Squash caviar is no less popular snack than eggplant. Moreover, this vegetable is not whimsical to weather conditions and grows on a scale in the beds of many Russians. Even in the cold summer, he manages to mature to the desired state. Interestingly, until the 16th century, they did not eat the flesh, but the seeds of zucchini. Some do not like this vegetable very much for its rustic taste, but it can be improved with the addition of other vegetables, spices or greens and get simply chic and festive dishes at the exit. Squash caviar is no exception. In addition, zucchini is a very useful and low-calorie product, for 100g of which there are only 24 calories.
Zucchini caviar - general principles and methods of cooking
Zucchini caviar has many cooking options. It is made with mushrooms, mayonnaise, tomatoes, tomato paste, eggplants, many spices are added, or they are treated with standard ground black pepper, but the cooking method is almost the same - the vegetables are fried (boiled less often), ground in a meat grinder (blender) and evaporated to the desired thickness. .
Zucchini caviar - food preparation
For cooking caviar they use both young zucchini and overripe.
Young fruits can not be cleaned, but the ripe ones must be freed from the coarse skin and remove the core with hard seeds - this is convenient to do with a spoon.
Zucchini caviar - the best recipes
Recipe 1: Zucchini caviar
It's nice to know that the dish that is to be tasted is not only tasty, but also healthy. Zucchini is rich in minerals and vitamins - it contains a lot of potassium, iron, magnesium, fiber, phosphorus, copper, vitamin C and group B, and other vegetables contained in caviar only strengthen this storehouse of nutrients. Especially because the caviar in this recipe turns out delicious, it can be immediately served to the table or canned for the winter. Tomato paste in the recipe can be replaced with fresh tomatoes. 5-6 large fruits peeled (initially pouring boiling water) and chopped up with a knife or meat grinder. True, the eggs will have to be stewed a little more to allow the liquid from the tomatoes to evaporate. Ingredients: 3 kilograms of zucchini, 2-3 tbsp. spoons of tomato paste, 1 kg of onions and carrots, one table. spoon of sugar, 6 cloves of garlic, 1.5 st.l. salt, greens (parsley, dill), 2 tablespoons of 9% vinegar, black pepper (ground).
Method of preparation
Cut the peeled vegetables: onion in half rings, zucchini diced, carrots on a coarse grater. Heat oil in a frying pan, fry zucchini, then shift to another dish. It is better to get them with a slotted spoon, trying to keep the flowing oil in the pan. Fry the onions in this oil and shift to the zucchini. At least on the same skillet, brown carrots, adding, if necessary, oil. Vegetables cool and grind in a blender (in a meat grinder). Transfer the mass to a cast-iron cauldron or large frying pan (stew pan) and simmer for 50 minutes on a quiet fire. 10 minutes before being ready, add tomato paste, sugar, pepper, salt, chopped garlic and greens to the vegetable mass, add vinegar and stew for 10 more minutes. Spread hot caviar in jars (0.65l), sterilize for 50 minutes and spin. Wrap in heat (cover with a blanket) and leave to cool. If you do not plan to roll up the caviar, you do not need to add vinegar. In this case, the ready-made caviar must be cooled, and it can be decorated with greens.
Recipe 2: Zucchini caviar with mayonnaise
An unusual ingredient in this recipe is mayonnaise. It softens the taste, gives it interesting notes. Caviar is tender and very tasty. If you remember that the main components of mayonnaise are vegetable oil and yolks, then you can not worry that it can spoil the dish. It is recommended to take good quality mayonnaise. And even better to do it yourself. If you have a blender, this business will take a few minutes It is necessary to mix 2 yolks, a glass of vegetable oil (200-250 ml), half a teaspoon of salt and finished mustard, 1 tbsp of lemon juice or vinegar 6% (table, apple). Another nuance - vegetables for this caviar, except onions, are not fried in oil, but boiled in water.
Ingredients: zucchini - 3 kg, half a kilo of bell pepper, 4-5 medium onions, carrots 2 pcs., 2 tablespoons of tomato paste, 250 ml of mayonnaise, salt. Method of preparation
Peel and boil carrots, peppers, and zucchini (in salted water). Pepper cooks faster, so you can get it out of the water a little earlier, when it becomes soft, and leave carrots and zucchini. Ready vegetables cool.
Onion cut into half rings, fry. Boiled cooled vegetables with fried onions scroll in a meat grinder or chop in a blender. Shredded vegetable mass to shift in a cauldron or large frying pan and simmer for half an hour. Then add mayonnaise and tomato paste, salt to your taste and simmer for another half an hour. If the caviar turned out to be watery, leave on the plate for another 20-30 minutes, until the excess liquid has evaporated. Serve chilled. If there are not many eaters, you can halve the amount of ingredients in a recipe.
Recipe 3: Squash caviar with mushrooms
To diversify the composition of caviar and give the dish an original taste, you can use mushrooms. Mushrooms are indicated in the recipe, but they can be replaced by other mushrooms, for example, white or oyster mushrooms. This caviar is served as a separate dish, in addition to meat or, as a sandwich, on a slice of toasted bread.
Ingredients: 1kg zucchini, 1 carrot each, meaty bell pepper and large onion, 2 large tomatoes, half a lemon juice, 0.5 kg of champignons, a small bunch of dill and green onions, vegetable oil, salt and pepper.
Method of preparation
Peeled zucchini coarsely grate, salt and mix. Washed mushrooms put in boiling water, do not forget to salt it. Cook for 10 minutes on low heat, then drain the water, drain the mushrooms in a colander, cool. Cooled down mushrooms to crumble straws.
Fry the onion sliced in half rings in butter (until transparent). Mix peeled and coarsely grated carrots with onions and fry for about 3 minutes. Squash squeeze the juice from the juice and transfer to the onion and carrot in a pan. Fry everything together, stirring for about 15 minutes. If the mass will burn, add a little oil.
While the vegetables are fried, you can grate the pepper. For this it is better to take a large thick-walled fruit. Wash, cut into halves, remove seeds, grate on a coarse grater to the skin, i.e. wipe off all the flesh. Put the resulting mass in the pan to the zucchini. Send the mushrooms there. Caviar mix and fry for 15 minutes. It's time to think about tomatoes. Fruits cut into two parts and also, like the pepper, grate to the skin on a coarse grater. Squeeze lemon juice into tomato paste and pour it into the pan. Stew the caviar until the liquid evaporates, stirring so as not to burn. At the end of the quenching add chopped greens to the mass, put pepper and salt. Let the calves steep under a closed lid.
And another option cooking caviar with mushrooms. The ingredients are the same, with minor changes: the onions are excluded, but garlic is added (4 cloves). Cooking method:
Grind alternately zucchini, peppers, carrots, mushrooms on a coarse grater, put in a pan (or cauldron) and simmer in vegetable oil until the moisture evaporates. Then add the tomato mass (grated tomatoes) and simmer again, evaporating the excess liquid. At the end add lemon juice, salt, herbs, pepper and chopped garlic.
Zucchini caviar - useful tips from experienced chefs
If you buy squash caviar in a store, try to choose products that are produced during the vegetable harvest season (July-September). So more likely you get on the caviar, made from fresh zucchini, and not frozen. In caviar prepared from frozen vegetables, a layer of liquid will clearly stand out on the surface. Such caviar is also edible, just less tasty and healthy.