How to cook caviar from zucchini in a slow cooker. Zucchini caviar in a slow cooker: a classic recipe and other options

08.04.2020

Zucchini caviar in a slow cooker is usually cooked on a tomato, sometimes mayonnaise is added. It is very easy to cook caviar with a slow cooker, nothing will burn in it, you do not need to follow the process and mix it. It is necessary to sterilize the jars in advance and boil the lids, they will be needed dry. Three 0.5-liter jars come out of the indicated amount of ingredients.

To prepare zucchini caviar in a slow cooker, prepare the products according to the list.

Three peeled carrots on a grater, finely chop the onion. Zucchini or zucchini are peeled, twisted in a meat grinder.

Pour all the oil into the multicooker bowl, lay the onions and carrots. On the "Baking" mode, fry these vegetables, it takes about 10 minutes.

Add zucchini, stir. We switch the multicooker to the "Extinguishing" mode for 1 hour.

After 20 minutes, add pasta, salt, pepper, sugar.

At the end, add the squeezed garlic clove and vinegar.

We lay out cooked in a slow cooker marrow caviar into jars, roll up with a key, turn over and keep under a blanket until cool. Then we put it away for storage.

Our squash caviar is ready. Have a delicious winter!

Zucchini caviar in a slow cooker is a dish suitable for canning, everyday use, depending on the method of storage. It is very different from those cooked in ordinary ways: in cauldrons or pots. Which is better is a matter of personal preference.

How to cook zucchini caviar in a slow cooker

Cooking caviar like this in a slow cooker is easier and faster than on the stove. A microwave oven will also not give the desired result.

Zucchini caviar in the Redmond slow cooker

The recipe for zucchini caviar in the Redmond slow cooker is not original, but takes into account the intricacies of using the device. Have to take:

2 kg of zucchini;
1 kg of tomatoes, you can take not red, but yellow, then the dish will turn out lighter, without a characteristic red tint;
4 things. onion;
100 ml of odorless oil, any vegetable;
2 tsp Sahara;
2 tsp salt;
spices to taste: pepper, ginger, cloves.

Prepare according to the recipe in the following order:

Vegetables are peeled and chopped. It is advisable to pass the onion through a meat grinder. Turn the tomatoes into a puree in a blender, after removing the peel from them.
In the "Extinguishing" mode, the resulting mass is prepared.
10 min. fry the onion without opening the lid.
Add carrots, cook for another 10 minutes.
Zucchini is mixed with tomato puree, folded over onions and carrots, left for 30 minutes.
Garlic, finely chopped into gruel, mashed with salt, spices, is added to caviar.

After turning off the appliance, the dish should be infused for 20–30 minutes. under the lid.

Zucchini caviar in a Panasonic multicooker

In the Panasonic multicooker, zucchini caviar is cooked using a slightly different method. Take the following products:

2 pcs. ripe zucchini;
1 PC. sweet green pepper;
2 pcs. tomatoes;
1 large onion;
2 cloves of garlic;
1 tsp table salt;
0.5 tsp crushed dried dill;
0.5 tsp dried coriander;
1 st. l. refined oil (any vegetable will do);
3 art. l. cold water;
to taste: ground hot pepper.

Zucchini is peeled, cut into large pieces.
Cut peeled carrots into strips.
Remove the peel from the tomatoes, finely chop the vegetables.
Peppers are also peeled and crushed.
The onion is cut into half rings.
The slow cooker is filled with all ingredients except garlic and spices. Set the "Pilaf" mode and cook for 1 hour 45 minutes.
After the signal, lay the caviar in a bowl, add spices, crushed garlic.
The mixture is puréed in a blender.

To prepare a snack for the winter, add 1 tbsp to each jar. l. apple cider, wine or ordinary vinegar.

Important! If there is sufficient culinary experience cooking can and should be adjusted to your liking.

