Both options do not require sterilization of the workpieces. Place hot caviar into sterilized jars and roll up. Store in a dark place at room temperature.

The main composition of the snack pleases with budget vegetables - zucchini, carrots, onions. Easy to buy, low price and absolutely clear taste. An ideal choice for processing a rich harvest, with a nostalgic note of a happy childhood. We also remember sandwiches and potatoes accompanied by zucchini caviar.

For both blanks. Use any sterilization method: oven, steam, microwave. Just fill the lids with boiling water.

Quick navigation through the article:

Squash caviar with tomato paste

Simple and quick recipe for the winter. This is the case when at home, without sterilization, you get a snack that easily competes with the sample in the store. At the same time, you are completely confident in the composition. No dubious stabilizers or mysterious E-sheks.

Cooking time - up to 1 hour

We need:

We weigh all vegetables in their peeled form.

• Zucchini - 2-2.5 kg
• Carrots - 4-5 pcs. (0.9-1 kg)
• Onions - 2-3 pcs. (0.9-1 kg)
• Tomato paste - 100-120 g (4-5 tablespoons)
• Sunflower oil (odorless) - 140 ml (9-10 tbsp. spoons)
• Black pepper (ground) - 2 pinch
• Salt (coarsely ground, pure) - up to 1.5-2 teaspoons (to taste)
• Sugar - 1-2 tbsp. spoons (optional)
• Vinegar (table, 9%) - 1 tbsp. spoon (optional)

Important details:

• This amount will make 4 500 ml jars. We recommend rolling up a maximum of 700 ml containers.
• To be sure of the yield, take more ingredients from the list. As a last resort, you will have a little caviar left for lunch. It is delicious even when warm.
• If you need a shock batch of jars (6, 8...), multiply the components accordingly - by 3, 4, etc.
• We choose domestic, high-quality, thick tomato paste.

How to cook.

We use any zucchini: wash and peel the skin. We leave the young ones with the seeds, and remove the core with the seeds from the old, slightly overripe ones.

Three large vegetables. Your choice: a large regular grater, a vegetable attachment on a meat grinder or a food processor.

Wash the carrots, peel them and grate them too - similar to zucchini. Peel the onion and cut into small cubes.

We put all the prepared vegetables in the bowl where we will simmer the caviar, and add all the oil. Use a method convenient for you - a saucepan on the stove or a slow cooker. Zucchini caviar according to this recipe always turns out “finger-licking good!”

Usually the only difference is the cooking time so that all the vegetables become soft.

• With moderate heating on the stove - 40-60 minutes, periodically stirring with movements from bottom to top.
• In a multicooker, “Stewing” or “Baking” mode - from 35 to 45 minutes.

After removing from heat, chop the vegetables to the desired consistency. We like to use a blender; a regular immersion blender will do. Uniform texture or small pieces - your choice.

Add to the mass tomato paste and mix well. You can add salt - 1 pinch, be sure to take a sample after each one. If the tomato paste is sour, you may need sugar. We also add black pepper, preferably freshly ground, but be careful: it is the most spicy.

At this stage, be guided by your taste. It is the privilege of artists to try and bring it to a subjective ideal!

Having finished with the additives, return the almost finished squash caviar to the heating dish and simmer over low heat for another 10-15 minutes. Attention! Count from the start of gurgling.

Note: beneficial accents.

• Towards the end of cooking, you can add 2-3 cloves of garlic (pass through a press). Or a couple of tablespoons of chopped greens (dill, parsley).
• It would also be logical to add vinegar 5-10 minutes before removing from heat - up to 1 tbsp. spoon for the indicated ingredients. This will increase the shelf life of the finished caviar and, most likely, will require mandatory adjustment of sweetness. Throw in a pinch of sugar, stir, taste. So we bring it to taste.

Place the finished hot caviar on dry sterilized jars(2 pcs. 500 ml each) - to the very top. We close with the usual lids (self-screwing or simple with a sealing key). Turn the jars over and wrap them to cool slowly. After 24 hours we put it away for storage in a dark closet.

Fried zucchini caviar with tomatoes and bell peppers

Another sample from the “must have” collection among elementary preparations, wonderful in taste and price. A little patience will be needed. We will pre-order vegetables fry separately. In addition to the main ones, we will need tomatoes and bell peppers.

