Squash caviar for children. A simple recipe for zucchini caviar

When zucchini begin to bear fruit in the garden or summer cottage and everyone has already tried them fried and stewed, it's time to cook zucchini caviar for the winter at home. So it turns out much tastier than bought in a grocery store. We have been harvesting caviar in our own way for many, many years. family recipe, from which not only the family is delighted, but also our guests. Even children are happy to eat zucchini caviar, spreading it on a crispy piece of bread. I suggest that you also roll up caviar from zucchini for the winter according to my recipe with a photo. She will surely please you.

And if you have a baby, then you can still prepare.

Products for cooking caviar:

• 5 kg. zucchini
• 1 kg. carrots
• 1 kg. Luke
• 250 gr. tomato paste
• 1 st. Sahara
• 1 st. vegetable oils
• 50 gr. vinegar 9%
• 1 ½ tbsp salt
• 1 tsp ground red chili pepper

Zucchini caviar at home, a recipe with a photo for the winter:

Wash young zucchini and peel with a potato peeler. If your zucchini has grown very small and young, then it is not necessary to take out the seeds, but if they are well ripe, then it is best to remove them.


We cut the zucchini into cubes or stripes, here it will be more convenient for you to process them in a meat grinder.


Wash and peel carrots.


Cut the carrot lengthwise into four pieces.


We clean the onion from the husk, also cut into small cubes.


We install a small grate on the meat grinder and pass all the prepared vegetables through it.


Pour the resulting mass into a deep container (in my case it is a saucepan) and put on the stove. Do not forget to constantly stir so that the caviar does not burn.


After the future zucchini caviar boils, add the remaining ingredients to it: tomato paste, vegetable oil, granulated sugar, salt and pepper.

We will have to cook for a long time, about 3 hours, so that the caviar turns into a homogeneous mass.

At the same time, I want to note that at first, while the caviar is being boiled, strong splashes form when boiling, so you should be careful and cover the caviar with a lid.

During the entire cooking time, it is necessary to periodically stir the caviar in order to avoid burning it to the bottom of the pan. 20 minutes before the end of cooking caviar, we need to add vinegar and mix well.


We lay out home-cooked caviar in half-liter jars pasteurized over steam or in the oven (they are ideal for such preparations). We close with pasteurized lids, turn upside down and cover with something warm (for example, a blanket). Wait until the jars are completely cool.

Our squash caviar is ready, we put it in a safe place before winter. Enjoy your meal.

Greetings, our dear readers. Zucchini caviar is one of the most the best snacks on the table of every housewife. She always goes fast. Homemade squash caviar is many times better than from the store - a fact. Today we present to you 5 of the most best recipes. Let's figure out how zucchini caviar is prepared for the winter.

Traditionally everything little secrets and tips for cooking any dish we did at the end. On the one hand, it is convenient and understandable, they say I have already read the recipe, then the tips and everything is in its place.

Let's take the advice to the fore today. I think it will be better. If this layout is not convenient for anyone, write about it in the reviews.

• Zucchini caviar for the winter is best prepared from young zucchini. Their length is not more than 20 cm, the skin is thin and the bones are small. The caviar is very tender.
• If the zucchini is larger and older, then it is necessary to remove the peel and cut it into pieces, remove all the bones with a spoon.
• Best for cooking zucchini caviar, if zucchini ripen in August and September.
• Removing excess moisture so that the caviar is not watery. To do this, sliced ​​\u200b\u200bzucchini should be salted, mixed and left for 15 - 25 minutes. Then squeeze out the resulting juice.
• Chopping vegetables(using a meat grinder, blender or food processor) before or after cooking. Otherwise, the final consistency of caviar will not be sufficiently tender and homogeneous.
• Pre-fry vegetables before stewing them. This allows you to make the taste of caviar more intense.
• In zucchini caviar, you can add ground black pepper, ground red pepper, a mixture of peppers, paprika, curry, ground coriander, nutmeg, ground ginger, suneli hops, cloves, garlic and chopped greens - all these components will make caviar spicy and incredibly appetizing.
• Any dishes are not suitable for cooking caviar. It is best to choose dishes with a thick bottom. This will ensure uniform heating of vegetables and they will not stick. A heavy-bottomed stainless steel pot is best.
• Banks are best sterilized before spinning.. So zucchini caviar will be stored for at least 1 year. Best kept in a cellar.

Zucchini by itself has no taste. So the whole bouquet of aromas and tastes will depend only on the ingredients that you use when preparing caviar. Imagine what a huge world opens up when cooking squash caviar.

Such caviar can be put on any table, it can be eaten with almost any dish. Now let's get down to how zucchini caviar is being prepared for the winter.

Zucchini caviar is a classic recipe.

Classic zucchini caviar

Of course, there is a recipe from which all other recipes have gone. Is this a classic recipe or a standard one. And you can just say - the easiest recipe for zucchini caviar. It prepares easily and quickly.

We will need:

1. 3 kg of zucchini;
2. 1 kg of carrots;
3. 1 kg of onion;
4. 50 g of tomato paste;
5. 30 g of salt;
6. 20 g of sugar;
7. 10 g citric acid;
8. vegetable oil.

Step 1.

