Squash caviar. How to deliciously cook squash caviar with tomato paste Squash caviar with tomato paste recipe

Use vinegar with caution if you have increased stomach acidity.

Tomato paste can be replaced with tomatoes, then it will take longer to evaporate the caviar.

Zucchini for the winter - squash caviar with tomato paste - recipe with photo:

Take zucchini (in my case, 1 large zucchini), peel, separate the seeds, and cut into slices of such size that they can easily fit into the hole of your meat grinder.

Pass the zucchini and onions through a meat grinder; with today’s advanced technologies, this can be done very quickly; by pressing a button, grind them in 2 minutes. Add salt, if you are preserving zucchini for the winter, then use non-iodized salt (this is important).

Pour everything into a pan, preferably aluminum or non-stick. Stir the zucchini from the salt and begin to release juice. Turn the stove on low heat.

When it boils, add tomato paste and stir. Let it simmer until the liquid evaporates.

The caviar should thicken. I stewed for about 1 hour 40 minutes. It is necessary to stir periodically, especially at the end of stewing, as the caviar will thicken and there is a high probability of burning.

At the end, add ground pepper, vinegar, garlic. After 5 minutes you can turn it off.

Transfer to sterile jars, roll up, turn over onto the lid and wrap in a warm blanket until cool. Squash caviar with tomato paste, ready. This is how easy it is to prepare delicious zucchini for the winter.

In winter, enjoy the pleasant taste of zucchini caviar with toasted bread or toast!
Bon appetit!

Squash caviar with tomato paste is loved by many, and for many reasons. Firstly, it’s tasty, secondly, it’s healthy, and thirdly, it’s easy to prepare. Its benefits are due to the main ingredient.

Zucchini contains an abundance of potassium, many other micro- and macroelements, a lot of organic acids and a bunch of vitamins. And, it would seem, such a simple vegetable!

Many ladies appreciate it for its ability to deliciously lose weight: a very low-calorie garden dweller. Nutritionists recommend it for diabetics, allergy sufferers and patients with digestive problems.

You can’t do without zucchini if you maintain the beauty of your facial skin using natural means. Zucchini masks soften, tone, and nourish the skin.

Together with steamed rolled oats, zucchini puree effectively cleanses and refreshes oily skin. Zucchini can even fight early skin aging and protect it from ultraviolet radiation.

But the main purpose of a green oblong vegetable from the garden is to diversify our table. Many dishes are prepared from zucchini, the most popular of which is considered to be zucchini caviar.

The process of preparing it is not tedious, especially if you use modern kitchen tools. With its help, you need to chop the vegetables, heat them individually (boil, bake or fry), and then combine and boil until fully cooked.

Use immediately, and if you want to prepare for future use, prepare additional containers - glass jars and lids. Well, prepare squash caviar with the taste of childhood for the winter, and the following recipes will help you with this.

Let's start with the classics

The classic recipe for making squash caviar with tomato paste for the winter is easy to follow. Since zucchini is unripe, we use it whole without wasting time on processing.

Cut into circles approximately 5 mm wide and fry in sunflower oil until browned.

We also fry the carrots until they have a beautiful color, after grating them.

Cut the onion into quarters and fry.

Grind the processed vegetables using a food processor/blender/meat grinder, combine them in a large saucepan (not an aluminum one), always with a thick bottom, or even better - in a cauldron, add salt, sugar, lemon juice, paste, heat until the mass puffs and boil for 15 minutes.

At this time, we process the glass containers.

All that remains is to distribute the finished caviar among the jars, close them, wrap each in a towel/newspaper and leave, covered with an additional blanket, until they cool down.

This sterilization is more convenient and reliable than in a boiling pan.

Famous squash caviar with mayonnaise and tomato paste

Required ingredients:

Time – 3.5 hours.

So, we are preparing squash caviar with mayonnaise and tomato paste for the winter.

First, we clean the zucchini and onions, cut them and pass them through an electric meat grinder with the finest grate.

Place in a large saucepan, add all the ingredients except garlic and mayonnaise, mix well with a wooden spoon and cook for at least two and a half hours, stirring regularly, over low heat.

Now it's time for garlic and mayonnaise. Cook for another half hour.

Place in sterile containers, roll up, and wrap.

Recipe without carrots, but with tomatoes

Two small zucchini;
Onions - one piece;
Fresh tomatoes - 2 pieces;
Vegetable oil - half a glass;
Vinegar (6-9%) - 15 ml.;
Salt - half a teaspoon;
The same amount of sugar;
Black pepper - 2 pinches.

