Zucchini Caviar (not for canning)
A fragrant and soft appetizer that goes great with soup or on bread. The shelf life in the refrigerator is about a week. The volume of the finished dish from these ingredients is 500-600 ml.
- Total cooking time
- not set
- Number of servings
- 500
- Recipe difficulty
- 3 / 5
Ingredients
for 500 servings
- zucchini 1 kg
- carrot 150 g
- onion 150 g
- garlic clove 2-3 clove
- tomato paste 2 tbsp
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 11
Finely chop the onion.
Step 2 of 11
Grate the carrot on a medium grater.
Step 3 of 11
Peel the zucchini (remove seeds if the vegetables are old). Cut into cubes.
Step 4 of 11
Sauté the onion in vegetable oil.
Step 5 of 11
Add the carrot and sauté.
Step 6 of 11
Add the zucchini, salt, and pepper. Stew under a lid for 30 minutes.
Step 7 of 11
Add garlic pressed through a garlic press. Stew for 10 minutes.
Step 8 of 11
Add the tomato paste.
Step 9 of 11
Mix and stew for 5 minutes.
Step 10 of 11
Cool the finished caviar and transfer to a blender.
Step 11 of 11
Blend until smooth.