The best recipes for zucchini caviar for the winter. How to cook delicious caviar from zucchini with eggplant, mayonnaise, apples, carrots, pumpkin for the winter?

How to cook zucchini caviar from fresh, young and frozen zucchini. Caviar with mayonnaise, pumpkin, apple and eggplant. How to do in a slow cooker.

The zucchini caviar is an overseas delicacy, how did you joke in a famous film? Of course not! But the fact that it is very tasty, healthy, beloved by many dishes is obvious. You can cook caviar in different ways, add different ingredients to it, simmer, cook, use a slow cooker. It can be small pieces or absolutely homogeneous, as in a store. In a word, everyone will find their own recipe.

Ira from zucchini: calorie content

Despite the fact that zucchini caviar is a vegetable dish, some, especially women on a diet, are interested in how many calories are in it, whether extra pounds can be gained from it.

Important: in 100g caviar from zucchini up to 100 kcal, the dish can be called dietary

The energy value of caviar from zucchini is 100 kcal per 100 g. If you want to eat it with bread and not get fat, it is better to choose black.

You can’t get better from it if:

• do not eat caviar 2 kg per day
• do not smear it on white bread

It should be noted that some recipes of zucchini caviar involve mayonnaise as an ingredient. It is not significant, but increases the energy value of the dish.

Simple recipe for caviar from zucchini for the winter without vinegar, to make it like a store

Home and store dishes are very rarely compared in favor of the latter .. But for some reason, a delicious yellowish or golden, thick, but homogeneous store zucchini caviar is considered a standard. And at home “such as in the store” it does not always work out on the first attempt. According to this recipe, it should turn out.

It is necessary (the number of ingredients can be increased in proportion):

• zucchini - 1 kg
• carrots - 2 pcs.
• onions - 2 pcs.
• tomatnaya paste - 2 tbsp. tablespoons
• flour - 1 tbsp. the spoon
• parsley root - 1 pc.
• salt, pepper, greens - to taste

Caviar from zucchini, homogeneous and moderately liquid, as in a store.

1. Vegetables should be washed, cleaned, grain is removed from zucchini
2. Cut the vegetables of small cubes
3. Stuff out zucchini for softening. For this you need a saucepan with vegetable oil
4. Fry the onion, parsley and carrots in a separate pan
5. Connect vegetables, hang tomato paste in them
6. When the juice of vegetables evaporates, add flour for thickening, season, add greens
7. After no more than 10 minutes, beat the vegetables with a blender. If there are pieces left, crush them manually with a block
8. Bring to a boil a vegetable mixture and, without waiting for cooling, put it into sterile jars
9. Cover the jars with sterile lids and set in pots with water to sit
10. After 30 minutes (if the jars are half a liter) remove the jars and quickly roll up
11. Turn the caviar on the lid, wrap it to cool
12. Send storage banks to the pantry

VIDEO: Kabachki caviar as from a store conservation

Recipe: caviar with zucchini mayonnaise

Mayonnaise is placed in a caviar of zucchini to make its taste more vivid. But, unfortunately, it does not add usefulness to the dish. If you plan to eat caviar at the same time, you can put homemade sauce in it. But for twisting it is no better to take a store.

Need:

• zucchini - 1 kg
• onion - 1 pc.
• carrots - 1 pc.
• mayonnaise - 2 tbsp. tablespoons
• tomato paste - 2 tbsp. tablespoons
• acute tomato sauce - at will 2 tbsp. tablespoons
• vegetable oil - 1 tbsp. the spoon
• salt, pepper, greens - to taste

1. The vegetables are sure to be thoroughly washed, cleaned and, as they will be stewed already chopped, pass through a meat grinder
2. The vegetable mass is poured into a thick -walled saucepan and brought to a boil in its own juice
3. Vegetables on very low heat should boil at least 2.5 hours, and then season they are seasoned, chewed with butter, add mayonnaise, tomato paste, sauce, if you want
   Stew for another 1 hour
4. Towards the end of stewing caviar, cans and lids should already be sterile. They lay out a hot vegetable mass. Roll up immediately and abruptly leave to cool under insulation
5. To guarantee before twisting, the jar can be sterilized for 1 hour

A delicate hiccup of zucchini with mayonnaise.

VIDEO: Recipe. Homemade zucchic caviar with mayonnaise

Recipe for canned caviar from zucchini in Moldavian

In the recipe, caviar in a grounded garlic is present and more tomato paste is used, so it turns out red and more piquant in taste.

Need:

• zucchini - 1 kg
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 4 teeth
• tomato paste - 200 g
• seasoning and greens to taste

Spicy and bright "Moldavian" caviar of zucchini with tomato.

The hikoka is prepared using the same technology as the “store”, the recipe of which is indicated above. Garlic can be fried with onions and carrots or squeezed into a vegetable mass.

Winter recipe: eggplant caviar and zucchini

Eggplant and zucchini - a win -win combination of caviar from these vegetables is beautiful. It can even be placed on the festive table, pre -decorated with herbs.

