Delicious squash caviar in a slow cooker: a simple recipe for the winter with photos. Zucchini caviar in a slow cooker, how to cook delicious zucchini caviar Zucchini caviar at home in a slow cooker

The squash caviar in the slow cooker that I prepared today can be preserved for the winter, or can be prepared as an every day snack.

This page contains only a recipe for squash caviar in a slow cooker. I did not describe here how to make seams or how to sterilize jars. Only the process of preparing the product itself.

If you are interested in canning squash caviar until the end, go.

Preparation time: 40 minutes
Cooking time: 1 hour 35 minutes
Ready dish volume: 2500 ml

To prepare caviar from zucchini, a multicooker model Brand 502 was used.

Ingredients

ripe zucchini 2kg
onion 300g
carrots 300g
bell pepper 300g
tomatoes 300g
ketchup (tomato paste) 3 tbsp.
vegetable oil 12 tbsp.
salt 1 tbsp.

Preparation

Big photos Small photos

Carrots need to be washed, peeled and grated on a coarse grater. We do not cut it into cubes or slices, since in the end the squash caviar will have a uniform consistency, and the grated carrots will better absorb the vegetable oil and fry faster.

Peel the onions, rinse in cold water and cut into half rings or even smaller. Only the frying time depends on how large the onion is chopped.

Rinse the bell pepper in running water and remove the seeds, cut it into thin strips, the same thickness as the onion.

Tomatoes need to be peeled and stemmed, and then cut into large cubes; if the tomatoes are ripe, the skin can be peeled off without problems, even without blanching, and when fried, the tomatoes release juice almost immediately.

For squash caviar, it is customary to use large, ripe squash with mature seeds. In order to prepare them for frying, you need to cut the zucchini in half lengthwise, use a spoon to remove the seeds and remove the skin; I use a vegetable peeler for this, which allows you to quickly and easily peel off the skin in a thin layer.

Cut the prepared zucchini into small cubes of approximately the same size, since we will determine the readiness of the zucchini by the transparency of all the slices, and not the thinnest ones.

Place the fried carrots in a large salad bowl, add a little vegetable oil and fry the onion in the same mode until golden brown, about 5 minutes.

Let's start frying the vegetables. For the correct taste of squash caviar, it is necessary to fry all the vegetables separately, otherwise we will get a stew that tastes like stew, not caviar.

Pour 3 tbsp into the multicooker bowl. vegetable oil, turn on the “frying” mode and as soon as the oil warms up, pour in the grated carrots. Fry the carrots for 10 minutes, stirring occasionally.

Add the fried onions to the carrots, add oil and fry the bell pepper, stirring occasionally for 5-7 minutes.

Remove the pepper, add oil and fry the chopped tomatoes, they immediately release their juice, so fry them until thickened for 7-10 minutes, stirring occasionally.

This way, you have fried onions, carrots, peppers and tomatoes separately, thanks to which the taste of squash caviar will be very multifaceted.

Add the previously fried vegetables, ketchup and salt to the zucchini, stir and set the “stew” mode for 15 minutes.

Pour vegetable oil into the multicooker bowl and fry the chopped zucchini in the “fry” mode under the closed lid, stirring occasionally. The zucchini will release juice very quickly and begin to stew in it.

Continue roasting until all slices are translucent, about 20 minutes.

Since stewing in a multicooker takes place in a gentle mode and the liquid almost does not evaporate, I set the “steaming” mode for 20 minutes and left the multicooker lid open.

To grind the squash caviar, I used an immersion blender; it does an excellent job of grinding soups, sauces and other dishes until smooth.

After grinding with a blender, you need to boil the caviar again in the “steaming” mode for about 5 minutes, and after that you can preserve the squash caviar for the winter or store it in the refrigerator in glass jars.

Squash caviar in a slow cooker is a dish suitable for canning and everyday use, depending on the storage method. It is very different from those prepared in ordinary ways: in cauldrons or pans. Which is better is a matter of personal preference.

How to cook squash caviar in a slow cooker

Cooking caviar this way in a slow cooker is easier and faster than on the stove. A microwave oven will also not give the desired result.

Squash caviar in the Redmond slow cooker

The recipe for squash caviar in the Redmond multicooker is not original, but takes into account the subtleties of using the device. Have to take:

2 kg of zucchini;
1 kg of tomatoes, you can take yellow ones instead of red ones, then the dish will turn out lighter, without the characteristic red tint;
4 things. onions;
100 ml odorless oil, any vegetable;
2 tsp. Sahara;
2 tsp. salt;
spices to taste: pepper, ginger, cloves.

