3 best recipes for zucchini caviar for the winter: with eggplant, apples and mayonnaise

Zucchini caviar is an extremely tasty and flavorful appetizer. It can be eaten as a separate dish, as a spread, or as an addition to a main course. The appetizer is delicious not only in summer, when all the available ingredients are available, but also in winter, when it acquires its special and unique flavor. While you still have the opportunity, you should seize the moment, namely stock up on all the necessary vegetables and prepare delicious zucchini caviar, which will remind you of warm summer days in winter.

The FoodOboz editorial team shares three best recipes for zucchini caviar for the winter.

With eggplant

Ingredients:

• zucchini - 1 kg
• eggplants
• onions - 2 pieces
• carrots - 2 pieces
• bell pepper - 4 pcs
• tomato juice
• vegetable oil - to taste
• pepper, salt - to taste

Method of preparation:

1. Peel all the vegetables and cut them into medium-sized cubes.
2. Fry the onions and carrots in vegetable oil, add the eggplant in a few minutes, and simmer for about 10 minutes.
3. Add the zucchini and simmer for 30 minutes under the lid. Open the lid and cook the vegetables until the liquid evaporates. Add tomato juice, bell pepper, salt and pepper. Continue to simmer until it evaporates completely.
4. Beat the vegetables in a blender and simmer for a few more minutes.

With apples

Ingredients:

• zucchini
• apples - 5 pcs
• rice - 200 g
• onions - 2 pcs
• garlic - 4 cloves

Method of preparation:

1. Boil the rice until half cooked.
2. Fry finely chopped onion in a deep frying pan until transparent. Add the grated zucchini and garlic, simmer for 5 minutes, and then add the grated apples. Simmer until soft, add spices and beat all ingredients in a blender until smooth.
3. Put the zucchini caviar back into the pan, add the rice and bring it to readiness.

With mayonnaise

Ingredients:

• peeled zucchini - 3 kg
• onions - 0.5 kg

• garlic - 2-3 cloves
• mayonnaise
• tomato paste - 300 g
• vegetable oil - 150 g
• sugar - 0.5 cups
• salt - 2 tbsp
• ground black pepper - 0.5 tsp
• bay leaf - 1-2 pieces
• 9% vinegar - 2 tbsp

Method of preparation:

1. Wash and peel everything.
2. Fry the onion until golden brown.
3. Grind the zucchini in a meat grinder.
4. Put everything in a saucepan, add tomato paste, mayonnaise and oil. Cook for 1 hour.
5. Add the rest of the ingredients and cook for another 1 hour.
6. Add 9% vinegar. Cook for 5 minutes.
7. Remove the bay leaf.
8. Put in jars, let cool, and store in the refrigerator.