saute them over high heat for two to three minutes, stirring. This will turn out tastier than stewing raw vegetables. Add carrots to zucchini.

4.Now in the same frying pan, fry the onion a little in sunflower oil until transparent. Add it to the rest of the vegetables in the pan. And pour out the remaining oil. Stir, cover with a lid, turn on the heat and bring the mixture to a boil.

5. From this moment, note the time and cook the squash caviar over low heat for 1 hour. Stir occasionally (about every 10 minutes) to prevent anything from burning. The vegetables will release juice and the volume of the workpiece will shrink significantly.

During cooking, cover the pan with a lid, but loosely. Leave a small gap so that excess moisture evaporates rather than remaining inside as condensation.

6.After an hour, add tomato paste. But do not mix it with all the vegetables at once, otherwise there is a high risk that it will burn. Place it on top and smooth it out with a spatula. Cover loosely with the lid again and cook for another 20 minutes in the same mode. During this time, stir a couple of times.

7. Add all the spices: salt, sugar, black and red peppers, paprika, mix everything and cook for 5 minutes.

8.Remove the pan from the heat and use an immersion blender to puree the fruits directly in it. You should get very thick caviar that will hold a spoon in it. The color will be bright orange, beautiful and appetizing. Now taste your creation. If necessary, add salt or other spices to taste.

Pour in 2 tablespoons of vinegar to preserve the product.

9. Let’s move on to the final stage of cooking. Place the pureed mixture on the fire and cook for another 10 minutes, stirring. Be careful, the mixture will produce boiling splashes. Also sterilize jars and lids.

10.Pour the prepared zucchini caviar into hot jars and roll them under the metal lid with a key. Turn the containers over and wrap them under a “fur coat” (terry towel, blanket, down jacket). Let it cool completely like this. This will take about a day. Then store it in a cool place.

If you want to store it in an apartment, you need to additionally sterilize the caviar after putting it in jars, since it is an explosive product. Sterilize half-liter jars for 15 minutes, liter jars for 20. After that, roll up.

11. It turns out very tasty, try it and you won’t regret it.

How to prepare squash caviar and store it for the winter

In order not to get lost in the sea of ​​​​recipes for the famous vegetable snack, you should remember: they are all based on the same ingredients.

These are zucchini, onions, vegetable oil, carrots. The recipes differ only in proportions.

Zucchini is a neutral vegetable, so to “play” with the taste, add bell pepper, garlic, herbs, spices and roots. Most often, squash caviar is prepared with tomato paste, less often with fresh tomatoes.

Vegetable oil is sometimes replaced with a sauce based on it, and the result is squash caviar with mayonnaise .

Vegetable ingredients are fried, steamed, pureed (sometimes left in the form of pieces) - the technology is simple.

Difficulties arise with how to prepare squash caviar for the winter so that you don’t have to worry about its safety.

Remember the rules.

1. For long-term storage, the product is packaged in sterilized jars .
2. The caviar is laid out slowly : the mass turns out to be thick, and if you rush, air bubbles may form inside the jar. The container, about a quarter full, is shaken or crushed with a spoon. And only after that new portions are added.
3. For greater confidence, it is advisable to sterilize (put them on gauze in warm water and then boil for half an hour to 40 minutes, depending on the size).
   This will allow you to “expel” the air that is still inside. If the caviar is not very thick, you can skip the procedure.
4. It is recommended to keep jars of zucchini goodness in a cool place.

By following the listed rules, you can do without vinegar , which contains almost any recipe for squash caviar at home.

However, in order not to be tormented by vague doubts, it is added at the end of cooking vegetable puree - in small quantities. In addition, many people think that it tastes better with it.

This completes the “general theory of squash caviar cooking.” Let's move on to practice.

So, squash caviar for the winter: the best recipes, valuable tips and step-by-step recommendations from the pros.

Dietary zucchini caviar baked in the oven in a sleeve

This is a lightweight recipe for those who don't want to stand at the stove on hot days, fry and stir. All vegetables are baked in the sleeve at the same time, and then they are turned into squash caviar in the form in which we are used to seeing it.

