Zucchini caviar recipe in the oven on a baking sheet. Zucchini caviar in the oven

29.10.2020

Good afternoon friends!

Zucchini caviar is a wonderful summer dish, today we will cook it for the winter, and I will try to show you the best recipes.

When the "piglets in the beds" ripen (this is what a friend of mine calls the zucchini), the husband says that it is time to make the soldiers' jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and tucked them in on both cheeks. He does not like zucchini for the lack of a pronounced taste, but he loves caviar, therefore I try to prepare more of it, because this The best way save the vegetable for the winter.

This low-calorie product (100 g - 98 kcal) is quickly absorbed by the body, therefore it is included in health-improving diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, lowers cholesterol levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and you will be healthy!

The difference in the ratio of ingredients and cooking technology gives a mass different recipes cooking, as well as. The ingredients are baked in the oven, fried or stewed in a cauldron. You can cook in a slow cooker and in a heavy-bottomed saucepan. Vegetables can be cooked in different ways: mince, puree with a blender, or cook in slices.

The best recipe for squash caviar for the winter

Ingredients:

zucchini - 1 kg
carrots - 300 gr.
onions - 300 gr.
garlic - 1 medium head
tomatoes - 300 gr.
sunflower oil- 1/2 tbsp.
tomato paste - 1/2 tbsp l.
vinegar - 1/4 tbsp.
salt - 1 tbsp. l. without a slide
sugar - 1-2 tbsp. l.

Preparation:

For this recipe, use a 5L heavy-bottomed saucepan to hold the entire mixture of chopped vegetables.

We adhere to the basic principle of cooking: we lay the harder and denser vegetables first, and those that are soft and quickly cooked last.

We put the pan on medium heat, pour in the oil. We wash all vegetables, peel and cut into cubes.

Cut the carrots lengthwise into four parts, then cut into small cubes. We send it to a saucepan, in slightly hot oil.

Cut the onion and garlic into small cubes and send to the saucepan.

Cut the young zucchini into cubes along with the juicy peel. If you come across an "old" one, remove the seeds with a spoon.

Simmer vegetables over low heat. The carrots become soft and juiced, the onions should become transparent.

Put the sliced zucchini on top.

Peeled and chopped tomatoes follow. As you noticed, we did not put salt on purpose. It gives a large amount of liquid, which we do not need at all.

We simmer vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture to a food processor.

Grind vegetables with a blender until puree. We got it of a beautiful light brown color, delicate consistency, airy. We put everything back into the pan, and now we will bring it to the desired taste and density.

Add tomato paste for color and flavor. Vinegar for acidity and preservation. Ground black pepper for light bitterness. As well as salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be liquid, boil it to the desired density.

We put it hot, in prepared sterilized jars. Close with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After filling the jars, there is always a part of the product left. Let it brew for 15-20 minutes and cool. And now we spread it on a slice of brown bread and eat with pleasure. Bon Appetit!

A simple recipe for squash caviar through a meat grinder

With this quick recipe the young hostess can also handle it. It remains only to observe the ratio of products. Everything is very simple and fast.

Ingredients:

zucchini - 3 kg
sweet bell pepper - 8-10 pcs.
garlic - 100 gr.
tomato paste - 400 gr.
vegetable oil- 400 gr.
vinegar 70% - 1 tbsp. l.
salt - 2 tbsp. l.
sugar - 150 gr.
red hot pepper - 1 pc.

Squash caviar in pieces for the winter - you will lick your fingers recipe

You cannot buy such caviar in a store, you can only cook it yourself at home.

Ingredients:

We choose the ripe, juicy and fresh vegetables.

zucchini - 1 pc.
carrots - 1 pc.
onion - 1 pc.
garlic - 2 cloves
tomatoes - 1 pc.
a set of favorite greens - a bunch
bay leaf - 2 pcs.
salt to taste
ground black pepper - to taste

Preparation:

We will get the final product with the same even pieces, so we cut the main ingredients into beautiful cubes.

We clean the juicy zucchini from seeds and chop.
Then we chop the carrots, onions and garlic.
We make notches on the tomatoes, dip them in boiling water for 10 seconds, and then immediately into cold water, easily peel them off. We cut.
Fry the carrots in a pan, add the onion and garlic and fry for another 2 minutes.
We spread the tomatoes, salt and simmer for 10 minutes.
Put the zucchini on top, add chopped herbs, bay leaves, salt, pepper. Simmer until fully cooked.
Put it hot in jars and roll it up.

