Zucchini caviar without carrots

You can cook many different dishes from zucchini, but zucchini caviar is probably one of the most popular. There are a lot of her recipes. They differ in proportions and components and, of course, taste. To find among them the one that will become your favorite, you will have to cook it more than once.

Carrots are one of the most common components of squash caviar. But not everyone loves her. For some, caviar with carrots seems sweetish, for others, carrots are contraindicated due to allergies. For them, there are recipes for caviar from zucchini, in which carrots are not used.

How is zucchini caviar prepared without carrots?

From baked zucchini

For every one and a half kilograms of zucchini you will need:

• tomato paste – 140 g;
• refined vegetable oil – 100 g;
• 2 medium onions;
• a tablespoon of 5% vinegar;
• a teaspoon of salt and sugar, and less black pepper – only half a teaspoon.

We wash the zucchini, if necessary, remove the skin and seeds and cut into circles. The thickness of the mug is approximately 1,5 cm.

Even such zucchini should be peeled so that the skin is not felt in the finished dish.

Preheat the oven to 180 degrees. We place chopped zucchini on a dry baking sheet and bake for 20 minutes. We take out the finished zucchini from the oven and chop with a blender or using a meat grinder.

We clean the onion, finely chop and sauté in vegetable oil until transparent.

Add tomato paste, zucchini to the onion and simmer vegetables under a lid over low heat for 20 minutes. Stir the contents of the pan from time to time. At the end of the stew, add sugar, salt, pepper and season with vinegar.

Before serving the dish, it should be cooled. If you want to preserve squash caviar without carrots, after being ready, it should be immediately laid out in sterilized jars, covered with the same lids and heated in a water bath (in a pot of boiling water) for 10-15 minutes for 0,5 l jars and 20 minutes – for liter jars.

Water is poured so much that it is no higher than the shoulders of the cans. Boiling should be barely visible.

From fried zucchini

This recipe is for those who love garlic. Thanks to him, the dish acquires a pleasant point and aroma.

Products for cooking:

• young zucchini – 4 pcs;
• 2 tomatoes of medium size;
• three medium onions and garlic cloves;
• a teaspoon of vinegar;
• refined vegetable oil – 100 ml;
• salt and pepper to taste.

Wash and clean the zucchini, cut into small cubes. We also cut the onion. In a thick-walled cauldron we place zucchini with onions and simmer under the lid until they start up the juice. Simmer another 5 min. Drain the liquid into another bowl, add vegetable oil to the vegetables and fry. The onion should be golden in color. Now we return the drained liquid to the pan, simmer until thick, about 20-30 minutes. Further actions depend on whether the caviar will become a preparation for the winter or it is planned to be served on the table immediately after cooking.

For winter harvesting, finely chopped tomatoes should be added to caviar. Simmer another 15 min. Add sugar and spices, salt, season with chopped garlic and vinegar. After a five-minute quenching, the caviar should be immediately laid out in sterilized jars and rolled up. Turn over and wrap for a day.

If you plan to serve caviar to the table, it is allowed to cool, all other components are added, except for tomatoes, mixed and decorated with chopped tomatoes.

Sliced ​​fried zucchini

This caviar is not mashed, but this does not make the dish worse. It is good because it is equally tasty both hot and cold, so it can be both an independent dish and an appetizer.

Products for caviar:

• young zucchini – 7 pcs;
• 2 tomatoes and a clove of garlic;
• one onion;
• a bunch of dill;
• refined vegetable oil – 8 tbsp. spoons;
• salt and pepper to taste.

Zucchini is washed well, if necessary, cleaned, cut into cubes no larger than 1 cm in size. In a cauldron or other thick-walled dish, heat half the vegetable oil. Add chopped zucchini, mix and fry over high heat for 5 minutes. Cooking tomatoes. We take the skin off them.

Finely chop the tomatoes and add them to the zucchini. Salt vegetables and simmer for another 10 minutes, stirring. During this time, fry finely chopped onion and garlic in a pan in the rest of the oil.

They must become transparent. Add them to the zucchini and simmer for 20 minutes. The fire must be small.

Add finely chopped dill and black pepper and simmer for another 7 minutes. We immediately pack the caviar in sterile jars, roll it up with the same lids and wrap it up.

Stewed vegetables with mayonnaise

In this recipe, they add such a non-standard product for canning as mayonnaise. It not only gives carrot-free zucchini caviar a special taste, but also significantly increases the cooking time.

You will need the following products:

• zucchini ready for processing – 3 kg;
• onion-turnip – half a kilogram;
• thick tomato paste – a quarter of a kilogram, the same amount of mayonnaise;
• refined lean oil – 8 tbsp. spoons;
• half a cup of sugar;
• salt – 2 tbsp. spoons;
• 2 laurels and half a teaspoon of pepper.

We wash, clean the zucchini, onions, scroll them in a meat grinder. In a large saucepan with thick walls, heat the vegetable oil and spread the vegetables, add tomato paste, mayonnaise. After thorough mixing, simmer covered for about an hour.

Add sugar, spices and salt and simmer for another 1 hour. We remove the lavrushka and transfer the caviar to sterilized jars, roll it up with the same lids and wrap it up for a day.

Squash caviar in a slow cooker

Carrots are not added to this dish, but in addition to zucchini, their closest relatives, squash, will also be needed. Their taste is more saturated, which will add zest to caviar. Using a slow cooker greatly simplifies the cooking process. The cooking time increases slightly, but the caviar does not have to be stirred all the time, it will not be able to burn in a slow cooker.

For caviar you will need:

• 2 zucchini and 3 squash;
• 4 tomato;
• 3 bulbs;
• garlic 5 cloves;
• salt and pepper to taste.

Wash the vegetables thoroughly and remove the skin. We cut the onion into half rings, add a little refined vegetable oil to the multicooker bowl and fry for 20 minutes in the “baking” mode.

We cut the rest of the vegetables into cubes, put them on the onion, salt, pepper and turn on the pilaf mode, the cooking time is about 2,5 hours.

We shift the finished vegetables to another bowl and turn them into a puree with a blender. After cooling, such caviar can be eaten.

Heated caviar is packaged in jars sterilized for a couple or in the oven and rolled up.

Zucchini caviar cooked without carrots is a tasty and healthy dish that can be consumed immediately after cooking and prepared for the winter. In cold winter times, each prepared jar will remind you of summer vegetable abundance, and the beneficial properties of vegetables stored in canned food will help to cope with vitamin deficiency.