Zucchini caviar in the Redmond slow cooker

Another method of making zucchini caviar in a Redmond slow cooker, which can be used for canning for the winter. For manufacturing you need:

3 kg of zucchini, preferably classic varieties, it is better to take ripe fruits;
200 g of tomato paste, optionally purchased, it is permissible to take homemade;
800 g of onion;
150 ml of any oil, vegetable origin;
50 g of table salt;
30 g of bleached sugar;
0.5 tsp citric acid;
hot red pepper to taste;
carrots - 2 large fruits;
1 head of garlic.

Despite the indicated amount, sugar, salt should be put to taste, so that it is neither bland nor sweet. Prepare like this:

Vegetables are peeled, finely chopped.
The onion is lightly fried in a bowl of a household appliance.
Put carrots, zucchini. In the "Extinguishing" mode, they languish for 2 hours.
Garlic, pepper, remaining oil are added 30 minutes before readiness. Stir.
Citric acid is added 15 minutes before readiness.

Important! The dish must be delicious. If the result is not what you would like to eat, the recipe is adjusted. Reduce, increase the amount of spices, change the ratio of vegetables.

Recipes for zucchini caviar in a slow cooker

Recipes for zucchini caviar in a slow cooker are not very diverse, but it is worth making a few adjustments - and the dish becomes completely different, but the result looks the same from the photo. This is wrong. The taste of zucchini caviar, made by different methods, varies greatly.

Squash caviar in a slow cooker "Like in a store"

This method of preparation as a result gives zucchini caviar exactly the same as they do according to GOST. The only difference is that they cook not in workshops, but at home in a slow cooker. Prepare products:

2 kg of zucchini, before weighing, they are cleaned from the inside, peel;
120 g of carrots, it is also better to weigh peeled;
80 g of onion;
90 g of any vegetable, preferably refined, oil;
190 g of tomato paste;
1 g ground cayenne pepper;
1 g crushed Jamaican pepper;
10 g of salt (recommended 38 g, but in practice it turns out oversalted);
20 g of bleached sugar.

Pre-peeled zucchini cut into large cubes.
Chop the carrots with a coarse grater, cut the onion as convenient.
Heating the slow cooker, pour in the oil, fry the zucchini, carrots, onions in turn.
Spread the vegetables in a bowl, grind with a blender in mashed potatoes.
Placed back into the device. Set the "Extinguishing" mode for 40 minutes, leave to languish.
Put spices, tomato mass, cook for another 20 minutes.

After that, it is enough to place the caviar in jars, roll up. Containers are prepared in advance: washed, sterilized. If there is a desire to eat immediately, it is permissible to close the plastic lid after complete cooling or wrap, without rolling up an ordinary lid.

Zucchini caviar with mayonnaise in a slow cooker

Caviar from zucchini in a slow cooker for the winter is made, including with mayonnaise. Which sauce to use depends on personal preference. It doesn't matter for the end result. Prepare the following products:

1.5 kg of already peeled zucchini;
250 g of onions, ordinary, yellow;
100 g of any kind of mayonnaise;
1 st. l. white sugar;
0.5 st. l. salt;
100 g of tomato paste;
0.5 st. odorless oils, olive, sunflower, but not linseed, cottonseed;
optional - pepper, spices.

The dish is made according to the following scheme:

Onions are peeled, chopped as small as possible.
Place tomato paste, oil, salt, pepper, sugar, onion in a slow cooker.
Simmer for 20 minutes in the "Extinguishing" mode, it is advisable to stir.
Transfer the resulting mass to a bowl.
Zucchini is crushed as much as possible - with a blender, on a grater, with a meat grinder. Fold in a slow cooker, season with mayonnaise, stir.
On the program "Extinguishing" is left for 2 hours. This is especially true for the Redmond device.
40 minutes before the end, place the tomato mixture.
Until the end of the program, stew while stirring.

How to make zucchini caviar in a slow cooker with eggplant

To bring the recipe to life, you need to prepare the following products:

0.5 kg of zucchini;
0.5 kg of eggplant;
300 g of tomatoes, red or yellow, depending on how much a rich shade is needed in the end;
150 g of yellow, purple onions, white should not be taken - the taste is not pronounced enough;
150 g carrots, possibly unsweetened varieties;
200 g of sweet salad pepper;
50 ml odorless vegetable oil;
1 tsp salt, preferably fine;
3 cloves of garlic, if you need more spicy - 4.

