Zucchini caviar, or ideas for winter preserves: step-by-step recipe with photos

Zucchini Caviar — an appetizer made from zucchini, carrots, onions, tomatoes, and spices, which are stewed and chopped into a homogeneous paste-like consistency. It became popular due to its simplicity of preparation, availability of ingredients, and flavor versatility. It can be consumed chilled as a standalone appetizer, used as a side dish for meat dishes, or as a spread for toast. For instance, a toast made with fresh black bread topped with zucchini caviar and shrimp is quite a fitting combination, in our subjective opinion.

Historically, zucchini caviar has Soviet roots, as it was created as an economical way to use a large quantity of rapidly growing zucchinis that are common in many regions of the former Soviet Union. It can also be stored for a long time in sealed jars as a form of preservation, making it a popular winter preparation. However, today we will be preparing and promoting this appetizer due to its flavors, simplicity of preparation, and health benefits. It is a low-calorie yet filling dish. It is easily digestible by the body and is a rich source of vitamins, microelements, and fiber, which are preserved after cooking. So, let's move on to the preparation steps.

up to 1.5 hours 

2 out of 5

low in the vegetable season, from medium to high in the off-season

3 kg of zucchini

1 kg of carrots

750 g of onions

300 g of tomato pulp

140 g of tomato paste

150 ml of sunflower oil for frying (any other oil with a high smoke point can be used)

2 tbsp of salt (can be adjusted according to individual taste preferences)

1 tbsp of black ground pepper (can also be adjusted according to individual taste preferences)

1 tbsp of vinegar

Prepare the vegetables. Peel the zucchini (if using young ones, you can safely leave the skin on), and cut them into large cubes. Grate the carrots and chop the onion into large cubes.

Heat a pan, add 75 ml of oil. Add the onions and fry over medium heat until golden brown.

Add the carrots, mix, and reduce the heat.

Stew until it becomes soft. Add the tomato paste and tomato pulp. 

This tomato pulp was left over from preparing sun-dried tomatoes. Mix thoroughly and simmer for 5-7 minutes.

Take a larger pot, in our case – a 10-liter saucepan, add the zucchini, the sauté of onions/carrots/tomatoes/tomato paste, add salt, pepper, the remaining 75 ml of oil, mix thoroughly, and place on low heat. Wait for it to boil, then cover with a lid.

Stew under the closed lid for one hour.

After the mixture has stewed, turn off the heat, add vinegar, and use an immersion blender to puree until a homogeneous paste-like consistency is achieved. At the same time, sterilize the jars in which we will store the finished caviar.

We stored part of the caviar in jars for enjoyment in winter, and used part as a spread on toast for breakfast. Enjoy your meal!

Cook for your enjoyment! ;)