Caviar from zucchini for the winter: the best recipes with mayonnaise, eggplant, carrots, apples, pumpkin. How to cook delicious caviar from zucchini in a slow cooker, oven, children?

You decided to try cooking zucchini caviar, but do not know where to start? We will teach you how to do this correctly, as well as introduce recipes that conquer the hearts of your relatives and friends.

Many of us are associated with Soviet childhood and half -empty shops of stores. In fact, if you cook this product correctly, then it may well become a favorite vegetable snack of your family. You can serve it as an independent dish or use it as a piquant side dish.

• At its core, caviar is fried, baked or stewed zucchini mixed with carrots, onions and some other vegetables. This composition of the finished dish allow it to be attributed to light dietary snacks that saturate the human body with useful substances

• In addition, the dish made of young fruits of Tsukkini will help get rid of edema, establish the work of the entire gastrointestinal tract and will put the blood pressure in order. As you can see, zucchini caviar is not easy, but also useful, so let's figure out how the product is prepared correctly, which has such high healing properties

Caviar with zucchini mayonnaise: recipe

Summer is time when you can find a sea of \u200b\u200binexpensive and high -quality vegetables on store shelves. The most affordable summer fruits are zucchini. The pulp of this vegetable has excellent taste, which allows modern housewives to prepare various home dishes from it.

Components:

• Tsukkini - 3 kg
• Carrots - 1 kg
• Onions - 0.5 kg
• Tomato paste - 70 g
• Mayonnaise - 150 g
• Salt and mixture of peppers

Recipe for zucchini caviar with mayonnaise:

1. My young tsukkini, clean them from the peel and cut them into small pieces
2. We do the same manipulations with carrots and onions
3. We pass all the vegetables through a meat grinder and put them in a large container
4. We bring the mass to a boil, salt it, add a couple of spoons of tomato paste and reduce the fire
5. Stew the zucchini caviar (not forgetting to periodically stir it) for approximately 2-2.5 hours
6. After that, add mayonnaise, lemon juice and a little sugar to the zucchini mass
7. To give the desired taste, you can add a mixture of peppers and chopped garlic to the caviar
8. Mix everything thoroughly and boil the dish for another 30 minutes
9. I wash the glass containers under running water, sterilize it above the steam and fill it out in it with still hot caviar
10. We roll the jars with lids and wrap it in warm
11. We are waiting for the conservation completely cool and move it to the basement or pantry

Caviar from eggplant and zucchini: recipe for the winter

Although we are used to the fact that caviar is only tsukkini, onions and carrots, there are recipes in which other fruits are also present in addition to these vegetables. Most of all the zucchini is combined with eggplant.

Since these vegetables are quite similar in terms of the consistency of the pulp, in the finished dish they simply complement the friend of a friend, while creating new interesting aromas and taste combinations.

Products:

• Zucchini - 2.5 kg
• Eggplant - 1.5 kg
• Carrots and onions of 1 kg
• Garlic - 2 heads
• Vegetable oil - 200 ml
• Vinegar - 70 ml
• Salt - 2 tbsp. l
• Sugar - 3 tbsp. l
• Spices to taste

Recipe for caviar from zucchini and eggplant:

1. We turn on the oven to bask and set the timer 200 degrees
2. At this time, we start to prepare vegetables
3. To begin with, my and slightly dry zucchini and eggplant, and then cut them into rather large pieces
4. We spread them on a baking sheet and bake them in the oven until complete readiness
5. While the tsukkini and the blue bite, my and clean the carrots and onions
6. Grind the carrots on the smallest grater, chop the onion with a blender
7. We also grind the baked vegetables with a blender or pass through the meat grinder
8. We put all the vegetables in one pan and bring them to a boil
9. If it seems to you that there is very little onion juice, you can add approximately a glass of water
10. When the mass begins to boil, remove the fire by a minimum and add salt, sugar, vegetable oil and table vinegar to vegetables
11. Stew the vegetable mass for 30-40 minutes, periodically stirring it
12. At the very end, add garlic, red and black pepper to the caviar, wait another 10 minutes and lay out caviar through sterile jars

How to make caviar from zucchini in a slow cooker?