This method is not for preparing for the winter; there are small volumes of vegetables. Cooked and ate after cooling. A very good way to use zucchini if ​​you are already tired of making pancakes from them.

Ingredients:

• young zucchini - 500 gr.
• bell pepper - 80 gr.
• fresh tomatoes - 200 gr.
• carrots - 100 gr.
• onions - 70 gr.
• sunflower oil - 2 tbsp.
• salt, pepper - to taste

Step-by-step preparation:

1. Wash all vegetables, peel carrots, remove seeds from peppers. First cut the zucchini into circles, about 1.5 cm thick, then cut in half. Place in a fairly large bowl or other container where everything will be mixed.

2. Cut the sweet pepper into arbitrary pieces, for example, squares. Place it in a bowl.

3. Chop the carrots into circles, about 0.5 cm thick (not thin). Turn the tomatoes into slices, and the onions into wide half rings.

In a nutshell: chop all the vegetables fairly coarsely and place them in one container.

4. Salt (about 0.5 tsp salt) and pepper the pieces of fruit to taste, and also season them with vegetable oil (you can use any refined oil).

5.Mix everything and put it in a baking bag, tie the ends of the bag.

6.Place the workpiece on a baking sheet, spread it in an even layer and make several punctures with a toothpick so that steam escapes and the bag does not explode.

7. Place the baking sheet in an oven already preheated to 180º and bake the vegetables for 50 minutes.

8.When the food becomes soft, take it out and pour it into the pan. Pour the released juice into a bowl so that the caviar does not turn out too liquid. If necessary, you can top it up later.

9.Use a blender to puree the vegetables until smooth. Try what happened. Now you can add salt or some seasonings (for example, paprika).

10. Cool and you can spread on bread. This is a very quick way, one might say for the lazy, to make delicious caviar from zucchini without excess fat. And the figure will not be harmed!

How to cook caviar in a slow cooker with bell pepper

Happy owners of multicookers can cook squash caviar in this kitchen assistant. Then you can make rolls for the winter or just eat them right away. The vegetables will be fried all together, except for the main ingredient - it will simply be stewed in a common cauldron. In addition to classic products, there will be garlic and sweet peppers, which will slightly change the usual taste.

Cooking in a slow cooker is convenient because the caviar will not stick to the bottom, which can happen in a regular pan without a non-stick coating.

Ingredients (refined weight):

• zucchini - 2 kg
• carrots - 800 gr.
• onions - 400 gr.
• bell pepper - 300 gr.
• tomatoes - 400 gr.
• garlic - 30 gr.
• vinegar 6% - 15 ml
• salt - 1 tsp.
• ground black pepper - 1/4 tsp.
• vegetable oil - 50 gr.

Cooking steps:

1. Cut the carrots, onions, peppers and garlic into cubes (large, do not chop them) or into arbitrary pieces, it doesn’t matter.

2.If the zucchini is already mature, you need to peel it and remove the seeds. You can use the young ones entirely. Cut them into cubes too.

3. Remove the skin from the tomato. To do this, make a crosswise cut on the fruits and pour boiling water over them. Let it sit for a minute. After this, the skin can be easily removed. Cut the tomatoes into, you guessed it, cubes.

4.Pour vegetable oil into the multicooker bowl and heat it. Add onions, garlic, carrots and peppers. Mix everything and set the “Frying” program for 25 minutes. Vegetables should be fried with the lid open and stirred from time to time.

5.After the end of the program, add the tomatoes, stir and place the zucchini on top. There is no need to stir now because the bowl will be full. This can be done a little later, when the zucchini gives juice and boils down.

6. Cover with a lid and set the “Stew” program for 1 hour 25 minutes. During this time, you can stir two or three times so that the vegetables cook evenly.

7.When the program notifies you that it has ended, pour the contents of the multicooker into a blender bowl (or other container). Drain the liquid.

