Zucchini caviar is an association of a carefree childhood. Everyone was treated to it in every Soviet canteen. But in today's 21st century, there are still fans of this snack.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Many families harvest squash caviar from year to year. Since, in spite of the expensive delicacies that have appeared on the shelves of stores, many continue to love its taste. You can cook caviar in different ways. But, in fact, it is pre-processed vegetables. They can be stewed, baked or fried, and they are also a delicious option for cooking vegetables over a fire. Zucchini caviar is supplemented with various products such as onions, carrots, bell peppers and other vegetables to taste.
In addition to the amazing taste of caviar, it is also very useful. Nutritionists strongly recommend including it in your diet, since it is low in calories, perfectly absorbed by our body and contains many useful substances (sodium, iron, phosphorus, vitamins). This snack helps to relieve swelling, normalize the work of the intestines, gallbladder and gastrointestinal tract. And in general, it is useful for a person for the normal functioning of the body as a whole. In addition, the snack is low in calories, from which it helps to get rid of excess weight and maintain a slim figure.
The taste of caviar, I think, is not worth describing, everyone is familiar with them. Delicate, aromatic and delicious. The appetizer is great in the daily menu and at a gala event. In general, there are many reasons to prepare caviar for future use, especially since everyone, and even a novice cook, can cope with this task.
- Caloric content per 100 g - 97 kcal.
- Servings - 2 x 500 ml cans
- Cooking time - 1 hour
Ingredients:
- Zucchini - 1 pc. large size
- Carrots - 1 pc.
- Sweet red pepper - 1 pc.
- Tomatoes - 2 pcs.
- Onions - 1 pc.
- Hot pepper - 1/3 pcs.
- Garlic - 2-3 cloves
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
- Vegetable oil - for frying
Cooking squash caviar
1. Prepare and cut the courgettes, carrots, onions and peppers into medium cubes. Peel the carrots with the onion, rinse and dry. Remove seeds and partitions from the pepper. You don't need to do anything with the zucchini, but if it is young. If the fruit is old, peel it and remove large seeds.
2. Cut the washed tomato into cubes. Peel and chop the garlic. Chop the bitter pepper. Be careful with hot pepper, after it your hands are not washed well. Therefore, it is advisable to cut it with gloves.
3. Put the pan on the stove, add a little oil and put the zucchini, carrots, onions and peppers to be fried. Saute them a little until transparent over medium heat.
4. After, put tomatoes, garlic and hot peppers into the pan.
5. Bring vegetables to a boil, reduce temperature to minimum, cover pan and simmer until soft. A lot of juice should stand out from the products, in which they will be stewed. If the vegetables are very dry, you can add a little water. Season the dish with salt and pepper 5 minutes before the end of cooking.
6. After that, cool the vegetable mass and chop well with a blender.
7. You should have a homogeneous smooth mass without lumps and grains.
8. Cool the prepared caviar and serve. If you want to prepare it for the winter for future use, then add 1 tablespoon to the finished caviar. vinegar, it will help it to last longer. Sterilize lids and jars and roll up snacks tightly. Store it in a cool place (cellar).
See also the video recipe on how to cook zucchini caviar - 3 delicious recipes (the program "All will be good" release 2015-20-07).
