Zucchini … A very common and widely loved vegetable in the summer. It is not expensive, it is varied to prepare, the food is always delicious. Today we make squash caviar, but not for the winter, but for a family dinner.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Zucchini caviar is an extremely healthy product. It is easily digested, contains many medicinal substances, and in general it is very tasty. Its basis is zucchini, onions, carrots, spices. One of the most important stages of its preparation is heat treatment. In industrial production, zucchini is fried or baked. Moreover, often not young, but overripe or frozen zucchini are used for this. In general, one cannot be sure of the quality of a purchased product now. Since there can be a lot of liquid in the jar, the zucchini is replaced with zucchini or pumpkin, the appetizer is seasoned with incomprehensible additives, spices and vinegar. Therefore, in order not to poison the body with an industrial product, you need to be able to cook squash caviar at home on your own. Moreover, this process is not at all complicated, and the taste will be much better than the store counterpart.
All housewives prepare squash caviar in different ways. Therefore, there are many recipes for making it. Some like it mashed to a state of puree, others prefer cut vegetables into small pieces, others make a hot and spicy appetizer, reminiscent of adjika. It is clear that the dish has no standards, because sometimes those vegetables that are at hand are used for caviar. From which it turns out every time with a different taste. Today I propose to try the recipe for squash caviar with the most common products: onions and carrots.
- Caloric content per 100 g - 83 kcal.
- Servings - 500-600 g
- Cooking time - 1 hour, plus cooling time
Ingredients:
- Zucchini - 1 pc.
- Carrots - 1 pc.
- Onions - 1 pc.
- Tomato paste - 1 tablespoon
- Tomato juice - 150 ml
- Mayonnaise - 50 ml
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Garlic - 2 cloves
Step-by-step cooking of caviar from zucchini:
1. Wash, dry and cut the courgettes into medium-sized cubes. If the fruits are old, then peel them first and remove the seeds. In principle, the cutting method is not important, since then the products will be crushed to a puree state.
2. Peel the onions, rinse and finely chop any shape.
3. Peel the carrots, rinse and grate on a coarse grater.
4. Place the pan on the stove, add vegetable oil and heat it up. Add zucchini and fry until soft and golden brown
5. Then add the onion to them, stir and continue to cook, stirring occasionally.
6. Place the carrots next.
7. Season vegetables with salt and pepper and simmer until soft.
8. Then add tomato paste, tomato juice, mayonnaise and all kinds of spices.
9. Stir and simmer for about 10 minutes.
10. Put the food in a convenient container and use a blender to grind the ingredients until they are mushy.
11. Return the vegetable puree to the pan.
12. Add tomato juice and pass the garlic through a press. Simmer the food for another 10 minutes and leave it to cool to room temperature. Then send to the refrigerator to cool completely. Apply the prepared caviar on a slice of fresh bread or use it with fresh young potatoes.
See also a video recipe on how to cook homemade squash caviar.