Cooking looks like this:

Large vegetables are peeled, cut into cubes.
Eggplants in a bowl with salt are aged for 20 minutes.
Peppers, carrots, onions are peeled, chopped.
Tomatoes are cut as small as possible, cutting out the excess.
Pour eggplant juice.
Peppers, onions, carrots are put in heated oil in a slow cooker. Fry using the "Frying" mode.
Eggplants, zucchini are poured, the mixture is fried for 10 minutes. It is advisable to stir.
Put tomatoes, salt. Set the "Extinguishing" mode.
Cook vegetables for 20 minutes. Almost all moisture should evaporate.
Vegetables get cold.
Mince the garlic.
Everything is combined and mashed with a blender.

The recipe for cooking zucchini caviar in a slow cooker with cubes

Caviar is made not only in the consistency of mashed potatoes, but also in cubes. In order to make you need to take:

1 medium zucchini (about 0.5 kg);
1 medium carrot (about 150-300 g);
1-2 bulbs;
to taste pepper, salt, spices;
vegetable oil, odorless, to taste;
2 cloves of garlic;
3-4 medium tomatoes.

Step by step production is:

Vegetables are peeled and chopped. Zucchini - cubes. Carrots - with a large grater. Chop the onion as finely as possible. Tomatoes are cut quite finely, but not to puree.
In the "Baking" mode, fry onions, carrots. After 10 minutes, add the tomatoes. Simmer another 10 min.
Switch to the “Pilaf” mode, add zucchini, salt, spices. Stir. Ready for the signal.

After that, the product is immediately ready for serving.

Important! The size of the cubes should not be too big or too small. In the first case, the zucchini will not be stewed, in the second, the vegetables have every chance to turn into almost mashed potatoes.

Terms and conditions of storage

The shelf life of a rolled, sterilized blank varies from a month to six months. In the refrigerator, the product is stored as long as possible.

The following requirements must be met in order for the product to stand for as long as possible:

store in a dark, cold place;
sterilize the jar and the workpiece before seaming;
never try the product with the same spoon with which it is stirred.

Otherwise, the process is no different from storing blanks rolled up for the winter.

Conclusion

Zucchini caviar in a slow cooker is a product that has appeared thanks to technological progress. The secret of fast easy cooking precisely in the method and adaptation. IN microwave oven it won’t work so tasty, but on the stove - for a long time. The recipes are simple, the main thing is to keep the proportion, and everyone can create a dish.

Important points in the preparation of zucchini caviar

There are a few guidelines that you can follow to prepare delicious caviar, spending a minimum of time and effort on manipulations. After all, an important role is played not only by how much the workpiece is processed, but also how to properly organize the process at all stages:

For winter preparations vegetables that ripen in the fall rather than early summer are best suited. They contain a minimum amount of nitrates and many useful components.
It is best to put young vegetables on caviar, the length of which does not exceed 20 cm. Such fruits do not need to be cleaned, they are simply washed thoroughly, the poles are cut off at both ends. No need to give up on older zucchini. That's just cook them separately, after peeling and seeds.
To prevent the composition from becoming too watery, excess moisture can be removed from the blanks. To do this, the fruits are cut, salted and after 15 minutes squeezed from the released juice.
The appetizing and familiar orange color of the appetizer is given by tomatoes (or pasta) and carrots. If these ingredients are not included in the recipe, then you need to prepare for the unusual appearance of the finished product.

To really get tender dish, zucchini must be rubbed. Is it done before or after heat treatment, but do not limit yourself to simply boiling the product until it softens, the consistency will not be the same.

Traditional cooking options

Zucchini caviar, cooked according to one of the classic recipes, has a mild, neutral taste that will appeal to both adults and children.

