We grew a lot of zucchini this year, but the rains had a negative impact on the quality of the fruit.
Usually, zucchini kept well in the apartment, in a cool place in the hallway, all winter long, and we made pancakes with them and stewed them with vegetables. But now, in early November, the zucchini is spoiling, becoming soft and rotting. And we have to process them. We make zucchini caviar.
I make zucchini caviar every year; we love it, especially my husband and youngest son. To make a few jars of caviar, I had to chop all the ingredients into pieces, fry them separately in a frying pan, and then simmer them all together in a saucepan. It was time-consuming, so I don't really like making zucchini caviar.
This year, too, I kept putting it off, promising to make it when I had more free time. But my husband found a quick zucchini caviar recipe online and made the first batch himself. Everyone at home loved it.
Now we cook according to this recipe:
zucchini - 1 kg;
tomatoes - 3-4 pcs;
red bell pepper 1-2 pcs;
carrots - 300g;
onions - 2 pcs;
garlic - 3 cloves;
sugar - 1 tbsp;
salt - 2 tsp;
vegetable oil - 2-3 tbsp.
It's very simple: peel the zucchini; if it's young, you don't need to peel it. Cut into large wedges, place directly into an ovenproof saucepan.
Add carrots in pieces, cut bell pepper into 4 parts, remove seeds.
Cut the tomatoes into large slices, the onion into rings, peel the garlic, and add some dill and parsley if desired.
Sprinkle with salt and sugar, pour in vegetable oil.
Place in a preheated oven at 180 degrees Celsius for 40 minutes. Cover the pan with a lid.
After 40-50 minutes, if a lot of juice forms in the saucepan, drain some of it, otherwise the caviar will be too runny.
Cool the mixture slightly and beat with an immersion blender.
If there is not enough salt or sugar, you can add it to taste.
Place in sterile jars, close with lids, and cover with a warm blanket.
Zucchini caviar is delicious, mouth-watering, beautifully colored, and very aromatic. We usually make it in the evening while the zucchini caviar is baking in the oven and we're having dinner. It makes 2-3 jars of caviar. There's nothing complicated about making it. Store the prepared mixture in the refrigerator.
To extend the shelf life of squash caviar, you can add a little vinegar to the hot mixture and mix well.
This is an interesting recipe—it really does steam everything in the oven quickly and without any fuss. I'll definitely try it this year. Thank you!