Prepare according to the recipe in the following sequence:

Vegetables are peeled and chopped. It is advisable to pass the onion through a meat grinder. Puree the tomatoes in a blender, after removing the peel.
In the “Quenching” mode the resulting mass is prepared.
10 min. fry the onion without opening the lid.
Add carrots and cook for another 10 minutes.
Zucchini is mixed with tomato puree, added to onions and carrots, and left for 30 minutes.
Garlic, finely chopped into a paste, ground with salt and spices, is added to the caviar.

After turning off the device, the dish should sit for 20–30 minutes. under the lid.

Squash caviar in a Panasonic multicooker

In a Panasonic multicooker, zucchini caviar is prepared using a slightly different method. They take the following products:

2 pcs. ripe zucchini;
1 PC. sweet green pepper;
2 pcs. tomatoes;
1 large onion;
2 cloves of garlic;
1 tsp. table salt;
0.5 tsp. crushed dried dill;
0.5 tsp. dried coriander;
1 tbsp. l. refined oil (any vegetable oil will do);
3 tbsp. l. cold water;
to taste: ground hot pepper.

Peel the zucchini and chop into large pieces.
Cut the peeled carrots into strips.
Peel the tomatoes and chop the vegetables finely.
The pepper is also cleaned and crushed.
The onion is cut into half rings.
The slow cooker is filled with all the ingredients except garlic and spices. Set the “Pilaf” mode and cook for 1 hour 45 minutes.
After the signal, the caviar is placed in a bowl, spices and crushed garlic are added.
The mixture is pureed in a blender.

To prepare a snack for the winter, add 1 tbsp to each jar. l. apple, wine or ordinary vinegar.

Important! If you have enough culinary experience, the preparation can and should be adjusted to your taste.

Zucchini caviar in a Redmond slow cooker

Another method for making squash caviar in a Redmond slow cooker, which can be used for canning for the winter. To make it you need:

3 kg of zucchini, preferable to classic varieties, it is better to take ripe fruits;
200 g of tomato paste, not necessarily purchased, homemade is acceptable;
800 g onions;
150 ml of any oil, vegetable origin;
50 g table salt;
30 g bleached sugar;
0.5 tsp. citric acid;
hot red pepper to taste;
carrots - 2 large fruits;
1 head of garlic.

Despite the indicated amount, sugar and salt should be added to taste so that it is neither bland nor sweet. Prepare like this:

Vegetables are peeled and finely chopped.
Lightly fry the onion in the bowl of a household appliance.
Add carrots and zucchini. In the “Quenching” mode, simmer for 2 hours.
30 minutes before readiness, add garlic, pepper, and remaining oil. Stir.
Citric acid is added 15 minutes before readiness.

Important! The dish must be tasty. If the result is not what you would like to eat, the recipe is adjusted. Reduce or increase the amount of spices, change the ratio of vegetables.

Recipes for squash caviar in a slow cooker

Recipes for squash caviar in a slow cooker are not very diverse, but if you make a few adjustments, the dish becomes completely different, but from the photo the result looks the same. This is wrong. The taste of zucchini caviar made using different methods varies greatly.

Squash caviar in a slow cooker “Like in a store”

This method of preparation results in squash caviar exactly the same as is made according to GOST. The only difference is that they cook not in workshops, but at home in a slow cooker. Prepared products:

2 kg of zucchini, before weighing, cleaned of the insides and peel;
120 g carrots, it is also better to weigh peeled ones;
80 g onion;
90 g of any vegetable, preferably refined, oil;
190 g tomato paste;
1 g ground cayenne pepper;
1 g ground Jamaican pepper;
10 g salt (recommended 38 g, but in practice it turns out too salty);
20 g bleached sugar.

Pre-peeled zucchini is cut into large cubes.
Use a coarse grater to chop the carrots and chop the onion as convenient.
After heating the multicooker, add oil, fry the zucchini, carrots, and onions one by one.
Place the vegetables in a bowl and puree them in a blender.
Place back into the device. Set the “Quenching” mode for 40 minutes and leave to simmer.
Add spices and tomato mass and cook for another 20 minutes.

After this, it is enough to place the caviar in jars and roll them up. The containers are prepared in advance: washed and sterilized. If you want to eat it right away, it is permissible to close it with a plastic lid after it has completely cooled or wrap it without rolling it up with an ordinary lid.