Basic option. For 3 kg of zucchini, we take 1 kg of carrots and onions, 2 tablespoons of tomato paste, 1.5 tablespoons of salt, a tablespoon of sugar, a teaspoon citric acid, a glass of vegetable oil. We fry the pre-prepared pieces of vegetables in vegetable oil, which we do not regret (this will allow the product not to burn and will positively affect the shelf life of the workpiece). Chop onions and carrots, fry. We pass all the vegetables through a meat grinder and put them in a saucepan for cooking. Add all other ingredients, stir, bring to a boil and simmer for a quarter of an hour over very low heat. We lay out the finished caviar in jars.

The simplest approach. For 1.5 kg of zucchini we take 500 g of carrots, tomatoes and bell pepper, one onion, a tablespoon of 9% vinegar, vegetable oil and salt. We clean the onion, finely chop and fry in vegetable oil. We clean the tomatoes from the skin and seeds. We clean all other vegetables, boil until soft. We mix the components, grind them with a blender, add vinegar and salt. The mass must be boiled over low heat for half an hour, after which you can lay it out in jars.

Tip: Vegetable pulp is very susceptible to the influence of spring odors. If you plan to boil zucchini in a slow cooker or a container that is regularly used on the farm, you need to make sure that the device is absolutely clean. Neglecting this stage can ruin high-quality and tasty caviar.

These dishes can also be prepared in a slow cooker. For this, the "Extinguishing" mode is best suited. We set the timer for 60 minutes, after which we evaluate the condition of the product and bring it to readiness, extending the processing for another quarter of an hour.

How to cook zucchini caviar with mayonnaise or spices?

Today, more and more often, unusual varieties of squash caviar are being prepared at home. How much to put in these cases, you need to decide on your own, based on personal requirements for the finished product. Basic cooking options original dishes look like this:

Appetizer with mayonnaise. For 2 kg of zucchini, we take 2 carrots, 3 small onions, a glass of mayonnaise, 3 tablespoons of vegetable oil, a glass of tomato paste, 1.5 tablespoons of 9% vinegar, a tablespoon of salt and sugar, a pinch of paprika and black pepper. We clean the onions and carrots, grate them, fry for 5 minutes and grind with a blender to a puree state. We pass the pulp of zucchini through a meat grinder. Place all vegetables in a bowl and bring to a boil. Cook the mass for at least two hours, stirring regularly. Half an hour before turning off the product, season it with mayonnaise and tomato paste, 10 minutes - with all other components. We pack the finished composition in cans.

Tip: If the recipe suggests spice caviar with tomato paste, then it should not contain preservatives. When it is recommended to use mayonnaise, it is better to give preference to high-calorie foods.

Cooking caviar with spices in a slow cooker. For 750 g of zucchini pulp, we take 350 g of carrots and tomatoes, 250 g of onions and bell peppers, 3 tablespoons of refined (!) Vegetable oil, 3 cloves of garlic, a third of a teaspoon of curry, salt, a mixture of peppers, ground coriander and nutmeg. In general, it is better to decide how much of which spices to take on your own. We clean the onion and garlic, chop, place in a slow cooker, pour oil and process for 5 minutes using the “Baking” mode. From tomatoes we prepare mashed potatoes without skins and seeds, mix with all the spices and add to the frying. We clean and finely chop all other vegetables, put them in a bowl, simmer in the appropriate mode for 1 hour and 15 minutes. Caviar cooked in a slow cooker can simply be mixed and put into jars or pre-chopped with a blender.

Products seasoned with mayonnaise or numerous spices have a peculiar piquant taste. Due to this, such caviar is widely used not only as a topping, but also as snacks, sometimes even as a side dish.

Another original recipe for the preparation of the composition

To get caviar that will not differ in any way from a store product, you can try this recipe:

For 3 kg of zucchini we take three large carrots, 1 kg of onions, half a glass of tomato paste, 3 tablespoons wheat flour, a couple of parsley roots, 3 tablespoons of salt and a glass of vegetable oil.
We pass the pulp of zucchini through a meat grinder. Peel onions, carrots and parsley and also pass through a meat grinder or grate.
Pour vegetable oil into a saucepan without two tablespoons, heat up, spread squash preparation and simmer with salt, getting rid of excess moisture.
On the remaining 2 tablespoons of vegetable oil, fry the mixture of onions, carrots and parsley for 5 minutes. We introduce tomato paste, cover the product with a lid and simmer for another 5 minutes.