First, we will free our zucchini from excess moisture, otherwise the caviar will turn out to be watery. To do this, cut the zucchini into slices, sprinkle with salt and leave for 25 minutes. Then we squeeze the juice.

Zucchini cut into slices

Step 2

Now fry the zucchini slices in vegetable oil on both sides.

Step 2

Chop the onion and grate the carrots. Now all this is fried in vegetable oil.

Step 3

Now we pass all the vegetables through a meat grinder and put the resulting slurry in a saucepan. We put on a slow fire.

Step 4

Add salt, sugar, tomato paste and citric acid. Bring to a boil over low heat and then cook for 20-30 minutes. Be sure to stir occasionally.

Step 5

Sterilize jars and lids. When the caviar is ready, we shift it to the banks and twist the lids. Now we turn the jars on the lids and put them wrapped in a warm blanket. After cooling, put away for storage.

Zucchini caviar with tomatoes and apples.

zucchini caviar with apples and tomatoes

Delicious caviar is obtained with apples. I really like this taste. And tomatoes will replace tomato paste for us, it turns out better. Best of all, of course, if almost all the ingredients are from your garden. Well, if you still buy in a store, then you should not take all the cheapest. It is better to take tasty, the taste of zucchini caviar will depend on this.

Ingredients:

1. 2.5 kg of zucchini;
2. 2 kg of tomatoes;
3. 5-6 carrots;
4. 2 apples;
5. 2 bell peppers;
6. 100 g of dill or parsley;
7. 1 chili pepper (optional, for spicy lovers)
8. 1 head of garlic;
9. 50 ml vegetable oil;
10. 40 g of salt;
11. salt, sugar and ground black pepper to taste.

Step 1.

Zucchini, carrots, bell pepper Wash and finely chop the chili peppers, but do not mix.

Step 2

Now fry all the vegetables separately in a little vegetable oil.

Step 3

We scroll all these vegetables through a meat grinder. Put the resulting porridge in a saucepan. We also rub apples on a grater there. I cut off the skin.

Step 4

We drive the tomatoes in a meat grinder or grind blenders. We add all this to our porridge. Finely chopped garlic, salt, sugar and ground pepper.

Step 5

Now put the pan on a slow fire and simmer for about 2 hours, no more. 5 minutes before readiness, add finely chopped greens. Don't forget to stir everything.

Step 6

When the caviar is ready, we transfer it to the jars (already sterilized) and twist the lids. Now we turn the jars on the lids and put them wrapped in a warm blanket. After cooling, put away for storage.

Caviar in mayonnaise is simply amazing taste.

zucchini caviar in mayonnaise

You know, I immediately thought that mayonnaise is a universal remedy. It was the French who invented it as just a sauce. Our housewives use it in everything))). Well, it actually tastes better. And zucchini caviar for the winter is generally a masterpiece.

But it's best to use homemade mayonnaise. It is prepared quite quickly, for example:

But if you use store-bought mayonnaise, then use the delicious one that you like. And so we went.

Here is what we use:

1. 1 kg of zucchini;
2. 100 ml. mayonnaise;
3. 100 gr. carrots;
4. 100 - 150 gr. onion;
5. 400 gr. tomatoes;
6. 1 medium sized bell pepper;
7. 2 cloves of garlic;
8. about 100 ml. sunflower oil;
9. salt and black ground pepper to taste.
   

Step 1.

Cut the zucchini into small cubes. At the same time, we remember that young zucchini do not need to be cleaned and seeds removed. But more mature and ripe, on the contrary, is necessary.

Step 2

Carrot mode with a salt shaker or three on a large grater.

Zucchini caviar for the winter, when carrots are added, becomes sweeter. And carrots give the appropriate color to the caviar.

Also cut the onion into small cubes.

Step 3

Now you need to fry, or rather brown the carrots in a pan in vegetable oil, over medium heat. Cook for a few minutes and be sure to stir so that it does not burn.

Step 4

Then add the onion there, mix and fry the vegetables for a few more minutes. Until the onion is soft and translucent.

Step 5

In the meantime, clean the pepper and cut the onion either into cubes or as you like.

Step 6

Add it to carrots and onions. Simmer vegetables for about 5-7 minutes over low heat.

Step 7

Now add zucchini, mix and simmer for 10 minutes, also over low heat. Don't forget to stir.

Step 8

Blanch tomatoes, peel, cut into small cubes. Instead of a tomato, you can use tomato paste diluted in a glass warm water. Even tomato juice fit. If there is sourness in the tomato, you can sprinkle a little sugar.

Now add the tomatoes to the pan, mix everything and cover with a lid. Cook vegetables until soft.

Step 9

Now soft vegetables need to be mashed. We use a blender or meat grinder. But you need to cool the vegetables a little.

Step 10

Now we return the porridge to the pan, add mayonnaise and mix. Now turn on a slow fire and simmer for 30 - 40 minutes. Caviar should fry and darken.

Step 11

Five minutes before cooking, add chopped garlic, salt and spices. If you need to sweeten, then add sugar. Mix well. Vinegar is not used in this recipe.

Step 12

Now we shift the caviar into sterilized jars, roll them up, put them on the lids and cover them with a warm blanket. After cooling, you can store in the cellar.

You can try this appetizer immediately after preparation.