Need:

• eggplant - 1 kg
• zucchini - 800 g
• carrots - 1 pc.
• onion - 1 pc.
• tomatoes - 2 pcs.
• garlic - 2 teeth
• vegetable oil - 2 tbsp. tablespoons
• salt, pepper, greens to taste

1. Vegetables for blanks are always prepared the same way - they are washed out, cleaned, freed from grains
2. So that the eggplant does not give the caviar bitterness, they, cut by rings, need to be placed for a quarter of an hour in salted boiling water, and then boil another 10 minutes
3. Fry zucchini cubes in vegetable oil, finely chopped onions, grated carrots with garlic
4. Add eggplant there
5. False tomatoes, cut into cubes, add to vegetables
6. Season caviar and cook it 1 hour
7. Put caviar in sterile jars, sterilize it under the covers using technology and roll up

Zucchini and eggplant in caviar.

VIDEO: Caviar from eggplant and zucchini. Simple and delicious recipe

Winter recipe: caviar from zucchini and apples

The neutrality of zucchini and apple sourness force these vegetables and the fruit is interesting to combine in caviar.

Need:

• zucchini - 1 kg
• apples - 2 pcs. medium -sized
• carrots - 1 pc.
• onion - 1 pc.
• tomato - 1 pc., Big and juicy
• garlic - 1 clove
• salt, pepper, greens to taste

1. Prepared vegetables are distributed in this way: apples without peel and zucchini are laid out in a thick -walled pan; onions with carrots pass
2. Combine vegetables, add blanched tomatoes to them, squeeze garlic
3. Stew a seasoned and salted caviar 1 hour
4. Sterile banks should already be ready. They lay out caviar and sterilized in them, then roll up and leave to cool down, inverted

Hikorochka from zucchini and apples: a delicate taste with a pleasant sourness.

The recipe for the winter: icon from pumpkin and zucchini for the winter

They say that the recipe for caviar from zucchini and pumpkin is borrowed from Hungarian cuisine. But the domestic housewives so much love the delicate sweet taste of dishes, so often it is prepared in the summer for the winter that it has long become ours, traditional.

Need:

• zucchini - 1 kg
• pumpkin - 0.5 kg
• carrots - 200 g
• onions - 200 g
• tomatoes - 300 g
• bulgarian pepper - 2 pcs.
• sugar - 1 tbsp. the spoon
• mayonnaise - 2 tbsp. tablespoons
• salt, pepper, greens to taste

Pumpkin caviar and zucchini.

1. Prepared zucchini and pumpkin begin to extinguish separately
2. Carrots, pepper and onions are fried in refined vegetable oil
3. I combine vegetables, add slices of blanched tomato to them, salt, sweet, seasoning and stew together for 1 hour
4. Add mayonnaise and stew for another 20 minutes
5. Cover banks with caviar, observing the technology

Winter recipe: caviar from zucchini and carrots

You can cook zucchini caviar, using only:

• zucchini
• carrot
• onion
• salt
• pepper
• greenery

Moreover, the proportion of zucchini and carrots can be equal.

Carrots and zucchini can be added to the caviar half-on-floor.

Recipe for canned caviar from young zucchini

The advantage of young zucchini is that they will not have to be cleaned. It is also not necessary to remove small soft grains. You can cook it for the winter as a store.

Important: so that the hiccup is better stored in the apartment, you can add a little vinegar to it. For 1 kg of zucchini, usually take 2 tbsp. tablespoons of ordinary vinegar in 9%

How to cook caviar from frozen zucchini

Freezing of vegetables for the winter allows you to save their vitamin composition. If, when, when there is frosts outside the window, you want a squash caviar, you can cook it from the freezer from the freezer in just half an hour and eat it right away, fresh.

Need:

• wrong zucchini - 500 g
• carrots - 1 pc.
• onion - 0.5 pcs.
• tomato paste - 1 tbsp. lodge
• the apple is sour - 0.5 pcs.
• garlic - 1 clove

Why not make quickly caviar from frozen zucchini?

1. To defrost the zucchini, just pour them with boiling water and drain after a minute
2. Passing carrots and onions, in 5 minutes add zucchini, peeled from the peel and a grated apple, tomato paste and gimbox passed through the press
3. Stew vegetables for 20 minutes, salt and season them
4. Beat with a blender until the desired consistency and eat a cold or warm caviar

How to make caviar from zucchini in a multicooker Redmond

Cathedral for conservation is used quite widely. Caviar is made from it.
On the kitchen apparatus of the Redmond brand, they take:

• zucchini - 2 kg
• carrots - 1 pc.
• onion - 1 pc.
• tomato paste - bag
• bulgarian pepper - 1 pc.
• salt, sugar, pepper, greens

In a slow cooker, you can cook squash caviar for two half a liter jar.

1. The slow cooker is heated, the bowl is lubricated with a small amount of vegetable oil
2. First fry the cubes of zucchini, then - finely chopped onions and pepper, grated carrots
3. The fried vegetables are laid out in a deep dish and with the help of a blender is brought to a puree state
4. Send puree back to the multicooker bowl, turn on the "extinguishing" mode for 30-40 minutes
5. Add tomato paste to the adjusted mashed potatoes
6. Again stew the caviar for 20 minutes
7. Caviar should turn out for two half-liter jars, they should already be sterile by the end of cooking.

VIDEO: Squash caviar