All the efforts are not in vain! This squash caviar it turns out exactly the kind that will not do without licking your fingers and life-affirming smacking your lips when tasting it in family circle. Uninhibited delight is the best praise for the hostess.
Let's cook!

Time - 1 hour 20 minutes

For 1 liter of caviar we need:

• Weigh vegetables in their peeled form
• Zucchini - 1 kg
• Tomatoes - 300 g
• Bell pepper - 300 g
• Carrots - 200 g
• Onions - 100-150 g
• Garlic - 3-4 cloves
• Sugar - 1 tbsp. spoon
• Salt - 2 teaspoons
• Citric acid - ¼ teaspoon (diluted in 1 tablespoon of water)
• Vegetable oil for frying
• Black pepper (ground) - to taste

Important details:

• It's better to roll up in 2 jars of 500 ml. Need more? increase the components proportionally.
• Choose tomatoes and bell peppers that are juicy and not the cheapest. The latter must be red, orange or yellow, of course with thick walls to make it easier to clean.

Preparing vegetables.

With zucchini, everything is as usual: we simply clean the young ones, and cut out the seeds from the old ones. We cut the main character into small cubes, so it’s faster to fry.

The tomatoes need to be peeled. Make a couple of cuts crosswise with a knife and pour boiling water over the tomatoes, leaving them in hot water for 1-2 minutes. Then in cold water and easily remove the skin by prying it with a knife. And cut into cubes again.

Peppers (sweet and thick-walled!) are more difficult to peel, but it is advisable to do so. Afterwards we will remove the seeds and white membranes and cut the pepper into small cubes.

Without fanaticism!

If you're too lazy to bother, bell pepper you don't have to clean it. But then, at the penultimate stage, puree the caviar until completely homogeneous texture without the slightest bits. You will need a blender with at least 600 rpm.

For those who are patient, three cleaning methods bell pepper from the skin.

1. First, we clean the peppers with a very sharp vegetable peeler, with minimal capture of the pulp.
2. Second - load the peppers into an oven preheated to 180 degrees, keep there for 20-30 minutes. Then take it out and put it in a tightly sealed pan or plastic bag. The pepper will cool and at the same time the thin skin will come off. It's easy to pry on and take off.
3. The third method is for owners of gas stoves: put the pepper on the burner and burn it on all sides over an open fire. Don't be afraid, the scorch marks will form until black. We hide the pepper in a bag for 10 minutes (tie it up!) and take out the vegetable with “wrinkles” and black bubbly scales where the marks were. This is the skin that can be easily scraped off with a knife.

Finely chop the garlic. What remains are the onions and carrots, the preparation of which is obvious: we clean and chop into cubes. The Berner grater always helps us out.

For frying, it is best to cut all vegetables into approximately the same size. But you can save time and grate the carrots and press the garlic through a press.

Roasting vegetables for caviar.

The beauty of this zucchini story is that we roast the vegetables separately. There, their flavor accents are better revealed, and the finished snack turns out more rich.

Pour a little oil into a deep, comfortable frying pan and fry 3-5 minutes each ingredient. Onions and garlic can be combined.

You can work in several pans at once. Or place vegetables in one frying pan one after another, adding oil in small portions. We need moderate heat and constant stirring. Alas, the taste of burnt vegetables will be felt in the finished dish.

Simmer, puree, boil and seal in jars.

We collect the sauteed vegetables together in one saucepan and season all seasonings- salt, pepper, sugar and citric acid dissolved in water. The quantities in the recipe are arbitrary. In the next step you will taste the puree and you can add any of the seasonings.

To wrap, simmer seasoned vegetables over low heat with a lid- 1 hour . Stir regularly to prevent burning. For caviar that we prepare for the table, 40 minutes of simmering is enough.

Ready vegetables are needed puree. Blender is a great helper! Transfer to a bowl, puree at low and then high speed and taste. Here he is! Another moment bringing to taste- according to personal preferences. You can use whatever you like, including greens.

To remove excess moisture, puree from a blender return to the saucepan and keep it at a low boil for another 5 minutes. Be sure to taste it and, if necessary, add a whisper of sugar/salt/acid again.