Keeping up with the times - zucchini caviar in a slow cooker.

zucchini caviar in a slow cooker

Zucchini caviar for the winter is relatively easy to prepare. And today, many housewives have a slow cooker in the kitchen. The item is comfortable and versatile. A slow cooker greatly facilitates the process of preparing zucchini caviar. In addition, it turns out to be dietary. Therefore, for those who monitor their weight, this recipe is very suitable.

Ingredients used:

1. 3 kg of zucchini (preferably young ones);
2. 2 large carrots, weighing approximately 250 gr.;
3. 800 gr. Luke;
4. 150 ml. sunflower oil;
5. 200 gr tomato paste;
6. 0.5 teaspoon of citric acid;
7. 1 teaspoon ground red pepper;
8. 1.5 teaspoons of salt;
9. 2 tablespoons of sugar;
10. 3-4 cloves of garlic.

Step 1.

Zucchini caviar for the winter is tastier from young zucchini, they don’t need to be cleaned. Therefore, my zucchini is thoroughly washed and cubed. We rub the carrots on a grater.

Step 2

We cut the onion and with it the carrot and 100 ml of oil we send it to the slow cooker for frying. Select the roasting or baking mode for 20 minutes.

Step 3

After 10 minutes, add zucchini. As soon as the toasting mode for 20 minutes ends, turn on the stew for 1 hour.

Step 4

After 20 - 25 minutes, add pepper, sugar, salt and mix well.

Step 5

After another 20 minutes, add tomato paste, citric acid, remaining oil and garlic, squeezed through a garlic crusher.

Step 6

Then we cool all the caviar and pass it through a meat grinder or blender. Then keep on the extinguishing mode for another 15 - 20 minutes.

Step 7

Now, as usual, pour the finished caviar into sterilized jars, roll it up. Then we put on the lids and wrap in a warm blanket. After cooling, remove to storage.

Here is another recipe for caviar in a slow cooker:

Zucchini caviar - "Lick your fingers."

just lick your fingers!

Somehow they gave the wife a cauldron, originally for pilaf. But zucchini caviar for the winter in it turns out to be generally chic. The name says so, so let's do it.

Ingredients:

1. 1.5 kg of zucchini. If you use older zucchini, then peeled ones are taken into account;
2. 700 gr. carrots;
3. 400 gr. Luke;
4. 1.5 tablespoons of tomato paste;
5. 150 gr. sunflower oil;
6. 3.5 tablespoons of sugar;
7. 1.5 tablespoons of salt;
8. 0.5 teaspoons of black ground pepper;
9. 0.5 cups of water.

Step 1.

Zucchini cut into pieces.

Step 2

Chop the onion into cubes. We rub the carrots on a grater.

Step 3

We mix everything in a cauldron. You can use a saucepan with a thick bottom. Add water and bring to a boil.

Step 4

Now we remove the fire to a minimum and simmer for 40 minutes. Be sure to mix.

Step 5

If after 40 minutes there is a lot of water left, then just drain it.

Step 6

The water was drained, now we grind all the porridge to a puree state, through a blender or meat grinder.

Step 7

Now back to the cauldron, add tomato paste, pepper, salt, sugar, oil and mix well.

Step 8

We put on a slow fire. After boiling, boil for another 15 minutes and that's it.

Step 9

Now we lay out the banks. We sterilize them first. We roll up the lids, put them on the lids and wrap them with a warm blanket. After cooling, put away for storage.

Now you know that zucchini caviar for the winter is not just tasty, terribly tasty, sweet, spicy, healthy and even low-calorie. There are many recipes and flavors.

OK it's all over Now. Try different recipes. All of them are very tasty and appetizing. Will decorate any table and any holiday. Enjoy your meal.

Write your recipes or reviews in the comments, share the recipe on social networks. All for now.

Zucchini caviar for the winter - 5 best step-by-step recipes. updated: September 11, 2017 by: Subbotin Pavel

To cook caviar from childhood at home, similar in taste to the one that was once sold in the USSR, first of all, you need to choose the right products. Zucchini for such a preservative is only suitable for large enough, fully ripe. Vegetable oil for the preparation of "Soviet" caviar is recommended to use exclusively refined.

Recipe for squash caviar according to GOST USSR

Ingredients:

• 3 kg of zucchini;
• 1 kg of onions and carrots;
• 8 cloves of garlic;
• 300 ml of vegetable oil;
• 1 tbsp each of sugar and chopped celery root;
• 3 tbsp with a slide of tomato paste;
• 1.5 tbsp salt;
• 2 g ground black pepper;
• 1-2 tbsp of essence 70%.

Rinse all cooked vegetables thoroughly under running water. Peel the zucchini, remove the seeds, cut the flesh into small cubes of the same size.

Heat vegetable oil in a thick-walled pan. Put the chopped zucchini in the oil and fry them with the lid open over medium-high heat until the excess liquid has evaporated. The cooked zucchini pieces should be almost translucent.

Peel onions and carrots. Chop the onion into small cubes, and grate the carrots on a coarse grater.

Put the cooked vegetables in a separate frying pan and sauté until softened with the lid closed. Cool the fried zucchini, carrots and onions, transfer to a blender bowl and pour the oil from both pans into the same place.

Grind all vegetables into puree. Peel the garlic, crush, put in a separate bowl and set aside.

