2 recipes for homemade zucchini caviar that is no worse than store-bought

Zucchini caviar is a delicious winter appetizer made with vegetables, the main ingredient of which is zucchini. It is very quick and easy to prepare - you just need to choose a good recipe and quality products.

The FoodOboz editorial team shares 2 recipes for delicious zucchini caviar, which will always turn out successful and will be definitely better than store-bought one.

1. Zucchini caviar that can be eaten immediately

Ingredients:

• zucchini - 1 pc
• onion - 1 pc
• carrot - 1 pc
• garlic - 1 clove
• oil - 1 tbsp
• tomato paste - 1 tbsp
• ground paprika - 1 tsp
• salt - to taste

Method of preparation:

1. Wash the zucchini and grate on a coarse grater.
2. Peel the onion and chop it randomly.
3. Wash, peel and grate the carrots on a coarse grater.
4. Heat a frying pan, pour in vegetable oil, add onions, grated zucchini and carrots, stir and fry everything over medium heat.
5. Grate the garlic and add it at the very end. Season with paprika, add tomato paste and salt, mix everything, cover and simmer for about 10 minutes.
6. Afterwards, beat the finished vegetables in a blender.

The finished dish can be eaten immediately, but it will be even tastier when cold, so the best thing to do is to leave the caviar in the refrigerator for 2-3 hours.

2. Quick zucchini caviar for the winter

Ingredients:

• zucchini - 1 kg
• tomatoes - 300 g
• onions - 200 g
• carrots - 200 g
• garlic - 2 cloves
• oil - 70 ml
• 70% vinegar - 5 ml
• salt - 20 g
• sugar - 50 g
• ground black pepper - 0.25 tsp

Method of preparation:

1. Wash and cut the zucchini into medium cubes along with the carrots and tomatoes.
2. Peel the onion and garlic. Cut the onion into large pieces and the garlic in half.
3. Throw all the vegetables into a meat grinder, except for the tomatoes, and grind them separately.
4. Put the resulting mixture of zucchini, onions, and carrots into a saucepan, bring to a boil, and then cook for another 20 minutes.
5. Then add the tomato puree and cook over low heat for another 40 minutes.
6. After 30 minutes, add sugar, salt, pepper, garlic, onion, oil and vinegar, mix and immediately pour into sterile jars and close with lids.
7. Be sure to turn the jars upside down, wrap them in a warm towel, and leave them to cool completely.