Caviar is ready! Sterilized jars are waiting for her. We'll get by again without sterilization. We loaded the hot caviar into the jars, screwed on the lid (tfist-off or with a machine) and placed it upside down under insulation for 1 day.

Leave a little snack for testing. Important nuance: the taste is revealed to the maximum after infusing in the refrigerator - 1 day, in a tightly closed jar. So you will see for yourself that the recipe for zucchini caviar for the winter with frying of the components will beat store-bought caviar. It's hard to resist licking your fingers while tasting your favorite snack!

We'll be glad to know best secrets that you use.

Thank you for the article (2)

Everyone has known the taste of zucchini caviar since childhood! This literally melt-in-your-mouth appetizer goes well with any dish: cereals, vegetables, meat and fish, so it becomes an excellent addition to the menu at a feast. There are a great many recipes for preparing this delicacy, but in our article you will find the top 7 best recipes for preparing squash caviar for the winter - simple, not requiring large financial expenses, accessible to every housewife!
By the way, the best recipes for the winter are collected in this section.

Zucchini caviar with tomatoes - winter appetizer

Squash caviar is a delicate product with a creamy consistency and a soft, unobtrusive taste. But if you add a little tomatoes and herbs to it, the dish becomes piquant and seems to acquire the missing spiciness.



Caviar prepared according to this recipe can act not only as an independent dish. It will perfectly complement spaghetti sauce or meat stew.

To prepare a one and a half liter jar you will need:
2 medium-sized zucchini - approximately 600-700 g;
red tomatoes – 250-300 g;
red onion – 2 small heads, approximately 100 g;
garlic – 3 small cloves;
salt and sugar - 1.5 tbsp. l. (each);
table vinegar – 30 ml;
sunflower or olive oil – 50 ml;

Rinse the zucchini in water. We separate the pulp from the peel. If the vegetable is old and the seeds are too hard, remove them. Cut into small slices, approximately 2 x 5 cm. Tomatoes for 30 seconds. drop into boiling water. We get rid of the skin and cut into large cubes. Chop the onion into half rings. Press the peeled garlic or grind it using a grater.

Mix the ingredients together, add salt, the required amount of oil, vinegar and granulated sugar. Simmer in a small frying pan for 45 minutes until fully cooked.

Place the resulting puree into pre-sterilized jars, close with a lid and turn over. The product needs to sit for at least 3 days.




Bon appetit!

Zucchini caviar “With peppercorn”

This spicy appetizer will appeal to lovers of savory dishes. Pairs perfectly with boiled or baked potatoes and cereals, will brighten even the most tasteless side dish.

Required ingredients:
zucchini – 1 large, weighing approximately 900 g;
tomatoes – 2 small, 300 g;
carrots – 200 g;
chili pepper – 1 small;
onion (onion or white - optional) - 2 small heads.;
garlic – 2-3 small cloves;
sunflower oil– 50 ml;
vinegar (preferably wine) – 20 ml;
salt – 1-2 tbsp. according to preferences.

Peel the washed zucchini and finely chop it into cubes so that the vegetable can fry faster.




Carrots should be chopped using a kitchen grater. Cut the onion into small slices, about 2 cm each.




Pour some oil into a deep saucepan or frying pan. Add carrot shavings and zucchini pieces. Fry for about 10 minutes. The heat should not be high so that the pieces do not become crusty. They become soft and moist rather than dry and crispy. After the specified time has passed, place the mixture in a separate bowl. After adding a little more oil, fry the onion until tender. Increase the heat, stirring the cubes constantly until they acquire a nice light brown color.
After 10 minutes, add tomatoes and chili pepper to the onion. Without covering with a lid, simmer for some more time - the tomatoes should give juice.
In a large bowl, mix all the vegetables together, add vinegar, the required amount of salt and vegetable oil.




You can grind the mass using a blender - depending on your preferences. Squash caviar also comes with large pieces of vegetables; to do this, thoroughly mash everything using a masher.




Place the resulting mixture in a saucepan and bring to a boil, stirring continuously.
Fill the jars with the finished caviar.




It needs to brew for at least 5 days at room temperature, in a dark room.