We stewed a mixture of several vegetables, and got one very tasty dish, in which each bite has retained its taste, aroma and biological value.

Roll up hot in sterilized jars, store in a dark and cool room.

We cool part of the caviar and take a sample. We took the usual ingredients, combined their tastes, and we got a great, very, very tasty dish, you will lick your fingers.

Zucchini caviar according to GOST, as in the store

In Soviet times, squash caviar prepared in accordance with GOST was sold. When it comes to talking about it, it is exactly that famous, store-bought, tasty and fragrant, rich orange color that comes to mind.

It was worth a penny, but it was very tasty. It was made according to a single standard with strict adherence to technology. The recipe for such caviar is the best fit for harvesting it for the winter.

Ingredients:

zucchini - 3 kg
carrots - 180 gr.
tomato paste - 240 gr.
vegetable oil - 150 ml
onions - 120 gr.
parsley root - 60 gr.
tomatoes - 1 pc.
sugar - 2 tsp
black peppercorns - 3 peas
allspice black pepper - 3 peas
salt - 1 tbsp. l.

Preparation:

We thoroughly rinse the zucchini and peel them, cut them into small cubes 1x1 cm.
Fry them in a pan until lightly golden brown.
We also chop the onions.
Rub the carrots and parsley root on a coarse grater.
Transfer the fried zucchini to a plate.
Fry the rest of the vegetables so that they become soft.
Then we put everything together and grind with a blender until completely homogeneous.
After that, simmer the mass for 20 minutes and bring to the desired density.
Grind the peppercorns in a mortar and add to the caviar, add salt and sugar.
Add tomato paste, use a blender to mix well again and simmer for 5 minutes. The tomato will give a beautiful color and enhance the taste of the product.
We put it in sterilized jars and roll it up for the winter. We store it in the cellar.

Delicious recipe for squash caviar with mayonnaise and tomato paste

The only thing that confuses me about this recipe is the use of mayonnaise. But there is a way out. What can make regular caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.

Ingredients:

zucchini - 6 kg
tomato paste - 500 gr.
mayonnaise - 500 gr.
vegetable oil - 200 ml
onions - 1 kg
sugar - 4 tbsp. l.
salt - 2 tbsp. l.
vinegar 9% - 1/4 tbsp.

Preparation:

We take the most ripe and freshest vegetables, rinse, peel and chop. You can cut it as you like, since later we will turn them into mashed potatoes.

Place the chopped juicy zucchini in a large saucepan and simmer in vegetable oil until fully cooked for 1.5-2 hours.

Chop young, juicy, onions in a blender until smooth.

We combine all the ingredients. Add onion mass, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.

Mix everything with a blender, put on a small fire and simmer for 15-20 minutes.

We bring to a certain consistency and the desired density.

We put it hot in prepared jars. It is better to take them in a small volume, at a time. I opened the jar and ate it right away without leaving it for later.

Zucchini caviar for the winter in a slow cooker

Have you boiled zucchini caviar for the winter? I think you should try this, choose any recipe. And see you soon!

There are many ways to cook squash caviar. To be honest, this name always surprises me. For a set of ground stewed vegetables chutney is more appropriate, or vegetable sauce, but you can't go anywhere - a tradition.

The ingredients in the recipe are indicated in pieces, I think it's easier this way. To one medium-sized zucchini, add all the indicated vegetables, and you get 1 liter jar vegetable caviar... In the absence oven you can use a multicooker or microwave, moreover, vegetables can be baked on charcoal wrapped in foil!

Time: 60 minutes

Ingredients for making 1 liter of squash caviar:

1 zucchini weighing about 800 g;
2-3 carrots;
2 onions;
2 red bell peppers;
2 spicy green peppers;
3 tomatoes;
1 head of garlic;
10 g ground paprika;
5 g turmeric;
40 ml olive oil;
salt, sugar;

Cooking squash caviar from baked vegetables

In order for the caviar to turn out a bright orange color and be thick, you need the most colorful vegetables that can be found in the garden. Carrots, red bell peppers and ripe tomatoes will give the desired color, taste and consistency to the vegetable delicacy!