Now no one will surprise anyone with the presence in the kitchen of such a device as a slow cooker. Modern housewives prepare the first and second dishes in them, bake sweet biscuits and, of course, preserve products for the winter.

Ingredients:

• Zucchini - 1 kg
• Onions - 250g
• Carrots - 600 g
• Lemon juice - 50 ml
• Salt - 1 tsp.
• Sugar - 1 tbsp. l
• Mixture of peppers - 5 g

So:

1. Clean the onion of the peel and chop it in any way convenient for you
2. Include a slow cooker to the network and install a timer for stewing mode
3. Pour a little vegetable oil into the inner container, add chopped onions here and increase everything under a closed lid for 10-15 minutes
4. Wash and chop the carrots, add it to translucent onions and languish the vegetables for another 5-7 minutes
5. Pour fresh tomatoes with boiling water, remove the skin from them and use a blender into liquid puree
6. Peel the zucchini, lower it for several minutes in boiling water and also chop the blender
7. Put the puree from the zucchini and tomatoes into the slow cooker, mix thoroughly with the rest of the vegetables and simmer for another 30-40 minutes
8. 5 minutes before the end of cooking, salt and pepper the dish and add a little lemon juice to it
9. Plant the finished caviar in glass containers and roll up with lids

Scores from zucchini for the winter: a simple recipe, like a store

I think many of us with nostalgia recall our childhood and food that mothers fed us. Unlike our children, we did not eat hamburgers or french fries, and for most of us, there was a store's zucchini caviar, smeared on fresh still warm bread. We were happy to eat these uncomplicated sandwiches and believed that there was nothing tastier in the world.

Products:

• Tsukkini - 2.5 kg
• Tomatoes - 1 kg
• Onions - 550 g
• Carrots - 800 g
• Vegetable oil - 150 ml
• Vinegar - half a glass
• Salt and pepper

Recipe for zucchini caviar similar to store:

1. Wash the tsukkini, cut the ass and cut them with pieces comfortable for you
2. Peel the onion and cut into half rings, rub the carrots on a fine grater
3. Remove the skin and seeds from tomato and also chop
4. Pass the zucchini through a meat grinder and transfer to an enameled pan
5. Pass on the onion and carrots in vegetable oil and also put in a pan
6. Add chopped tomatoes, salt, sugar, garlic and pepper to vegetables and mix everything thoroughly
7. Super the dish 1-1.5 hour and pour in the vegetable mass vinegar
8. Try the caviar tasted and if necessary, then balance it with an additional amount of salt or sugar
9. After all the liquid evaporates, lay out the caviar along the jars and close them with sealed lids

How to cook caviar from frozen zucchini?

If the Tsukkini rich harvest has grown on your personal plot and you have already mothballed them in all possible ways, then feel free to grind the vegetables and lay them in the freezer. When the summer reserves are practically eaten, you can cook fragrant zucchini caviar from frozen vegetables.

Components:

• Frozen Tsukkini - 900 g
• Apple - 200 g
• Onions - 100 g
• Garlic - 2 cloves
• Tomato paste - 1 tbsp. l

So:

1. We take out the tsukkini from the freezer, let them thaw completely and wait until the excess fluid runs off
2. While the zucchini is thawed, clean and cut into small cubes onions, garlic and not very sour apples
3. We set all this mass into a pan and simmer in vegetable oil
4. While they stew, chop the zucchini and also lay them in a pan
5. Salt, pepper caviar, add a couple of spoons of tomato paste to it, cover with a lid and wait until absolutely all the liquid is evaporated
6. The finished dish can be rolled up in jars or still warm to the table

Moldavian zucchini caviar recipe

Components:

• Tsukkini - 3 kg
• Carrots - 1 kg
• Onions - 400 g
• Garlic - 1 large head
• Dill and parsley - 150 g
• Citric acid - 1 tsp.
• Salt - 2 tbsp. l
• Sugar - 4 tbsp. l
• Vegetable oil - 100 ml

Preparation:

1. Wash the tsukkini thoroughly, relieve the stalks and seeds and cut into thin circles
2. Fry vegetables in vegetable oil and put in a deep enameled container
3. Cut onions and carrots, also bring their readiness in a pan with vegetable oil
4. Clean garlic, wash dill and parsley and crush everything fine
5. We transfer carrots and onions to zucchini and grind them with a blender
6. Add greens, garlic, salt, pepper and citric acid to the vegetable mass and mix everything thoroughly
7. We lay caviar in clean jars and sterilize for 20-30 minutes

Recipe for canned caviar from young zucchini

Young, not overripe zucchini are most suitable for cooking zucchini caviar. Since they still do not have seeds inside, their flesh is so delicate that in order to achieve mashed potatoes of the finished product, they don’t even have to grind them with a blender or meat grinder.