Squash caviar with mayonnaise in a slow cooker

Caviar from zucchini is made in a slow cooker for the winter, including mayonnaise. Which sauce to use depends on personal preference. It doesn't matter to the end result. The following products should be prepared:

1.5 kg of already peeled zucchini;
250 g onions, regular, yellow;
100 g of any type of mayonnaise;
1 tbsp. l. white sugar;
0.5 tbsp. l. salt;
100 g tomato paste;
0.5 tbsp. odorless oils, olive, sunflower, but not linseed, cottonseed;
optional - pepper, spices.

The dish is made according to the following scheme:

Peel the onion and chop it as finely as possible.
Place tomato paste, oil, salt, pepper, sugar, and onion in a slow cooker.
Simmer for 20 minutes in the “Stew” mode, preferably stirring.
Transfer the resulting mass into a bowl.
Grind the zucchini as much as possible - with a blender, on a grater, or in a meat grinder. Place in a slow cooker, season with mayonnaise, stir.
Leave it on the “Quenching” program for 2 hours. This is especially true for the Redmond device.
40 minutes before the end, add the tomato mixture.
Simmer until the end of the program, stirring occasionally.

How to make squash caviar in a slow cooker with eggplants

To bring the recipe to life, you need to prepare the following products:

0.5 kg of zucchini;
0.5 kg eggplants;
300 g of tomatoes, red or yellow, depending on how rich a shade you ultimately need;
150 g of yellow, purple onions, white onions should not be taken - the taste is not pronounced enough;
150 g carrots, unsweetened varieties if possible;
200 g of sweet salad pepper;
50 ml odorless vegetable oil;
1 tsp. salt, preferably fine salt;
3 cloves of garlic, 4 if you need it spicier.

Cooking looks like this:

Large vegetables are peeled and cut into cubes.
Let the eggplants sit in a bowl with salt for 20 minutes.
Peppers, carrots, onions are peeled and chopped.
The tomatoes are cut as small as possible, cutting out the excess.
The eggplant juice is poured out.
Place peppers, onions, and carrots in a multicooker in heated oil. Fry using the “Frying” mode.
Add eggplants and zucchini, fry the mixture for 10 minutes. It is advisable to stir.
Add tomatoes and salt. Set the “Quenching” mode.
Boil vegetables for 20 minutes. Almost all of the moisture should evaporate.
Vegetables are cooled.
Chop the garlic.
Everything is combined and pureed with a blender.

Recipe for making squash caviar in cubes in a slow cooker

Caviar is made not only with a puree consistency, but also in cubes. In order to do this you will need to take:

1 medium zucchini (about 0.5 kg);
1 medium carrot (about 150–300 g);
1–2 onions;
pepper, salt, spices to taste;
vegetable oil, odorless, to taste;
2 cloves of garlic;
3-4 medium tomatoes.

Step-by-step production is as follows:

Vegetables are peeled and chopped. Zucchini - cubes. Carrots - using a coarse grater. Chop the onion as finely as possible. The tomatoes are cut quite finely, but not until pureed.
In the “Baking” mode, fry onions and carrots. After 10 minutes, add tomatoes. Simmer for another 10 minutes.
Switch to the “Pilaf” mode, add zucchini, salt, and spices. Stir. Prepare until the signal.

After this, the product is immediately ready to serve.

Important! The size of the cubes should not be too large or too small. In the first case, the zucchini will not stew; in the second, the vegetables have every chance of turning into almost puree.

Terms and conditions of storage

The shelf life of rolled, sterilized workpieces varies from a month to six months. The product can be stored in the refrigerator for as long as possible.

The following requirements must be met to ensure that the product lasts as long as possible:

store in a dark, cool place;
sterilize the jar and the workpiece before sealing;
Never taste the product with the same spoon you use to stir it.

Otherwise, the process is no different from storing blanks rolled up for the winter.

Conclusion

Squash caviar in a slow cooker is a product that appeared thanks to technological progress. The secret to quick, easy cooking is in the method and equipment. It won’t turn out so delicious in the microwave, but it won’t last long on the stove. The recipes are simple, the main thing is to maintain the proportions, and anyone can create a dish.

There are no similar entries.

Thanks to modern technologies, you no longer need to cook a snack familiar from childhood in a saucepan. There is a more convenient way to make supplies for the winter - squash caviar in a slow cooker.

Main Ingredients

The classic version of zucchini caviar is prepared using only zucchini, carrots, onions, fresh tomatoes, salt and black pepper. There are a sufficient number of other ingredients that can be added to this dish. These can be peppers, eggplants, mushrooms, mayonnaise, cabbage. In other words, almost everything that is in the refrigerator in the summer.

