Squash caviar is a tasty, low-calorie and fairly nourishing dish that can be used with your favorite side dish - potatoes, rice, or just spread on a slice of bread. Today, such a delicacy can be bought at any store. But homemade squash caviar is much tastier.
Cooking squash caviar at home is simple, and it does not need a lot of ingredients and a lot of time. It is enough to cut and stew zucchini, carrots, tomatoes, add spices to taste. However, in the preparation of this simple dish has its own characteristics and little secrets to make the taste more interesting and brighter.
5 young squash, 2-3 carrots, 1 onion, 1.5 cups of tomato sauce, 1/2 cup of vegetable oil, 2-3 cloves of garlic, 1 tsp. dried dill, 1 tsp sugar, 1 bay leaf, salt and pepper to taste.
Zucchini cut into cubes and sprinkle with salt, stir and set aside for a while. Peel and grate carrots. Dice onion and fry in oil for 2-3 minutes, stirring, salt. Add carrots, and mix again. Roast another 2-3 minutes. From the zucchini drain the formed liquid and put in a pan with carrots and onions, mix. Add tomatoes, add sugar and mix everything thoroughly. Reduce the temperature, cover the pan with a lid and simmer for about half an hour, stirring occasionally. Then put the bay leaf, add the dill, mix well. Salt and pepper to taste. Stew for another 3-4 minutes, then remove from the heat, add chopped garlic and stir. Such caviar can not roll up, and freeze, spreading in plastic containers.
1.5 kg zucchini, 2 carrots, 2 onions, 3 cloves of garlic, ⅓ cup crushed tomatoes without skin, a few bay leaves, ½ tsp. ground cayenne pepper, 2 tbsp. vegetable oil, 1 tsp sugar, salt and ground black pepper to taste.
Zucchini rub on a coarse grater, sprinkle with salt, leave for 20 minutes, and then drain and squeeze out the formed liquid. Mix the zucchini, chopped onion and grated carrot in a large saucepan, pour in the oil and simmer for 15 minutes over medium heat, stirring occasionally. Add chopped tomatoes, garlic, bay leaves, sugar, season with salt and pepper. Reduce heat and simmer for 30 minutes, stirring occasionally. After that, place the mixture in a sieve and let excess liquid flow (so that the caviar is not very liquid). Cool slightly and whisk the mixture in a blender until mashed.
1.5 kg of zucchini, 300 g of carrots, 400 g of tomatoes, 100 g of onions, a bunch of dill and parsley, 3 cloves of garlic, vegetable oil and salt to taste.
Zucchini peel off the seeds (and from the skin, if it is hard) and cut into cubes. Peel the carrots and grate. In tomatoes, remove the skin and cut into cubes. Finely chop the onion and fry to transparency in vegetable oil. Then put carrots over onion and simmer on low heat for 5-7 minutes. Put zucchini and stew, stirring, for 10 minutes, then add the tomatoes and salt. After stewing the vegetables for another 10 minutes, until they are soft. 2-3 minutes before the end of cooking, add chopped garlic and greens. If you are going to roll up caviar, add 3-6 tsp. vinegar. Beat the finished vegetable mass in a blender until smooth.
3 zucchini or zucchini, 4 tbsp. vegetable oil, 1 clove garlic, ½ chilli pepper, 1 carrot, 2 onions, 1 tbsp. Tomato paste, 1 tsp sugar, 2 tsp salt, 2 tbsp. apple cider vinegar.
Zucchini cut into pieces, spread on a baking sheet and bake in a preheated 200 ° C oven for 30 minutes. During this time, prepare the remaining vegetables. Heat the oil in a large skillet and fry the chopped garlic and chili pepper. Then put sliced carrots and fry for another minute. Then add the onion sliced in half rings, reduce the heat to medium and simmer for 10 minutes, until the vegetables are soft. Add tomato paste, sugar, salt and vinegar, mix well and remove from heat. Discard the baked zucchini pieces into a colander and squeeze out excess liquid, then together with the roasted vegetables, puree with a blender. Serve chilled caviar.
Squash with caviar
3 kg of zucchini, 500 g of onion, 250 g of tomato paste, 150 g of vegetable oil, 250 g of mayonnaise, 0.5 cups of sugar, 2 bay leaves, salt and pepper to taste.
Zucchini and onion cut into large pieces and mince. Add mayonnaise, tomato paste, butter, mix and cook for 1 hour. Then add salt, sugar, pepper, bay leaf and cook for another 1 hour. When the caviar is ready, remove the bay leaves, arrange in sterile jars and roll up.