Zucchini Caviar Without Mayonnaise for Winter
Description
The recipe won’t take much time. I don’t know about others, but for me zucchini caviar brings back student days and long evenings at work. Everyone probably loves zucchini caviar. It’s so tasty and coveted by anyone from the CIS that it’s even celebrated in movies. Try my version,
Instructions
- 1
Step 1
Cut the carrots and onion however you like. Stew the zucchini spread in one pot from the start. A thick-walled pot or sauté pan works best.
- 2
Step 2
Wash the zucchini. Peel them. Cut the vegetable into small cubes. If your zucchini are overripe, remove the seeds first, then dice the flesh.
- 3
Step 3
In vegetable oil (2 tablespoons), sauté the onion and carrot.
- 4
Step 4
Add the sliced zucchini. Braise the zucchini in their own juices. I did not add oil. The zucchini have enough moisture and braise very well in their own juices.
- 5
Step 5
Stir the zucchini from time to time so the bottom layers don’t burn.
- 6
Step 6
The zucchini stewed for about 20 minutes without a lid. Pour a glass of tomato juice over the zucchini. Stew for another 20 minutes.
- 7
Step 7
Add 2 tbsp vinegar to the zucchini, salt, and spices to taste. Puree the mixture until smooth. I use an immersion blender.
- 8
Step 8
Spread the zucchini caviar into sterilized jars and seal them (or simply serve it at the table). Zucchini caviar tastes best chilled.