Transfer the puree from the blender to a cauldron or deep frying pan with thick walls. Place the vegetables on the stove over low heat. Close the cauldron with a lid and simmer the ingredients for 1 hour, stirring constantly.

After 60 min. add all the remaining cooked ingredients to the mass, with the exception of garlic and vinegar. Mix everything well and cook for another 30 minutes.

Pour vinegar into caviar, put garlic in it and boil for 5 minutes. Arrange the puree in hot sterilized jars, roll up and store in a cool place for the winter.

Recipe for caviar with mayonnaise

Such caviar turns out to be very tender and also tastes very much like Soviet store caviar.

Ingredients:

• 3 kg of zucchini;
• 500 g of onions;
• 250 g of carrots, mayonnaise and tomato paste;
• 100 ml of vegetable oil;
• ½ tbsp sugar;
• 1 head of garlic;
• 2 tbsp salt;
• ½ tsp pepper;
• 1 bay leaf.

Peel onions and carrots. Cut the onion into small cubes, grate the carrot on a coarse grater. Place vegetables in a bowl.

Wash the zucchini, peel them and remove the seeds from them. Cut the pulp into small pieces. Send the zucchini to the pan and mix the vegetables.

Put mayonnaise and tomato paste in a saucepan. Pour vegetable oil into the vegetable mass. Mix everything well, cover the pan with a lid and simmer vegetables over medium heat for 1 hour.

After an hour, pour salt and sugar into the pan. Pepper vegetables and add bay leaf to the mass. Boil caviar for another 1 hour. At the end of cooking, remove the lavrushka from the pan.

While the caviar is cooking, sterilize in the oven or steam glass jars and covers. Pass the garlic through a press and add to the mass for 10 minutes. until the end of its preparation.

Arrange the finished caviar in jars, roll up, turn over, cover with a blanket and leave it to cool.

Caviar like in a store without vinegar

Ingredients:

• 2 kg of zucchini;
• 500 g of onions;
• 1 kg of carrots;
• 1 tbsp tomato paste and vegetable oil;
• 8 tbsp sugar;
• 2 tbsp salt.

Wash and clean vegetables. Cut the pulp of zucchini into small cubes, grate the carrots on a coarse grater, finely chop the onion.

Pour 1/3 of the cooked vegetable oil into the pan. Heat the oil and put the chopped onion into the pan. Fry the onion until half cooked.

Pour another 1/3 of the oil into the pan and put the carrots in it. Pour the remaining oil into a saucepan and heat up. Place zucchini cubes in a bowl.

After the zucchini become soft, shift the onions and carrots fried until tender to them. Blend all the ingredients in a blender into a puree.

Salt caviar, pour sugar and salt into it, put tomato paste. Put the pan on a small fire for 40-60 minutes.

While the caviar is being cooked, sterilize the jars and lids in any convenient way. Arrange hot caviar in jars, roll up, turn over and put to cool under a blanket.

Ingredients:

• 2 kg of zucchini;
• 80 g of onions;
• 120 g carrots;
• 200 g of tomato paste;
• 20 g of salt and sugar;
• 100 ml of vegetable oil;
• 2 g ground pepper.

Wash and clean vegetables. Cut the zucchini into cubes, grate the carrots, chop the onion.

Pour half of the cooked vegetable oil into the multicooker bowl. Set the "Frying" mode and heat the oil for 3 minutes.

Pour carrots and onions into hot oil. Fry vegetables in the same mode for 4 minutes. with the lid open, stirring. Remove the onions and carrots from the multicooker bowl.

Pour the remaining oil into the bowl of the appliance. Put chopped zucchini in the slow cooker, set the “Frying” mode for 20 minutes. and fry the cubes with the lid open, stirring.

Take the zucchini out of the multicooker. Put all the vegetables in one bowl and grind them into a puree with a blender. Put the mass in a slow cooker and cover with a double boiler on top, as the puree will splatter.

Set the "Extinguishing" program for 40 minutes. Stew vegetables with the lid open, stirring.

After 40 min. remove the double boiler, add salt, sugar, a little pepper and tomato paste to the caviar. Mix the ingredients well and set the “Extinguishing” mode or the “Multi-cook” program for 20 minutes. Close the multicooker lid.

Sterilize the jars, spread the finished caviar over them, roll up and put under the covers.

Caviar as in the USSR in the oven

Zucchini caviar according to GOST

Ingredients:

• 1 kg of zucchini and fresh tomatoes;
• 500 g of carrots and onions;
• 300 g of sweet pepper;
• 5 cloves of garlic;
• 4 tbsp vegetable oil;
• some greenery;
• salt pepper.

Wash and clean all vegetables. Chop the onion into small pieces. Cut all other vegetables into thin short strips.

Pour half of the cooked vegetable oil into a deep baking sheet. Place all chopped vegetables in layers on a baking sheet:

• carrot;
• zucchini;
• tomatoes mixed with pepper.

Drizzle remaining vegetables on top vegetable oil and send the baking sheet to the oven preheated to 200 ° C.

After half an hour, remove the baking sheet from the oven and mix the vegetables. Put the vegetables to bake for another 40-45 minutes. Turn off the oven, transfer the vegetables from the pan to the pan, add finely chopped greens, crushed garlic, salt to them and cool them.

