Zucchini caviar with a blender - 6 recipes "Lick your fingers"

There are countless options for cooking squash caviar. Housewives cook it with tomato paste, tomatoes, peppers. At the same time, vegetables can be fried or baked in the oven. Ready caviar can be left in pieces, or you can punch with a blender.

Zucchini caviar with a blender for the winter with tomato paste

Tomato paste in squash caviar adds the desired sourness. In addition, it also affects the color of the finished workpiece. Such caviar is delicious and spread on a sandwich, and serve with meat.

Servings - approximately 1 liter of ready-made caviar.

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  We wash and dry the zucchini. We use young specimens entirely. If the vegetables are late, with a coarse peel, then it must be removed along with the seeds. Cut the prepared zucchini into small cubes. Peel carrots and onions, rinse, cut into pieces. We place the chopped vegetables in a deep frying pan, pour in fifty to seventy milliliters of water, put on the stove. Simmer vegetables over low heat until soft. This will take about fifteen minutes.
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  After this time, add the washed and chopped tomatoes, peeled and sliced ​​chives. Stir and continue to simmer for another ten to fifteen minutes.
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  When the stewing time is over, transfer the prepared vegetables to a blender and grind them.
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  We put the resulting mass back into the pan. Add vegetable oil, tomato paste, black pepper, salt and granulated sugar. Stir, cover with a lid and simmer for thirty minutes on low heat. We stir periodically. At the end of cooking, pour in the vinegar essence, mix.
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  We pack the prepared hot caviar in sterile dry jars, roll it up with dry sterilized lids, wrap it upside down with a warm blanket. After complete cooling, we put it in a cool dry place for storage.

Bon Appetit!

Zucchini caviar with mayonnaise and tomato paste for the winter

This method of cooking squash caviar is interesting by adding not only tomato paste, but also mayonnaise. The workpiece changes its taste, becomes more intense. We will grind raw zucchini using a meat grinder - grinding after stewing is no longer needed.

Cooking time: 2 hours.

Cooking time: 20 min.

Servings - approximately 2.5 liters of ready-made caviar.

Ingredients:

• Zucchini - 3 kg.
• Mayonnaise - 250 gr.
• Bulb onions - 500 gr.
• Vegetable oil - 150 gr.
• Tomato paste - 300 gr.
• Granulated sugar - 1 \ 2 tbsp.
• Salt - 2 tbsp. l.
• Ground black pepper - 1/2 tsp.
• Bay leaf - 1 pc.

Cooking process:

1. We wash and dry the zucchini. If the zucchini is ripe, then cut off the peel and remove the seeds. We use young vegetables entirely. Peel and rinse the onions. We pass zucchini and onions through a meat grinder with a fine lattice - a granular gruel is obtained.
2. Place the resulting mass in a cooking bowl, add mayonnaise, tomato paste, vegetable oil, mix. Cook for one hour, remembering to stir occasionally.
3. After the specified time, add salt, sugar, bay leaf and continue cooking for another hour.
4. We spread the prepared hot caviar in pre-sterilized dry jars.Close with dry sterile lids. After cooling, we remove the caviar in a cool dry place for storage.

Bon Appetit!

Zucchini caviar without roasting at home

If you are trying to avoid browning while cooking, try this recipe. Cut vegetables into small pieces, simmer, then grind them with a blender. Add spices to the resulting mass and bring the caviar to readiness. When cooking, cover the mass with a lid, as the caviar “shoots” a lot. Fragrant, rich squash caviar is ready! We roll the snack into jars - it is perfectly stored all winter.

Cooking time: 3 hours.

Cooking time: 30 min.

Servings - approximately 1 liter of ready-made caviar.

Ingredients:

• Zucchini - 1.5 kg.
• Carrots - 750 gr.
• Bulb onions - 750 gr.
• Water - 1 tbsp.
• Tomato paste - 1 tbsp.
• Granulated sugar - 1 tbsp. l.
• Salt - 1.5 tbsp l.
• Vegetable oil - 1 \ 2 tbsp.
• Ground black pepper - 1/2 tsp.
• Bay leaf - 1 pc.

Cooking process:

1. We wash the zucchini, peel and seed, cut into cubes.
2. Peel the carrots, rinse them, grind them in the same way as zucchini.
3. Peel the onions, rinse, chop finely.
4. Put chopped vegetables into a saucepan, pour in water and tomato paste. Mix gently and place on the stove. Bring to a boil and cook for an hour and a half. Stir during cooking.
5. After cooking, punch the vegetables with a blender. Add salt, granulated sugar, black pepper, vegetable oil, mix. We return to the stove and cook for another hour and a half. Do not forget to stir so that the mass does not burn.
6. We pack ready hot squash caviar in pre-sterilized dry jars. We tighten with dry sterile lids. When the caviar is completely cool, we put it in a cool dry place for storage.

Bon Appetit!

Zucchini caviar with carrots "Lick your fingers" for the winter

Very tender, with a delicate sweetish taste, low-calorie and simply delicious - who might not like squash caviar? According to this recipe, we cook it with a fairly large amount of carrots - hence the sweetness. We balance it with tomato sauce and garlic - the taste of the finished roll is very harmonious, and the color is pronounced orange.

Cooking time: 60 min.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Zucchini - 3 kg.
• Carrots - 1 kg.
• Bulb onions - 1 kg.
• Tomato sauce - 300 gr.
• Granulated sugar - 2 tbsp. l.
• Salt - 1.5 tbsp l.
• Vegetable oil - 300 gr.
• Ground black pepper - to taste.
• Garlic - 6 cloves.

