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

Recipe for squash caviar with mayonnaise and tomato paste

This caviar recipe is not entirely traditional, but it can be used both for quick preparation for the holiday table and for preservation for the winter. You can prepare it without carrots, but they give the snack a sweetish, refined taste.

Ingredients:

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

Cooking process:

Step 1. Wash and dry the zucchini. Young fruits - simply cut into slices. In ripe fruits, it is necessary to cut off the hard peel and remove the seeds.

Step 2. Peel and wash the carrots, onions and garlic.

Step 3. Pass the vegetables through a meat grinder. The mesh size can be selected depending on the desired consistency.

Step 4. Grind the pepper in a mortar or mill and add it to the vegetables along with salt and sugar.

Step 5. Put it on the stove over low heat for about an hour and a half, stirring constantly with a wooden spatula.

Step 6. Heat sunflower oil in a frying pan and lightly fry the tomato paste over low heat, stirring for about 3 minutes. If this is not done, then the paste will give the taste of raw tomatoes, and our goal is to reveal the taste of the tomato and make the taste of the caviar brighter.

Step 7. 5 minutes before readiness, add mayonnaise and fried pasta to the preparation. And a little later, a few minutes before it’s ready, add vinegar.

Step 8. Without turning off, place the boiling caviar into previously prepared pasteurized jars.

Step 9. Roll up the jars, turn them over and cover them with a blanket.

Step 10. After a month, the caviar will infuse and absorb all the aromas of vegetables and spices, and will become even more tender. But, you can cool it immediately after cooking and serve it - this appetizer is good at any time and for any occasion!

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The most popular and delicious recipes

There are many ways to prepare caviar from zucchini and tomatoes. Time is spent baking the zucchini pulp. You need to prepare a filling from tomatoes. At home, the preparation turns out tasty and healthy.

Classic blank option

Take the same amount of zucchini and tomatoes, but take 3 times less onions and carrots.

Pumpkin mugs are fried in oil. Separately, pieces of tomatoes, grated carrots and chopped onions are stewed in a frying pan. Combine the components to pass through a meat grinder or blender. Sprinkle the vegetable mixture with salt and sugar, pour in a little oil and simmer until tender.

Before spinning, add a little vinegar or citric acid to the caviar.

Thick squash caviar “You'll lick your fingers”

For a 2 kg pumpkin you need:

carrots - 3 kilograms;
sweet pepper pods - kilogram;
bulbs - 2 kilograms;
ripe tomatoes - 1.5 kilograms.

Carrot roots are boiled in advance. Start by grinding the zucchini pulp through a meat grinder. Allow the juice to drain from the mass. Let it simmer, gradually adding boiled pepper puree and tomatoes processed through a meat grinder. Cook over low heat, stirring. The mass should be almost without juice. After chopping, the onion is dried in a frying pan with oil, and the same is done with carrots, mashed into a puree.

Zucchini appetizer with eggplant and tomatoes

Caviar is prepared from:

2 eggplants;
2 small zucchini;
2-3 tomatoes;
1 carrot and onion.

All vegetables are cut into cubes and placed in a cauldron, starting with carrots and onions, ending with eggplants and zucchini. Simmer in vegetable oil on medium heat.

Add chopped garlic, grinding everything with a blender. Now comes the turn of tomato puree, salt and pepper. Keep on low heat, stirring, until cooked.

Squash caviar, like store-bought caviar with tomatoes

You can prepare the kind of caviar, tender and aromatic, that is sold in stores. Together with zucchini (4 kilograms) and tomato puree (0.5 liters), you need to use a kilogram of onions and carrots, and 400 grams of mayonnaise.

Let's start with:

twisting zucchini, carrots and onions;
pouring 2 tablespoons of vinegar into the mixture;
quenching within 1 hour;
Heat 3 tablespoons of flour in a frying pan until brownish.

Flour is added to the stewed vegetables so that there are no lumps, then tomato juice and mayonnaise, a glass of sugar and 2 tablespoons of salt, a little ground black pepper, leaving on the stove for another hour.

Cooking in a slow cooker

Place cubes of zucchini pulp, 2 bell peppers, and the same amount of carrots, onions, and tomatoes into the bowl of the device. Add salt, pepper and dry dill. Set to “Quenching” mode. It will take an hour to cook.

At the end, add 2-3 tablespoons of tomato paste and chopped garlic cloves. Now set the “Cooking/pilaf” program for an hour.

After finishing cooking, you need to use a blender, turning the vegetables into a homogeneous puree.