Grind the vegetables with a blender into a puree. Put the saucepan with mashed potatoes on medium heat and boil for 10 minutes, stirring constantly. Arrange caviar in sterilized jars, roll up, cool under a blanket and store in a cool place.

Delicious puree-like squash caviar with beets

Ingredients:

• 1 kg of zucchini, tomatoes, onions, beets and carrots;
• 1 medium sized head of garlic;
• 2 tbsp salt;
• 250 ml of vegetable oil;
• ½ tsp a mixture of red and black pepper;
• 1.5 tbsp essence.

Rinse the vegetables, peel them and dry them. Cut all the vegetables into pieces and twist them through a meat grinder. Twist the tomatoes separately. Pass the garlic through a crusher.

Put all twisted vegetables, except tomatoes, in a deep frying pan with thick walls and a bottom or in a cauldron. Put the pan on the stove, turn on medium heat and bring the mass to a boil. Reduce the heat to low and cook the caviar under the lid for 1 hour, stirring occasionally.

Add in the tomatoes and pepper mixture. Cook caviar for another 40 minutes, removing the lid from the pan. Add crushed garlic, essence to the pan and cook the mass for another 5 minutes.

Recipe for caviar with apples

Ingredients:

• 3 large zucchini;
• 3 kg of tomatoes;
• 500 g of apples;
• 700 g of carrots and bell peppers;
• 400 g of salad onion;
• 12 peas of allspice;
• 4 leaves of lavrushka.

Rinse all cooked vegetables. Cut tomatoes and apples into slices. Cut carrots and peppers into small pieces. Put the smallest grate on the meat grinder and pass vegetables and fruits through it.

Transfer the ground mass to a cauldron and put on medium heat until boiling. Reduce the heat and simmer the caviar for 1 hour with the lid open.

Peel the onion and chop finely. Fry the onion in vegetable oil until amber color and add it to the vegetable mass that has simmered in a cauldron for an hour.

Stew zucchini caviar with apples for another 30 minutes. and pour it into jars.

Recipe for cooking squash caviar puree in the microwave

Ingredients:

• 1 large zucchini;
• 4 tomatoes;
• 2 onions and carrots;
• 1 tbsp chopped celery root;
• 1.5 tbsp vinegar 9%;
• 1 tsp dried herbs, sugar, salt and pepper;
• 4 cloves of garlic.

Wash, peel and dry vegetables. Cut the zucchini into slices and divide each into 4 parts. Place zucchini in a microwaveable bowl.

Cut carrots into pieces about 2 times smaller than zucchini. Put it in the same cup.

Remove the skin from the tomatoes and cut into thin slices. Onion cut into thin half rings. Put the tomatoes and onions to the carrots and zucchini.

Sprinkle the vegetables with dry spices and put the garlic chopped into thin slices to them. Pour vinegar into a bowl and sunflower oil and mix everything thoroughly.

Cover the glass bowl with vegetables with a lid and put it in the microwave. Set to full power and cook vegetables for 4 minutes.

Take the cup out of the microwave and puree the vegetable mass with a blender. Put the resulting mixture back into the oven for 2-3 minutes. Take out the caviar and process it again with a blender.

Zucchini caviar puree with mushrooms

Zucchini caviar with mushrooms

Ingredients:

• 1 zucchini, carrot and onion;
• 30 g of vegetable oil;
• 200 g fresh champignons;
• 2 cloves of garlic;
• 1 tbsp tomato paste;
• salt pepper.

Peel the onion, chop and put in the pan. Carrots also peel, wash, grate on a coarse grater and add to the onion.

Peel the zucchini, remove the seeds and cut into cubes. Put the cubes in the pan with the onions and carrots. Rinse the mushrooms, cut into slices and also put in a pan.

Pour 50 ml of water and vegetable oil into the mass. Cover the skillet with a lid and put it on medium heat. Bring the mass to a boil, reduce heat and simmer vegetables with mushrooms for 20 minutes.

After softening the ingredients, put the tomato paste into the pan. Salt vegetables, pepper and mix. Stew caviar for another 10 minutes.

Peel and mince the garlic. Turn off the fire under the pan, add garlic to the vegetables and cool the mass a little.

Blend all ingredients until pureed with a blender.

Good afternoon, dear readers of our blog!

The zucchini harvest season is coming soon. Therefore, it is worth preparing such a tasty and affordable vegetable for the future. Then in winter you can enjoy fragrant zucchini caviar. It turns out no worse than the store, and even better. After all, it does not contain various preservatives harmful additives.

The main thing is to choose the right zucchini. Then the dish will be amazing. Vegetables should be with a thin skin, without stains and damage. No more than 20 cm long. Then they do not have to be peeled from the skin and seeds.

But if you grow larger and fairly mature zucchini, do not worry. They can also be used in the workpiece, but already cleaned.

A real recipe for store-bought squash caviar according to GOST USSR

Very tasty caviar comes from the past. It is not inferior to the current analogues. And you can find such a recipe only in old cookbooks. Therefore, if you don’t have any of these, feel free to use our cooking method according to GOST USSR.