Squash caviar in a slow cooker

Housewives often have a catastrophic lack of time to prepare high-quality winter preparation. A multicooker that is familiar to many and helps out in the household comes to the rescue here! The following recipe is amazing in its simplicity - the vegetables are prepared with virtually no input from you. And the caviar turns out to be extremely tasty.




For 1 jar of treats you will need:
1 kg of zucchini;
300 g carrots, preferably young;
150 g onion;
fruit vinegar – 1 tbsp. l.;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
3 tbsp. vegetable oil.




Wash the carrots and finely chop them.
Getting rid of onion peel, cut the root vegetable into large rings.
Pour oil into the multicooker tray and add the resulting vegetable stock. Cook until a nice golden color using the “Frying” program.




At this time, divide the washed zucchini into 2 parts and use a knife to remove the seeds, excess pulp and peel. Cut into cubes.




Place the zucchini in the bowl of the multicooker and mix everything thoroughly. Select the “Stew” program, which should cook the vegetables for about 40 minutes.




Beat the resulting stew until pureed using a kitchen blender, after transferring it to a large bowl. Add vinegar, salt and sugar. Return the mixture to the slow cooker and continue to simmer for about 20 minutes.




The caviar takes on a not quite traditional color – yellowish. We pack it into ready-made sterile jars, screw it on, and place the lids down.




The product must cool completely; it is not recommended to open it less than 5 days after seaming.

And it turns out very tasty.
Zucchini-tomato caviar

This delicate appetizer goes perfectly with rye or wheat bread. Just spread it on a slice and you're ready for a nutritious snack sandwich.




Necessary:
zucchini – 800 g;
ripe red tomatoes - 500 g;
onion – 2-3 heads, total weight approximately 300 g;
carrots – 1 pc., 150-200 g;
garlic – 2 small cloves;
vegetable oil – 4 tbsp. l.;
salt – 2 tsp;
granulated sugar – 1.5 tsp.




We prepare the zucchini: wash the skin, removing any dirt, and cut it off with a knife. Cut the fruit in half, take out the core (if the zucchini is old and the seeds have already become large). Cut the vegetable into small slices, approximately 5 cm.
Wash and remove carrots upper layer. Cut into small strips 10 x 3 cm.
Remove the white core and the greenish part of the tomato that adheres to the stem. Divide each berry into 2 parts.
Remove the onion skins and cut the fruit into large pieces.




All vegetables must be passed through a meat grinder to form a thick paste. You can also use a blender or food processor for grinding.




Add salt, sugar and butter to the resulting puree.




Transfer the mixture to a small saucepan or tall frying pan. Simmer over low heat for 40 minutes.




The caviar is ready, all that remains is to fill clean, heat-treated glass jars with it!

Zucchini caviar “Magazinnaya”

Homemade preparations are an excellent solution for those who love natural and healthy foods. But sometimes you really want to try something “store-bought”, with a typical taste. This recipe will allow you to make caviar from zucchini in exactly the same form in which it stands on supermarket shelves, as if according to GOST.




List of ingredients:
zucchini – 1 kg (can be overripe);
tomatoes – 250 g;
onion – 1 large head;
carrots – 250 g;
1 clove of garlic;
tomato paste – 50 g;
olive or sunflower oil – 30 g;
citric acid – 1/2 tsp. or 2 tsp. lemon juice;
salt – 1.5. Art. l.;
sugar -1 tbsp. l.;
fresh herbs - dill, parsley, cilantro - to taste.




If the zucchini is young, cut the pulp together with the skin into medium-sized slices. If the fruit is overripe, remove the peel and also clean out the seeds and loose core. Sprinkle the resulting pieces with salt and set aside.
Pour boiling water over the berries so that they can be easily peeled. Remove the skin and finely cut the remaining pulp into squares.
Grate the washed carrots (preferably coarsely). Chop the onion until half rings form.




Let's return to the zucchini. If they give juice, drain the liquid, try to “squeeze out” the pulp. Fry the vegetables until golden brown.
Next, cook the onions and carrots in a well-heated frying pan. Vegetables should acquire a standard golden hue.




Add tomato slices into the mixture and simmer in the juice for at least 10 minutes without a lid.




In a separate deep bowl, combine all the ingredients together. Add half the required amount of salt, granulated sugar and tomato paste.




