In the height of summer, zucchini can be found in any garden, since this vegetable is amazingly unpretentious, and grows quite quickly. Therefore, the question of what can be cooked delicious from zucchini arises at this time with all its severity.
Many will probably agree that zucchini caviar is one of the most versatile and simple dishes in terms of cooking technique. Well, her taste! What is most remarkable, the taste of the zucchini themselves is almost neutral, but it is an excellent backdrop for a mixture of various vegetables, herbs and spices. Do not forget about the benefits of caviar from zucchini. After all, most of the nutrients that zucchini is rightfully proud of are preserved when processed at high temperatures.
Even zucchini caviar in a frying pan is quite capable of preserving many vitamins and especially minerals that are beneficial to health. And according to the taste sensations, vegetables fried in a pan cannot be compared with boiled and even baked in the oven. Below will be described several options for cooking zucchini caviar in a pan with photographs illustrating the process.
The first, easiest recipe
This recipe for zucchini caviar is versatile and the easiest to make, although caviar from it turns out to be uniquely delicious.
A recipe with a photo of the roots used will help you surprise your family and friends with the unique taste of such a well-known and familiar dish to everyone as zucchini caviar.
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When looking for the main components, you need to consider that many of them are interchangeable. And although you can feel the most piquant taste of squash caviar only if you follow the recipe exactly, if you cannot find all the ingredients, do not be discouraged.
Part of the white roots is completely replaced by an increased content of carrots and onions, and add greens and seasonings that you and your family like.
- Peeled and seeded zucchini – 2 kg;
- Tomatoes – 0,8 kg;
- Carrots – 0,4 kg;
- Onions (you can also take leeks) – 0,3 kg;
- White roots (parsnip, parsley root, celery root, oat root) – 0,2 kg;
- Vegetable oil – 70 ml;
- Spices (ground black and allspice, ground ginger, cumin (zira), turmeric);
- Greens (parsley, dill, coriander, celery).
That is, zucchini, if possible, must be peeled and seeds removed if they are mature enough. Neither the skin nor the seeds will interfere with young zucchini during the cooking process.
Carrots and all white roots must be thoroughly washed and peeled with a knife or vegetable peeler.
Onions are cleaned in a standard way from all unnecessary shells covering it.
Before cooking, it is customary to free the tomatoes from the skin. The easiest way is to cut them with a sharp knife crosswise in several places and scald with boiling water. After that, the skin is easily removed.
The greens are simply thoroughly washed and freed from contaminants, wilted and yellowing parts.
Secrets of cooking
Zucchini, onions and tomatoes are cut into small pieces or cubes, no larger than 1-1,5 cm in size. Carrots and roots are easiest to grate or chop using any kitchen tool that you have available.
Novice cooks often have a question: “How to fry vegetables for caviar so that they turn out tasty, appetizing and do not burn?” There are several secrets here, and the first of them is that only hot oil is used for frying.
Products fried in hot oil do not have an unpleasant aftertaste and their use does not adversely affect digestion.
The second secret is the strict order in which the vegetables are placed in the pan.
So, to get overheated oil, you need to pour any vegetable oil into a frying pan with a layer about half a centimeter thick and, after making a medium fire, heat it up so that it does not boil for at least 3-4 minutes. When a barely noticeable white smoke appears above the pan, you can start the frying procedure.
According to this recipe for cooking zucchini caviar, all vegetables are sequentially added to the pan and the first step is to fry the onion. Alone, he languishes for a very short time – literally after 3-4 minutes, carrots and white roots must be added to it. If you calcined the oil correctly, then you do not need to add it. Roots with carrots and onions are fried for another 5-6 minutes, after which chopped zucchini is added to them.
Simmer with regular stirring, preferably for 10 minutes, at the end, chopped tomatoes are added to the caviar, as well as salt and sugar to taste. After another 5 minutes, finely chopped greens and seasonings can be added to the caviar. Mixing well, simmer for another 5-8 minutes, depending on the amount of liquid in the vegetable mass. Then cover with a lid and let it brew for the same amount of time.
If you want to get traditional zucchini caviar, then after the dish has cooled down a bit, you can grind it with an immersion blender. If you prefer caviar in pieces, then the dish can be laid out in vases and enjoy its unique taste.
Second, original recipe
This version of cooking the same dish is somewhat more time consuming, but the resulting taste of zucchini caviar will surely exceed all your expectations. All ingredients and their quantity by weight remain the same, only one or two tablespoons of wheat flour are added.
All vegetables for cooking zucchini caviar in a pan can be cut into cubes, or simply grated or chopped in a food processor. The main highlight of this cooking method is that chopped vegetables, including tomatoes, (except herbs and spices) are fried in hot oil in splendid isolation. After frying (they acquire a pleasant yellow-golden color), each ingredient is transferred to a separate bowl and set aside.
At the last stage, all fried vegetables are mixed in one pan with a thick bottom, sugar, salt, seasonings and finely chopped greens are added to them. After the final dissolution of the spices in the caviar, which usually takes about five minutes, the fried flour is carefully poured into the pan and thoroughly mixed again when heated for 3-4 minutes. The dish can be consumed both hot and cold. Namely, the fried flour gives the zucchini caviar a peculiar creamy taste.
Try to cook zucchini caviar according to one of the proposed options, and you will want to return to these recipes again and again, because their unique taste is impossible to forget.