Required products:

• 3 kg of zucchini;
• 1 kg of carrots;
• 1 kg of onion;
• 30 ml sol. oils;
• 4 tbsp tomato. pastes;
• 9 garlic cloves;
• 1 tbsp Sahara;
• 2 g ground black pepper;
• 1 tbsp chopped parsley root;
• 1.5 tbsp salt;
• 2 tbsp 9% vinegar

Step by step preparation:

1. We wash the zucchini, if necessary, clean it. We cut into small pieces. We send it to a frying pan heated with a little oil. Simmer over medium heat without closing the lid. Then excess moisture will evaporate. After the pieces become soft, you can remove the pan from the heat.

Never fry them.

2. Peel the remaining vegetables and rinse well. We cut the onion into cubes. Three carrots on a large grater. Mix vegetables, add chopped parsley root. Saute in vegetable oil for about 5-10 minutes. They also don't need to be fried. We shift the mass into a clean bowl. Pour the rest of the oil into it.

3. We clean the garlic and put it through the press. We should get a homogeneous gruel. We take it aside.

4. Mix all the vegetables and pass through a meat grinder or blender. The resulting mass is homogeneous in consistency. Pour it into a bowl or bowl.

5. We put the cauldron on a small fire. We close the lid. Stir occasionally so that the mass does not burn. After an hour, we introduce: sugar, tomato paste, pepper and salt. Mix well and continue cooking for another 30-40 minutes. Finally, add garlic and vinegar. Cook for 5 more minutes. We remove from the stove.

6. In pasteurized jars, lay out the caviar that has not yet cooled down and tightly close the lids. Turn upside down and wrap with a towel. After cooling, store in the refrigerator or cellar.

That's it tasty dish in just 2-3 hours. We turn the jars upside down, and leave to cool completely, wrapped in a blanket or blanket.

Winter vegetable snack ready!

A classic recipe with mayonnaise and tomato paste for the winter, like in a store

Amazingly tasty and fragrant caviar, just like in childhood. If the dish is eaten quickly and you are not going to leave it until winter, vinegar can be omitted. Pepper is also an optional ingredient, but it adds spiciness.

Required products:

• 3 kg of zucchini;
• 500 g of onion;
• 150 g tomato. pastes;
• 200 g of mayonnaise;
• 0.5 tsp ground black pepper;
• 8 tbsp rast. oils;
• 2 tbsp. salt and sugar;
• 2 tbsp 9% vinegar.

Step by step preparation:

1. Peel zucchini and onions. Three zucchini on a grater. We pass the onion through a meat grinder. Mix them in a large saucepan. We put on a slow fire. Cook for about 1 hour until all moisture has evaporated. Do not forget to stir the mass, otherwise it may burn.

2. Enter: oil, tomato paste, mayonnaise, pepper, salt and sugar. We mix everything well.

3. We continue to cook on low heat for up to 30 minutes, stirring constantly. Pour vinegar a couple of minutes before the end of cooking. We mix. We wait 2 minutes and remove from the stove.

4. Pour the hot dish into pre-prepared jars and roll up the lids.

We cool the jars upside down and wrapped in a blanket.

The most delicious fried zucchini caviar, just like in childhood

Another interesting recipe which will not leave anyone indifferent. The taste is just like in the store. Despite this, it is quite simple and consists of a minimum of ingredients.

Required products:

• 3 kg of peeled and prepared zucchini pulp;
• 1 kg of carrots;
• 1 kg of onion;
• 3 tbsp tomato paste;
• 1 tbsp 9% vinegar;
• 2 tbsp salt;
• rast. frying oil.

Step by step preparation:

1. Chop the vegetables into cubes. Then fry them separately in vegetable oil. We pass through a blender. Add salt and mix well.

2. We shift vegetable mix in a thick-walled pot or cauldron. Simmer over low heat for 20 minutes, stirring constantly. After the time has passed, we introduce tomato paste and vinegar.

3. We continue to cook for another 20 minutes. As a result, the caviar will become thick. Next, we pack in pasteurized jars and tightly close the lids. Cool wrapped in a blanket or towel.

A simple recipe for zucchini caviar with tomatoes in a slow cooker. Real jam!

This is a delicious way to make vegetable harvesting at home. Suitable for happy owners of multicookers. Its ingredients are varied. And their combination is just amazing! Be sure to try this recipe.

Required products:

• 1.2 kg of zucchini pulp;
• 250 g of white cabbage;
• 2 onions;
• 2 carrots;
• 4 sweet bell peppers;
• 2 large tomatoes;
• 1 dessert spoon of salt;
• 2 dessert spoons Sahara;
• a pinch of ground black pepper;
• rast. frying oil.

Step by step preparation:

We fry all vegetables under a closed lid.

1. Cut the onion into cubes. Turn on the "Frying" mode on the multicooker. Add oil to cover the bottom. Throw the cooked onions into the bowl of the multicooker. Fry for 5 minutes, stirring occasionally.

2. Cut the carrots into cubes. Pepper - straw. Add carrots to onions. We mix. Cooking for another 5 minutes.

3. Cut the zucchini into cubes. At this time, the vegetables in the slow cooker were fried. We put pepper in them. We mix. Fry for another 5 minutes.