Return to the pan and simmer over low heat for another 30-40 minutes. A few minutes before turning off the stove, pour out citric acid, the rest of the salt and add fresh herbs.
Place the resulting squash caviar in jars, close the lids and place under a warm blanket or blanket for several hours.




After a day, the blanks can be taken to the basement.

Squash caviar with mayonnaise




This delicacy goes well with boiled vegetables and can serve as a sauce for risotto or fried chicken. Mayonnaise gives the appetizer even more tenderness and an indescribable “creamy” taste.
Necessary:
zucchini – 1 kg;
white onion – 500 g;
mayonnaise (preferably high fat content - Provencal or olive) - 150 g;
tomato paste or puree – 100 g;
salt, sugar - 1 tbsp. l;
refined oil – 2 tbsp;
Bay leaf- 2 pcs.;
black pepper, ground 1 tsp.
We simply cut young zucchini into large pieces. If the fruit is old, remove the skin and remove the pulp and seeds from the middle.
Peel the onion and chop into large rings.
We turn vegetables into puree using a meat grinder or blender. Spoon mayonnaise into the resulting mass. beat the paste thoroughly again.
Pour the oil into the bottom of a small saucepan, then the vegetable mixture. Simmer the caviar over low heat for an hour. 10 minutes before readiness, add salt, pepper, sugar and bay leaves. After removing from the stove, let the container stand for another 10 minutes, after which the product can be placed in sterilized jars and canned!

Zucchini is an unpretentious and productive vegetable. This is why summer residents rack their brains every season about where to “place” the extra product. The answer suggests itself - freezing.
Deep-frozen zucchini is good for everyone. But, alas, fry them until golden crust will not work. But the caviar turns out excellent!




This recipe will allow you to enjoy your favorite dish 365 days a year, without purchasing artificially grown vegetables in the store.

For preparation you need:

400 g frozen zucchini;
1 green apple;
2 medium sized onions;
refined vegetable oil – 30 g;
dry or frozen dill – 50 g;
salt – 1 tbsp;
mixture of herbs for cooking vegetables - to taste.

Defrost the zucchini in a deep bowl. Then gently squeeze, allowing excess moisture to escape. Salt and set aside.




The apple should be washed, peeled and grated.




Finely chop the onion.
Pour oil into a deep frying pan, add pieces of zucchini and fry over high heat for 5-7 minutes. Then add the apple. Simmer the mixture for about 40 minutes over medium heat. Then add salt, add seasoning and cook for another 10 minutes. Caviar is ready! All that remains is to transfer it to a jar, tighten the canned food and let it brew for 3 days.




We also recommend cooking.

Recipes for winter squash caviar with photos

5/5 (1)

There are a huge number of recipes and ways to cook zucchini on the Internet. But I’ve tested it from my own experience, some of them, I’m just now sure, no one has ever cooked. In that case I can give only advice: Never rely on information found on the Internet; it is better to ask your friends, grandmothers, mothers who have experience in cooking zucchini, or, alternatively, refer to literature.

To prepare squash caviar we will need:

How to cook squash caviar at home

Zucchini must be ripe; unripe and overripe zucchini should not be used for cooking. Zucchini and carrots must be washed and peeled. Remove the seeds from the zucchini and cut them into small cubes. Grate the carrots on a fine grater.

1. The bell pepper needs to be washed and cut into strips. Chop the onion and pepper as finely as possible.
2. Take a frying pan with a deep bottom, put it on fire, pour a tablespoon of vegetable oil.
3. Place onion in a heated frying pan. Fry the onion until it reaches its characteristic golden color. It is important to ensure that it does not burn and spoil the taste of the caviar in the future.
4. Add zucchini, carrots and half a glass of water, cover and simmer over low heat for 10-15 minutes until a mush appears, stirring constantly. We do not close the lid, as the vegetables will give a lot of juice, and excess water We don't need caviar.
5. Add tomato paste, salt and sugar, simmer for another 5 minutes.
6. Remove the frying pan from the stove, the caviar is ready.

How to store squash caviar

Quite a lot known fact: zucchini caviar prepared at home lasts longer than the store-bought version. I put freshly prepared caviar into jars and send some of them to the cellar, and leave some in the refrigerator.