But what most strongly influences the taste of the finished snack is not the choice of products, but their quality. You should always be careful when choosing products. It is very important that they are as fresh as possible. If possible, it is better to pass by the shopping center and go shopping at the market.

Squash caviar, ground through a meat grinder and cooked in a slow cooker

We will need:

2 medium zucchini;
3 carrots;
3 large tomatoes;
black pepper;
2 onions;
salt.

Step-by-step cooking recipe:

Rinse all vegetables thoroughly.
Peel carrots, onions, and zucchini from the top layer.
Make a cut at the base of the tomato.
Boil some water on the stove.
Place fresh tomatoes in boiling water for a few seconds.
Remove the tomatoes.
Remove skin.
Wash the multicooker bowl.
Pour some vegetable oil into it.
Cut all the vegetables into squares and fry in a slow cooker.
After 10 minutes, change the mode to stewing and cook for another half hour.
Take out the vegetable mixture and pass it through a meat grinder 2 times.
Add salt and pepper.
Mix well.
Distribute the finished mixture into pasteurized jars.

Ready! It turns out as according to GOST.

Recipe in a slow cooker with mayonnaise

Grocery list:

3 medium sized zucchini, peeled;
1 package of mayonnaise per 200 g;
2 onions;
100 ml vegetable or olive oil;
100 g granulated sugar;
200 g of tomato;
pepper mixture;
salt;
2 bay leaves.

Cooking steps:

First of all, you need to wash and peel the zucchini and onions.
In a blender, grind the onion and zucchini to a pulp.
Add the resulting mixture with vegetable oil, tomato paste and mayonnaise.
Stir thoroughly.
Place the vegetable mixture in the slow cooker for 40 minutes.
Add salt, 2 bay leaves, ground pepper, sugar.
Stir well.
Cook in the slow cooker for another hour and a half.
Then remove 2 bay leaves.
Place the prepared zucchini appetizer into sterilized jars.
Tighten the lids properly.
The jars should be placed in a warm place. You can wrap it in a blanket.
The bottom of the jar should face up.
Leave the twists in this position for at least one night.
Then the zucchini caviar can be kept in a cold cellar, on the balcony or, if there is space, in the refrigerator.

In a slow cooker with tomatoes

Ingredients:

100 g Cherry tomato;
1 large pink tomato;
1 large orange tomato;
3 zucchini;
100 g sugar;
100 g fresh dill;
100 g fresh parsley;
30 g salt;
pepper mixture;
dry coriander;
30 ml olive oil;
1 head of garlic.

Cooking:

Peel all vegetables.
Cut the tomatoes into cubes along with the skin.
Finely chop the dill and parsley.
Peel and chop the garlic.
Cut the zucchini into cubes.
Heat olive oil in a slow cooker.
Fry the garlic, dill and parsley there. This will give the dish flavor.
Add zucchini.
After 5 minutes add tomatoes.
Add all seasonings.
Mix.
Simmer for 2 hours.

In a slow cooker with eggplants

We will need:

2 eggplants;
2 zucchini;
15 g of any mushroom seasoning;
2 cloves of garlic;
1 onion;
60 ml tomato paste;
2 carrots;
pepper mixture;
60 ml water;
sunflower oil;
salt.

Cooking steps:

Peel eggplants, zucchini, carrots.
Grate the eggplants and zucchini on a coarse grater.
Peel the garlic.
Crush and finely chop 2 cloves of garlic with a knife.
Remove the skin from the onion.
Cut the onion into small cubes.
Fill the bottom of the multicooker bowl with oil. Warm it up.
At the same time load eggplants, onions, carrots, garlic.
When the vegetables soften, add tomato paste, 15 g of mushroom seasoning, salt, and a mixture of peppers.
Stir everything.
Add water.
Simmer for half an hour.

Eggplant-squash caviar prepared in this way is very similar to assorted mushrooms.

Recipe for squash caviar in a slow cooker for the winter with mushrooms

Products:

200 g champignons;
200 g zucchini;
1 small carrot;
15 g mushroom seasoning;
2 medium onions;
salt;
15 ml vegetable oil;
pepper mixture;
15 g sugar;
Bay leaf.

Step by step recipe:

Remove the caps from the zucchini. Do not remove the skin.
Completely peel the carrots, onions, and eggplants.
Cut zucchini, mushrooms, onions, eggplants into cubes.
Grate the carrots on a fine grater.
Heat vegetable oil in a multicooker bowl.
Throw in all the vegetables at the same time.
Fry for 15 minutes.
Add salt, pepper mixture, sugar, bay leaf.
Mix.
Switch the multicooker to stewing mode.
Cook for 40 minutes.
Place an immersion blender into the bowl and grind the entire contents to a paste.