Time - 45 minutes.

Calorie content - 80 Kcal per 100 g.

Squash caviar without carrots with tomato paste will be an excellent dish for dinner. Cut young fresh zucchini into circles and bake in the oven until soft (a quarter of an hour will be enough).

Fry the onion in vegetable oil. Saute the tomatoes. Place all the vegetables together, add the remaining ingredients, and simmer for a quarter of an hour. That's it, you can serve.

You may also find this article useful: It can be added to various dishes, as well as to decorate snacks.

Read how to deliciously pickle cucumbers for the winter.

In the next section there are recipes for salads made from fresh zucchini. Incredible flavor combinations! Bon appetit!

Spicy preparation with garlic

Zucchini, this time 2 kg;
A glass of vegetable (preferably, of course, olive, but sunflower is also fine) oil;
Tomato paste - a glass (250 grams);
The same amount of water;
Sugar - 1 tbsp. l., and salt - two;
Half a glass of garlic (chopped);
2 tbsp. l. vinegar essence (70%);
A teaspoon of ground black pepper.

Time 2 hours.

Calorie content 90 Kcal per 100 g.

Preparing squash caviar with garlic and tomato paste is very easy. We take ripe zucchini, remove the peel, remove the insides (ripe seeds can be dried and then fried, they are no worse than pumpkin seeds).

Cut the zucchini and grind it to puree in a meat grinder. Place in a cauldron, add oil, water, sugar, salt, and tomato.

Bring to a boil over high heat, then reduce it and cook, tightly closing the cauldron, for an hour and a half.

Before the end of cooking (about ten minutes), add vinegar essence, pepper, and garlic.

And the last operation: while still boiling, put the caviar into jars, twist it and leave the caviar until it cools completely.

Original caviar with champignons

Time - 2 hours 15 minutes.

Calorie content - 87 Kcal per 100 g.

The taste of squash caviar with tomato paste and champignons will definitely be remembered for a long time! Grate the zucchini, peeled and gutted. Grind carrots. Cut the onion into four parts and chop.

Grind bell pepper. Remove the skin from the tomatoes and chop finely. Chop the champignons, salt and fry. Perform the same operations with carrots and onions.

Remove them from the pan, add oil, fry the grated zucchini. Combine vegetables, stir, add salt and cook together for 30 minutes.

Next, add sweet peppers, mushrooms, tomatoes, sauce to the boiled mass, simmer for 15 minutes.

After this, add chopped dill, garlic, pepper; Without sparing, sprinkle with lemon juice, and let everything simmer for another ten minutes. All that remains is to distribute the caviar for the winter into sterile containers and seal.

Squash caviar without tomato paste for the winter

Sometimes you have zucchini on hand, but there are no tomatoes or even tomato paste. Is it possible to prepare a snack without them? Can!

Zucchini - three and a half kg;
Three onions;
3 medium heads of garlic;
Table vinegar (9%) - 2 tbsp. l.;
A teaspoon of pepper;
Dill, parsley.

Time - 2 hours 15 minutes.

Calorie content - 83 Kcal per 100 g.

It is advisable to select exclusively tender young zucchini, this way the dish will be much tastier.

Without peeling, cut the fruits into slices and fry in oil. Chop the peeled onion coarsely and fry. Fry the garlic and herbs too.

Grind in a meat grinder or blender. Add spices, vinegar. Cook for an hour and a quarter. Roll it up, cover it with a blanket, and store it the next day.

Cooking quickly

If you are not going to send the caviar for long-term storage in the cellar, but only intend to treat your family and get compliments, use this recipe.

Three or four zucchini;
One carrot and one onion;
Tomato paste - two tablespoons;
Sugar - one tsp;
Oil - half a glass;
Spices.

Time - 40 minutes.

Calorie content - 90 Kcal per 100 g.

So, let’s prepare squash caviar with tomato paste quickly. Cut young fresh zucchini into cubes and fry until semi-soft in vegetable oil in several stages so that the cubes are arranged in one row.

In another frying pan, fry the chopped carrots and onions - let them turn golden.

Combine vegetables, add paste, sugar, salt and pepper, boil together until all ingredients are soft.

Turn off the stove, let the dish “rest” a little and invite your family to the table.