Squash caviar with tomato paste and onions

The sequence for preparing caviar is as follows:

A kilogram of zucchini is cut into circles and baked in the oven or fried in a frying pan, then mashed to a puree.
Fry small pieces of onion, adding chopped tomatoes (2 pieces).
The zucchini mass is placed there.
When the mixture becomes thick, you need 2 tablespoons of vinegar, 1 tablespoon of sugar and salt to taste.

Hot caviar is placed in jars and placed under tight lids.

Zucchini caviar in the microwave

Place the onion and carrot cubes in a microwave-safe glass pan and place in the oven for 7 minutes, turned on at full power.

With pepper

A spicy snack is obtained if you use hot chili peppers and garlic along with zucchini, carrots, and tomatoes. Boil the chopped vegetables over medium heat, adding vegetable oil in the middle of the process, adding salt and sugar, ground black pepper. You must stir constantly so that the caviar does not burn.

At the end of cooking, add garlic slices and tomato paste. A blender will help make the caviar airy.

Squash caviar with tomatoes and carrots

The appetizer is prepared quickly. Pieces of zucchini are stewed in vegetable oil for a long time, until half cooked. Dices of tomatoes and carrots are added there. Salt the mass to taste. If you like a sweetish snack, then take more sugar. 2 minutes before the end of stewing you need chopped garlic.

The puree placed in jars is sterilized, then there is no need to add vinegar.

Recipe without sterilization

In this appetizer, garlic plays the role of preserver. It’s not for nothing that they take 2-3 heads per 3 kilograms of zucchini. Separately, grated zucchini, onions and carrots are fried in oil. Then the components are combined by passing through a meat grinder. Boil the mixture in a thick-bottomed container, adding salt, sugar, tomato paste, and garden herbs.

The garlic is passed through a press and added at the very end of cooking.

Cooking without vinegar for the winter

A delicious appetizer is prepared by simmering zucchini cubes over low heat for a long time. They need an addition of pieces of ripe tomatoes. Fry the onion and garlic in oil until transparent, pour into the vegetable mixture. Continue to simmer, adding hot water if there is not enough juice left. Pepper and salt the appetizer to taste.

Recipe for squash caviar with mayonnaise and tomato paste

Pumpkin pulp (3 kilograms) is twisted with onions (3-4 pieces). Simmer the mixture for a long time over medium heat. After 2 hours, add tomato paste (300 grams), mayonnaise (250 grams), vegetable oil (a glass). After an hour, add salt, sugar and ground red pepper. After 40 minutes, the finished caviar is placed in jars.

Recipe for squash caviar with tomatoes, carrots, onions

Stunningly delicious squash caviar can be prepared without tomato paste, but with real fresh tomatoes. For this recipe, we will need four large freeform pans to cook each vegetable individually. This is due to the fact that the cooking time and temperature of all products are 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:

Step 1. Wash the zucchini well, peel off the peel, and remove large seeds from the core.

Step 2. Cut the zucchini into medium-sized cubes. Transfer to a frying pan, add about ¼ cup of vegetable oil and cook for 20 minutes.

Step 3. Peel the onion, cut it into small cubes, load it into a second form and saute until half cooked in ¼ oil, as in the previous case, 15 minutes.

Step 4. Wash and peel the carrots, grate them on a coarse grater.

Step 5. Cook in a separate frying pan over medium heat for 15 minutes in vegetable oil.

Step 6. Using a sharp knife, cut out the stem of the tomatoes and make a cross-shaped cut in the same place.

Step 7. Pour boiling water over them and remove the skin completely. Cut the blanched tomatoes into small slices and fry separately in oil for 20 minutes over low heat.

Step 8. Using a meat grinder, grind all the vegetables one by one into a large saucepan or basin. There is no need to wait for them to cool down.

Step 9. Add sugar and salt to the zucchini mixture and let it simmer over low heat, stirring regularly for an hour.

Step 10. In order for the caviar to be preserved all winter, at the very end we add vinegar, mix everything and place the hot finished caviar into sterilized jars, roll up, turn over and wrap until it cools completely, then you can move the jars to the pantry.

Tip: Enameled dishes are not suitable for cooking caviar, so that the caviar simmers and does not burn - the frying pan should be made of cast iron or stainless steel.

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Zucchini appetizer with eggplant and tomatoes

The composition and method of preparation of this dish are almost completely identical to the previous one. The only difference is, in fact, the eggplants. They add an unusual, interesting taste to the dish and complement other vegetables well.

