Caviar from zucchini and squash: 7 recipes

If zucchini caviar is well known to many, then patissons often remain in the shade, and many housewives do not even suspect that their inclusion in a vegetable dish can bring an additional delicate texture. Caviar from squash and zucchini for the winter can not only become a signature recipe in the family, but also help to utilize the crop of vegetables unsuitable for other cooking methods. After all, it can be made even from not quite young squash and zucchini. The main thing is to remove the hard peel and ripened seeds.

How to cook caviar from squash and zucchini

In principle, caviar from these two representatives of the pumpkin family can be made in the same ways as ordinary squash caviar, familiar to many. Vegetables can be boiled, fried, baked in the oven, and finally stewed. You can even separate these actions, and prepare one type of vegetable in one way, and use something else for another.

In any case, it should turn out well, but the taste of all these blanks can vary and at the same time in a rather significant way. Therefore, good housewives experiment endlessly, using certain cooking technologies, before settling on one thing. Various additives of vegetables or spices also play a role and a considerable one.

The most interesting thing is that caviar from squash and zucchini, first of all, makes it possible to use vegetables that are overripe for other preparations. After all, young patissons can make delicious salads, and amazing pickled or salted preparations. They are also good as an addition to vegetable stews.

But they usually prefer not to mess with mature patissons – their peel becomes very rough. And due to the wavy surface, peeling it off the fruit is a real torment. But the pulp of even overripe patissons continues to be tasty and even more nutritious than that of young fruits.

Therefore, in order not to disappear the product, in extreme cases, you can simply cut off the entire wavy edge of the patisson, then remove the peel and cut out the entire fibrous inner part with already coarse seeds. The same is usually done with mature zucchini.

It is not for nothing that earlier in the recipes according to GOST for squash caviar, only ripe fruits were used.

However, from young fruits, caviar also turns out to be very tasty and, most importantly, does not need long-term heat treatment. So for this preparation, vegetables of any degree of maturity can be used.

Classic caviar from squash and zucchini

In the classic recipe, the main vegetables are boiled before chopping – this is a completely dietary product, the taste of which can be supplemented with a variety of spices if desired.

You need:

• 2 kg of squash;
• 2 kg of zucchini or zucchini;
• 2 large bulbs;
• several stalks of dill and parsley;
• 1,5 g of ground allspice and black pepper;
• 4 garlic cloves;
• 15 g salt;
• 30 grams of sugar;
• 50 ml of vegetable oil.
• 2 tsp 9% vinegar.

Manufacture:

1. Young zucchini and squash are freed from tails, and the peel and the inside with seeds are removed from mature vegetables.
2. Then they are cut into small slices about 1,5 cm thick.
3. Put the pieces in a saucepan, pour water so that it barely covers the vegetables, and boil over low heat, stirring occasionally, until the initial volume is halved.
4. At the same time, the onion is cut into thin rings and fried in oil until golden brown.
5. Greens and garlic are finely chopped and rubbed with salt and spices.
6. Boiled pumpkin vegetables are combined with onions, herbs and garlic, vinegar is added, mixed well. If desired, grind with a mixer or immersion blender.
7. The hot mass is laid out in sterile jars, sterilized for about 15-20 minutes and rolled up.

Tender caviar from squash and zucchini with tomato and garlic

Very tender and tasty vegetable caviar is obtained from fried squash and zucchini.

You need:

• 1 kg of squash;
• 1 kg of zucchini;
• 1 kg of tomatoes;
• 0,5 kg carrots;
• 0,5 kg of onions;
• 6-8 cloves of garlic;
• 50 g salt;
• 100 grams of sugar;
• 50 ml vinegar 9%;
• 100 ml of vegetable oil.

Preparation:

1. Vegetables are thoroughly washed, freed from all excess and cut into small cubes.
   
   Important! Only carrots can be grated, and onions cut into half rings.
2. In a large and deep saucepan, they are fried over medium heat: first onions, then carrots, then zucchini, squash, and last add tomatoes. The total cooking time for vegetables is about half an hour.
3. Add chopped garlic and spices, mash and simmer for another quarter of an hour.
4. Add vinegar, arrange in a sterile glass container, roll up.

Braised squash caviar with zucchini for the winter

The following recipe is very popular among the people, where all the vegetables are simply stewed until tender.

You need:

• 2 kg zucchini;
• 1 kg of squash;
• Xnumx sweet bell pepper;
• 200 g of tomato paste;
• 2 bulbs;
• 1 garlic head;
• 100-110 ml of vegetable oil;
• 20 g salt;
• 40 d Sahara.

Manufacture:

1. Pour the oil into a heavy-bottomed saucepan and heat it until almost boiling.
2. First, onion, cut into cubes, is placed on the bottom and fried until transparent.
3. Then put the zucchini in the pan, and then the squash, cut into small sticks.
   