In a slow cooker in pieces

This squash caviar in a slow cooker does not look traditional. Vegetables should not be completely boiled into a paste, but remain in pieces. It’s probably fair to say that this dish is a cross between vegetable stew and squash caviar.

1 head of garlic;
2 large tomatoes;
a bunch of fresh parsley;
a bunch of green onions;
2 large carrots;
3 zucchini;
15 ml vegetable oil;
60 g sugar;
30 g salt;
pepper mixture.

Cooking steps:

Wash all vegetables and herbs.
Using a knife, draw a small cross at the base of each tomato.
Boil some water in an electric kettle.
Pour boiling water over the tomatoes.
Peel them by removing the skin with a short knife.
Peel the top layer of carrots and zucchini.
Cut carrots, zucchini, tomatoes into cubes.
Dry the microwave bowl to remove any water with a towel.
Set the frying mode on the display.
Pour vegetable oil into the bottom of the bowl.
First of all, add the carrots to fry. It takes the longest to prepare.
Finely chop the green onions.
Add chopped onion to carrots.
Mix everything.
Throw in the zucchini to fry.
After 15 minutes, when the vegetables are almost ready, add the tomatoes.
Add sugar, salt, pepper mixture to the container.
Mix.
Switch the multicooker to stewing mode.
Cook for another 15 minutes.
Finely chop the parsley and add to the dish.
Stir gently without damaging the vegetable pieces.
Turn off the multicooker.
Leave the zucchini appetizer covered for another 10 minutes.

It is better to eat it fresh rather than put it in jars.

Differences in cooking in different multicookers

There is a fairly large selection of kitchen utensils on the household appliances market. We can confidently assure you that squash caviar in the Redmond, Polaris, Panasonic, Mulinex multicooker is no different. You can get a delicious snack using the above recipes, regardless of what it will be prepared in.

The process of preparing caviar from zucchini requires some time and is labor-intensive. Despite this, many housewives deliberately take this trouble upon themselves in order to prepare a tasty and satisfying snack for the winter. Every year, more and more recipes appear at the disposal of home cooks.

Today, caviar can be prepared not only in the usual way, but also in a slow cooker, with spices and mayonnaise. Now, if there is a desire, everyone has the opportunity to cook a product at home that will not differ from the one that was sold in stores several years ago.

Important points in preparing squash caviar

There are several recommendations that, if followed, will allow you to prepare delicious caviar, spending a minimum of time and effort on manipulation. After all, an important role is played not only by how long the workpiece is processed, but also by how to properly organize the process at all stages:

For winter preparations, vegetables that ripen in the fall rather than in early summer are best suited. They contain a minimal amount of nitrates and many useful components.
It is best to use young vegetables for caviar, the length of which does not exceed 20 cm. Such fruits do not need to be cleaned, they are simply washed thoroughly and the poles are cut off at both ends. There is no need to give up older zucchini. Just prepare them separately, after peeling and removing seeds.
To prevent the composition from becoming too watery, excess moisture can be removed from the workpieces. To do this, the fruits are cut, salted and after 15 minutes squeezed out of the released juice.
Tomatoes (or paste) and carrots give the appetizer an appetizing and familiar orange color. If these ingredients are not included in the recipe, then you need to prepare for an unusual type of finished product.

To get a truly tender dish, the zucchini must be grated. This is done before or after heat treatment, but you should not limit yourself to simply boiling the product until it softens, the consistency will not be the same.

Traditional options for preparing the product

Zucchini caviar, prepared according to one of the classic recipes, has a soft, neutral taste that will appeal to both adults and children.

Basic option. For 3 kg of zucchini, take 1 kg of carrots and onions, 2 tablespoons of tomato paste, 1.5 tablespoons of salt, a tablespoon of sugar, a teaspoon of citric acid, a glass of vegetable oil. We fry the pre-prepared pieces of vegetables in vegetable oil, which we do not skimp on (this will prevent the product from burning and will have a positive effect on the shelf life of the product). Chop onions and carrots and fry. We pass all the vegetables through a meat grinder and put them in a pan for cooking. Add all the other ingredients, stir, bring to a boil and simmer for a quarter of an hour over very low heat. Place the finished caviar into jars.