4. Then lay the zucchini. We mix. We cook another 10-15 minutes.

5. At this time, chop the cabbage. We cut the tomatoes into cubes. Add the cabbage to the mixture. We mix.

6. And in the end, it remains to lay the chopped tomatoes. We mix.

7. Close the lid of the multicooker. Select the "Baking" mode for 1 hour and press "Start".

8. Carefully open the multicooker. We mix. Add salt and sugar. Mix again.

9. Grind the vegetables with a blender until puree.

10. Optionally, add ground pepper. We mix. And we settle the caviar in sterilized jars. Roll up.

We turn the workpiece upside down and wrap it with a warm towel or blanket. And we are waiting for our winter vegetable puree cool down.

Conservation is ready!

Cooking zucchini caviar with mayonnaise and flour in a blender

Very tasty caviar. Roasted flour gives it a store-like taste. The blender is used here only for mashing the finished product.

Required products:

• 3 kg of peeled zucchini pulp;
• water;
• 500 g of onion;
• 1 kg of carrots;
• rast. oil;
• 2 tbsp salt;
• 3 tbsp flour;
• 3 pinches ground black pepper.

Step by step preparation:

1. Peeled zucchini cut into cubes. Put in a saucepan. Don't worry if the pot is full. Gradually, the zucchini will settle. Pour 200 g of water into them. Close and put on a small fire. Cook for 40-50 minutes, stirring constantly. Vegetables should become soft.

2. At this time, cut the onion into cubes. Grate carrots. Fry the vegetables in 100 g of vegetable oil. All this can take up to 50 minutes.

3. When all the vegetables are cooked, you need to spur them in a blender. If you do this in portions, then the caviar will be more uniform and tasty. Then we introduce tomato paste, salt and 4 tbsp. vegetable oil.

4. Mix. Close and turn on the minimum fire. Stir the mixture every 5 minutes so that it does not burn. Thus, we cook the dish for 50 minutes. It will thicken and boil down.

5. At this time, fry the flour. This is done in a dry frying pan without oil. Stir continuously. Fry until lightly browned and fragrant.

6. We introduce flour into caviar. Also add pepper to it. Mix thoroughly and simmer for another 5-7 minutes.

7. Ready meal pack in jars and sterilize in a water bath for 15 minutes. Then roll up the lids.

We store the workpiece in the refrigerator or cellar.

Delicious video recipe for harvesting with tomatoes and vinegar at home

I found a very simple recipe for cooking zucchini caviar for the winter on YouTube. It looks very appetizing, and not at all complicated. I think it's worth a try home version blanks. If there is a desire, you can also look, suddenly such a variant of the workpiece and you will like it ...

Recipe for zucchini caviar with citric acid without vinegar, even better than in the store

And finally, we offer fragrant dish. Vinegar here is replaced by citric acid. The blank, like all previous options, is above all praise.

Required products:

• 1 kg of zucchini;
• 250-300 g of tomatoes;
• 300 g sweet bell pepper;
• 200 g carrots;
• 150 g of onion;
• 3 garlic cloves;
• 1-1.5 tbsp Sahara;
• 2 tsp salt;
• 1/3 tsp citric acid (dilute in 1 tablespoon of water);
• rast. oil for frying;
• ground black pepper.

Step by step preparation:

1. We take young zucchini. Therefore, we wash them well and cut them into cubes.

2. Tomatoes are peeled. This is easy to do if you cut them crosswise from above. Then plunge into boiling water for 1 minute. Then transfer to cold water.

3. It remains only to carefully remove the skin and cut out the core. And then cut the tomatoes into cubes.

4. Now let's deal with pepper. Peel the skin with a vegetable peeler. Cut out the core. Also cut into cubes.

5. We clean the carrots and onions, wash them and cut them into cubes. Grind the garlic in a garlic press.

6. Fry each vegetable in a small amount of oil. This must be done separately. So each ingredient will reveal its taste and aroma. We combine everything in one large saucepan. Pour sugar, salt, pepper and citric acid.

8. Mix thoroughly and simmer under a closed lid for about 40 minutes. Don't forget to stir occasionally.

9. It remains to bring the vegetables to a state of puree. This is done with a blender. In no case do not use a meat grinder, otherwise the caviar will simply lose the desired taste. If necessary, simmer further until desired consistency. And roll up in pre-prepared jars.

Then we turn the jars upside down and wrap them up. So they stay with us until they cool completely. I keep at least a day. Then I put it in the pantry.

The workpiece is ready!

This concludes our collection of recipes. We wish you Bon appetit! And see you in the next articles! Do not forget to write in the comments which recipe you liked the most!

I wish you successful preparations!

Zucchini is the bestfirst meal dish. Zucchini child can already from 4 months.

It has a tender pulp that does not irritate the mucous membrane of the stomach and intestines.

• The pH (acidity) of zucchini is closer than that of other products to the pH in the child's stomach, so zucchini is easier to digest than other vegetables in the stomach.
• Zucchini gently stimulates the secretion of the digestive glands and intestinal peristalsis.
• Zucchini is a low-allergenic food (rarely causes allergies).
• It contains a lot of vitamin A, ascorbic acid, potassium, folic, nicotinic acid, fiber.
• Zucchini is an affordable product, in the summer-autumn season, it can be stored for a long time, it is easy to prepare.

Lure zucchini

Given all these advantages, mothers very often start complementary foods with zucchini.