Take:

2 medium sized zucchini;
2 eggplants;
1 large carrot;
1 onion;
2-3 tomatoes;
1-2 bell peppers;
10 ml vegetable oil;
Spices, herbs, garlic.

The recipe for squash caviar with tomatoes and eggplants is accessible to any housewife; there is nothing complicated about it.

If you are absolutely sure that the type of eggplant you are using is not bitter, then you can leave the skin and not soak the eggplant to remove the bitterness. In other cases, it is recommended to leave the chopped and peeled eggplants in cold salted water for half an hour.

You should add the eggplants during the cooking process along with the zucchini or a couple of minutes earlier, since they cook in approximately the same time. This squash caviar with tomatoes and eggplants is ideally complemented by finely chopped greens.

Let your dish sit covered for a while so it can develop its flavor and aroma.

Squash caviar with bell pepper

It will be delicious to enjoy this dish in winter. Whether you spread it on bread or use it as an addition to first and second courses is up to you!

Ingredients:

Zucchini – 1 kg.
Bell pepper – 2 pcs.
Garlic – 40 g.
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:

Step 1. Wash the zucchini and bell peppers. Peel the zucchini and remove large seeds. Peel the pepper and cut it into several pieces. Peel the garlic.

Step 2. Cut the zucchini into oblong pieces, pass it through a meat grinder along with the pepper and immediately transfer it to a thick-bottomed pan or kettle.

Step 3. Add salt, sugar, and ground red pepper to our zucchini mixture. The next step is to mix in the tomato paste and oil.

Step 4. Let the resulting mixture simmer until it boils, often gently stirring with a wooden spatula. After boiling, reduce the heat, cover with a lid and simmer for 30 minutes, stirring occasionally.

Step 5. Grind the garlic using a garlic grinder or mill, add to the caviar, cook for 15 minutes over low heat. At the end of cooking, add vinegar and stir.

Step 6. Place the hot caviar into clean, sterile jars. Roll up and turn over onto the lid and cover with a “fur coat”. Leave to rest until the jars have cooled completely.

Bon appetit!

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Preparing squash caviar for the winter with vegetables: carrots, onions, peppers, garlic

This is not just caviar, but a real assortment, bright not only in appearance, but also in taste. This salad will go with any dish in winter.

Ingredients:

2 kg zucchini;
5 bell peppers;
5 carrots;
5 tomatoes;
7 onions;
10 cloves of garlic;
10 tbsp. l. oils;
salt pepper,
1 tbsp. l. vinegar essence.

How to cook:

Clean all products. Chop the garlic, grate the tomatoes, cut the rest into equal cubes.
Pour half the oil into a large frying pan and fry the onion until translucent.
Add carrots and fry for about ten minutes.
Transfer to a saucepan, add peppers and zucchini, and simmer until soft.
Heat the second part of the oil, add garlic, fry a little, pour in the tomato mass and boil it by half.
Mix all ingredients in one container, puree with a blender, add salt and pepper to taste.
Boil for a quarter of an hour, pour in a spoonful of essence, stir.
Place boiling caviar into jars.

The safety of workpieces directly depends on compliance with the technology and the cleanliness of the dishes. Jars with lids must be sterilized, and only boiling mass should be laid out.

Squash caviar with garlic and tomato paste

If you want to cook something simple for the winter, and not have to stand at the stove for a long time, but still get a healthy and tasty dish, this recipe is a great option. You can just prepare a snack for the table, but why not prepare more and enjoy it in winter. Minimal ingredients, quick and easy preparation, and finger-licking delicious!

Ingredients:

Zucchini – 6 kg.
Tomato paste – 0.5 kg.
Granulated sugar – 0.2 kg.
Garlic – 200 gr.
Vegetable oil – ½ cup.
Vinegar 9% – 10 tbsp. l.
Salt – 3 tbsp. l.
Ground black pepper – ½ tsp.

Cooking process:

Step 1. Let's prepare the most voluminous ingredient - zucchini: rinse them thoroughly, peel them, remove large seeds. We pass them through a meat grinder and transfer them to a thick-bottomed container in which we will cook on the stove (this can be a basin or pan).

Step 2. Add sugar to the zucchini puree, immediately salt, add tomato paste and pour in vegetable oil, black pepper, and if you like spicy and hot dishes, you can add hot pepper at the tip of a knife.

Step 3. Place the vessel on the fire, boil, stirring from time to time, then reduce the temperature and simmer, stirring regularly, for another 40 minutes.

Step 4. After the designated time has passed, we grind our mass with an immersion blender. This is not necessary, but I recommend it to obtain a more delicate consistency.

