How to cook Courgette Caviar: 10 Recipes

Zucchini caviar is a real treasure trove of vitamins and nutrients. Due to its easily digestible qualities, it is highly valued among nutritionists and occupies a place of honor on the dinner table. The vegetable contains a lot of proteins, potassium, magnesium, iron, as well as pectin and ascorbic acid. In addition, it is a very tasty product with a variety of cooking methods.

How to choose zucchinis for caviar

To prepare zucchini caviar, it is better to give preference to small vegetables. In this form they are used whole, together with the skin and seeds. It is enough to wash them well and start cooking. If you choose a more mature zucchini, it should be peeled from the thick skin and remove the seeds, because they are already tough.

When choosing zucchini for caviar, you need to pay attention to the weight. They should seem heavier by feel than by appearance. In a quality product, the skin is shiny, without flaws and punctures.

Before cooking, zucchinis do not need to be soaked, it is enough to wash well under running water. This vegetable contains a large amount of moisture. To remove the excess, you need to peel and chop it, salt it and leave it in a cool place for 15 minutes. Before cooking, all that remains is to squeeze out the released juice.

An appetizer of zucchini caviar has many recipes and cooking methods. With the help of various spices and vegetables it can dramatically change the taste, color and flavor, depending on preference.

How useful is zucchini caviar

The increased saturation of vitamins and trace elements in zucchini caviar allows the body to accumulate a large number of vitamins and worthy can be an analogue of pharmacy remedies.

Thanks to potassium in its composition, zucchini caviar is useful in the fight against edema, gastrointestinal tract and gallbladder disorders. Vitamin C provides a beneficial effect on the immune system and cardiovascular function of the body. This vegetable is also worth adding to the diet of people with chronic allergies and asthmatic conditions. With the help of fiber, zucchini caviar helps to saturate the body with nutrients and satisfy hunger, while this product contains a minimum of calories and does not lead to gaining excess weight.

Zucchini caviar is beneficial for various diseases: pyelonephritis, atherosclerosis, chronic colitis, gout, gastrointestinal disorders, hypertension. The dish is considered low-calorie, which allows you to eat it in any quantity.

Useful properties:

• removal of salts, excess fluid;
• toxins and impurities;
• purification of blood vessels and internal organs;
• strengthen the immune system;
• increase the tone of the body;
• normalization of the gastrointestinal tract;
• lowering of cholesterol;
• regulation of blood sugar;
• blood renewal;
• improvement of metabolism.

How else the vegetable is useful:

1. Caviar from the fruit is widely used to prevent diabetes, atherosclerosis and heart disease.
2. Folic acid eliminates homocysteine (a metabolic byproduct). If homocysteine levels are exceeded, a heart attack can occur.
3. Manganese and vitamin C contribute to heart and vascular health.
4. A combination of potassium and magnesium can help lower blood pressure.
5. Beta-carotene and vitamin C are needed to prevent oxidation of cholesterol, which eliminates the development of atherosclerosis.

For women

The components of zucchini caviar for the fair sex are invaluable, even after heat treatment the beneficial properties are preserved and have a beneficial effect on the female body:

• Compensation of estrogen during menopause;
• prevention of breast diseases;
• maintenance of hormonal background;
• elimination of menstrual symptoms;
• preservation of youthful skin;
• Prevention of obesity and pigmentation of the skin.

For men

For men suffering from hemorrhoids, it is useful to introduce the caviar of such a vegetable into the diet. Thanks to a mild laxative effect, it helps to get rid of toxins and detoxes and promotes the elimination of feces from the body. Also zucchini caviar prevents the development of prostatitis.

During pregnancy and lactation

1. Zucchini pulp contains an optimal amount of folic acid, which is important for the nutrition of a pregnant woman and the development of the fetus.
2. Zucchini caviar includes carrots, which provides the body with such a vitamin as beta-carotene, the use of which improves blood circulation, helps to relieve stress and eliminate insomnia.
3. Potassium, also contained in zucchini caviar, is needed to ensure the formation and structure of the fetal heart system.
4. Calcium ensures the construction of the baby's skeleton and the formation of teeth and bones.

One of the most frequent problems during pregnancy is constipation. Zucchini gently and mildly solve this problem and normalize stools.

If you eat zucchini caviar constantly, the future mother will feel much calmer, and her immune system will increase, which will prevent colds. Thanks to the restoration of cardiac function, the woman feels invigorated and full of energy. Her mood improves, her capacity for work increases and she has a burst of energy.

Due to its hypoallergenic properties, zucchini caviar is popular when breastfeeding, but it is better not to buy store-bought products, giving preference to homemade recipes. After cooking zucchini caviar, it should be placed in a sealed container and consumed after three days. It is important after the first consumption of the product to pay attention to the condition of the baby. If nothing bothers him, there is no redness, you can safely eat zucchini caviar.

For children

Zucchini is one of the first products of the baby's diet. Of course, for baby food, it is better to prepare the caviar yourself. The usefulness of zucchini caviar for children lies in the high amount of dietary fiber, contributing to the normalization of daily emptying. Especially useful is the introduction to the diet of such a product with insufficient intake of fiber.

Vitamin C content helps the body fight colds and strengthen the immune system.

When losing weight

The caloric value of zucchini caviar is less than 95 kcal per 100 grams of product, which allows the use of this dish for weight loss and dieting. With this meal, it is easy to satiate the body without burdening it with heavy food. The content of fiber in the zucchini caviar promotes the release of toxic substances and toxins, in addition, it satisfies hunger.