Cut all vegetables, except for carrots, into identical pieces. Cut the carrots into circles approximately 0.5 cm thick so that they cook at the same time with all the ingredients. Cut off the green skin from the zucchini. I remember from childhood that if you mix green and red, it turns out brown, and orange caviar still looks more appetizing! But if your zucchini is yellow-skinned, then you do not need to peel it.

Distribute vegetables evenly in a deep baking sheet. We water them olive oil and mix well with your hands so that the oil covers the pieces of vegetables on all sides. It is better to arrange the tomatoes with their slices upwards, so that juice will not flow out of them during baking.

Preheat the oven to 200 degrees Celsius. Place the baking sheet on the middle shelf. We bake vegetables for 40 minutes, stir sometimes.

Add salt and sugar. Grind the baked vegetables in any convenient way, I do it with an immersion blender. Be sure to add sugar, it will remove the sourness and emphasize the taste of sweet vegetables.

Add turmeric and ground paprika, put the caviar in a saucepan, boil for 2-3 minutes. If you are not going to store squash caviar for a long time, then you can simply add ground paprika, turmeric and put the caviar in jars.

For long-term storage, we sterilize the jars and put them in them finished products... This is enough for storage in the refrigerator, but if the jars are in a regular cabinet, then they need to be sterilized within 10 minutes.

Description

Firstly, the consistency and taste are delicate, almost pasty, like a store! Secondly, it is an order of magnitude easier to cook: instead of a meat grinder, a blender is used, and instead of stewing in a pan, vegetables are baked in the oven. Yes, for squash caviar As with the vinaigrette, you can bake vegetables. Very convenient and easy!

Previously, I traditionally twisted zucchini, carrots and onions in a meat grinder, then I added tomato, sunflower oil and stewed in a deep frying pan. Now my favorite recipe is oven-baked zucchini caviar!

There is also sweet pepper, and a tomato instead of tomato paste, so caviar is both tastier and healthier. And thanks to bright vegetables and spices - yellow turmeric and red paprika - caviar acquires a beautiful orange color.

Ingredients:

2 large zucchini with a total weight of about 1 kg;
2 medium onions;
2 carrots;
2 sweet bell peppers - red, orange;
2-3 medium tomatoes;
5-6 cloves of garlic;
3 tablespoons of vegetable oil;
1 level teaspoon of salt (or to taste);
A pinch of sugar;
1/3 teaspoon turmeric
1/3 teaspoon ground paprika (sweet pepper)
A pinch of hot red ground pepper;
¼ teaspoon ground black pepper.

The amount of spices can be adjusted to your liking.

Instructions:

Wash and peel the vegetables: onion and garlic - from the husk, pepper - from the tails and cores, zucchini - from the peel, scrape the carrots.

We cut vegetables: zucchini - into cubes with a side of about 1.5-2 cm; onions - in small slices; pepper - in strips; carrots - in circles half a centimeter thick; small tomatoes - in halves, large - in quarters. We try to ensure that the pieces are not very different in size - we need them to be baked at the same time.

Pour all these summer colors into a baking dish or a baking sheet with high sides and pour over with vegetable oil. I took 2 tablespoons of sunflower and 1 spoon of olive. Mix with your hands so that all the pieces are evenly covered with a thin layer of oil. We arrange the tomatoes with the slices up so that they retain their juiciness when baked.

We put the form in the oven, preheated to 200C, and bake for 40 minutes. During this time, the vegetables become soft. Add chopped garlic 5 minutes before the end of baking. In the beginning, along with all the vegetables, you should not add garlic, because with long baking, it can give the dish a bitter taste.

We take out the form from the oven, let it cool slightly, transfer the vegetables to a bowl. Already at this stage, they are very tasty, like a stew. I salted and ate a couple of spoons just like that. Add spices to vegetables: salt, sugar, pepper, turmeric, paprika. By the way, it seems to me that salt should be earlier - before pouring with oil and baking, then the salt will be more evenly distributed.

Puree the baked vegetables with an immersion blender until smooth. So the caviar from baked zucchini is ready!

We shift the squash caviar into a bowl, sprinkle with chopped herbs: parsley, green onions, - and we help ourselves!