Step 5. Peel and chop the garlic on a spade, add to our preparation, also add vinegar, mix and cook for another 10 minutes.

Step 6. Place the hot caviar in sterile jars, which we prepared in advance, and roll up. Turn the jars upside down and wrap them in a blanket for a day. It is better to take small jars of 0.5-0.7 liters, so the snack in an open form, for example, in the refrigerator, will better retain its taste.

Tip: The above ingredients make about 6 liters of delicious snacks. But, I advise you to leave one plate of this wonderful caviar for lunch or dinner and enjoy it, and it will be enough for the winter!

Enjoy your meal!

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How to cook squash caviar for the winter without onions and carrots

Tasty, aromatic, tender, spicy caviar, containing no other vegetables except zucchini. A minimum of ingredients and a very easy to implement recipe. Such caviar can be stored for the winter or eaten immediately. It has a pronounced zucchini taste, shaded by slightly sour tomato paste and hot pepper.

Ground red pepper can be replaced with 1 pod of hot pepper. If you want less oily caviar, you can reduce the volume of vegetable oil from half a liter to 250 grams. From the specified number of products you should get a little more than 8 half-liter jars.

You will need:

peeled zucchini – 4 kg;
sugar – 400 gr.;
salt – 70 gr.;
garlic – ½ tbsp.;
tomato paste – ½ l;
sunflower oil – ½ l;
water – ½ l;
red pepper - 1 tsp.

Cooking stages.

Peel the vegetables and remove the seeds from the zucchini. Cut the zucchini into pieces of any size.

Pass the zucchini through a meat grinder, then the garlic - all into one pan.

Add salt and sugar, pour in water and vegetable oil. Stir everything well.

Place the pan on the fire and simmer for 50 minutes, stirring constantly.

Add vinegar, stir everything again and you can pour into jars.

Roll it up, put it upside down, cover with something warm and leave to cool.

When the jars have cooled, you can move them to permanent storage.

Squash 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 maximum vitamins and save a lot of your time, because the vegetables in it are not subjected to unnecessary heat treatment. This recipe is interesting because the vegetables are baked in the oven most of the time and cooked on the fire for only a short time, which is why the caviar turns out even more rich and tasty.

Ingredients for 2 half liter jars:

Zucchini – 2500 g
Bell pepper – 2 pcs.
Bulbs-3 pcs.
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 head.
Greens (parsley or dill) - to taste.

Cooking process:

Step 1. Wash and peel the peppers, onions and carrots. Cut off the skin of the zucchini, remove the pulp and seeds.

Step 2. Cut the carrots and onions into large round pieces, then take a baking dish and place the vegetables in it. We cut the zucchini into large cubes and place it on the vegetables in the form, generously spraying our preparation with oil to add juiciness.

Step 3. Peel the pepper, remove seeds and cut into quarters, wash the tomatoes thoroughly and cut out their stalk, cut in half. Let's place bright vegetables on top of our form.

Step 4. Place the mold in an oven preheated to 180°C for 35-45 minutes. Then we take out our vegetables, move the tomato and pepper to the side, and carefully mix the rest of the bottom layer. We return the top vegetables to their place and set the pan to bake for another 40 minutes.

Step 5. Turn off the oven and do not open it for 20 minutes. Finally, take out the fragrant baked vegetables in the mold. We remove the skins from the tomatoes and peppers and pass all the vegetables one by one through a meat grinder.

Step 6. It’s time to add garlic, passed through a press, tomato paste, salt, pepper, sugar and herbs, chopped very finely, if you like, to our vegetable preparation.

Step 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-liter jars), roll it up and turn it over, and wrap it in a warm blanket until it cools completely.

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Spicy squash caviar through a meat grinder

One of the most popular preparations among the stronger sex, as well as those who love fiery and savory dishes. This dish will also be an excellent preventive measure for strengthening the body in cold winter weather.

Ingredients:

Zucchini – 2 kg.
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:

Step 1. Wash the zucchini well under running water, remove seeds and skin. Cut into pieces so that they fit into the meat grinder.

Step 2. Wash the peppers and remove seeds; you need to wear gloves when peeling hot peppers. Prepare the garlic and wash the parsley.

Step 3. We pass all the vegetables through a meat grinder and place our gruel in a basin 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. Cook for 30 minutes, it is advisable that the mass takes up no more than half of the pan, this is due to the fact that the caviar is sprayed. Be careful, don't get burned!

Step 4. Add vinegar, stir and continue cooking for another 10 minutes. At the same time, we sterilize the jars.