“Friendship” zucchini-eggplant

And if you suddenly don’t have the amount of zucchini provided for in the tested recipe, but eggplants are lying idle in the refrigerator, rejoice: there is a wonderful recipe for caviar for the winter, which requires both of these vegetables, and together they are deliciously good!

Two kilograms of zucchini and a kilogram of eggplant are enough;
Half a kilogram of onions;
Another half less - 250 gr. – carrots;
A tablespoon of salt and sugar;
Half a glass of oil;
150 gr. tomato paste;
A tablespoon of ground red paprika;
9% table vinegar - 3 tbsp.

Time – 2 hours.

Calorie content - 110 Kcal per 100 g.

And here is the recipe for squash caviar with tomato paste for the winter with the addition of blueberries. We chop all the vegetables using a meat grinder, add salt and sugar, mix thoroughly and cook on the lowest heat under the lid for at least one and a half hours, making sure that the mass does not burn.

At the end of the allotted time, add oil, paste, paprika, and continue cooking for another 30 minutes. We don't stop interfering.

Turn off the stove, break through the cooked mass with a blender and return to the heat. Add vinegar and cook for another quarter of an hour.

Without turning off the heat, put the preparation for the winter into thoroughly boiled jars and seal.

In addition to carrots and onions, you can add apples, garlic, mushrooms, sweet and bitter peppers, tomatoes, ginger and so on to squash caviar with tomato paste for the winter;
For winter preparations, it is good to have a large cast-iron cookware (cauldron) or a thick-walled stainless steel pan. Enameled pans are not suitable - the mass will burn all the time, and the taste of the dish will deteriorate;
Caviar will have a “store-bought” consistency if you chop the vegetables with an immersion blender;
Young zucchini does not need to be peeled; in mature zucchini, the peel and insides with seeds must be removed;
It is better to package caviar in half-liter jars so that you don’t have to leave it open for storage in winter.

It is customary to serve squash caviar with tomato paste as an independent appetizer or as a salad for meat dishes. It goes great with boiled potatoes, pasta, and rice. It is also good as a spread on black bread.

Squash caviar with tomato paste is a very tasty and healthy low-calorie dish that attracts with its simplicity and versatility. You will learn how to prepare zucchini caviar with tomato paste for every day and a supply for the winter from this material, which contains the most popular recipes with photos and cooking instructions.

The simplest recipe

There are many ways to prepare such a snack. But it’s easier, of course, to simmer the ingredients together in one bowl and then grind them into a homogeneous paste.

For a kilogram of dense, young zucchini you will need:

2 pieces each of large onions and carrots;
2 pods of sweet and just a little bit of bitter pepper;
3 pieces of garlic cloves;
half a glass of tomato paste;
1/3 cup odorless oil;
1 heaped teaspoon of salt;
paprika, ground allspice, bay leaf.

Cooking diagram step by step:

Let's start by preparing the main products. They need to be peeled and cut. Chop the garlic as finely as possible. And we cut all the other components into very small cubes, preferably the same size.
We will cook in a very deep frying pan with a thick bottom (you can use a roasting pan). Pour oil into it and heat it well. Then add vegetables to it one by one.
First, let's fry the onions and carrots, but not until golden. It should turn light yellow.
Then add the zucchini and pepper, mix, close the lid and cook, remembering to stir, for about an hour. The cooking time may be shorter, as long as the vegetables become soft.
Add the remaining ingredients to the boiled mixture and mix very well. Leave to cook for another 15 minutes.
Cool the finished dish, remove the bay leaves and grind in a blender until smooth. Let it brew for a while in the refrigerator.

Popular vegetable snack with mayonnaise for the winter

Preservation made in this way can be perfectly used as a sauce for meat dishes or pasta. Its calorie content is higher than regular one - 110 kcal per 100 g.

Required list of products:

zucchini – 1-1.5 kg;
onion – 800 g;
tomato puree – 300 g;
Provencal – 200 ml;
garlic – 2 heads;
vinegar – 150 ml;
sugar – 50 g;
salt – 2 incomplete tbsp. spoons;
freshly ground black pepper – 1 teaspoon.

