Zucchini Spread Through a Meat Grinder for Winter
Description
A simple way to make a large batch ahead. Delicious zucchini spread with a light tang is quite easy to make with this recipe. It does take quite a while, but the spread turns out thick enough to spread on bread. You can shorten the cooking time by draining the juice from the zucchini after you grind them. In that case, you will need to stand at the stove the whole time and stir the spread constantly, or it may start to burn before the zucchini flesh is fully cooked. So it is up to you whether to save half an hour or not. The spread really is delicious, and you will not regret the time spent. In the end, you get 3.5 liters of spread.
Instructions
- 1
Step 1
Peel the zucchini, removing the tough skin and seeds. Then run them through a meat grinder. You can place a colander underneath right away and let the excess zucchini juice drain off.
- 2
Step 2
Peel the onion and dice it. Sauté the onion in preheated vegetable oil until lightly golden. Transfer the onion from the pan to a plate.
- 3
Step 3
Peel the carrots and run them through a meat grinder. Sauté the carrots for 10–15 minutes, stirring constantly.
- 4
Step 4
Put the ground zucchini into a large pot where you will cook the spread, and add the sautéed onion and carrot. Run the tomatoes through a meat grinder and add them to the zucchini. Season with salt and add tomato paste. Stir and simmer for about 1.5–2 hours. Cooking time depends on how much liquid the zucchini contain. Cook over low heat, or it will splatter.
- 5
Step 5
When the caviar has thickened, add vinegar. You can also add dry or fresh chopped herbs: dill, parsley. Cook the caviar for another 15 minutes. Then divide it among sterilized jars, cover with lids, and sterilize (as a precaution): 0.5 L jars — 10 minutes, 1 L — 20 minutes. Then seal the jars and, once cooled, store them in a cool place. Although, honestly, before packing into jars I like to grind it once more using a meat grinder or blender.