Components:

• Zucchini - 2.5 kg
• White mushrooms - 200 g
• Onions - 600 g
• Carrots - 800 g
• Vegetable oil - 200 ml
• Vinegar - 100 ml
• Garlic - 6 large cloves
• Salt and sugar to taste

Recipe for zucchini caviar with white mushrooms:

1. Wash the zucchini, rub them on an ordinary grater
2. Put the resulting mass to the pan, add salt, pepper oil there and bring everything to a boil
3. While the caviar warms up, chop the onion, white mushrooms and carrots as finely as possible and fry them in a pan
4. As soon as you see that the carrots began to give the color of the clock, turn off the stove and cross the vegetables with a blender
5. Send the resulting mass to already boiling zucchini and mix thoroughly
6. Cover the caviar with a lid and simmer 1.5-2 hours
7. After this time, add garlic and vinegar to the pan with caviar and flood for 20 minutes
8. We lay out the finished caviar in jars and after cooling we transfer to the basement

Caviar from zucchini and carrots: recipe for the winter

If you do not really like the aftertaste of onions, then try to cook vegetable caviar without this ingredient. You can replace onions with garlic, chili pepper or onion.

Below we give a recipe in which, in addition to onions, there is also no tomato paste. Therefore, if you want the finished product to have a beautiful yellow color, then use as many carrots as possible to cook it.

Cooking products:

• Zucchini - 4 kg
• Carrots - 2 kg
• Garlic - 1 head
• Chili pepper - 2 pods
• Salt and pepper, 1 tbsp. l
• Vinegar - 200 ml
• Vegetable oil - 300 ml

Recipe for caviar from zucchini and carrots:

1. Wash and clean the zucchini and carrots and pass them through a meat grinder
2. Grind the head of garlic and 1 chili pepper
3. Mix all the ingredients in the enameled container and put it on the stove
4. When the liquid evaporates a little, salt, pepper the vegetable mass and add vegetable oil and vinegar to it
5. Smire the caviar for another 20 minutes, and then put it on sterile jars and roll up with lids

Caviar from zucchini without vinegar: recipe

As you know, the bite is not a very useful product, so if there is such an opportunity, the housewives try to preserve vegetables without this component. And in order for such blanks to be safely stood all winter, sour vegetables or fruits are added to it as a natural preservative.

Ingredients:

• Tsukkini - 3.5 kg
• Carrots - 1.5 kg
• Tomatoes - 1 kg
• Garlic - 200 g
• Juice of one lemon
• Ground pepper - 5 g
• Vegetable oil - 300 ml

Remar of zucchini caviar without vinegar:

1. Clean carrots and zucchini from the peel and put in the string for a while
2. Pour water into a pan and bring it to a boil
3. Lower carrots and tsukkini into boiling water and boil them for 2-3 minutes
4. Remove them from boiling water and transfer them to an enameled container
5. Take a blender and grind the vegetable mass until smooth
6. Wash tomatoes, blanch them in boiling water, remove the skin from them and also chop them with a blender
7. Connect all the vegetables in one pan and put it on the stove
8. When the mass boils, add salt, sugar, garlic, pepper, vegetable oil and lemon juice to it
9. Tomim the caviar until all the liquid disappears and lay it out in pre -sterilized jars

Recipe: caviar from zucchini for children

Everyone knows how bad children are to vegetables. Sometimes no tricks help to make a boiled carrot, pepper or tomato to eat a child. If you also have such problems, then try to prepare a delicious and aromatic zucchini caviar with fresh tomatoes and bell pepper for your children.