Detailed description:

Since we are preparing this food for the winter, it is necessary to prepare jars in which we will store it. To do this, we carefully wash and sterilize them.
We twist the zucchini and onion in a meat grinder through a very fine mesh.
Add tomato puree, salt, sugar, ground pepper and vinegar to the resulting minced meat. Stir well.
Pour the resulting mixture into a container of suitable size and quality. At medium temperature, heat until boiling. We set the temperature to the minimum, so that it barely boils, and cook, stirring occasionally, for two and a half hours.
Place the mayonnaise in a deep plate, add 100 grams of the boiled mixture, grated garlic and shake well. Thanks to this technique, we can now easily mix it with the main mass and cook for another 30 minutes.
Place very hot in carefully cleaned containers and seal tightly with lids. The tasty paste in the jars should stand upside down overnight, and then we put them away for storage in a cool place out of direct sunlight.

Snack with Provencal spicy

This savory snack doesn't have to be canned. It can be perfectly prepared for every day. You can adjust the heat of the dish yourself by increasing or decreasing the amount of garlic.

For a kilogram of young zucchini you will need:

onion heads - 3 pcs.;
heads of garlic - 2 pcs.;
carrots – 2 pcs.;
dill sprigs - 1 small bunch;
paprika, salt - 1 teaspoon each;
Oleina without odor - 1 faceted glass;
Provencal – 100 g;
tomato sauce – 100 g.

Cooking instructions:

Cut the zucchini and carrots into slices and place on a baking sheet. Lightly water with Oleyna and bake at 150 degrees for 40 minutes. Until they become quite soft.
Fry the onion in the remaining oil until transparent and mix with sauces. Onions, mayonnaise, and tomato paste should be simmered at low temperature for 10 minutes.
Cooled baked vegetables must be turned into pulp. This can be done by grinding them in a meat grinder or grinding them in a blender.
The onion with the sauce also needs to be processed in a blender, but you can leave it like that, but then you will get pieces of it.
Combine the two mixtures, add the remaining ingredients and cook over very low heat for half an hour. At the end, sprinkle with dill. We store this delicacy in the refrigerator.

Squash caviar like in childhood

The snack made according to this recipe tastes like store-bought, but in this case you can eat it calmly, since you know what you put in it. The difference between this cooking method is that first each component undergoes heat treatment independently, and then they are combined together. To prepare it, you will need:

1 kilogram of zucchini;
400 g carrots;
200 g onions;
1 parsley or celery root;
1 cup tomato puree;
salt and pepper, ground to taste;
50 ml Oleina.

Description step by step:

We cut the zucchini into not very thick circles, the carrots into cubes, and the onion into half rings. Fry the zucchini in a frying pan with heated oil, remove it into a deep bowl and sprinkle with salt.
Fry the onion until transparent and send it there.
Fry carrots and parsley root until soft and add to the rest of the ingredients.
We twist everything in a meat grinder through a small strainer, mix it with tomato puree, spices and let it cook for another quarter of an hour.
Cool the entire mass slightly and beat with a blender into a fluffy, porridge-like mass. A tasty and healthy dish is ready.

Zucchini stew with pumpkin

The combination of these vegetables gives an excellent result. Thanks to pumpkin, the snack acquires a very bright, orange color and unusual taste. Food prepared according to this recipe can be canned or simply stored in the refrigerator.

Amount of required ingredients:

0.7 kg zucchini;
0.7 kg pumpkin;
0.3 kg of onion;
0.250 kg carrots;
1/3 cup oleyna, odorless;
half tbsp. spoons of salt and sugar;
1/3 cup vinegar;
100 ml tomato paste.

Detailed cooking instructions:

Pour Oleina into a bowl with high sides and heat it up. Cut the onion as finely as possible and add to fry until transparent.
Grate the carrots and pour them in there. Let them simmer together for 10 minutes.
Grate the zucchini and pumpkin on a coarse grater, add to the stewed vegetables and mix gently. Close the lid and cook for an hour and a half, stirring occasionally.
After time, add the remaining ingredients and mix. Then you can puree everything with a blender, or you can leave it like that.
The mass needs to be boiled again for about a quarter of an hour and poured into a sterile container. We store as usual.
If you are not preparing it for storage, but just to eat it, then cool it to room temperature and put it in the refrigerator. You can add a little bit of any greenery and a little garlic.

Try making a healthy and tasty snack with tomato paste using one of the suggested recipes. We are confident that the result of your efforts will certainly delight you with its taste.

Video: Homemade zucchini caviar

Squash caviar is a real storehouse of vitamins; in addition, it is very tasty and inexpensive. To prepare it, it is best to take more mature vegetables. They are not as juicy as young ones and when cooked they will release less juice, which means the finished snack will be thicker. Even people who are losing weight can afford this healthy dietary dish, because per 100 grams of the product there are only 90 calories.

