Zucchini caviar with bell pepper

Zucchini caviar with bell pepper is a popular type of homemade preparations. Especially tasty is caviar with the addition of not only pepper, but also carrots, tomatoes, garlic, onions. More original recipes include the use of mushrooms and apples as ingredients.

How to cook caviar

To get tasty and healthy homemade preparations, you need to adhere to the following rules:

• Choose for cooking containers made of steel or cast iron (cauldron, frying pan). In dishes with thick walls, uniform heating of vegetables during cooking is ensured. And this serves as a guarantee of good taste.
• To prevent the vegetables from burning, the caviar is constantly stirred. You need to cook on a slow fire.
• With the help of a slow cooker or oven, the process of preparing caviar is greatly simplified.

  

• It is recommended to use young zucchini, which have not formed a thick peel and seeds. If mature vegetables are used, then they must first be cleaned.
• Bell peppers and carrots make the dish sweeter.
• Tomatoes can be replaced with tomato paste.
• You can improve the taste of the dish with onions, garlic, seasonings.
• Vinegar or lemon juice will help increase the shelf life of blanks. If the dish is prepared for the winter, then jars are preliminarily prepared, which are sterilized by heat treatment.
• Caviar is a low-calorie dish, so it can be consumed during a diet.
• It is not recommended to eat zucchini caviar in the presence of kidney stones and stomach problems.
• Due to the presence of fiber, zucchini dishes improve the digestive process.

  

• Caviar is considered a hearty dish because it contains proteins, fats and carbohydrates.
• Zucchini caviar is used as a side dish or part of sandwiches.
• Zucchini blanks have a long shelf life.

Recipe with peppers, tomatoes and carrots

The simplest recipe for zucchini caviar with bell pepper includes the following sequence of actions:

1. Zucchini in the amount of 3 kg is cut into pieces up to 1,5 cm in size.
2. The resulting cut is placed in a saucepan, which is placed on medium heat. Add half a glass of water to the container. The zucchini is left to stew for 15 minutes under a closed lid.
3. Three carrots and three onions are first peeled, then cut into cubes.
4. The vegetables are sautéed in a pan until golden brown, then added to the zucchini.

   

5. Five pieces of bell peppers are cut into two parts, removing the seeds, then cut into strips.
6. Tomatoes (6 pieces are enough) are cut into four parts.
7. Tomatoes and peppers are added to the pot with zucchini. The mixture is simmered without a lid for 15 minutes.
8. The next step is to prepare the seasoning. To do this, chop two cloves of garlic. As a spice, black ground pepper (half a teaspoon), one tablespoon of sugar and salt is used. These components are added to the vegetable mixture with zucchini.
9. If you need to get a homogeneous consistency, then the caviar is passed through a blender.
10. Caviar is rolled up in jars for the winter.

Ural-style zucchini in a slow cooker

An appetizer of this type is prepared according to the following sequence:

1. One and a half kilograms of zucchini cut into cubes.

   

2. One kilogram of tomatoes is cut into eight pieces. Two heads of onions and two bell peppers are cut into rings.
3. Zucchini and tomatoes are placed in a slow cooker, vegetables are covered with pepper and onions on top.
4. The multicooker is switched on to the “Extinguishing” mode for 50 minutes.
5. Half an hour after the start of stewing, 5 heads of young garlic, pre-chopped, are added.
6. When 5 minutes remain before the end of the program, salt the caviar, add hot pepper (optional), a few black peppercorns.
7. After the end of the multicooker, the vegetable mixture is laid out in jars and closed with lids. Pre-sterilized containers and lids.

Caviar with pepper and carrots in a slow cooker

Delicious caviar can be prepared according to a simple recipe using a slow cooker:

1. Two onion heads are peeled and placed in a slow cooker, switched on to the “Baking” mode.

   

2. Grate two medium carrots, then add to a container with onions.
3. Then, two bell peppers and 1,5 kg of zucchini, previously diced, are added to the resulting vegetable mixture.
4. The “baking” mode lasts for 40 minutes, after which the “Stew” mode is turned on for an hour.
5. To make the caviar more spicy, the addition of one pod of chili pepper will help.
6. 20 minutes before the end of the multicooker, you can add tomato paste (2 tablespoons) and two chopped garlic cloves.
7. If a homogeneous consistency is needed, then the caviar is crushed in a blender.
8. The finished dish is served at the table.
9. If you need to get winter preparations, add 2 tbsp. l. 9% vinegar.