Cooking process:

1. Peel the onions, rinse, and finely chop. Heat the vegetable oil in a deep frying pan, fry the onion in it until transparent, stir. We remove the fried onions in a separate bowl.
2. Peel the carrots, wash, grind on a coarse grater. Put in a frying pan after frying the onions. Add more vegetable oil if necessary. Fry the carrots until soft. Then remove the carrots from the pan into a container for the onion.
3. We wash the zucchini, peel and seed, cut into cubes. Similar to onions and carrots, fry them until soft in a pan. You will have to fry in several passes, since the vegetables are bulky and there are a lot of them. By the way, if you want the caviar to be thick, after each frying, put the vegetables in a sieve so that excess liquid drains, and only then put them in a container.
4. Punch the fried vegetables with a blender until smooth. Add to the resulting mass tomato sauce, salt, sugar, black pepper and garlic passed through a press. Mix well.
5. We lay out squash caviar in sterile dry jars, cover with iron lids and put on sterilization for forty to sixty minutes (this time is calculated for 650 ml jars). After the completion of sterilization, we immediately roll up the jars of caviar using a special key. We turn the rolled up cans upside down, wrap them in a blanket and let them cool in this position. When the workpiece has completely cooled down, put it in a cool dry place for storage.

Bon Appetit!

How to prepare zucchini caviar with tomatoes for the winter?

Cooking squash caviar with tomatoes is a great way to start a vegetable crop. First, fry the vegetables separately, and then grind them through a meat grinder, after which we boil them down until thick. The result is tender, juicy caviar: tasty, satisfying, budget-friendly.

Cooking time: 1.5 hours.

Cooking time: 20 min.

Servings - approximately 3 liters of ready-made caviar.

Ingredients:

• Zucchini - 3 kg.
• Carrots - 1 kg.
• Bulb onions - 1 kg.
• Tomatoes - 1.5 kg.
• Granulated sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vegetable oil - 1 tbsp.
• Table vinegar 9% - 2 tbsp. l.

Cooking process:

1. We wash the zucchini and peel and peel them. Cut the pulp into cubes. Fry the zucchini until soft in a pan with a little heated vegetable oil. Fry for about twenty minutes, until the vegetable is tender.
2. Peel the onions, rinse, cut into small cubes. Heat some vegetable oil in a separate frying pan, fry the onion in it until it becomes transparent - about fifteen minutes.
3. Peel the carrots, rinse, three on a coarse grater. Fry in vegetable oil in a separate frying pan.
4. We do the same with tomatoes: wash them, dry them, cut them into cubes and fry them in a separate pan with vegetable oil for fifteen to twenty minutes.
5. Scroll the fried vegetables through a meat grinder with a fine grid. Put salt, sugar in the resulting mass and put on the stove to boil. We cook for one hour, remembering to stir so that the caviar does not burn. At the very end of cooking, pour in the vinegar, mix and remove from the stove.
6. We lay out the prepared caviar in sterile dry jars, roll up with sterile dry lids. We wrap it in a blanket, turning it upside down to check the tightness, and let it cool completely in this position. We put it in a cool dry place for storage.

Bon Appetit!

Zucchini caviar as in the store with a blender

Prepare squash caviar at home, like in a store? Easily! If you know a little secret. We offer a detailed recipe with the same secret to prepare a “shop” zucchini delicacy in your kitchen.

Cooking time: 2 hours.

Cooking time: 40 min.

Servings - approximately 2 liters of ready-made caviar.

Ingredients:

• Peeled zucchini - 3 kg.
• Water - 200 ml.
• Carrots - 1 kg.
• Bulb onions - 500 gr.
• Tomato paste - 200 gr.
• Salt - 2 tbsp. l.
• Vegetable oil for frying - 100 gr.
• Vegetable oil for caviar - 4 tbsp. l.
• Flour - 3 tbsp. l.
• Ground black pepper - 3 pinches.

Cooking process:

1. We wash the zucchini, peel and remove the seeds. Cut the pulp into cubes, place in a saucepan, pour in water, close a lid, put on the stove. From the moment of boiling, cook for forty to fifty minutes until soft.
2. Stir periodically so that all pieces are cooked equally.
3. Peel the onions, rinse, cut into small cubes. Peel the carrots, wash, rub on a coarse grater. Heat vegetable oil in a deep frying pan, put onions and carrots in it, fry. Stir the vegetables during frying. After about fifty minutes, the onions and carrots will become soft, remove them from the stove.
4. Now grind the boiled zucchini with a blender along with the onion-carrot frying. You should get a smooth, homogeneous mass.
5. Add tomato paste, salt and vegetable oil to the squash mass, mix. We put the container with caviar on the stove and cook it over low heat for about fifty minutes. The mass should boil down and become thicker.
6. While the mass is boiling, fry the flour in a dry frying pan until it acquires a creamy hue and a nutty smell. It is this step - the addition of the fried flour - that provides the store-bought flavor and thicker consistency.
7. At the end of boiling the caviar, add the fried flour and black ground pepper. Stir and boil for another seven minutes. We lay out the caviar in dry sterile jars, cover with lids. We put the cans on sterilization for fifteen minutes.
8. Spin the sterilized caviar with lids. Let the workpiece cool completely.We put it in a cool dry place for storage.

Bon Appetit!