Squash caviar with tomato paste for the winter - step-by-step photo recipe

Zucchini caviar can be made not from tomatoes, but with tomato paste. But buy only a high-quality product and then the result will definitely please you and your family.

To stew vegetables, you can use a slow cooker, a pressure cooker, or a saucepan.

Cooking time: 5 hours 0 minutes

Quantity: 4 servings

Ingredients

Zucchini: 2 kg
Onions: 300 g
Carrots: 400 g
Garlic: 50 g
Tomato paste: 170 g
Vegetable oil: 150 g
Vinegar: 3 tsp.
Salt, pepper: to taste

Cooking instructions

Recipe "You'll lick your fingers"

Fans of zucchini caviar should pay attention to this homemade recipe for the winter. Caviar has an unusual taste, as its preparation uses a secret ingredient - mushrooms. The appetizer turns out to be finger-licking good. Take:

zucchini – 1 kg;
champignons – 0.4 kg;
onion – 0.3 kg;
garlic – 25 g;
bell pepper – 200 g;
dill – 20 g;
carrots – 70 g;
tomato paste – 2-3 tbsp. l.;
salt, granulated sugar - according to preference.

Preparation:

Wash the zucchini, peel and cut into small cubes. Fry the prepared vegetables in a frying pan until they become translucent.
Peel the onion and cut into rings.
Wash the mushrooms and cut into strips. Fry in a frying pan until all the liquid evaporates. Transfer to a bowl.
Grate the carrots and fry them together with the onions.
Chop the pepper, put it in a frying pan, add tomato paste and zucchini. Add a small amount of water and simmer for about 30 minutes.
Add champignons and remaining ingredients to the stewed vegetables. Simmer for 10 minutes and roll into jars.

You can start trying this caviar immediately after cooking, just spread it on a piece of bread and go ahead.

Zucchini caviar with tomato paste “like in a store” according to GOST

When people think about squash caviar, they remember the taste of exactly the product that filled the shelves of all stores during the Soviet years. At that time, caviar was prepared according to GOST, and the technology was monitored very strictly. Today the recipe is well known to many housewives.

tomato paste – 10 tbsp. l.;
medium-sized zucchini – 5 pcs.;
carrots – 2 pcs.;
onion – 1 head;
tomato – 1 pc.;
granulated sugar – 18 g;
salt – 25 g;
parsley root – 55 g;
butter – ½ part of a glass;
black peppercorns and allspice - 3 pcs.

Step-by-step technology:

Remove the peel from the washed zucchini and cut into cubes. Fry in a frying pan until a crust forms and transfer to a large saucepan.
Remove the peel from the onion and chop it finely.
Peel the carrots and parsley roots and grate them.
Cut the tomatoes into cubes.
Fry the prepared vegetables in a frying pan until they become soft. We send them to the pan with the main ingredient.
Grind well with a blender, you should get a homogeneous consistency.
Place the pan on the fire and simmer the contents for 20 minutes.
Grind black pepper and add to the caviar, followed by sugar and salt.
Add tomato paste, grind again with a blender, continue to simmer for 5 minutes.
The caviar is ready, all that remains is to place it in pre-sterilized jars and seal it tightly. After cooling, the jars should be stored in a cool place.

Thanks to tomato paste, the color of the caviar becomes even more beautiful and appetizing, and it also enhances the taste of the dish.

With added mayonnaise

Caviar prepared according to this recipe tastes good: spicy due to the mayonnaise and sweet due to the carrots. You can prepare a snack with the following set of products on hand:

zucchini – 3 kg;
mayonnaise – 250 ml;
vinegar 9% - 30 ml;
butter – ½ part of a glass;
salt, granulated sugar, garlic, red and black pepper - to taste;
ketchup or Krasnodar sauce – 250 ml.

You can take a couple of tablespoons of tomato paste, diluted in a small amount of water to the consistency of ketchup.

How to prepare:

Wash the zucchini and remove the peel. If there are seeds, remove them too. Cut randomly, but coarsely.
We pass the chopped vegetables through a meat grinder, followed by the garlic.
In a saucepan, mix the crushed mixture with the remaining additives, except vinegar.
Place on the stove and cook the caviar over low heat for 3 hours.
10 minutes before the end, add vinegar and stir.
Place the hot mixture into jars and seal.
We turn them upside down and wrap them in a blanket. Leave in this position until it cools completely, then store in a cool room.

