Zucchini caviar through a meat grinder - 9 of the most delicious and simple recipes with photos step by step

Zucchini caviar through a meat grinder is an excellent treat for the whole family. Dishes from zucchini, a low-calorie and healthy vegetable, I want to save for the winter in the form of seaming for every taste. You can use squash caviar not only as an amazing appetizer, but also as a base for soups and sauces. Try several different recipes and you will appreciate that this dish can have a completely different, yet unmatched taste.

A simple and delicious recipe for squash caviar through a meat grinder

This recipe for squash caviar with a minimum amount of ingredients - it is made only from squash, without carrots, onions and peppers, but at the same time the dish turns out to be independent and delicious! If you have a large crop of zucchini, take this recipe into service. The consistency of caviar should be as thin and uniform as possible, therefore it is advisable to use the finest mesh of a meat grinder.

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  For caviar, it is advisable to use young zucchini - then the grain will turn out to be more homogeneous, but you can also cook from overripe fruits, you just need to cut off the tough peel and remove the seeds and pulp inside. Wash the zucchini well, wipe it dry, cut it into small pieces, and pass it through a meat grinder.
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  Pour sugar, salt and vegetable oil to the resulting mass of zucchini porridge, gently stir slowly and put on the stove for extinguishing. It is necessary to simmer over low heat for 1 hour, stirring constantly so that the caviar does not burn.
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  Add tomato sauce, vinegar, pepper, garlic, which was previously passed through a meat grinder. And simmer for another 15-20 minutes.
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  While our aromatic caviar is being prepared, we prepare the jars - we sterilize them. Better to take half-liter cans for seaming, tk. being in the open form in the refrigerator, the caviar will lose its aromatic qualities; it is definitely better to store the rolls in small portions.
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  We lay out the hot caviar in jars and roll it up.

Zucchini caviar recipe with mayonnaise and tomato paste

This caviar recipe is not entirely traditional, but it can be used both for quick preparation on a festive table, and for preservation for the winter. You can cook it without carrots, but it gives the snack a sweet, sophisticated taste.

Ingredients:

• Zucchini - 3kg.
• Carrots - 2 pcs.
• Mayonnaise 60% fat - 250 ml.
• Tomato paste - half a glass.
• Garlic - 5-10 teeth.
• Turnip onions - 3 pcs.
• Salt - 1 tbsp l.
• Granulated sugar - 100 g.
• Vinegar 9% - 2 tbsp l.
• Sunflower oil - 4 tbsp. l.
• Peppers and allspice - 3 peas each.
• Ground red pepper - at the end of the knife.

Cooking process:

1. Wash and dry the courgettes. Young fruits - simply cut into plates. In ripe fruits, the tough peel must be trimmed and seeds removed. Peel and wash carrots, onions and garlic.
2. Pass the vegetables through a meat grinder. The mesh size can be selected depending on the desired consistency. Grind the pepper in a mortar or mill and add to the vegetables together with salt and sugar.Put simmer on the stove over low heat for about an hour and a half, stirring constantly with a wooden spatula.
3. Heat sunflower oil in a frying pan and fry the tomato paste a little over low heat, stirring for about 3 minutes. If this is not done, then the pasta will give the taste of raw tomatoes, and our goal is to reveal the taste of the tomato and make the taste of caviar brighter.
4. 5 minutes before readiness, add mayonnaise and fried pasta to the preparation. And a little later, a few minutes before cooking, add vinegar.
5. Without switching off, put the boiling caviar in previously prepared pasteurized jars. Roll up the cans, turn over and cover with a blanket.
6. After a month, the caviar will infuse and absorb all the aromas of vegetables and spices, and become even more tender. But, you can cool and serve right after cooking - this appetizer is good at any time and for any occasion!

Zucchini caviar recipe with tomatoes, carrots, onions

Delicious squash caviar can be cooked without tomato paste, but with real fresh tomatoes. For this recipe, we will need four large freeform molds to cook each vegetable individually. This is due to the fact that the cooking time and temperature of all products is different, the main goal is to preserve the aroma of each ingredient separately, and then combine it into one dish.

 Ingredients:

• Zucchini - 3000 g.
• Onions - 1000 g.
• Carrots - 1000 g.
• Fresh tomato - 1500 g.
• Vegetable or olive oil - 250 g.
• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l.
• Vinegar 9% - 2 tbsp l.