And if you want to store the caviar for a while, then after puréing it you need to boil it for 2-3 minutes. Then the caviar can be stored in the refrigerator. If you want to roll it up for the winter, then you need to sterilize the caviar packaged in sterile jars for 10 minutes.

Don't miss the season of vegetables, dear hostesses! Our beds on the middle Volga are simply overflowing with vegetable snacks, but what about you? Especially zucchini and tomatoes. How can you pass by? I propose to cook squash caviar for the winter in the oven. Oven baked zucchini caviar with tomatoes, onions, carrots and garlic turns out to be awesomely tender and tasty.

Let's take the products according to the list: zucchini, fresh meaty tomatoes, young carrots, two onions, garlic, salt, black pepper, olive or sunflower oil. I have grown very sweet zucchini this year, so I will not use sugar. Vinegar is included in the ingredients to store the caviar outside the refrigerator.

All basic vegetables must first be baked in the oven. First, peel, except for tomatoes, and cut into slices and rings. The only ingredient you don't need to bake is garlic. Garlic complements the second cooking step. Put the prepared vegetables on a baking sheet.

Sprinkle generously with olive or sunflower oil.

Place the baking sheet in an oven preheated to 200 ° C for 30 minutes. Then turn the heat down to 100-120 ° C and continue cooking vegetables in the oven for another hour.

Zucchini, tomatoes, carrots and onions baked in the oven are removed from the baking sheet along with the vegetable broth. We will send it to a refractory container. Remove the skin from tomatoes.

Convert to puree with a blender.

Season with grated garlic, salt and pepper.

Mix with a blender. Bring the resulting caviar to readiness in the oven. After 30 minutes, add Apple vinegar and mix.

Let's make a winter "blank" out of the oven-baked squash caviar. We will bake the storage jars in the oven. Boil the lids in a saucepan.

Pour zucchini caviar into sterile cooled half-liter jars.

Close with lids. Wrap it up well until it cools completely.

Squash caviar turned out to be tender and very tasty.

In winter such squash preparation go with a bang.

The fundamental difference between this recipe and most of the dishes offered on the Internet is that this caviar does not include vinegar, mayonnaise, ketchup, or starch.
Both cooking zucchini and their sterilization take place in the oven, so you do not need to stand at the stove for several hours, change pots, stir the mass, add water and carefully monitor the whole process.
This is a fairly simple recipe for harvesting squash caviar for the winter. All you need to do is stew carrots and onions, bake zucchini, add pasta, sugar and salt, put the mass in jars and put them in the oven to sterilize. At this time, you can go about your business and not be distracted by the long process of cooking squash caviar.
The taste of this dish is exactly the same as the store-bought caviar. But, unlike its "opponent", homemade preparations do not contain harmful ingredients: thickener, flavor enhancer and preservatives.

Taste Info Zucchini for the winter

Ingredients

2500 grams of zucchini, zucchini or squash;
200 grams of onions;
300 grams of carrots;
2 tbsp salt;
vegetable oil (5-6 tablespoons);
3 tbsp Sahara;
4-5 tbsp tomato paste.

How to cook a delicious preparation of squash caviar for the winter in the oven

Turn on the oven (200 degrees).
Cut the courgettes into thin rings, place them tightly in a baking dish and place in the oven. Cook vegetables until tender.

Finely chop the onions and carrots, place the vegetables in the pan and fry them in vegetable oil.

Put the zucchini and zucchini in a saucepan and close it with a lid (so that excess liquid comes out of the vegetables).
Turn the oven to 100 degrees and heat the jars and lids in it.
Grind carrots, onions and squash in a blender until smooth. Add sugar, salt and tomato paste to the mixture, stir it.

Place the caviar on the fire and cook for 10 minutes.
Put the warm vegetable mass in jars, close the lids tightly and send it to sterilize in the oven for 10 minutes at a temperature of 180 degrees. Our oven-baked zucchini caviar for the winter is ready, try to cook it easy, and the taste will delight you.

Store squash caviar in a cool, dark place, such as a pantry or cellar.
Advice:
1. Zucchini in the recipe can be replaced with zucchini or squash.
2. If you are making caviar from ripe zucchini, peel them and remove the center with seeds.