You can serve this appetizer on the table immediately after preparation.

With bell pepper

For squash caviar with bell pepper you need the following ingredients:

zucchini – 2.5 kg;
onions – 4 pcs.;
garlic – 4 cloves;
bell pepper – 450 g;
tomato paste – 3 tbsp. l.;
granulated sugar – 35 g;
salt – 20 g;
vinegar – 25 ml;
oil – 200 ml;
pepper – 6 peas.
Spices - according to preference.

What we do:

We pass all the vegetables through a meat grinder, with the exception of onions (cut into rings) and carrots (three on a grater).
Fry onions and carrots in a frying pan. Combine with grated vegetables.
Add tomato paste, salt, granulated sugar and spices to the vegetable mixture. Place on the fire and simmer for about 2 hours. Make sure that the mixture does not burn, stir constantly.
Add pepper and vinegar at the very end.
Place in jars and seal.

Despite the lack of additional pasteurization, such caviar will not spoil until next winter.

No roasting

The peculiarity of this recipe is that there is no need to fry the vegetables. This significantly reduces cooking time. The ingredients are for 6 500 ml jars:

medium-sized zucchini - 3 pcs.;
granulated sugar – 1 tbsp. l.;
tomato sauce or paste – 60 g;
carrots – 1 pc.;
onion – 1 pc.;
oil – 0.5 l;
vinegar – 5 ml;
pepper, herbs, garlic - to taste.

Cooking steps:

Grind vegetables in a food processor.
Pour oil into a thick-bottomed pan and add the twisted vegetable mass to it.
After boiling, reduce the heat to low and simmer at a gentle simmer for 3 hours.
Chop the greens and pass the garlic through a press.
10-15 minutes before readiness, add the rest of the ingredients, except vinegar, add it when we remove the pan from the stove.
Pour hot caviar into jars and screw on the lids.
We wrap the workpieces in something warm and put them away for storage only after they have cooled.

Oven recipe

Even novice cooks can cook caviar in the oven; for this you need:

zucchini – 3 pcs.;
carrots – 2 pcs.;
bell pepper – 2 pcs.;
tomato paste – 1 tbsp. l.;
oil, salt, ground pepper - to taste.

How to prepare:

Wash the vegetables thoroughly, peel them, remove seeds and stems, and chop them.
Place the prepared ingredients in a baking sleeve and tie it to one side.
Pour in the oil, add tomato paste, salt and pepper.
We tie the sleeve on the other side, make a couple of holes through which steam will escape.
Place in the oven, preheated to 180°C, and bake for 60 minutes.
We take the bag out of the oven and wait until it cools down.
Place the vegetables in a deep bowl and chop with an immersion blender.

Caviar prepared according to this recipe is not suitable for long-term storage. You need to eat it right away.

Without sterilization

To prepare caviar from 3 kilograms of zucchini, take:

tomato paste – 300 grams;
carrots – 2 kg;
onion – 1 kg;
apples – 500 g;
garlic – 12 cloves;
bell pepper – 5 pcs.;
salt, spices, granulated sugar, butter - optional.

During the spring season, zucchini is one of the most accessible and inexpensive vegetables in greengrocers. In dachas and garden plots, they ripen in July-August, and housewives begin to prepare healthy vitamin preparations for future use. Delicious store-bought squash caviar is made from the most common vegetables. It is only important to know a few secrets of its preparation!

To cook caviar at home, you need to choose zucchini with thin, delicate skin up to 20 cm in size. There should be no stains or visible damage on the surface. Such zucchini do not need to be peeled; the thin skin is just as beneficial for the body as the tender, juicy pulp. Medium-sized vegetables have small seeds, they are not felt in the preparations. If larger and more mature zucchini are stored for caviar, they need to be cleared of their “clothing” and the ripe seeds removed.

Advice! For spinning for the winter, it is best to use crops that ripen in August and September.

Classic recipe: squash caviar as in the store, according to USSR GOST

Squash caviar from the last 20th century, which tastes like store-bought caviar, is made from fresh summer and autumn vegetables. The recipe according to USSR GOST is kept in the culinary notebooks of our grandmothers, and all novice housewives will learn how to prepare such caviar for the winter.