Cooking process:   

1. We wash the zucchini well, peel off the peel, remove large seeds from the core. Cut the zucchini into medium-sized cubes. Transfer to a frying pan, add about ¼ cup of vegetable oil and cook for 20 minutes.
2. Peel the onion, cut it into small cubes, load it into the second mold and sauté until half cooked in ¼ butter, as in the previous case for 15 minutes.
3. Wash and peel the carrots, three on a coarse grater. We also cook in a separate frying pan over medium heat for 15 minutes in vegetable oil.
4. With a sharp knife, cut out the stalk of the tomatoes and make a cruciform incision in the same place. Pour boiling water over and remove the skin from them completely. Cut the blanched tomatoes into small slices and fry them separately in oil for 20 minutes over low heat.
5. Scroll all vegetables in a meat grinder in turn into a large saucepan or basin. There is no need to wait for them to cool down.
6. Add sugar and salt to the squash mixture and set to boil on a small fire, stirring regularly for an hour.
7. In order for the caviar to be preserved all winter, at the very end we add vinegar, mix everything and put the hot ready-made caviar in sterilized jars, roll it up, turn it over and wrap it until it cools completely, then you can move the jars to the pantry.

Tip: Enamel dishes are not suitable for cooking caviar, so that the caviar languishes and does not burn - the brazier should be made of cast iron or stainless steel.

Zucchini caviar with bell pepper

In winter, it will be delicious to enjoy such a dish. And spread it on bread or use it as an addition to the first and second courses - it's up to you! 

Ingredients:

• Zucchini - 1 kg.
• Bulgarian pepper - 2 pcs.
• Garlic - 30g.
• Tomato paste - 160 g.
• Vegetable or olive oil - 85 g.
• Vinegar - 0.5 tbsp. l.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp l.
• Ground red pepper - on the tip of a knife 

Cooking process:   

1. Wash the zucchini and bell peppers. Peel the zucchini and remove the large seeds. Pepper the seeds and cut into several parts. Peel the garlic.
2. We cut the zucchini into oblong pieces, pass it through a meat grinder along with the pepper and immediately transfer it to a saucepan with a thick bottom or a kettle.
3. We add salt, sugar, red ground pepper to our zucchini preparation. The next step is to stir in the tomato paste and oil.
4. We set the resulting mixture to simmer until it boils, often gently stirring with a wooden spatula.After boiling, reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
5. Grind the garlic with a garlic or a mill, add to the caviar, cook for 15 minutes over low heat. At the end of cooking, pour in the vinegar and stir.
6. We put hot caviar in clean sterile jars. Roll up and turn over on the lid and cover with a "fur coat". We leave to rest until the jars are completely cool.

Bon Appetit!

Zucchini caviar with garlic and tomato paste

If you want to cook something simple for the winter, and not stand at the stove for a long time, but at the same time get a healthy and tasty dish, this recipe is an excellent option. You can just cook a snack on the table, but why not cook more and enjoy it in winter. The minimum composition, quick and easy preparation, and delicious - lick your fingers!

Ingredients:

• Zucchini - 6 kg.
• Tomato paste - 0.5 kg.
• Granulated sugar - 0.2 kg.
• Garlic - 3 cloves
• Vegetable oil - ½ cup.
• Vinegar 9% - 10 tbsp l.
• Salt - 3 tbsp. l.
• Ground black pepper - ½ tsp. 

Cooking process:   

1. We will prepare the most voluminous ingredient - zucchini: rinse them thoroughly, clean them, remove large seeds. We pass them through a meat grinder and put them in a bowl with a thick bottom, in which we will cook on the stove (this can be a basin or a saucepan).
2. Add sugar to the squash puree, immediately salt, spread the tomato paste and pour out the vegetable oil, black pepper, and if you like spicy and pungent dishes, you can add hot pepper on the tip of a knife.
3. We put the pot on the fire, boil, stirring from time to time, then reduce the temperature and simmer, stirring regularly, for another 40 minutes.
4. After the indicated time has elapsed, grind our mass with an immersion blender. This is optional, but I recommend for a softer consistency.
5. We clean and chop the garlic in a garlic, add to our workpiece, also add vinegar, mix and cook for another 10 minutes.
6. We lay out the hot caviar in sterile jars, which were prepared in advance, and roll it up. We turn the cans upside down and wrap them in a blanket for a day. It is better to take small cans of 0.5-0.7 liters, so an open snack, for example, in the refrigerator, will better retain its taste.