During storage I do not use the sterilization method, in my opinion, this method requires a lot of time, and the storage time for caviar is the same - 1 year. Taste qualities They are not lost at all during storage. Opened caviar must be eaten within 2-3 days, although in our house there are no problems with the sale of this product.

Zucchini caviar is perfect as a cold or hot snack for a festive and regular everyday table. It is excellent served in combination with meat, potatoes, and can also be spread on bread and eaten as a sandwich.

We suggest preparing a wonderful appetizer for the winter - squash caviar.

It is advisable for every housewife who makes homemade preparations to have a simple recipe for zucchini caviar in her cookbook.

The taste of squash caviar has been familiar to every resident of the former Soviet Union, and many people still buy it in stores or prepare it for the winter with their own hands.

This tender and aromatic vegetable caviar is heat-treated zucchini combined with onions, carrots, various spices, and rolled into jars with lids.

The best time to harvest squash caviar is during the squash harvest, which occurs in August and September.

Zucchini caviar has gained popularity not only because it is very tasty, but also healthy, low calorie product, containing iron, sodium, phosphorus, copper, vitamins C and B.

Prepared according to a simple recipe, caviar is well absorbed by the body, removes excess liquid and reduces swelling, normalizes the gastrointestinal tract, helps with hypertension and diseases of the cardiovascular system.

Zucchini caviar for the winter, a simple recipe

Recipe for winter zucchini caviar

Ingredients:

• 1.5 kg zucchini
• 0.5 kg carrots
• 0.5 kg onions
• 0.5 kg tomatoes
• 20 ml 9% vinegar
• 20 ml vegetable oil
• 20 g salt

How to roll squash caviar into jars:

1. Finely chop the onion and fry it in oil until golden brown.

2. Cut carrots and zucchini into small pieces and boil until soft. Grind with a blender.

3. Scald the tomatoes with boiling water and peel them, remove the seeds, and rub the pulp through a sieve.

4. Mix all the vegetables with onion, salt and vinegar and simmer together for 30 minutes.

5. Place in sterilized jars and seal with lids. Cool upside down under a warm blanket.

Squash caviar for the winter without sterilization

Ingredients:

• 3 kg zucchini
• 1 kg carrots
• 1 kg onion
• 2 tablespoons tomato paste
• 1.5 tablespoons salt
• 1 tablespoon sugar
• 1 teaspoon citric acid
• vegetable oil

How to make caviar from zucchini for the winter:

1. Peel the zucchini and, if necessary, core, cut into circles and fry on vegetable oil until browned. Transfer to a bowl.

2. Grate the peeled carrots on a coarse grater and cut the onion into half rings.

3. Fry in the same pan until soft and golden brown.

4. Cool slightly and grind all the vegetables through a meat grinder or grind in a blender.

5. Place in a saucepan, add salt and sugar, tomato paste and lemon, bring to a boil and simmer over low heat for 15 minutes.

6. While hot, place the squash caviar in sterilized jars, roll up the boiled lids and wrap with a blanket until it cools.

For flavor you can add to home preparation from zucchini any greens (dill, parsley, cilantro, celery), garlic, as well as herbs and spices (pepper, cumin, ginger).

How to properly prepare caviar from zucchini

To prepare delicious squash caviar, you need to know a few simple rules:

2. It is not advisable to use enamel dishes - caviar can burn in it.

3. To obtain caviar of the desired consistency, it is most convenient to grind it using an immersion blender.

4. From young zucchini up to 20 cm long, you can make the most delicate caviar; moreover, they do not need to be peeled. But for mature zucchini it is necessary to cut off the peel and also clean out the seeds.

5. To prevent the caviar from being too watery, you can remove excess juice from the zucchini. Salt the coarsely chopped zucchini and stir; after 15 minutes, squeeze out the released liquid.

6. Carrots and tomatoes (tomato paste) must be added to the composition of squash caviar, otherwise it will not have the usual red color.

7. It is advisable to seal the squash caviar in small jars so that it does not sit in the refrigerator for a long time, and the jars must be sterilized, otherwise your preparation will spoil.

Properly prepared zucchini caviar has a light reddish-brown color, good thickness and no liquid.