Let's prepare the products:

Young zucchini – 3 kg;
Carrots and onions – 1 kg each;
Good quality tomato – 3 tbsp. l. with a slide;
Acetic acid 9% - 3 tbsp. l;
Salt – 3 tsp;
Ground peppers of different colors - 1/3 tsp each;
Sunflower oil.

We do not peel the zucchini, cut it together with the onion into medium cubes, and chop the carrots on a grater.

The note! Young vegetables have milky seeds and they are not felt in the preparations, but mature vegetables have seeds that crunch on your teeth even after being put through a meat grinder!

We will fry each of the prepared ingredients separately. Pour sunflower oil into a saucepan or large frying pan and immerse the zucchini in it, no need to add salt. The juice that will be released during cooking will be useful for further preservation.

Separately fry the onion and carrots, leave the vegetables until completely cool. On average, it takes 25-30 minutes to fry each ingredient!

We install a mesh with the smallest holes in the meat grinder. We will grind soft vegetables to a puree consistency. After scrolling, it is advisable to beat it with a blender to give the vegetable mass fluffiness and homogeneity.

Attention housewives! You can beat with a hand blender for no more than 2-3 minutes, then the household appliance will overheat and may fail!

Place the mixed caviar on medium heat and let it simmer for 20 minutes. It is important that the pan has a thick bottom or stands on an iron stand. Don't let the caviar burn!

During the cooking process, add all the prepared spices and let simmer for another 15 minutes. During this time, it is necessary to prepare sterilized jars. For such a mass of squash caviar you will need 7 half-liter containers (3.5 liters in total).

Towards the end of cooking, add another 1 tbsp of 9% vinegar and after 5 minutes you can turn it off. Pour the hot, aromatic caviar into jars and roll up the prepared lids.

The finished squash caviar turns out appetizing and bright orange, just like store-bought caviar. This winter recipe has been tested for years, it is a low-calorie product, healthy for both children and adults of any age.

Recipe for squash caviar with tomato paste

Homemade zucchini caviar with tomato is a favorite dish of many housewives. The recipe is simple and quick and does not require any special financial costs. During the cold season, it perfectly complements the daily diet with delicious summer aromatic caviar.

For cooking we will prepare:

Zucchini – 2 kg;
Carrots and onions - 1 kg each;
Tomato – 1 glass;
Sunflower oil – 1 glass;
Sugar – 4 tbsp. l;
Salt – 2 tbsp. l.

Note to housewives! If 70% acetic acid is used in the preparation, then only 1 teaspoon can be added to the preparation!

Pour a glass of oil into a saucepan or frying pan with a thick bottom and add diced carrots there. Add water, salt, sugar and simmer under the lid for 5-7 minutes.

During this time, we will prepare the remaining vegetables and a pod of hot pepper for those who like it spicy! Cut everything into medium cubes and send it to simmer with the carrots under the lid.

After boiling, stir the mixture and simmer for another 20 minutes. Add tomato to soft tender vegetables and simmer for 15 minutes without a lid to evaporate excess liquid.

Scroll the aromatic squash caviar in the blender bowl and transfer it back into the frying pan. After boiling, roll it into sterile jars, you will get about 3 liters of healthy and tasty preparation for the winter.

The calorie content of zucchini game is 97 kcal per 100 grams of product. The dish is perfect for those who watch their figure and eat properly for health benefits!

Recipe for caviar with zucchini and tomatoes

Squash caviar with tomatoes is prepared quickly and without much effort. During this time, housewives manage to redo a lot of other things around the house, occasionally being distracted by stirring a fragrant dish.

Let's prepare the products:

Zucchini – 2.5 kg;
Ripe tomatoes, carrots and onions – 1 kg each;
Sunflower oil – 250 g;
Sugar – 5 tbsp. l;
Salt – 3 tbsp. l;
Acetic acid 9% - 2 tbsp. l;
A pod of bitter pepper for everyone!

Pour oil into a large container and add carrots, cut into large cubes. You don’t have to remove the skin from the tomatoes, but then before cooking it is advisable to grind them in a chopper until they reach a puree consistency.

Add coarsely chopped vegetables and a pod of hot pepper to the pan with carrots. Pour in the rolled tomatoes and leave to simmer under the lid for 30-40 minutes.

Advice! If the cooking process is on high heat, then you need to stir constantly!

Remove soft vegetables from the stove, punch them with a blender or pass them through a meat grinder. Add all the prepared spices to a homogeneous fluffy mass and pour the finished caviar into sterile jars. We leave the delicious preparations under a warm “fur coat” until they cool completely!