8.Mash the vegetables into a homogeneous substance and return the puree to the slow cooker. Add salt, pepper and vinegar, stir and cook on the “Stew” mode for another 20 minutes. In this case, there is no need to close the lid; excess moisture should evaporate. At the same time, sterilize the jars and lids.

Over-beaten puree will splatter. To keep your kitchen clean, cover the bowl with a steamer.

9.Place the prepared squash caviar into hot jars and roll up. Be sure to turn them over onto the lids and wrap them so that sterilization continues. After a day, you can put it away in a place for permanent storage.

10. The result is a low-calorie product, very delicate in texture, thick and bright. In general, cook according to this recipe and stock up for the winter with pleasure.

The most delicious squash caviar with mayonnaise and vinegar for the winter

Now the recipe with mayonnaise is very popular. And this is not surprising, because it turns out very tasty, although high in calories. The taste is similar to the best squash caviar, like in the store.

Ingredients:

• zucchini - 1.5 kg
• onions - 250 gr.
• carrots - 2 pcs.
• garlic - 7-10 cloves (depending on size and taste)
• mayonnaise - 125 gr.
• tomato paste - 125 gr.
• vegetable oil - 75 gr.
• sugar - 0.5 tbsp
• salt - 1 tbsp.
• ground black pepper - 0.5 tsp.
• vinegar 9% - 1 tbsp.

How to cook:

1.Peel the vegetables. If the zucchini has a rough skin, remove it and cut the fruit into a large cube, about 1x1 cm. Chop the onion and carrot in the same way.

2.Pour vegetable oil into a thick-bottomed pan or cauldron and first add the onion. Fry it lightly and add carrots. After a minute, add the zucchini. Mix everything together, reduce heat and simmer covered for 45 minutes. Stir occasionally.

3.After 15 minutes of stewing, add tomato paste to the vegetable mixture. Stir and simmer for another half hour.

4.Grate the garlic on a fine grater or pass through a press. When the caviar has been stewed for only 45 minutes, combine it with garlic.

5.Use a blender to turn the vegetables into a smooth puree. Add salt, sugar and black pepper to it. And also the “secret” ingredient - mayonnaise. Mix well and put on the stove to simmer. This is necessary so that the caviar from zucchini stands well all winter.

Taste the ground mixture for salt, now you can bring it to the desired taste.

6.Simmer the puree for another 45 minutes over low heat with the lid open so that it boils down and becomes thicker.

7.At the end of cooking, add table vinegar, boil for the last minute and pour into sterile jars. Fill the jars to the very top and roll up the lids.

8.Then all the steps are standard: turn over and wrap the workpieces, let cool completely. It turns out very tasty, everyone who tries it asks for the recipe.

Description of preparation:

So, I’ll tell you how to prepare dietary squash caviar without oil.
For caviar you will need young zucchini, onions and carrots, fresh tomatoes (they will give juice for cooking), salt. Chop the vegetables, place them in a double-bottomed or non-stick pan and simmer over low heat so that the vegetables have time to release their juice. Ready caviar can be crushed using an immersion blender so that it acquires the desired consistency. Serve with greens as an independent dish or side dish. I do not recommend mashed potatoes or white rice as a side dish; potatoes and rice have a high glycemic index; it is better to boil buckwheat or brown rice. Good luck! Purpose: Summer Main ingredient: Vegetables / Zucchini Dish: Preparations / Preservation Geography of cuisine: Russian cuisine

Recipe for making zucchini caviar in a frying pan to eat right away

This caviar is not closed for the winter, so it does not contain vinegar. It is prepared simply and quickly; it should be stored in the refrigerator for no more than a week.

Ingredients:

• large zucchini - 1 pc.
• carrots - 1 pc. (average)
• onion - 1 pc. (average)
• tomato - 1 pc.
• dried paprika - 1 tsp.
• ground black pepper - 0.5 tsp.
• salt - 0.5 tsp.
• dried garlic - 1 tsp.
• vegetable oil

Preparation:

1.Cut the onion into cubes and fry in vegetable oil (use a little fat, just so that the vegetables do not stick to the pan) until transparent.