From these ingredients, about 6 liters of a delicious snack is obtained. But, I advise you to leave one plate of this wonderful caviar for lunch or dinner and feast on, but enough for the winter!

Enjoy your meal!

Zucchini caviar through a meat grinder without frying

In the modern world, we are increasingly thinking about the benefits of what we eat. This recipe will preserve a maximum of vitamins and save a lot of your time, because the vegetables in it are not subjected to unnecessary heat treatment. This recipe is interesting in that vegetables are baked in the oven most of the time, and they are cooked on the fire for a very short time, which is why the caviar turns out to be even more rich and tasty.

 Ingredients for 2 half liter cans:

• Zucchini - 2500 g
• Bulgarian pepper - 2 pcs.
• Bulbs-3
• Carrots - 4 pcs.
• Tomato - 4 pcs.
• Refined sunflower oil - 3 tbsp. l.
• Tomato paste - 4 tbsp l.
• Salt - 1 tbsp l.
• Pepper - a pinch.
• Garlic - 1 clove.
• Greens (parsley or dill) - to taste.

Cooking process:

1. We wash and clean the peppers, onions and carrots. In the zucchini, cut off the peel, take out the pulp and seeds.
2. Cut the carrots and onions into large round pieces, then take a baking dish and place the vegetables in it. Cut the zucchini into large cubes and put it on the vegetables in the form, generously sprinkle our billet with oil to add juiciness.
3. Pepper, peel and cut into quarters, rinse the tomatoes thoroughly and cut out the stalk from them, cut in half. Place the bright vegetables on top in our mold.
4. We put the form for 35-45 minutes in an oven preheated to 180 ° C. Then we take out our vegetables, move the tomato and pepper to the side, gently mix the rest of the bottom layer. We return the top vegetables to their place and set the mold to bake for another 40 minutes.
5. Turn off the oven and do not open it for 20 minutes. Finally, take out the fragrant baked vegetables in the mold. Remove the skin from tomatoes and peppers and pass all the vegetables through a meat grinder one by one.
6. It's time to add garlic, passed through a press, tomato paste, salt, pepper, sugar and herbs, chopped very finely to our vegetable preparation, if you like.
7. We will simmer the caviar over low heat for about 15 minutes, and then put it in prepared small pre-sterilized jars (I prefer half a liter), roll it up and turn it over, wrap it in a warm blanket until it cools completely.

Spicy squash caviar through a meat grinder

One of the most popular preparations among the stronger sex, as well as those who love hot and savory dishes. Also, this dish will be an excellent preventive measure to strengthen the body in cold winter weather.

Ingredients:

• Zucchini - 2kg.
• Sweet red pepper - 5 pieces.
• Hot hot pepper - 2 pieces.
• Tomato paste - 380 g.
• Sugar - 150 grams.
• Salt - 4 tbsp. l.
• Garlic - 1 head.
• Olive oil - 200 ml.
• Vinegar 9% - 50 ml.
• Parsley - 50 gr.

Cooking process:

1. We wash the zucchini well under running water, peel and remove the seeds. Cut into pieces so that they fit in a meat grinder.
2. Wash the pepper and remove the seeds, peel the hot pepper with gloves. Prepare the garlic, rinse the parsley.
3. We pass all the vegetables through a meat grinder and place our gruel in a bowl or pan in which we will cook. Add olive oil, tomato paste, sugar to the middle, mix everything well with a spatula, add salt and put on high heat. We cook for 30 minutes, it is desirable that the mass takes up no more than half of the pan, this is due to the fact that the caviar is shot in a spray. Carefully, do not burn yourself!
4. Add vinegar, stir and continue cooking for another 10 minutes. At the same time, we sterilize the jars.
5. We shift the hot caviar into jars, roll it up, turn it over and cover until it cools completely.

Zucchini caviar in a slow cooker

It should be noted that for the preparation of blanks for the winter - the size of the multicooker bowl must be large, for example, 4 liters. If the bowl of your unit is small, prepare this dish for lunch or dinner. It is prepared quickly and the taste is delicate with a velvety-creamy texture!

