Caviar from zucchini and squash: 7 recipes

While zucchini caviar is well known to many, squash often remains in the shadows, and many housewives do not even suspect that their inclusion in a vegetable dish can add an additional delicate texture. Caviar from squash and zucchini for the winter can not only become a signature recipe in the family, but also help to utilize the harvest of vegetables that are unsuitable for other methods of culinary processing. After all, it can be made even from not quite young squashes and zucchini. The main thing is to remove the hard peel and ripened seeds.

How to cook caviar from squash and zucchini

In principle, caviar from these two representatives of the pumpkin family can be made in the same ways as ordinary squash caviar, familiar to many. Vegetables can be boiled, fried, baked in ovenfinally put it out. You can even separate these steps, and prepare one type of vegetable in one way, and use something different for another.

In any case, it should turn out well, but the taste of all these preparations can vary quite significantly. Therefore, good housewives experiment endlessly, using one or another cooking technology, before settling on just one. Various additions of vegetables or spices also play a significant role.

The most interesting thing is that caviar from squash and zucchini, first of all, makes it possible to use vegetables that are overripe for other preparations. After all, young squash can make delicious salads and amazing pickled or salted preparations. They are also good as an addition to vegetable stews.

But they usually prefer not to mess with mature squashes - their skin becomes very rough. And due to the wavy surface, peeling it off the fruit is a real pain. But the pulp of even overripe squash continues to be tasty and even more nutritious than that of young fruits.

Therefore, in order not to waste the product, as a last resort, you can simply cut off the entire wavy edge of the squash, then remove the peel and cut out the entire fibrous inner part with already coarse seeds. The same is usually done with mature zucchini.

It’s not for nothing that earlier in recipes according to GOST For squash caviar, only ripe fruits were used.

However, caviar from young fruits is also very tasty and, most importantly, does not require long-term heat treatment. So for this preparation you can use vegetables of any degree of maturity.

Classic caviar from squash and zucchini

IN classic recipe The main vegetables are boiled before chopping - this produces a completely dietary product, the taste of which can be supplemented, if desired, with a variety of spices.

You will need:

• 2 kg squash;
• 2 kg of zucchini or zucchini;
• 2 large onions;
• several stems of dill and parsley;
• 1.5 g each of ground allspice and black pepper;
• 4 cloves of garlic;
• 15 g salt;
• 30 g sugar;
• 50 ml vegetable oil.
• 2 tsp. 9% vinegar.

Manufacturing:

1. Young zucchini and squash are freed from the tails, and from mature vegetables the peel and inner part with seeds are removed.
2. After which they are cut into small slices about 1.5 cm thick.
3. Place the pieces in a saucepan, add water so that it barely covers the vegetables, and cook over low heat, stirring occasionally, until the original volume is reduced by half.
4. At the same time, the onion is cut into thin rings and fried in oil until golden brown.
5. The greens and garlic are finely chopped and ground with salt and spices.
6. Boiled pumpkin vegetables are combined with onions, herbs and garlic, vinegar is added, and mixed well. If desired, grind using a mixer or immersion blender.
7. The hot mass is placed in sterile jars, sterilized for about 15-20 minutes and rolled up.

Delicate caviar from squash and zucchini with tomato and garlic

Very tender and tasty vegetable caviar is obtained from fried squash and zucchini.

You will need:

• 1 kg squash;
• 1 kg zucchini;
• 1 kg of tomatoes;
• 0.5 kg carrots;
• 0.5 kg of onion;
• 6-8 cloves of garlic;
• 50 g salt;
• 100 g sugar;
• 50 ml vinegar 9%;
• 100 ml vegetable oil.

Preparation:

1. The vegetables are thoroughly washed, freed from all excess and cut into small cubes.
   
   Important! Only carrots can be grated, and onions can be cut into half rings.
2. In a large, deep saucepan, fry over medium heat: first onions, then carrots, then zucchini, squash, and tomatoes are added last. The total time for frying vegetables is about half an hour.
3. Add chopped garlic and spices, turn into puree and simmer for another quarter of an hour.
4. Add vinegar, place in a sterile glass container, and roll up.

Stewed squash caviar with winter zucchini

The following recipe is very popular among people, where all the vegetables are simply stewed until tender.

You will need:

• 2 kg of zucchini;
• 1 kg squash;
• 2 sweet bell peppers;
• 200 g tomato paste;
• 2 onions;
• 1 head of garlic;
• 100-110 ml vegetable oil;
• 20 g salt;
• 40 g sugar.

Manufacturing:

1. Pour oil into a thick-bottomed pan and heat it until almost boiling.
2. First place the diced onion on the bottom and fry until transparent.
3. Then put the zucchini into the pan, and then the squash, cut into small cubes.
   