2.Add coarsely grated carrots and fry over medium heat for another 3 minutes. Grate the tomato or finely chop it with a knife. Add to the vegetable sauté, stir and simmer for another two minutes.

3. Peel the zucchini and cut into cubes. Add to the pan, stir and simmer, covered, until soft (20-25 minutes).

4.It's time to puree the vegetable pieces. To do this, use a blender. If the frying pan is deep, you can do this directly in it. If not, transfer the mixture to a more convenient container.

5. Return the squash caviar, crushed into a homogeneous mass, to the frying pan, add all the necessary spices, stir and bring to a boil. No need to simmer anymore.

6. Cool the finished appetizer and you can serve it. The result is a delicious dish that all family members can eat.

PP-caviar from zucchini: tasty, simple and healthy

Squash caviar is good for everyone - it contains vegetables with low calorie content and an acceptable GI, the taste is ideal, simple preparation (stewing, chopping), etc. It can be combined with anything - add to porridge, meat for lunch, make a sandwich for a snack or breakfast, eat with an omelet for dinner. There is only one caveat - such caviar must be prepared in accordance with the principles of paragraphs:

• no frying in large amounts of oil;
• no sugar, etc. in the composition.

Any vegetables are a welcome component for anyone who is trying to eat healthy. However, zucchini caviar is not just a mixture of vegetables. Classic cooking technology means a lot of fat and spices.

Therefore, for those who are watching their weight and trying to eat healthy, a good recipe looks a little different:

• no sugar is added;
• oils are used in smaller quantities;
• salt and spices are also kept to a minimum.

Since sugar, salt and butter are preservatives, it is best to store pp caviar in the refrigerator after cooking.

Thick squash caviar with tomatoes for the winter “you’ll lick your fingers”

I bring to your attention an unusual recipe for squash caviar. And it is an unusual way of preparing the main ingredient. It will not be stewed with other vegetables, but will be baked in the oven. Well, then you need to act according to the classics. I will write about everything in detail below.

Ingredients:

• zucchini - 1.5 kg (weight in peeled form)
• tomatoes - 1.3 kg
• carrots - 300 gr.
• onions - 400 gr.
• garlic - 5 cloves (optional without it)
• salt - 1 tbsp.
• sugar - 1.5 tbsp. (less possible)
• acetic acid 70% - 1 tsp.
• vegetable oil for frying
• black pepper - to taste

Cooking method:

1.If the zucchini is mature, peel it and remove the seeds. Cut into long strips and place on a baking sheet in a single layer. Sprinkle with vegetable oil and place in an oven preheated to 190º to bake until soft (about 30 minutes).

2.In the meantime, you need to work on other vegetables. Cut the onion into cubes, grate the carrots on a coarse grater. Peel the tomatoes (blanch the tomatoes first) and chop into cubes. Chop the garlic into medium pieces with a knife.

3. Heat the sunflower oil in a frying pan and add the onion to fry first. Cook until translucent; no need to fry.

4. Carrots are laid next. Fry it with onions until half cooked (5 minutes).

5.Put the tomatoes in the pan, stir, cover with a lid, reduce the heat and simmer until tender. This will take about half an hour.

6. When the vegetables are thoroughly stewed, add sugar, salt, pepper, and garlic. If desired, you can add dry herbs. Cook covered for another 5 minutes and turn off the heat.

7.Place baked zucchini and stewed vegetables in a deep bowl. Puree them with a blender. Due to the fact that the tomatoes are skinless, the caviar will be more tender.

8.Put the chopped vegetables into a saucepan and put on fire to simmer. After the mixture boils, cook over low heat for 20 minutes, stirring occasionally. At the end of cooking, pour in the vinegar essence, mix thoroughly and remove from heat. By this point, the jars should already be sterilized.

9.Fill the jars with squash caviar using a ladle and immediately close with hot, sterile lids. Turn over and wrap. Let cool completely.