Squash caviar with mayonnaise: recipe for a slow cooker

It’s easier to cook zucchini caviar with your favorite sauce in a slow cooker. We load all the useful ingredients there and press a few buttons. A smart saucepan can easily cope with the stewing process, preserving all the important natural ingredients in the dish.

We stock up on products:

Zucchini - 3 medium-sized;
Carrot – 1 large;
Onions - 2 medium;
Tomato paste – 3 tbsp. l;
Mayonnaise – 3 tbsp. l;
Salt – 1 tbsp. l;
Pepper and bay leaves to taste!

We cut the vegetables into cubes, and the carrots can be grated. Pour a little vegetable oil into the bowl of a smart saucepan and add the ingredients there. Salt, add your favorite spices and turn on the “Stew” mode for 120 minutes.

When the vegetables become soft, season them with tomato and mayonnaise. Combine all the ingredients of the dish with a spatula and wait for complete readiness. If necessary, you can add water.

Cool the finished caviar, put it in a salad bowl and garnish with fresh herbs.

Squash caviar with pumpkin in a slow cooker

Delicious caviar from zucchini and pumpkin can be prepared in a slow cooker or in a saucepan using the same recipe. The dish turns out to be appetizing in appearance, tasty and very healthy for children and adults!

Let's prepare the components:

Ripe pumpkin – 2 kg;
Ripe zucchini – 1 kg;
Onion – ½ kg;
Good quality tomato – 300 g;
“Mayonnaise” sauce – 250 gr;
Sunflower oil – 200 g;
Granulated sugar – 4 tbsp. l;
Salt – 2 tbsp. l;
Pepper – 1/2 tsp;
Lavrushka.

We clean fresh vegetables of all excess. Together with the onions, we pass them through a fine mesh meat grinder. Add tomato, favorite sauce and sunflower oil to the airy vegetable mass. Turn on the electric saucepan to the “Stew” mode and cook the dish for 60 minutes. During the process, it is important to stir several times and add all the prepared spices.

If caviar is being prepared for winter twists, then it is important to add 2 tbsp at the end of cooking. spoons of 9% vinegar!

Baked vegetable squash caviar

Not all housewives know that a smart multicooker can be used to prepare non-standard dishes. For example, in the “Baking” mode, zucchini and eggplants are baked, resulting in an excellent cold appetizer with aromatic smoke!

Let's prepare the products:

Zucchini or eggplant – 3 large;
Ripe juicy tomatoes - 3 large;
Bell pepper – 2 pcs;
Onion and carrot – 1 piece each;
Garlic – 2-3 cloves;
A bunch of greenery;
Salt and sugar to the hostess's taste.

Pour oil into the bowl of an electric saucepan and place all the vegetables in layers. First zucchini and carrots, then bell peppers and onions. It is better to chop the tomatoes so that they provide the necessary juiciness for the baked dish. Add all the necessary spices, except garlic, and cook in the “Baking” mode for about 1 hour.

At the end, if the hostess wishes, you can add chopped garlic and fresh herbs. The dish is best served as a cold appetizer in pieces or pureed in a blender. The appearance of the dish is magnificent, and the taste of this caviar is much better than in the store!

For the winter, housewives prepare squash caviar with fragrant garlic and their favorite sauce - mayonnaise. Surprisingly, it is not only very tasty and healthy, but also stored in twisted jars for a long time.

To prepare, prepare the ingredients:

Zucchini – 3 kg;
Garlic – 2 heads (10-12 cloves);
Tomato and Mayonnaise sauce – 250 g each;
Sunflower oil – 100 g;
Granulated sugar – 100 g;
Salt – 1 tbsp;
Acetic acid 9% - 2 tbsp;
Ground colored peppers – a pinch.

We clean the potbellied zucchini and garlic of all excess and pass it together through a fine mesh meat grinder. Place the aromatic mixture in a large frying pan or saucepan with a thick bottom. Add white sauce, tomato, sunflower oil, salt and sugar. The result is a beautiful pink vegetable mass, which must be simmered over low heat for about 3 hours.

During the cooking process, it is important to monitor the dish and stir occasionally so that it does not burn. At the end add 2 tbsp. l 9% acetic acid and transfer it hot into sterile jars. We securely screw the lids on and place them on the “head” under the blanket for several hours. During the cold season, all household members will be happy to enjoy delicious and healthy squash caviar!