   Attention! Once the vegetables have softened, they should release their juices and will actually cook in it, but do not add heat.
4. All vegetables must be simmered, stirring occasionally, for about 40 minutes.
5. Then chopped peppers and tomato paste, as well as salt and sugar are added to the caviar.
6. Simmer for another 20-30 minutes to evaporate excess liquid without closing the lid.
7. Add ground garlic and taste the caviar to see if it is ready.
8. If the vegetables are uniformly soft, then they can be chopped using a food processor or blender.
9. Then place in sterile jars and seal tightly.

Delicious caviar from squash and zucchini baked in the oven

A very simple technology for making vegetable caviar from baked products. At the same time, the dish turns out to be both tasty and healthy.

You will need:

• 1.5 kg squash;
• 1.5 kg of zucchini;
• 400 g onions;
• 200 g tomato paste;
• 60 ml vegetable oil;
• a pinch of ground black and allspice;
• 5 ml vinegar;
• 30 g salt;
• 60 g sugar.

Manufacturing:

1. Vegetables are thoroughly washed and cut into large slices, removing seeds if necessary.
2. Place in a single layer on a baking sheet lined with parchment paper.
3. Bake at + 180 °C in the oven until cooked. Baking time depends on the degree of ripeness of the squash and zucchini. Typically this process takes from a quarter of an hour to 40 minutes.
4. Cool and carefully remove all the pulp from the peel.
5. Grind the pulp through a meat grinder.
6. Finely chop the onion and sauté in oil until soft, adding tomato paste at the end.
   
7. All products are mixed in a deep bowl. If desired, use a blender to achieve absolute homogeneity of the caviar.
8. Add spices and heat the mass to a boil, add vinegar and place the finished caviar in prepared glass containers.

Spicy caviar from zucchini and squash

According to any of the above recipes, you can prepare spicy caviar by adding half a pod of red hot pepper to 1 kg of vegetables. To maximize its properties, pepper is added at the very end of cooking or stewing, approximately together with garlic.

Original recipe for caviar from squash and zucchini with spices

You will need:

• 1.5 kg squash;
• 1.5 kg of zucchini;
• 6 tomatoes;
• 5 carrots;
• 4 onions;
• 4 cloves of garlic;
• 100 ml oil;
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 40 ml vinegar;
• 2 tsp. mixtures of Provençal herbs (basil, tarragon, savory, marjoram, rosemary, sage, thyme, mint);
• 5 g curry;
• 0.5 tsp. mixture of ground peppers.

Manufacturing:

1. Squash and zucchini are peeled and seeded and grated on a coarse grater.
2. Transfer to a thick-bottomed bowl, sprinkle with salt to release the juice and put on fire.
3. Tomatoes and onions are cut into rings, carrots are also grated on the same grater.
4. Transfer all the vegetables to the same bowl, add oil and boil for 1 hour.
5. Add all the spices, crushed garlic, grind with a mixer or blender and add vinegar.
   
6. Heat the caviar until it boils, distribute it into sterile jars and seal.

Zucchini and squash caviar with apples, carrots and garlic

This preparation has a special taste, thanks not only to its composition, but also to some cooking features.

You will need:

• 3 kg of zucchini;
• 3 kg squash;
• 3 kg carrots;
• 1 kg of hard apples;
• 1 kg of tomatoes;
• 100 g garlic;
• 150 g salt;
• 200 g sugar;
• pepper, cloves to taste;
• about 100 ml vegetable oil.

Manufacturing:

1. Zucchini is cut into slices about 2 cm thick and placed in one layer on a baking sheet with oil in the oven at a temperature of + 200 ° C for 10 -15 minutes. The vegetables should only be slightly browned.
2. The squash remains raw. They are cut into small pieces and passed through a meat grinder.
3. Carrots, apples and tomatoes are freed from all excess and also chopped using a meat grinder. Do the same with cooled zucchini.
4. Place all the vegetables in a deep container with oil, heat to a boil over high heat, reduce the heat and simmer until tender for about an hour.
5. A few minutes before the end of stewing, add chopped garlic to the dish.
6. Hot caviar is placed in jars and rolled up.

Rules for storing squash-squash caviar

There are no special features for storing caviar from squash and zucchini. Hermetically sealed jars of caviar are stored in normal room conditions without access to light for a year.In a cellar it can last longer.

Conclusion

Caviar from squash and zucchini for the winter is no more difficult to prepare than a regular one-ingredient dish. But squash and zucchini perfectly complement each other both in taste and in the content of nutrients.

Recommended Posts

Danube salad from green tomatoes

Bulgarian tomatoes: 5 recipes for the winter

Winter pumpkin juice with orange

Beets for winter vinaigrette

Lingonberry marshmallow

Winter borscht with tomato paste

Ranetka puree for the winter

Beetroot salad for the winter

Squash in tomato juice for the winter: 5 recipes