10. You can even store this preservation in the pantry. It turns out quite thick and tasty if you take good, ripe ingredients.

The best caviar with zucchini, carrots and tomatoes through a meat grinder (video)

Watch the video recipe for vegetable caviar with zucchini. You won’t need a blender here, as in other options. All fruits will be passed through a meat grinder. Because of this, the consistency of the finished dish will be more grainy, with small pieces.

Ingredients:

• zucchini - 1.2 kg
• carrots - 2 pcs.
• onions - 2 pcs.
• red bell pepper - 1 pc.
• tomatoes - 400 gr.
• sugar - 1 tbsp.
• lemon juice or vinegar 9% - 2 tbsp.
• garlic - 2-3 cloves
• tomato paste - 1 tbsp.
• vegetable oil - 60 ml
• black pepper, coriander, salt - to taste

Squash caviar

Category: Caviar preparations

I opened the last jar today (and I prepared 54) and couldn’t resist posting... I looked at similar recipes, but mine is different - it’s easier to prepare, and the taste is 100% like in the store.

Vinegar Salt Sugar Vegetable oil Tomato paste Onion Zucchini Mayonnaise Red hot pepper

The recipe for squash caviar is as easy as shelling pears at home

Making such caviar is not difficult. You need to chop the vegetables, stew them and grind them into puree. After cooling, you can treat your family. This recipe is not closed for the winter, this is a summer option.

Ingredients:

• zucchini - 0.5 kg (weight in peeled form)
• onions - 3 pcs.
• carrots - 2 pcs.
• garlic - 2 cloves
• sugar - 0.5 tbsp.
• salt - 0.5 tsp.
• vegetable oil for frying

How to cook:

1.If you have old zucchini with large seeds, then cut off the peel and clean out the seeds. Cut the main ingredient into cubes. Grate the carrots on a coarse grater, chop the onion and garlic into cubes.

2.Now go to the stove. Heat vegetable oil in a frying pan. First add the onion and fry it for two minutes over high heat until translucent.

3.Next add carrots, stir and fry for another minute.

4.Add zucchini, tomato paste, salt, sugar, mix everything well and fry for a couple more minutes over high heat.

5.Reduce heat to low, cover the vegetable mixture and simmer for about 25 minutes. Be guided not by time, but by the softness of your zucchini.

6.When all the ingredients are ready, transfer them to your chopper or blender and puree. At this point, the quick squash caviar is ready. Be sure to try what happened. If desired, add spices or salt if it is not enough. If it seems too sour, you can add a little sugar, it will balance the taste.

7. Let the dish cool, then transfer it to a jar and cool it in the refrigerator, and you can spread it on bread. This is a delicious snack, no worse than store-bought versions. Completely natural product, healthy. In general, have fun cooking!

Classic squash caviar according to GOST USSR (with tomato paste and roasting)

Do you remember the taste of Soviet squash caviar prepared according to GOST? It's a little mushroomy and very tasty. True, you need to tinker with the preparation; this is not a quick process. After all, each vegetable needs to be fried separately, and then sterilized in jars for a long time, since this is preservation for the winter. But the result will be excellent, that's for sure.

The main thing is to follow the cooking technology. After all, there is no vinegar in the recipe, and therefore you need to do everything correctly so that the product does not spoil during storage.

Ingredients:

• zucchini (zucchini, squash) - 4.5 kg
• carrots - 300 gr.
• onions - 240 gr.
• tomato paste 25% - 270 gr. (or 30% - 225 gr.)
• salt - 45 gr.
• sugar - 25 gr.
• black pepper - 1.5 gr.
• allspice - 1.5 gr.
• white roots (parsnips, parsley, celery) - 75 gr.
• fresh herbs (parsley, dill, celery) - 15 gr.
• vegetable oil - 315 gr. (340 ml)

Cooking method:

1.If the zucchini is young, then they can be used with peel and seeds. And it is better to take (it will be tastier) young fruits. If only old ones are available, they must be peeled and seeds removed. Cut the vegetables into fairly thick slices, about 2 cm.

