Recipe: Zucchini Caviar step by step with pictures | Handy.Recipes

Zucchini Caviar

Cooked zucchini caviar

Time to cook: 360 minutes

Nutritional Value

Here's a recipe for zucchini caviar as we make it at home. My mom makes this caviar in the oven, I make it in the oven and even in the multicooker. The advantages of our caviar are as follows: 1. None of the vegetables are overcooked, everything is stewed-baked in the oven; 2. Vegetables are not chopped finely, there is slicing for the meat grinder; 3. All ingredients are first minced with a meat grinder, and then without your participation for a long, long time stewed in the oven; 4. The taste of this caviar well very similar to the purchased, factory caviar; 5. This caviar can be not rolled, and just take out for a frost and freeze. After defrosting, the caviar tastes and looks the same as it did before freezing. My mom mostly does this caviar, closer to winter, and does not roll it up, but just takes a big pot out for freezing. The given amount of products makes 5 liters of rolled caviar.

Author of the recipe

Ingredients for Courgette Caviar:

  • Zucchini (Grated 5 liters, it took me 6 large zucchini weighing about 7 kg) - 7 kg
  • Tomato - 1 kg
  • Onions - 1 kg
  • Carrots - 1 kg
  • vegetable oil (glass - 250ml) - 1 glass
  • Sauce (tomato, preferably a good one) - 1 glass
  • Salt (to taste) - 4 tablespoon

How to cook Courgette Caviar step by step with photos

Zucchini season has started and I give you my caviar recipe. Peel and peel zucchinis. If the zucchini are fresh, with thin skins and no seeds, you can just chop them up really finely for a meat grinder. For 5 liters of zucchini I needed about 7 kilos of zucchini, including 2.5 kilos of peel and seeds.

Peel the vegetables, cut them into big chunks for a meat grinder. You can peel tomatoes from skins (I do not peel them, they are ok :-)

Grind all the vegetables in a meat grinder. You have to agree, when you're doing a normal caviar stand and finely chop and rub the vegetables a lot of time is lost. We also save time by the stove - the vegetables are not overcooked, so our caviar is healthier and more proper))))

We add vegetable mixture with vegetable oil and tomato sauce. I still firmly believe that the best sauce for this caviar is "Krasnodar", but for some reason I can't find it in our stores right now. The main thing is to make sure that the sauce is tasty and good. Salt to taste. I had about 4 tablespoons of coarse salt with a sprinkle.

Put the whole thing in a hot, preheated oven (cook under a lid). If you put all the zucchini caviar in a pan (7 liters), the time of stewing - about 6-7 hours. I have divided the caviar: partly put in the multicooker, partly - in the pan, the simmering on high in the oven - not less than 4 h.

In my multicooker, the maximal mode is "Meat", I closed the valve and left the melter for 2.5 hours. Vegetable caviar cooked with preservation of liquid.

In the oven, my caviar cooked longer: in a 1.5 liter cast iron - about 3 hours, and in a 3 liter pot - almost 5 hours. Caviar cooked in the oven loses moisture. The finished caviar should turn golden, and the vegetables should be ready. If you reduce the temperature in the oven, you can leave the caviar to simmer overnight, it is very convenient.

Ready caviar immediately roll up in sterilized jars (here's how you used to sterilize, when I have little jars, I put them one by one over steam, and when a lot - just sterilize on one tray in the oven). At this point you can salt and pepper the caviar. If the caviar has cooled down, you need to boil it before rolling it up.

As I wrote before, the caviar can be rolled up at once, or you can just freeze it and if necessary, cut off a piece and take it to the table)))

Nutritional Value:

Whole Dish:
4497.9 Calories
75 g
233.8 g
397 g
43.5 Calories
0.7 g
2.3 g
3.8 g

Salt, Tomato, Vegetable Oil, Onions, Carrots, Sauce, Caviar, Preserves

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