How to cook caviar from zucchini? The recipes offered in this article will help you learn this completely simple thing. Having prepared this beloved snack by many, you will definitely please loved ones and surprise them with your skill. Someone likes caviar from zucchini, as in a store, but for someone it is important to prepare a dish with other taste qualities. In general, choose any of the recipes and cook for health!
How to clean zucchini?
Before considering the recipes for caviar from zucchini, I want to share the highlight of the excellent taste of the final dish, this is the correct cleaning of the main ingredient. What are the secrets?
- The peel must be removed so that no green marks remain on the pulp, it should be completely white (white-yellow).
- Even if you use very young zucchini, the insides need to be removed. Grains and a cotton-like-like middle will spoil the taste.
- After cleaning, the zucchini does not need to be washed; they are rinsed well beforehand.
- Take care of your handles by wearing gloves before cleaning. The fact is that the juice of zucchini dries in the hands of a green film, which is quite difficult to wash. The skin after this juice becomes dry and rough.
Knowing all these subtleties, you can make surprisingly tasty caviar from zucchini, the recipes for which we suggest to consider further.
A simple recipe for caviar
This is the easiest recipe, using the minimum amount of ingredients. The taste is spicy-sweet, the scent is garlic. This squash will melt in your mouth. It can be used not only as a snack, spreading on bread, but also as an addition to side dishes - mashed potatoes, rice, vegetables. Also, it is perfectly combined with meat dishes and poultry.
To prepare you will need:
- one and a half kilograms of peeled zucchini;
- two onions;
- two large carrots;
- three cloves of garlic (if it is not too "tricks", then you can use more);
- ground black pepper and salt (all to taste);
- a quarter cup of vegetable oil.
Cooking
Zucchini should be grated, placed in a saucepan. Pour in vegetable oil (it will burn without it), stew for half an hour after boiling, do not forget to stir stably.
Cut the onion as small as possible, and rub the carrots on the smallest grater. Fry vegetables to gold.
If all the liquid did not evaporate during the quenching, then it will need to be drained. Add fried vegetables, squeezed garlic into zucchini, salt and pepper. Fry caviar for about five minutes, then cool and serve!
Caviar with mayonnaise
How to cook caviar from zucchini to get the same as it is sold in a store? This recipe is for you! Home-made caviar from zucchini will turn out to be tasty, resembling a storefront, but still a hundred times better and more useful, because we will not add any preservatives.
For cooking, take:
- three kilograms of peeled zucchini;
- 250 grams: carrots, onions, tomato paste, mayonnaise;
- 40 grams of salt, 50 - sugar;
- a glass of vegetable oil;
- a little black pepper, you can without it.
Making caviar with mayonnaise
Zucchini caviar with tomato paste and mayonnaise is prepared as follows:
- Onions and carrots need to be peeled, cut into small pieces, which will conveniently be scrolled through a meat grinder, we also do with zucchini.
- We twist all the vegetables, put in enameled dishes. There will be a lot of juice, but we do not drain it.
- Pour vegetable oil into vegetables, mix well and put on fire. Before boiling, you often need to stir so that the caviar does not burn.
- Reduce the heat and simmer for an hour. Almost all the liquid by this time boil away.
- Salt, pepper, add sugar, mix well.
- Add mayonnaise and tomato paste. After this, you need to stir continuously, the paste may burn. Stew until the color of the caviar becomes bright orange (at first it will be pink), this will indicate readiness.
- Remove the pan from the heat, cool.
If you cook caviar from zucchini for the winter, then when adding pasta and mayonnaise, you need to add a teaspoon of acetic acid or tablespoon of 9% vinegar. Literally in a day this ingredient will not be felt in taste, and the jars will stand all winter and even more without spoiling.
Then it’s your business to leave zucchini caviar grainy or chop it with a blender so that the consistency matches the store.
Tomato Caviar
For the preparation of this caviar, it is recommended to use young, not overgrown zucchini. But if there are none, then use those that are, this fact will not affect the taste, only the consistency. If you take young vegetables, you get granular, elastic caviar, and if you overgrown, it will be more airy.
Ingredients for Caviar:
- a pound of peeled zucchini;
- 200 grams of tomatoes;
- large onion;
- a quarter cup of vegetable oil;
- two teaspoons of vinegar (do not confuse with acid);
- half a teaspoon of salt, as much sugar;
- a pinch of black pepper;
- 5 feathers of green onions (optional).
Do you cook caviar from zucchini for the winter or you just decided to enjoy this product, vinegar is used in the recipe. It will make the snack slightly sour and more supple.
Cooking caviar with tomatoes
Zucchini should be cut into cubes or half rings, roll in flour and lightly fry in vegetable oil. After that, cool and scroll through the meat grinder. Squash caviar according to this recipe should turn out to be grainy.