Ingredients for 1 liter of finished product:

• Zucchini - 2 large young about 1 kg.
• Tomatoes - 3-4 pieces.
• Large bulbs - 2-3 pieces.
• Carrots - 3-4 pieces.
• Olive vegetable oil - 3 tbsp l.
• Salt - 1.5 tsp.
• Ground black pepper - a pinch.
• Vinegar 9% or apple cider - 1.5 tsp. 

Cooking process:

1. Of all the vegetables, carrots are the hardest, so let's start with them. Wash, clean, cut into medium-thick circles. We put it on the bottom of the bowl.
2. We clean the onion and cut it into rather thick half rings. We send it to the bowl.
3. We wash the zucchini well under running water, peel them of seeds and thick skins. Cut into strips and put in a bowl.
4. There are tomatoes left. We remove the stalk and, given that the vegetable is very soft, we divide it into any pieces, you can even divide it in half. Place the final layer in the bowl.
5. Fill all vegetables with vegetable oil, salt, pepper, mix and, if necessary, tamp them.
6. We will cook on the "Baking" mode for 40 minutes. The vegetables will be baked and soft. If there is too much moisture, you can evaporate the excess liquid on the "Rice", "Spaghetti" or "Pilaf" program.
7. We shift the caviar into a meat grinder, twist it. For seaming, add vinegar and stir well.
8. We place the caviar on clean jars, cover with metal lids, put in a saucepan, into which we pour cold water just below the "shoulders" of the jars. Bring the water to a boil and maintain the same temperature over low heat for another 30 minutes.
9. After sterilization, we take out the jars, roll them up and turn them over.

With this method of sterilization, there is no need to cool the jars under the "fur coat".

Zucchini caviar through a meat grinder with apples

If you like store-bought squash caviar, as in the USSR, and are skeptical about homemade preparation, use this recipe. Both in taste and in consistency, caviar is obtained as from a store counter. Apple sourness just adds that missing and pleasant taste in a duet with zucchini. Don't believe me? Check it out!

Ingredients:

• Zucchini - 1.5 kg.
• Tomatoes - 3-4 pieces.
• Apples with sourness 2-3 pcs.
• Large bulbs - 2 pieces.
• Carrots - 2 pieces.
• Garlic - 2 large cloves.
• Tomato paste - 1.5 tbsp l.
• Sunflower vegetable oil - 4 tbsp.
• Pepper - 4 peas.
• Table salt - 30g.
• Parsley - 10 g.
• Acetic essence 70% - ½ tsp. or 3.5 tsp. 9% vinegar.

Cooking process:

1. For the preparation of caviar, we take only high-quality products without damage and signs of rotting, microbes may remain in the products, even if you cut off these areas. Zucchini can be taken of any kind, no matter young or mature. Apples need sour or sweet and sour, dense and juicy.
2. Rinse the zucchini and apples and dry them on a towel. We clean from the peel and seeds, scroll through the meat grinder. We prepare carrots, onions and garlic and send them for chopping.
3. Blanch the tomatoes, for this we make a cross-shaped incision, lower them in boiling water for 1-2 minutes, then immediately into cold water and remove the skin towards the petiole, then cut it out last. Chop the tomatoes in mashed potatoes and mix with tomato paste. Add to our caviar.
4. We take a cauldron or a saucepan with a thick bottom, pour oil and shift the vegetable puree. Caviar should take up no more than 2/3 of the volume of the container, because it "shoots" during cooking.
5. Mix everything well and cook for 1 hour under the lid, stirring every 5 minutes. When the squash caviar is boiled down, add salt and season with pepper, ground in a mortar. You can take ground, but the taste will not be so aromatic.
6. Add the herbs chopped in a meat grinder or using a blender and continue cooking for another 30 minutes. 5 minutes before cooking, add vinegar. Ready caviar can be turned again with a blender to create the most delicate consistency.
7. The caviar is ready! Be sure to take a sample, just do not forget to stop, otherwise there will be nothing to roll up for the winter!
8. We lay out the still hot yummy on sterile jars, roll it up and turn it upside down, cover it with a blanket until it cools.

What could be more beautiful than a spoonful of Russian-style zucchini caviar on a slice of fresh bread in a cold, icy season. Enjoy with pleasure!