Zucchini is a vegetable that appears on the shelves very first in early spring. It is distinguished by its low caloric content, easy digestibility and remarkable taste qualities. Zucchini is recommended to include in the diet of sick people (even with gastrointestinal problems) and people who follow a diet. Good zucchini and for children, who gladly eat mashed potatoes from them. Caviar from caviar is loved by everyone without exception, especially the one that was sold in stores in the Soviet era. Today we will give you a recipe, the home-cooked caviar on which will be practically indistinguishable from the one that has long been forgotten.
What is good zucchini
In a tavern just 27 kKal on 100 g – this can not fail to impress. In young tender fruits, a lot of potassium and iron. In zucchini there are all the vitamins of group B, as well as C and PP. And in them there is a sufficient amount of carotene, which is responsible for good vision.
Zucchini is very quickly prepared, and young zucchini can even be eaten raw. But in the article we will tell you how to make caviar caviar. There are many recipes, but we will stop at the two most popular ones: caviar and caviar with mayonnaise. By the way, you can later experiment with spices and invent your own branded recipes.
How to make caviar caviar – nothing is easier
In order to cook caviar caviar, you first need to choose a suitable recipe. Then buy all the necessary products and start cooking. Yes, you still need a wonderful mood: without it, no dish will be tasty – it's checked!
Cucumber caviar – recipe
Heat half the servings of oil in a frying pan, pour into it zucchini, peeled and cut into small cubes. Add grated carrot on a large grater. Pour boiling water (0,5 glass) and put out 10 minutes. At this time, peel the tomatoes and chop them up finely. In the boiling mass pour in the remaining oil and put the tomatoes. Salt to taste, cover and hover for another 5 minutes. Remove the lid, add the crushed garlic and mix.
Tasty caviar with mayonnaise – recipe
Caviar caviar with mayonnaise can be preserved for the winter – there is vinegar in it. Therefore, our recipe will be based on the fact that caviar is enough and a twist.
- 3 kg of courgettes;
- 250 ml of mayonnaise;
- 250 ml of tomato sauce;
- 10 cloves of garlic;
- 100 grams of sugar;
- 100 ml of vegetable oil;
- 2 tablespoons of vinegar 9%;
- to taste – salt and ground red pepper.
- Peeled and chopped zucchini let's go through the meat grinder along with the garlic.
- We spread the mass into a deep thick-walled saucepan and add all the other products, except vinegar.
- Solim and pepper to taste.
- We close the lid, put on fire and stew for at least three hours.
- At the end, pour in the vinegar and languish another five minutes.
Caviar caviar with mayonnaise, the photo of which you see above, stands well in the basement in the winter. Do not forget to pre-sterilize the jars, and after their capping – hold the day under a warm blanket. We told you how to cook caviar for domestic caviar. We hope that now caviar from courgettes will become your specialty.