Tomatoes need to be rid of the peel. To do this, scald them with boiling water, the skin should be easily removed after such a bath. Tomatoes can also be passed through a meat grinder, or can be chopped in a blender.
Chop the onion very finely and fry until golden brown, after which we introduce chopped tomatoes. Stirring constantly, cook for three minutes.
Add zucchini to the tomato and onion. So that the mass does not get burnt, we often interfere with it, cook until almost all the liquid has evaporated until the caviar has the desired consistency.
Add salt, sugar, pepper, introduce vinegar, cook for a few more minutes. Pre-taste.
We cool the product, serve, sprinkle with chopped green onions.
Fragrant zucchini caviar
We’ll make a celery snack. It is this ingredient that will give the caviar a unique aroma and taste, you can also use all your favorite seasonings. What do we need for cooking? Essential Ingredients:
- one medium sized zucchini;
- large tomato;
- half of the onion;
- one carrot;
- a pair of garlic cloves;
- celery stalk;
- a teaspoon of salt, one and a half - sugar;
- favorite seasonings;
- one and a half tablespoons of vegetable oil, half - balsamic vinegar.
Cooking Flavored Caviar
First of all, you need to chop the garlic, fry a little in a small amount of oil, add grated carrots and finely chopped onions to it. Salt (half a teaspoon).
The tomato can not be peeled, cut into cubes. Rub the zucchini on a fine grater or pass through a meat grinder. Grind celery.
Add the oil to the fried onions, carrots and garlic, add the tomato. Stew until the tomato is soft, releasing all the juice. We spread the zucchini and celery, pour out the remaining salt (half a teaspoon). So that the caviar does not burn, you need to stir it often, stew until the consistency of the product starts to suit.
Three minutes before removing from heat, add sugar, seasonings and vinegar. Optionally, you can enrich the recipe with herbs, dill is ideal.
Remove from heat, cool and mash with a blender. If you get too thick caviar, you can add a little water and boil again.
With sweet pepper
To prepare, you will not need many products, they are all in abundance in the fall, when it comes time to prepare pickles for the winter. This recipe for caviar from zucchini is quite interesting. The taste is far from the store, but this is all its charm. Fragrant, mouth-watering and incredibly tender appetizer will become a favorite delicacy of all households and guests.
Ingredients:
- four medium squash;
- two large bell peppers;
- two tablespoons of tomato paste;
- two onions (medium);
- a quarter cup of vegetable oil;
- two teaspoons of salt, three - sugar, a little black pepper (you can do without it).
Cooking:
Zucchini cut into half rings, onions - as you like. Fry them in vegetable oil until light golden brown, salt. We cut the pepper in half rings, add to the zucchini and onion, slightly let go. We introduce the paste, sugar and pepper, simmer for half an hour under the lid, stir constantly.
After cooling, we pass everything through a meat grinder, you can use a blender. If too thick - add a little milk or cream, boil. Such caviar will not be stored for a long time, even in the refrigerator.
If you need to cook for the winter, then in no case do not add milk, you can only water. Before canning, add a teaspoon of acetic acid (for the whole mass).
Zavorskaya caviar from zucchini and eggplant
This is an old recipe that many have already forgotten. This appetizer is different from the one prepared only from zucchini, but not for the worse. We will need the following products:
- a kilogram of peeled zucchini;
- 0.7 kg of eggplant;
- a pound of carrots;
- two onions;
- one bell pepper;
- three tablespoons of adjika;
- half a teaspoon of salt, whole - sugar;
- two tablespoons of vegetable oil.
Peel the carrots, eggplant, peppers and zucchini, cut into large identical pieces. On a baking sheet covered with foil, add vegetables, cover with foil, send to the oven for forty minutes (at 180 degrees).
When ready, we pass the vegetables through a meat grinder.
Chop the onion and lightly fry it in vegetable oil, then send it to the rest of the ingredients. We place the whole mixture in a saucepan, put on medium heat, after boiling, add adjika, salt and sugar, simmer for fifteen minutes.
Zucchini and mushroom caviar
To make this appetizer you need real forest mushrooms - honey mushrooms, mushrooms, thrills. If there are none, then mushrooms can be used. Still need:
- one zucchini;
- one carrot;
- one onion;
- a pound of mushrooms;
- three tomatoes;
- one large bell pepper;
- pepper, salt and sugar to taste.
Zucchini should be grated or minced, squeeze the juice.
Chop the onion as finely as possible, rub the carrots on a fine grater, fry. Enter the zucchini, chopped tomatoes, salt, stew for half an hour.
Finely chop the pepper and mushrooms, fry until cooked and send to the rest of the ingredients. Stew for another 20 minutes, adding sugar and pepper.
After cooling, you can serve in this form, or you can grind with a blender.
To keep homemade caviar from zucchini for a long time, add a little vinegar, and the banks need to be sterilized.