   Attention! After softening the vegetables, they should release the juice and will actually boil in it, but the fire should not be added.
4. All vegetables must be simmered, stirring occasionally, for about 40 minutes.
5. Then chopped pepper and tomato paste, as well as salt and sugar, are added to the caviar.
6. Stew for another 20-30 minutes to evaporate excess liquid without closing the lid.
7. Add crushed garlic and taste the caviar for readiness.
8. If the vegetables are evenly soft, then they can be chopped with a food processor or blender.
9. Then put into sterile jars and seal tightly.

Delicious caviar from squash and zucchini baked in the oven

A very simple technology for making vegetable caviar from baked products. At the same time, the dish turns out to be both tasty and healthy at the same time.

You need:

• 1,5 kg of squash;
• 1,5 kg zucchini;
• 400 g onions;
• 200 g of tomato paste;
• 60 ml of vegetable oil;
• a pinch of ground black and allspice peppers;
• 5 ml of vinegar;
• 30 g salt;
• 60 d Sahara.

Manufacture:

1. The vegetables are thoroughly washed and cut into large chunks, removing the seeds if necessary.
2. Arrange in a single layer on a baking sheet lined with parchment paper.
3. Bake at a temperature of + 180 ° C in the oven until cooked. The baking time depends on the degree of maturity of the squash and zucchini. Usually this process takes from a quarter of an hour to 40 minutes.
4. Cool and carefully select all the pulp from the peel.
5. Grind the pulp through a meat grinder.
6. Finely chop the onion and saute in oil until soft, adding tomato paste at the end.

   

7. All products are mixed in a deep bowl. If there is a desire, with the help of a blender, absolute uniformity of caviar is achieved.
8. Spices are added and the mass is heated to a boil, vinegar is added and the finished caviar is laid out in prepared glass containers.

Spicy caviar from zucchini and squash

According to any of the above recipes, you can cook spicy caviar by adding half a pod of red hot pepper to 1 kg of vegetables. To maximize its properties, pepper is added at the very end of cooking or stewing, approximately along with garlic.

The original recipe for caviar from squash and zucchini with spices

You need:

• 1,5 kg of squash;
• 1,5 kg zucchini;
• 6 tomatoes;
• 5 carrots;
• 4 bulbs;
• 4 garlic cloves;
• 100 ml of oil;
• 2 Art. l salts;
• 3 Art. liter. sugar;
• 40 ml of vinegar;
• 2 tsp mixtures of Provence herbs (basil, tarragon, savory, marjoram, rosemary, sage, thyme, mint);
• 5 g of curry;
• 0,5 tsp mixture of ground peppers.

Manufacture:

1. Squash and zucchini are peeled and seeds are peeled and rubbed on a coarse grater.
2. Transfer to a bowl with a thick bottom, sprinkle with salt to extract juice and put on fire.
3. Tomatoes and onions are cut into rings, carrots are also rubbed on the same grater.
4. Transfer all vegetables to the same bowl, add oil and boil for 1 hour.
5. Add all the spices, crushed garlic, grind with a mixer or blender and add vinegar.

   

6. Caviar is heated to a boil, distributed in sterile jars and sealed.

Zucchini and squash caviar with apples, carrots and garlic

This blank has a special taste, due not only to its composition, but also to some of the cooking features.

You need:

• 3 kg zucchini;
• 3 kg of squash;
• 3 kg carrots;
• 1 kg of hard apples;
• 1 kg of tomatoes;
• 100 g of garlic;
• 150 g salt;
• 200 grams of sugar;
• pepper, cloves to taste;
• about 100 ml of vegetable oil.

Manufacture:

1. Zucchini is cut into slices about 2 cm thick and spread in one layer on a baking sheet with oil in the oven at a temperature of + 200 ° C for 10 -15 minutes. Vegetables should only lightly brown.
2. Patissons remain raw. They are cut into small pieces and passed through a meat grinder.
3. Carrots, apples and tomatoes are freed from everything superfluous and also chopped with a meat grinder. Do the same with cold zucchini.
4. All vegetables are laid out in a deep container with oil, heated to a boil over high heat, reduce heat and simmer until tender for about an hour.
5. A few minutes before the end of the stew, chopped garlic is added to the dish.
6. Hot caviar is laid out in jars, rolled up.

Rules for storing squash-squash caviar

There are no features for storing caviar from squash and zucchini. Hermetically sealed jars of caviar are stored under normal room conditions without access to light for a year. In the conditions of the cellar, it can last longer.

Conclusion

Caviar from squash and zucchini for the winter is no more difficult to prepare than an ordinary one-component dish. But squash and zucchini perfectly complement each other both in taste and in the content of nutrients.