Summer time has come, which means it's time for young fresh vegetables. A quick and easy step-by-step recipe with a photo of squash caviar for breakfast, lunch and dinner. Prepare it according to this recipe, you will definitely not regret it! Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of squash caviar for breakfast, lunch and dinner
- Video recipe
Zucchini is a versatile vegetable that is consumed raw, pickled, boiled, stewed, baked, stuffed, smoked on the grill … It is used to make pancakes, salads, soups, jams … because they go well with many products. But nothing beats fresh squash caviar made from young and juicy vegetables, served with boiled young potatoes. And in winter, getting a can of the same caviar is also nice. However, it is in the summer that it is especially aromatic, delicate and rich. The appetizer will easily replace the most exquisite delicacies. And during the period of the summer fast, it is generally irreplaceable.
Zucchini caviar is prepared in a variety of options. Some people like it mashed up in a puree similar to the industrial one. Others crumble vegetables into small pieces, while others make the appetizer spicy and pungent, like adjika. She has no definite standards. Today I propose to try my recipe for squash caviar for breakfast, lunch and dinner. It is very useful for our body, is easily digested by the stomach and contains many healing substances. The base of the appetizer is zucchini, carrots and onions, and spices are added to your liking. The main and main stage of cooking squash caviar is heat treatment.
- Caloric content per 100 g - 97 kcal.
- Servings - 500 g
- Cooking time - 50 minutes
Ingredients:
- Zucchini - 1 pc.
- Mayonnaise - 1 tablespoon
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Salt - 0.5 tsp or to taste
- Onions - 1 pc.
- Tomato paste - 2-3 tablespoons
- Carrots - 1 pc.
Step-by-step cooking of squash caviar for breakfast, lunch and dinner, recipe with photo:
1. Wash the zucchini, dry with a towel and cut into medium cubes. Peel the onions, wash and cut to the same size. Put the pan on the stove, add vegetable oil and heat. Place the zucchini and onions in the pan.
2. Peel the carrots, wash and grate on a coarse grater or cut into cubes like the previous vegetables.
3. Saute vegetables over medium heat until golden brown. Add oil if necessary, because carrots love fat and absorb it actively. If you want the dish to be more dietary, then add a little water instead of oil. When the vegetables are tender, add mayonnaise and tomato paste to them. Season with salt and pepper. Stir and simmer for 10 minutes. The consistency of all vegetables should be soft.
4. Transfer the vegetable mass to a convenient container and grind it with a blender. Although this process can be done at will. There are options for squash caviar, where all the vegetables in the dish are cut into small pieces.
5. Zucchini caviar for breakfast, lunch and dinner is ready. Send it to the refrigerator to cool down and you can serve it on the table. If you keep it for some time, then it needs a preservative - table vinegar. Pour it in 1 tsp, stir and store in the refrigerator in a glass container. And if you want to cook caviar for the winter for future use, then pour in the vinegar, put it in sterile jars and pasteurize. Then roll up the lids and store in the cellar.
See also a video recipe on how to cook squash caviar for breakfast, lunch and dinner!