Caviar with pepper and mushrooms

Unusual in taste, caviar can be prepared from zucchini with peppers and mushrooms:

1. A few zucchini and one large carrot are grated.
2. Three onion heads are cut into rings, half a kilogram of champignons are also cut.
3. Five small tomatoes are placed in boiling water for a couple of minutes, after which the skin is removed. The pulp is cut or scrolled through a meat grinder.
4. Sunflower oil is added to a deep frying pan and the container is heated. Then the mushrooms are lowered into the pan and heated until the liquid evaporates from them. Then you can add a little oil and fry the mushrooms until a crust appears.
5. Mushrooms are cleaned in a separate bowl, after which the onions are fried for 5 minutes.
6. Carrots are added to the pan with onions and salt is added. Vegetables are cooked over low heat under a closed lid.

   

7. Five minutes later, add zucchini, peppers and tomatoes to the pan. Caviar is stewed for about 20 minutes if young zucchini are used. Overripe vegetables will take more than an hour to cook.
8. When half the due date has passed, mushrooms are added to the caviar. You can improve the taste of people with chopped herbs (dill or parsley).
9. Sugar, salt, garlic will help adjust the taste of caviar. A spicier dish is obtained after using hot pepper.
10. Ready caviar is served to the table. If you need to get blanks for the winter, banks are pre-prepared.

Caviar in the oven

Roasting vegetables in the oven significantly speeds up the process of cooking caviar:

1. Four carrots and three zucchini are peeled and grated.
2. Finely chop bell pepper (3 pcs.), Hot pepper (half of a medium-sized vegetable is enough), tomatoes (6 pcs.), onions (3 heads), garlic (1 head).

   

3. Vegetables prepared in this way are placed in a deep cast-iron container. Vegetable oil and salt are added to the mixture, then it is stirred.
4. The dishes are covered with a lid and sent to the oven, where they set the temperature to 200 degrees.
5. After half an hour, the oven temperature should be slightly reduced.
6. Caviar is cooked for an hour, after which they receive preparations for the winter.

Caviar with pepper and apples

By adding apples, zucchini caviar acquires a unique taste:

1. Three kilograms of tomatoes and half a kilogram of apples are cut into several pieces. The seed pod is removed from apples.
2. Sweet red pepper (0,7 kg) and a similar amount of carrots are cut into small pieces.
3. Three large zucchini cut into cubes.
4. Prepared vegetables and apples are turned through a meat grinder, where the smallest grate is installed.

   

5. The mixture is laid out in a deep container without a lid and left on low heat to extinguish. To obtain a thick consistency, a wide container is used, since vegetables lose moisture more intensively in it.
6. 0,4 kg of lettuce onions are chopped into medium-sized slices and fried in a pan.
7. An hour after the start of stewing, onion can be added to the caviar.
8. After half an hour, the caviar will be ready for consumption or rolling into jars for the winter.

Caviar up your sleeve

A simple recipe for zucchini caviar using a baking sleeve will allow you to get a delicious snack for any table:

1. One red sweet pepper is cut, freed from the stalk and seeds.
2. About 0,8 kg of zucchini and three large tomatoes are cut into circles.
3. Cut two carrots and three onions in the same way.
4. The sleeve for baking is tied on one side, then one spoonful of olive oil is poured into it and distributed over the entire sleeve.

   

5. Prepared vegetables are placed in the sleeve, add 2 tbsp. l. oil, salt and a little ground black pepper.
6. The sleeve must be tied and shaken a little so that the vegetables and seasoning are evenly distributed.
7. The prepared sleeve is placed in a deep mold and several punctures are made to release steam.
8. The container is placed in the oven at a temperature of 180 degrees.
9. An hour later, the container is taken out and the sleeve is torn.
10. Vegetables need to be cooled and turned through a meat grinder.
11. The resulting vegetable mixture is boiled over medium heat for half an hour.
12. 30 ml of 9% vinegar is added to the finished product and preserved.

Conclusion

The process of preparing zucchini caviar includes preparing vegetables, their sequential frying or stewing. Various additional components (bell peppers, carrots, tomatoes, apples, mushrooms) help to improve the taste of caviar. To simplify the cooking procedure, it is recommended to use an oven or a slow cooker.