Content
You can prepare many different dishes from zucchini, but zucchini caviar is probably one of the most popular. There are a lot of recipes for it. They differ in proportions and components and, of course, taste. To find among them the one that will become your favorite, you will have to cook it more than once.
Carrots are one of the most common components of squash caviar. But not everyone loves her. To someone caviar with carrots It seems sweetish; for others, carrots are contraindicated due to allergies. There are for them zucchini caviar recipes, in which carrots are not used.
How is squash caviar prepared without carrots?
Baked zucchini
For every one and a half kilograms of zucchini you will need:
- tomato paste – 140 g;
- refined vegetable oil – 100 g;
- 2 medium sized onions;
- tablespoon 5% vinegar;
- a teaspoon of salt and sugar, and less ground black pepper - only half a teaspoon.
We wash the zucchini, if necessary, remove the skin and seeds and cut into circles. The thickness of the circle is approximately 1.5 cm.
Even such zucchini should be peeled so that the skin is not felt in the finished dish.
Preheat the oven to 180 degrees. Place the chopped zucchini on a dry baking sheet and bake for 20 minutes.Take the finished zucchini out of the oven and grind it with a blender or using a meat grinder.
Peel the onion, finely chop and sauté in vegetable oil until transparent.
Add tomato paste and zucchini to the onion and simmer the vegetables under the lid over low heat for 20 minutes. The contents of the pan need to be stirred from time to time. At the end of stewing, add sugar, salt, pepper and season with vinegar.
Before serving the dish, it should be cooled. If you want to preserve squash caviar without carrots, once ready, you should immediately put it in sterilized jars, cover with the same lids and heat in a water bath (in a saucepan with boiling water) for 10-15 minutes for 0.5 liter jars and 20 minutes - for liter jars.
Pour enough water so that it is no higher than the hangers of the cans. The boil should be barely visible.
From fried zucchini
This recipe is for those who love garlic. Thanks to it, the dish acquires a pleasant spice and aroma.
Products for cooking:
- young zucchini – 4 pcs;
- 2 medium-sized tomatoes;
- three medium onions and three cloves of garlic;
- a teaspoon of vinegar;
- refined vegetable oil – 100 ml;
- salt and pepper to taste.
Wash and peel the zucchini, cut into small cubes. We also cut the onion. Place the zucchini with onions in a thick-walled cauldron and simmer under the lid until they release their juice. Simmer for another 5 minutes. Drain the liquid into another bowl, add vegetable oil to the vegetables and fry. The onion should acquire a golden color.Now return the drained liquid to the pan and simmer until thick, about 20-30 minutes. Further actions depend on whether the caviar will be prepared for the winter or whether it is planned to be served immediately after cooking.
For winter preparation, finely chopped tomatoes should be added to the caviar. Simmer for another 15 minutes. Add sugar and spices, salt, season with chopped garlic and vinegar. After stewing for five minutes, the caviar should be immediately placed in sterilized jars and rolled up. Turn over and wrap for a day.
If you plan to serve caviar, allow it to cool, add all other ingredients except tomatoes, mix and garnish with chopped tomatoes.
Fried zucchini pieces
This caviar is not pureed, but this does not make the dish any worse. It is good because it is equally tasty both hot and cold, so it can be either an independent dish or a snack.
Products for caviar:
- young zucchini – 7 pcs;
- 2 tomatoes and a clove of garlic;
- one onion;
- a bunch of dill;
- refined vegetable oil – 8 tbsp. spoon;
- salt and pepper to taste.
Wash the zucchini well, peel it if necessary, and cut it into cubes no larger than 1 cm. Heat half the vegetable oil in a cauldron or other thick-walled container. Add chopped zucchini, mix and fry over high heat for 5 minutes. Cooking tomatoes. We remove the skin from them.
Finely chop the tomatoes and add them to the zucchini. Salt the vegetables and simmer for another 10 minutes, stirring.During this time, fry finely chopped onion and garlic in a frying pan in the remaining oil.
They should become transparent. Add them to the zucchini and simmer for 20 minutes. The fire should be small.
Add finely chopped dill and black pepper and simmer for another 7 minutes. Immediately pack the caviar into sterile jars, roll them up with the same lids and wrap them.
From stewed vegetables with mayonnaise
A non-standard product for canning, such as mayonnaise, is added to this recipe. It not only gives zucchini caviar without carrots a special taste, but also significantly increases the cooking time.
You will need the following products:
- zucchini ready for processing – 3 kg;
- onion - half a kilogram;
- thick tomato paste - a quarter of a kilogram, the same amount of mayonnaise;
- refined lean oil – 8 tbsp. spoon;
- half a glass of sugar;
- salt – 2 tbsp. spoons;
- 2 bay leaves and half a teaspoon of pepper.
We wash and peel the zucchini, onions, and grind them in a meat grinder. In a large saucepan with thick walls, heat the vegetable oil and lay out the vegetables, add tomato paste and mayonnaise. After thorough mixing, simmer under the lid for about an hour.
Add sugar, spices and salt and simmer for another 1 hour. We remove the bay leaves and transfer the caviar into sterilized jars, roll them with the same lids and wrap them for a day.
Squash caviar in a slow cooker
Carrots are not added to this dish, but in addition to zucchini, their closest relatives - squash - will also be needed. Their taste is more intense, which will add zest to the caviar.Using a multicooker greatly simplifies the cooking process. The cooking time will increase slightly, but you won’t have to stir the caviar all the time; it won’t be able to burn in the slow cooker.
For caviar you will need:
- 2 zucchini and 3 squash;
- 4 tomatoes;
- 3 onions;
- 5 cloves garlic;
- salt and pepper to taste.
Wash the vegetables thoroughly and remove the skin. Cut the onion into half rings, add a little refined vegetable oil to the multicooker bowl and fry for 20 minutes in the “baking” mode.
We cut the remaining vegetables into cubes, place them with the onion, add salt and pepper and turn on the pilaf mode, cooking time is about 2.5 hours.
Transfer the prepared vegetables to another bowl and puree them with a blender. After cooling, this caviar can be eaten.
The heated caviar is packaged in steamed or oven-sterilized jars and rolled up.
Zucchini caviar, prepared without carrots, is a tasty and healthy dish that can be eaten immediately after preparation and prepared for the winter. During the cold winter season, each prepared jar will remind you of summer vegetable abundance, and the beneficial properties of canned vegetables will help cope with vitamin deficiency.