The simplest approach. For 1.5 kg of zucchini we take 500 g of carrots, tomatoes and bell peppers, one onion, a tablespoon of 9% vinegar, vegetable oil and salt. Peel the onion, finely chop and fry in vegetable oil. We clean the tomatoes from skin and seeds. We clean all other vegetables and boil until soft. Mix the ingredients, grind them with a blender, add vinegar and salt. The mass needs to be cooked over low heat for half an hour, after which you can put it in jars.

Tip: Vegetable pulp is very susceptible to the influence of spring odors. If you plan to boil zucchini in a slow cooker or container that is regularly used on the farm, you need to make sure that the device is absolutely clean. Neglecting this stage can ruin high-quality and tasty caviar.

The following dishes can also be prepared in a slow cooker. The “Extinguishing” mode is best suited for this. We set the timer for 60 minutes, after which we assess the condition of the product and bring it to readiness, extending the processing for another quarter of an hour.

How to cook caviar from zucchini with mayonnaise or spices?

Today, unusual versions of squash caviar are increasingly being prepared at home. How much to put in these cases needs to be decided independently, based on personal requirements for the finished product. Basic options for preparing original dishes are as follows:

Appetizer with mayonnaise. For 2 kg of zucchini we take 2 carrots, 3 small onions, a glass of mayonnaise, 3 tablespoons of vegetable oil, a glass of tomato paste, 1.5 tablespoons of 9% vinegar, a tablespoon of salt and sugar, a pinch of paprika and ground black pepper. Peel the onions and carrots, grate them, fry for 5 minutes and grind in a blender until pureed. Pass the zucchini pulp through a meat grinder. Place all vegetables in a cooking container and bring to a boil. You need to cook the mixture for at least two hours, stirring regularly. Half an hour before turning off the product, season it with mayonnaise and tomato paste, and 10 minutes with all other ingredients. We pack the finished composition into jars.

Tip: If the recipe suggests seasoning the caviar with tomato paste, then it should not contain preservatives. When it is recommended to use mayonnaise, it is better to give preference to high-calorie foods.

Cooking caviar with spices in a slow cooker. For 750 g of zucchini pulp we take 350 g of carrots and tomatoes, 250 g of onions and bell peppers, 3 tablespoons of refined (!) vegetable oil, 3 cloves of garlic, a third of a teaspoon of curry, salt, a mixture of peppers, ground coriander and nutmeg. In general, it is better to decide for yourself how many spices to take. Peel the onion and garlic, chop it, place it in a slow cooker, add oil and process for 5 minutes using the “Baking” mode. We prepare puree from tomatoes without skin and seeds, mix with all the spices and add to the frying. We clean and finely chop all other vegetables, put them in a bowl, and simmer on the appropriate setting for 1 hour 15 minutes. Caviar cooked in a slow cooker can simply be mixed and placed in jars or pre-chopped using a blender.

Products seasoned with mayonnaise or numerous spices have a unique piquant taste. Due to this, such caviar is widely used not only as a topping, but also as an appetizer, sometimes even as a side dish.

Another original recipe for preparing the composition

To get caviar that will be no different from a store-bought product, you can try this recipe:

For 3 kg of zucchini we take three large carrots, 1 kg of onions, half a glass of tomato paste, 3 tablespoons of wheat flour, a couple of parsley roots, 3 tablespoons of salt and a glass of vegetable oil.
Pass the zucchini pulp through a meat grinder. We clean the onions, carrots and parsley and also pass them through a meat grinder or grate them.
Pour vegetable oil into a saucepan without two tablespoons, heat it up, lay out the zucchini mixture and simmer with salt, getting rid of excess moisture.
In the remaining 2 tablespoons of vegetable oil, fry the mixture of onions, carrots and parsley for 5 minutes. Add tomato paste, cover the product with a lid and simmer for another 5 minutes.

Now we combine the preparation with vegetables. The resulting composition needs to be cooked for another 5 minutes, after which all that remains is to gradually add the flour and keep the product on the fire for another 5 minutes. No matter how long the components are processed, it is recommended to put the finished dish into jars and sterilize for another 20 minutes under the lids.
By the way, all of the above manipulations can be performed in a slow cooker. In this case, the dish will turn out even more aromatic (you just have to constantly rearrange the ingredients).

This caviar is distinguished by the presence of flour, which affects the taste, texture and calorie content of the finished dish. You should not try to supplement the product with mayonnaise, because of this it can turn from a healthy natural dish into a cause of weight gain.