When and how can you give zucchini to a child

• Zucchini can be given to a child in quality from 4-x-6 months.
• Zucchini is first given to a child in the morning at about ten o'clock to track how the baby reacts to a new dish.
• When the baby gets used to the zucchini - you can give it at any meal, but 1 time per day.
• Zucchini is included in the crumbs menu slowly, starting with half a teaspoon, doubling the amount of puree daily.

1st day - half a teaspoon - 2.5 ml.
2nd day - a whole teaspoon - 5 ml.
3rd day - two teaspoons - 10 ml
4th day - four teaspoons - 20 ml
Day 5 - eight teaspoons - 40 ml
Day 6 - sixteen teaspoons - 80 ml
Day 7 - 30 teaspoons - 150 ml

For another week, the child is fed zucchini in a volume of 150 ml 1 r / d and the reaction of the baby is monitored, then you can introduce the next complementary meal or add other vegetables to the zucchini. Up to the usual amount of feeding, the child is supplemented with breast milk or formula.

Which zucchini to choose for a child

If you decide to cook zucchini for your child yourself - choose young zucchini with a thin skin, light green and slightly greenish flesh. It is these zucchini that have all the advantages listed above.

Zucchini (zucchini) with dark green thick skin and slightly orange flesh, and zucchini with yellow and orange skin, which can be stored for a long time, are close in composition to pumpkin, can cause allergies, have coarser flesh, it is better not to use them for the first feeding. use.
Zucchini for a baby need whole without damage. Large thick-skinned zucchini have too coarse flesh, not suitable for babies.

You can use ready-made zucchini puree for the first feeding for baby food from a jar. At the beginning of the introduction of complementary foods, this is not very convenient, because an open jar of squash puree is stored for a day.

How to cook zucchini for a child Dishes from zucchini

Zucchini is first given to the child in the form of mashed potatoes. If you decide to cook zucchini for your child yourself.

Zucchini puree

Zucchini must be thoroughly washed and scalded with boiling water. Remove skins and seeds. Then cut the zucchini into cubes and add a small amount of water to them (so that the water covers the zucchini). Wait until it boils and cook under the lid until soft. Do not salt.

Place the boiled zucchini slices in a blender and grind until smooth. You can add water in which the zucchini was cooked. You can add breast milk or formula to the puree, which is fed to the baby. Then the taste of the dish will be more familiar to the baby.

At the beginning of the introduction of complementary foods, zucchini puree is made more liquid, when the child gets used to it, you can make the puree thicker.

You can add one teaspoon (5 ml) of vegetable oil per 100 ml of puree to the puree.

Vegetable puree with zucchini

You can take zucchini, carrots, onions, potatoes, cabbage. Wash all vegetables well and pour over with boiling water. Cut and boil until soft in a little water. Do not salt. Puree in a blender. You can add water in which vegetables have been boiled, breast milk or milk formula that is fed to the baby. Add one teaspoon (5 ml) of butter or vegetable oil.

Vegetable puree with carrots and potatoes is possible from 5-6 months. With white cabbage and onions - it is possible for children from 6-7 months.

If you add more liquid, you will vegetable soup chik.

If add meat puree- get vegetable puree or vegetable soup with meat.

Zucchini puree with meat

Take a fillet of rabbit meat, turkey or beef. wash and cook in a small amount of water until soft. Do not salt.

Take right amount meat by age (30-50-70 or more g) and add it to the zucchini puree. Grind everything together in a blender.

Possible from 6-7 months

Zucchini puree with cottage cheese

50 g of squash puree and 50 g of baby puree are whipped in a blender. Can be from eight months.

From 9 months, boiled zucchini in a blender can not be crushed, but slightly mashed with a fork, the child should learn to chew soft pieces.

Baked zucchini

Zucchini is washed, doused with boiling water. The peel is left. Zucchini is cut into rings 1 cm thick. Seeds are removed. The baking sheet is greased with vegetable oil. Zucchini rings are laid out on a baking sheet. Sprinkle with finely chopped herbs, grated garlic, grated cheese. Bake in the oven for 15 minutes.

Suitable for children from 1 year old.

Zucchini casserole

You need one young zucchini, one small carrot, one egg, four tablespoons of flour, 70 g of sour cream. Wash, peel, grate the vegetables, beat the egg with flour and sour cream and add the vegetables to the dough, lightly salt, mix well. Arrange on a baking sheet greased with oil. Bake in the oven for 40-50 minutes.

Zucchini caviar for children

Take 2 zucchini, 2 tomatoes, 2 medium-sized carrots, one tablespoon of vegetable oil, half a teaspoon of salt. Zucchini are washed, peeled and seeds are cut into cubes. Carrots are washed, peeled, rubbed on a grater. Tomatoes are washed and blanched for one minute in boiling water, then the skin is removed from them, the tomatoes are cut.

Then all the vegetables are poured with water so that the water covers the vegetables, bring to a boil, add oil and salt. Vegetables are cooked for an hour.

You can kids from one and a half years.

Freeze baby zucchini

Zucchini for freezing are selected as described above. Thoroughly washed, doused with boiling water, cleaned of skins and seeds. Cut into cubes, put in plastic bags, put in the freezer for long-term storage.

The dishes of their defrosted zucchini are prepared for the child as well as from fresh ones.

These are all options in which you can give. Stay healthy.