2.Pour vegetable oil into the frying pan and place the zucchini in one row. Fry them on both sides until golden brown. According to the standard, the pieces should be fried by 25%. Process all the circles in this way and place them in a deep bowl.

You need 340 ml of sunflower oil - this is for frying all the vegetables.

3.Cut the carrots into large circles (about 8mm thick) and fry in vegetable oil on both sides. Send to the zucchini along with the oil in which it was cooked.

4.Proceed with the onion in the same way as with other vegetables: cut it into rings and fry. Place in a common bowl.

5. According to the recipe, white roots are taken in the following ratio: 50% parsnips, 25% parsley and 25% celery. Fry them on both sides, cutting them into slices.

Place all the fried vegetables in a deep container. There is no need to drain the juice and oil, otherwise the caviar will be too thick and will not store well.

6. Blend all the fruits with a blender or mince them to obtain a homogeneous mass. Transfer it to a saucepan and put it on fire.

7.It's time to flavor the vegetables. Add salt, sugar, ground black and allspice, tomato paste and stir.

8.Finely chop the thoroughly washed greens (take 50% parsley and 25% dill and celery) and put them in the caviar, stir again. Bring the mixture to a vigorous boil and turn off the heat.

9.Allow the mixture to cool slightly to 70º and place in sterilized jars. Cover with sterile lids.

10.Now you need to sterilize the workpieces. Place a cloth or stand on the bottom of a wide pan. Fill this pan with jars. Pour hot water (about 70º) up to the hangers of the jars and bring this water to a boil.

11. From now on, sterilize half-liter jars for 75 minutes, and liter jars for 1 hour 40 minutes. After sterilization, seal the lids tightly, turn the preserves upside down and let cool completely. Then store in a cool place.

12. This caviar becomes tastier a few days after sterilization. So in winter you will be licking your fingers at this yummy according to GOST.

How to make cubed zucchini caviar: the best recipe

I know people who don’t like finely chopped squash caviar. They prefer the vegetables to be felt individually and prepare this dish in cubes. The taste of this snack is significantly different from the pureed one. If you haven’t tried this option, prepare it.

I am writing a recipe not to prepare, but to eat right away. If you want to stock up for the winter, you will need to increase the amount of ingredients, package them in jars and sterilize. 0.5 l is sterilized in 1 hour 15 minutes, 1 l - 1 hour 40 minutes.

Ingredients:

• zucchini - 3 pcs.
• garlic - 3 cloves
• carrots - 2 pcs.
• onions - 2 pcs.
• bell pepper - 2 pcs.
• tomatoes - 2 pcs.
• tomato sauce - 1 tbsp.
• balsamic vinegar 6% - 1 tsp.
• vegetable oil - 100 ml
• salt, pepper - to taste

Preparation:

1.Cut all the vegetables into cubes and grate the garlic on a fine grater. It is advisable to remove the skin of the tomatoes; the tomatoes must first be blanched.

2. Heat vegetable oil in a frying pan, add onions and carrots, fry everything together for about 5 minutes, stirring occasionally.

3.Add sweet peppers, tomatoes and zucchini to the sauteing. Stir, salt, pepper and add tomato sauce. Mix everything again and let the mixture boil.

4.Reduce heat to low, cover the pan and simmer for 30 minutes until done.

5. At the end, add grated garlic (if you don’t like it, do without it) and balsamic vinegar (can be replaced with another). Simmer for the last minute and turn off the heat.

6. Now the diced zucchini caviar is ready, you can serve it. Bon appetit!

As you can see, squash caviar can be prepared in different ways. Try the suggested options and choose the best one for yourself. If you are making preparations for the winter, remember that this product is very capricious, and due attention should be paid to sterilizing jars and lids. And also boil the vegetable “puree” for a sufficient amount of time.

Composition and nutritional value of the product

Energy value

Vitamins (per 100 g)

Minerals (per 100 g)

Zucchini caviar is used both as a main dish and as an appetizer.