Healthy and tasty, zucchini is an excellent vegetable for processing for the winter; it is very easy to prepare a wide variety of side dishes and delicious salads from it, and some housewives even manage to add zucchini to jams, for example, jam with lemons and oranges. However, today we will talk about how to easily and simply make another delicious dish from zucchini - caviar. We will cook it in a wonderful, multifunctional kitchen assistant - a multicooker. All the housewife needs to do is wash and chop the vegetables, and then the smart cookware will do everything itself: fry and stew. Then you just need to put the finished caviar into jars and roll it up.

Squash caviar in a slow cooker for the winter - recipe with photo

Cooking time – 1.5 hours.

Servings – 1.5 liters.

If you are not one of those who like to tinker with the stove, preparing kilograms of vegetables and fruits for the winter, then buy a multicooker. With this wonderful household electrical appliance, even such a long process as stewing vegetables for caviar, for example zucchini, can turn into an interesting and exciting culinary hobby.

1 hour. 30 min. Seal

Bon appetit!

Squash caviar with onions and mayonnaise in a slow cooker

If you want to cook something very original, stew zucchini caviar with mayonnaise and tomato paste. The taste of this type of caviar is more delicate and piquant than that of caviar prepared without the addition of mayonnaise.

Ingredients:

Zucchini – 1.5 kg.
Onion – 0.3 kg.
Tomato paste – 80 gr.
Mayonnaise – 150 gr.
Salt – 1 tsp.
Sugar – 1 tbsp. l.

Cooking process:

Cut the onion into small cubes, place it in a multicooker bowl, add tomato paste and simmer for 15 minutes in the “Stew” mode. Place the prepared onion fry in a bowl.
Peel the zucchini or zucchini, cut into cubes and grind in a meat grinder or blender into a paste.
Add mayonnaise (you can use homemade mayonnaise) to the zucchini and simmer under the lid in the “Stew” mode for 30 minutes.
Add fried onion and black pepper to the zucchini to taste. Simmer for another 30 minutes until the caviar is completely soft.
Roll the caviar into sterilized jars, cool them under a blanket, turning them over onto the lids.
Store the finished caviar in the refrigerator, since no bite is added to it (except for what is already contained in mayonnaise and tomato paste). The shelf life of such a product is no more than 2-3 months.

Bon appetit!

Squash caviar in a slow cooker for the winter with carrots and mustard

The most common, classic zucchini caviar is usually prepared with the addition of tomato paste, however, to diversify the taste of this product, the paste can be replaced with something else, for example, mustard with flour, and you can also add sweet carrots to the caviar. Try it, you will definitely like this vegetable caviar!

Ingredients:

Carrots – 0.3 kg.
Zucchini – 2 kg (weight of peeled vegetables).
Tomatoes – 0.5 kg.
Onion – 3 pcs.
Flour – 3 tbsp.
Mustard - to taste.
Vinegar 9% – 1 tbsp. l.
Sugar – 1 tbsp.
Salt – 1 tbsp.

Cooking process:

Lightly fry the onion, cut into small cubes, in a frying pan in a small amount of vegetable oil.
Add carrots, grated on a coarse grater, to the onion so that they also turn a little golden.
Remove the peels from the tomatoes (soak them for 3 minutes in boiling water, and the peels will come off very easily), blend them into a paste with a blender.
Remove the peel and seeds from the zucchini, chop finely and puree with a blender to a thick paste (you can use a meat grinder).
Place the fried onions and carrots in the multicooker bowl, add the tomato and zucchini pulp, the required amount of vegetable oil, salt and sugar and simmer for 40 minutes in the “Stew” mode under the lid.
Next, simmer the caviar without a lid so that the excess moisture boils away (about half an hour).
Add mustard, flour and vinegar, bring to a boil and simmer for 3 minutes. Try the caviar: now you can also add salt and sugar to taste.
Next, the caviar needs to be blended with a blender until smooth, boiled again and heated in the “Frying” mode for 5-6 minutes.
Place the finished caviar in prepared sterilized jars and roll up the lids.
Turn the jars over onto their lids, cover them with a blanket and let them cool, and then take them out for storage in the cellar or pantry

Bon appetit!

Squash caviar in a slow cooker for the winter with sweet and hot peppers

Squash caviar can be prepared either with or without the addition of sweet paprika - the taste of the finished dish will be different. And according to this recipe, we suggest you prepare zucchini caviar with carrots, sweet paprika, garlic and hot pepper. This way you will have an excellent, moderately spicy vegetable snack.