Step 5. Transfer the hot caviar into jars, roll it up, turn it over and cover until it cools completely.

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Squash caviar in a slow cooker

It is necessary to take into account that to prepare preparations 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 cooks quickly and the taste is delicate with a velvety creamy texture!

Ingredients for 1 liter of finished product:

Zucchini – 2 large young ones, 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 vinegar – 1.5 tsp.

Cooking process:

Step 1. Of all the vegetables, carrots are the hardest, so let's start with that. Wash, peel, cut into medium-thick slices. Place on the bottom of the bowl.

Step 2. Peel the onion and cut into fairly thick half rings. We put it into the bowl.

Step 3. Wash the zucchini well under running water, remove seeds and thick skin. Cut into strips and place in a bowl.

Step 4. There are tomatoes left. We remove the stalk and, considering that the vegetable is very soft, divide it into any pieces, you can even divide it in two. Place the last layer in the bowl.

Step 5. Fill all the vegetables with vegetable oil, salt, pepper, mix and, if necessary, compact them.

Step 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 using the “Rice”, “Spaghetti” or “Pilaf” program.

Step 7. Transfer the caviar into a meat grinder and twist. To roll, add vinegar and stir well.

Step 8. Place the caviar in clean jars, cover with metal lids, place in a saucepan into which we pour cold water just below the “hangers” of the jars. Bring the water to a boil and maintain the same temperature over low heat for another 30 minutes.

Step 9. After sterilization, take out the jars, roll them up and turn them over.

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

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Thick zucchini caviar “You’ll break a spoon” at home

What does "You'll break the spoon" mean? I think this expression is familiar to everyone who has at least once tried thick homemade squash caviar. It turns out to be a very dense consistency that even a teaspoon inserted into it does not fall off. At the same time, the treat is very tender, aromatic and can be easily eaten once, twice, three times.

Ingredients:

Zucchini - 3 kg. 400 gr.
Carrots - 800 gr.
Onion - 800 gr.
Tomato paste - 310 gr.
Sugar - 3 tbsp. l.
Paprika - 1.5 tbsp.
Salt - 30 grams
Vinegar 9% - 2 tbsp. l.
Black pepper - 1 tsp.
Red pepper - 1 tsp.
Vegetable oil - 230 gr.

Let's start cooking:

1. First, let's prepare the vegetables. Peel the carrots and onions and wash them under running water. Next, cut the carrots into large strips and the onion into large slices.

2. Young zucchini does not need to be peeled. It is enough to rinse them thoroughly in water. Then cut them into small cubes and place in a deep pan.

3. Now we move to the stove. Place the frying pan on the fire and pour a small amount of vegetable oil into it. When it warms up, add the carrots to the frying pan. It should become a little softer and juicier.

4. After this, add the vegetable to the pan with the main ingredient. We do the same with onions. The main thing is that all products, in addition to zucchini, are fried separately.

5. Next, pour the remaining oil into the vegetables, mix everything and put the pan on the stove. Bringing the mixture to a boil, cover with a lid, set the heat to low and simmer for about 1 hour. During the cooking process, caviar should be stirred as often as possible.

6. When the allotted time has come to an end, add tomato paste to the dish being prepared. Stir well and cook for about 20 minutes.

7. Finally it's time for the spices. And we add salt, sugar, paprika, as well as two types of peppers. Of course, after the seasonings combine with the caviar, you need to try it. Perhaps something will be missing. And now is the time to fix everything. Then keep the pan on the fire for a couple more minutes.

8. Now we need to puree the thick zucchini mixture. To do this, remove the workpiece from the stove, put it on the table and grind all the contents with an immersion blender.

9. In the process, the caviar acquires a beautiful, golden color and a very appetizing appearance. Well, at the very end it remains to add our last ingredient - acetic acid. Gently stir it into the caviar and return the pan to the stove to simmer for 10 minutes.

10. At this time, you can prepare the jars. Rinse them thoroughly with water and sterilize. The same steps must be done with the lids.

11. Then place the finished squash caviar in jars to the very edges and screw the lids on tightly. Turn the yummy over and cover with a warm blanket. We leave the workpiece in this form for a day until it cools completely.

Using this method, squash caviar is prepared very quickly, easily and is incredibly tasty. This yummy product comes out almost like it does according to GOST standards in a Soviet store. If you don’t like zucchini caviar, I advise you to cook it at least once according to the “You’ll Break a Spoon” recipe. And then I am sure that you will become a big fan of this dish. Bon appetit!