Zucchini is not the most popular vegetable. It is watery and tasteless. Of course, there are many recipes for its preparation, and the dishes turn out delicious, but the most famous and beloved is caviar. Preparing squash caviar will not take you much time, and ready-made homemade squash caviar will not leave anyone indifferent. With such popularity of the dish, preparing squash caviar is not at all difficult.

To make it really happen tasty dish, it's worth checking out general recommendations on choosing vegetables and preparing squash caviar at home. Then your efforts and time will not be wasted:

Classic version according to GOST

This is the most reliable and time-tested way to deliciously prepare squash caviar. A dish cooked according to this recipe can be eaten immediately or prepared for the winter:

You can eat the caviar immediately or store it for storage.

Jewish caviar

The caviar turns out very tasty, and is prepared quickly and easily. Those who prefer vegetables in the finished dish in the form of small pieces can be advised to finely chop them during the cooking process. For those who like a homogeneous mass or when there is no time to fuss for a long time, you can make squash caviar at home using a coarse grater.

It is better to take cast iron dishes. A deep frying pan or cauldron will do.

You will need 600 g of young zucchini, two onions small size, 1 carrot and 500−600 g of tomatoes. And also vegetable oil, parsley, salt and ground black pepper.

Wash and peel vegetables, except zucchini, thoroughly. Scald the tomatoes with boiling water and remove the skin. Chop all vegetables using a knife or grater.

1. Place the zucchini in a dry bowl and add a little salt so that they release the juice better. Place over medium heat and simmer until almost all the moisture has evaporated.
2. Add carrots, onions and oil (50 ml). Stirring with a wooden spatula, simmer for another 20 minutes.
3. Now it's the tomatoes' turn. Add them to the rest of the vegetables. Salt and pepper to taste. And simmer for 15-20 minutes.
4. At the end of cooking, add finely chopped parsley. Mix.

Jewish caviar is good both warm and cold. It can be eaten spread on bread or as a side dish for meat. It is also a great addition to fried potatoes or mashed potatoes.

Recipe "You'll lick your fingers"

Perfect for lazy housewives or those who are busy and cannot for a long time stand at the stove. However, the caviar still turns out very tasty. It is better to take cast iron dishes with thick, high walls. Cooking method:

Zucchini caviar is ready. It is very simple to prepare, but it turns out very tasty.

Zucchini with mayonnaise

This cooking option contains an unusual ingredient that will make the dish more tender and richer in taste. It is better to take fatty mayonnaise, for example, Provencal 67%.

Products:

When all the ingredients are on the table, you can start cooking. Seasonings must be everything that is listed in the composition. Quantity - to taste. Cooking method:

1. First, peel the zucchini, carrots and onions. Grind separately from each other with a blender or meat grinder.
2. Heat a bowl for caviar over high heat and pour in oil. First add the onion and fry until slightly golden brown. Next, lightly fry the carrots.
3. Add zucchini, stir. Add spices and salt. Simmer over low heat for 1 hour, stirring the mixture from time to time.
4. The caviar is almost ready. Now you can mix it with mayonnaise, sugar and vinegar. Cook for about 15 minutes more.

How to cook in a slow cooker

A multicooker can replace several appliances in the kitchen. She can cook, fry, bake. Cooking caviar in it is easy and simple:

Zucchini caviar is ready in a slow cooker without any extra hassles.

Benefits and harms

The benefits and harms of squash caviar for the body have been studied and known to nutritionists and doctors for a long time. But there is still quite an active debate on this matter.

Benefit:

• despite heat treatment vegetable dish a lot of vitamins and active substances remain;
• it is healthy because it contains fiber, carbohydrates and fats, which contributes to rapid saturation;
• it contains very few carbohydrates - only 70−100 kcal per 100 g;
• Squash caviar is very tasty.

Harm due to the increased acidity of the product due to the presence of tomato paste in it.

This may negatively affect patients with gastritis or stomach ulcers. And the increased potassium content will be deposited in the bladder in the form of stones.

But the greatest danger is posed by banks prepared for future use in violation of technology. They may develop botulinum toxin bacillus. And this is fraught with big health problems and even death. Therefore, all suspicious jars should be thrown away without regret.