Ingredients:

Zucchini – 1 kg.
Sweet pepper – 2 pcs.
Small hot pepper - to taste.
Tomato paste – 3 tbsp. l.
Carrots – 3 pcs.
Tomatoes – 3 pcs.
Onion – 3 pcs.
Parsley – 1 bunch.
Garlic – 3-4 cloves or to taste
Vegetable oil - as needed.
Salt – 2 tsp.
Sugar – 1 tsp.
Vinegar – 1 tbsp. l.

Cooking process:

Peel the onions and carrots, cut the onions into small cubes, and grate the carrots. Lightly fry these vegetables until golden in a frying pan in a small amount of vegetable oil.
Add diced sweet and bitter peppers to the frying. If you are not a fan of spicy things, then you can omit the hot pepper or add only a little bit.
Remove the skins from the tomatoes (soak them in boiling water for 3 minutes), cut them into cubes and add them to the vegetable frying along with tomato paste.
Peel the zucchini from the skin and seeds (you can’t feel the seeds at all in young zucchini and zucchini), chop it finely and grind it into a puree using a blender or using a meat grinder.
Simmer the zucchini puree for 30 minutes in a small amount of vegetable oil in a multicooker bowl in the “Stew” mode.
After 30 minutes, add vegetable frying to the stewed zucchini, add salt and sugar, simmer until soft with the lid open so that the liquid evaporates (another 15-20 minutes).
5 minutes before the end of stewing, add finely chopped garlic and chopped fresh parsley, as well as vinegar, to the caviar. Taste the caviar; if there is not enough salt and sugar, add a little.
Grind the finished caviar in a blender bowl until smooth and bring to a boil again, and then place in sterilized jars and seal with airtight lids.
Let the jars cool by turning them upside down and wrapping them in a blanket.
Store cooled preserves in a cool, dark and dry place.

Bon appetit!

Advice: To easily and quickly remove the seeds from the zucchini, you need to cut it lengthwise into 2 parts, and then use a tablespoon to scrape out the seeds, rotating the spoon in a circle.

Squash caviar in a slow cooker for the winter with champignons

Caviar made from zucchini, carrots, onions and mushrooms is an unconventional recipe and not known to everyone. However, do not be embarrassed by its novelty and prepare this caviar to replenish your stock of preserves with another chic and satisfying snack for the winter. This caviar, heated or cold, can be either a first-class stand-alone dish or an excellent side dish for meat and fish.

Ingredients:

Zucchini – 1 kg.
Champignons – 0.5 kg.
Sweet pepper – 2 pcs.
Tomatoes – 2 pcs.
Carrots – 2-3 pcs.
Tomatoes – 3 pcs.
Onions – 2-3 pcs.
Lemon – 0.5 pcs.
Vegetable oil – 70 ml.
Ground black pepper - to taste.
Garlic - to taste.
Salt - to taste.
Sugar - to taste.
Vinegar - to taste.

Cooking process:

Wash the mushrooms well and cut into small cubes.
Heat the oil in a multicooker and fry the champignons in it for 2-3 minutes until golden brown (“Frying” program). Salt the finished mushrooms and remove them from the multicooker with a slotted spoon, transferring them to a bowl.
Peel the onions and carrots, cut the onions into small cubes, and grate the carrots. Lightly fry these vegetables until golden in the oil that remains from the mushrooms in the slow cooker.
Peel the tomatoes by soaking them in boiling water for 3 minutes, then chop them into cubes and add them to the vegetables in the slow cooker.
Next, lay out a layer of small bell pepper cubes (without seeds).
Next is a layer of finely chopped zucchini (peeled and seeds removed).
Stew vegetables until caviar with the multicooker lid closed for 1-1.2 hours in the “Stew” mode.
Place the prepared vegetables in a blender bowl and blend until smooth. Salt the vegetable puree and add sugar and ground black pepper to taste, as well as juice from half a lemon.
Bring the vegetable caviar to a boil in a slow cooker, add the fried champignons and simmer for another 5-10 minutes until the thickness you want, without a lid, so that the liquid evaporates.
Add vinegar to well-stewed caviar to taste (about 2 tablespoons, since thanks to lemon juice the caviar is already a little sour).
Place the finished caviar from zucchini and champignons into sterilized jars, twist the lids on or roll them up.
Turn the jars of caviar upside down and wrap them in a blanket.
After about a day, take the cooled caviar for storage in a dark, cool and dry room.

Bon appetit!

Advice: Keep in mind that vinegar, citric acid or sour tomatoes are never added at the beginning when stewing vegetables, because any acid greatly slows down the cooking process. Add any acidic ingredient to the canned food only at the very end!