Products:

• Zucchini - 2 kg
• Onions and carrots at 0.5 kg
• Tomatoes - 1 kg
• Bulgarian pepper - 0.5 kg
• Juice of half lemon
• Sunflower oil - 150 ml
• Salt and sugar to taste

So:

1. Cut the butt of the ass, cut them with the same pieces and stand out in vegetable oil to a soft state
2. In a separate frying pan, put out the grated carrots and finely chopped onions
3. Combine all the vegetables together and put it languish on the fire
4. Clean tomatoes and red bell peppers of red, add garlic to them and prepare tomato sauce from this mass
5. Add the sauce to the rest of the vegetables, add lemon juice here and languish the caviar over low heat for about 2 hours
6. If desired, you can add to the winter workpiece, chopped dill, parsley and onions of tears
7. We lay out the finished caviar in glass containers and send it to the basement for storage

Caviar from zucchini and apples: recipe for the winter

If you like to experiment and are not afraid of new combinations, then try to cook zucchini caviar with apples. These sweet fruits will bring new notes to us from childhood and make it more satisfying.

The components of the winter workpiece:

• Zucchini - 5 kg
• Onions - 1.5 kg
• Carrots - 2 kg
• Tomatoes - 1.5 kg
• Apples - 1.5 kg
• Garlic - 3 heads
• Citric acid - 1 tbsp. l
• Sugar - 5 tbsp. l
• Salt - 3 tbsp. l
• Vegetable oil - 500 ml

Recipe for cooking caviar from zucchini and apples:

1. Zucchini, onions and carrots are thoroughly washed, cut into pieces and pass through a meat grinder
2. We eliminate tomatoes and apples from the seeds and also grind them as small as possible
3. We press the garlic on the garlic -codium and chop a large bunch of greens
4. We put chopped zucchini, onions, carrots, tomatoes and apples in a pan
5. Put vegetables on the stove and begin to cook them over low heat
6. After about two hours, add greens, garlic, salt, black pepper, citric acid and vegetable oil to them
7. Cook the caviar for another 40 minutes and lay it in a glass container

Pumpkin and zucchini caviar for the winter: recipe for the winter

It so happened, but the pumpkin in our country is not particularly popular. Most often, we take seeds from it, and we immediately throw away the juicy and aromatic pulp.

But this beautiful, sunny vegetable, just like the zucchini contains a lot of beneficial substances, so if you combine them in one dish, you will get a real vitamin bomb.

Products:

• Zucchini - 3.5 kg
• Tomatoes - 2 kg
• Pumpkin - 2.5 kg
• Carrots - 1 kg
• Onions - 1 kg
• Garlic - 300 g
• Vinegar - 400 ml
• Vegetable oil - 600 ml
• Salt and sugar to taste

So:

1. Grind a pumpkin, zucchini, onions, carrots and tomatoes on a blender.
2. Put an enameled container on fire and add vegetable oil to it
3. Since the pumpkin will prepare the longest, then the first to send it to the pan.
4. When it becomes a little softer, add onions, carrots and zucchini to it
5. Salt, pepper vegetables and gently mix
6. The vegetable mass code will decrease slightly in size add tomato sauce, black pepper and chopped garlic in it
7. Almost at the very end, add vinegar to the caviar, let it connect with all vegetables and proceed to rolling caviar

Kabachki caviar: calorie content

• If we talk about calorie caviar, then in this case you may be completely calm. 100 grams of the finished product contains only 91.23 calories. If you translate these indicators in kilojouli, this will mean that you have consumed only 4% of food that you can eat in one day

• As you can see, zucchini caviar can quite calmly eat at any time of the day. The main thing is to take into account what you combine with. If these are cereals, low -fat fish or chicken fillet, then you can even eat 200 grams of this product per day with a calm soul. The calorie content of zucchini caviar is so small that its use is allowed even to those people who are on a strict diet

• It is this product that is very often used as a light and satisfying snack, which can quickly satisfy hunger. Therefore, if you want to eat in winter a product that will help you keep the weight under control, then I don’t think about go to the store or to the market, purchase tsukkini there and prepare a delicate and aromatic zucchini caviar from them

Video: Acute zucchini caviar