Now we combine the workpiece with vegetables. The resulting composition must be boiled for another 5 minutes, after which it remains only to gradually introduce flour and hold the product on fire for another 5 minutes. No matter how many components are processed, it is recommended to arrange the finished dish in jars and sterilize for another 20 minutes under the lids.
By the way, all of the above manipulations can be performed in a slow cooker. In this case, the dish will turn out even more fragrant (you just have to constantly shift the components).

Such caviar is distinguished by the presence of flour, which affects the taste, texture and calorie content. ready meal. You should not try to supplement the product with mayonnaise, because of this, it can turn from a healthy natural dish into a cause of weight gain.

step by step recipe with photo

Zucchini caviar is a light, low-calorie product, loved by both adults and children, which makes it easy to prepare a “quick” snack in the form of sandwiches. It is especially popular with those who are forced to stick to a diet.

The taste of caviar is noticeably enriched by the addition of even a small amount of forest mushrooms.

Fresh tomatoes are the best alternative to tomato paste, they, along with ground pepper, will add the necessary sharpness to the vegetable mass.

Cooking in a slow cooker greatly facilitates the process of evaporating zucchini, which give a lot of juice, saving the hostess from the need for constant stirring.

Ingredients

2 kg zucchini
1 carrot
2 onions
3 art. l. vegetable oil
3 tsp salt
1 tsp ground pepper
2 tbsp. l. tomato paste
2 tsp Sahara

Cooking

1. First, prepare the vegetables. Wash the zucchini thoroughly, cut off the tail and nose. Rinse the carrots well and cut off the thin top layer. Remove the husk from the onion.

2. Cut everything into small cubes, put it in a multicooker bowl and add vegetable oil, any one will do - sunflower, corn. Close the lid and set the Bake mode for 30 minutes.

3. After the beep, send the baked vegetables to the combine, where they grind them to a puree state. Optionally, you can leave pieces of vegetables or achieve a smooth, uniform consistency.

4. Shift vegetable puree back into the multicooker bowl.

5. Add salt, sugar, ground black pepper and other spices as desired, tomato paste. Stir and set the "Extinguishing" mode for half an hour.

6. Canning jars must be sterilized over steam or in the oven, and the lids can simply be scalded with boiling water. Fill the prepared glass container with zucchini caviar.

7. Twist the caviar with lids, turn over and wrap until completely cool. Store appetizing blanks in a cool, dark place. By the way, such caviar “goes” very well during Lent, when the list of allowed dishes is sharply narrowed. It goes well with a side dish or just with a slice of black bread and green onions.

Note to the owner

1. Very good if tomato paste, which will go into caviar, sour, carrots are sweet, and onions are spicy. It is such a contradictory, contrasting scale that will turn into a harmonious symphony of taste. The zucchini itself is fresh and does not differ in particular expressiveness, but surrounded by bright ingredients, figuratively speaking, it will sound.

2. The hostess, who has a blender with the “Ice Crushing” mode, will be able to make an appetizer of a pleasant consistency: the vegetable pieces will be moderately small, but they will not turn into puree, therefore they will not release an excessive amount of oily liquid.

3. All components of this blank are combined with mushrooms. Pickled forest gifts are crumbled into caviar when the contents of the jar are already laid out in serving dishes, and champignons can be used in the preservation process - stew in a slow cooker and grind together with vegetables.

4. It is not advisable to choose too large containers for rolling up such a snack. It is optimal to use half a liter. For those who have a large family, 750 ml will do.

5. Any soup with cereals and pickle will gain an interesting flavor from the addition of one or two dessert spoons of squash caviar. Only she must boil in it for about 5 minutes, otherwise the first dish will quickly turn sour.