Women are increasingly using zucchini diets to lose weight. This method allows you to lose up to 5 kg in just one week. The main rule of such a diet is the exclusion of potatoes, flour products, sweets and sweet drinks, replacing them with various vegetables and, of course, zucchini caviar. With such a diet, it is important to add protein to the diet, it can be meat of turkey or chicken. Do not forget about water, it should come in sufficient quantities and naturally cleanse the body.

For constipation

To establish daily stools, zucchini caviar is a very precise, effective and safe way. It is enough to eat 3 tbsp of the dish with each meal for the effect to be ensured. If the problem is more neglected, you can add a few drops of vegetable oil, provided that the person does not suffer from other problems with the stomach (bleeding or intestinal obstruction).

In case of cholecystitis.

In such a disease, zucchini caviar is not contraindicated. On the contrary, the vegetable has the property to remove stagnant bile, thereby reducing the load on the liver. For the product to bring more benefits, it is better not to fry, but to stew. This cooking method preserves maximum vitamins and antioxidants, which delay the aging process.

For gout

In such a disease, the use of caviar from zucchini fruits has a place, but should be limited - no more than twice a week and 100 grams per day. The main contraindication of this dish is the presence of tomatoes in its composition. When cooking, it is better to reduce the amount of tomatoes and exclude the addition of hot spices and garlic.

When pancreatitis.

Due to the addition of tomatoes and carrots in the composition of zucchini caviar, such food often has contraindications for pancreatitis, especially in the peak of exacerbation of the disease. Some hostesses add vinegar to the caviar composition, which can provoke the development of an inflammatory process. Separately, zucchini can safely take its place in the diet of a person suffering from pancreatitis.

If the disease is in remission, you can diversify your diet and add zucchini caviar. The main thing is that the preparation of the product was carried out in home conditions. It is better to choose stewing as a method of cooking.

Gastritis

The optimal composition of this vegetable allows you to include it in the diet of people suffering from gastritis. Zucchini has properties to regulate the metabolic process and has a positive effect on the gastrointestinal tract. With gastritis, doctors allow almost any dish based on zucchini. The only prohibition may be the addition of garlic, vinegar and hot spices to the dish. It is also recommended to give preference to stewing instead of frying.

For the heart system.

High levels of iron improve the flow of oxygen to the blood and are beneficial to the cardio-muscular system. Enough iron in the blood ensures the supply of oxygen to the organ, which makes the heart more resilient to stress.

In diabetics

In this disease, zucchini is one of the foods that should be introduced into the diet. The substances it contains are necessary when the blood glucose increases. Due to the property of removing salts from the body, the product is useful if there is swelling, which often accompanies diabetes.

When cooking zucchini caviar, you need to reduce the amount of carrots, replacing the composition with cabbage or zucchini. Better if the sunflower oil is replaced with olive oil, reduce the amount of salt and add herbs.

For cholelithiasis.

Zucchinis can be consumed with cholelithiasis, they serve as a prevention from such an ailment. The vegetable is good at eliminating cholesterol from the body, which prevents the formation of stones.

For kidney disease

Zucchini caviar is extremely useful for kidney disease. It has the ability to remove excess fluid and salts from the body, reducing swelling.

For the gastrointestinal tract

People with gastrointestinal diseases are highly recommended to use such a beneficial and low-calorie product, such as zucchini caviar. The vegetable helps to normalize the microflora of the intestine, removing harmful substances, toxins and toxins. Thanks to a mild laxative effect, caviar gets rid of stool masses, which often provoke an inflammatory process.

Contraindications of zucchini caviar

Refuse to eat such caviar only if the components are individually intolerant. Most often these are carrots and tomatoes.

In most circumstances, the harm to the body brings a store product of insufficient quality containing dyes, stabilizers and preservatives. These additives are dangerous and can provoke the development of cancer. Even if the manufacturer adheres to the norms and standards of cooking, it is acceptable to add starch, flour, flavor enhancers and other components that are not good for the body. Therefore, it is better to prefer homemade recipes.

What does zucchini caviar go with?

Zucchini caviar can be used for breakfast, lunch and dinner. It is combined with all kinds of meat, potatoes or cereals, it is great for the first meal in the morning, supplementing an omelet or a sandwich. Caviar harmonizes well with various pickles or bacon. Often such a dish is served with noodles or pasta.

Zucchini caviar can be used as a separate dish or to complement any side dish, so it is very popular during Lent. It combats hunger and is great to satiate the body.

How to cook zucchini caviar: recipes

These recipes are very popular. Ready-made dishes can be served to the table after cooking or used as a preparation for the winter. The cost of such a dish is budgetary, especially if it is prepared in the summer season.

Classic Caviar

Ingredients:

• 3 kg of zucchini;
• 1 kg of carrots;
• 1 kg of onions;
• 5 pcs. tomatoes;
• 1.5 tbsp. salt;
• 1 tbsp. sugar;
• 1 tsp. citric acid;
• 200 ml vegetable oil;
• spices to taste (ground pepper, bay leaf).

Cooking instructions:

1. Zucchini fruits are washed, cut off the tails, cut into circles and fry on both sides.
2. Peel and grate carrots on a coarse grater.
3. Cut onion into half rings and fry together with carrots.
4. Allow all ingredients to cool, then chop the ingredients with a meat grinder or food processor and put them in a bowl for cooking.
5. Pour salt, sugar, tomatoes, citric acid, spices. Stir until homogeneous and cook over medium heat for 15-20 minutes.
6. Add the herbs and garlic to taste.

For Winter

Ingredients:

• 3 kg zucchini;
• 700 g of carrots;
• 700 g onions;
• 5 pcs. tomatoes (can be replaced by 2 tbsp. tomato sauce);
• 200 ml water;
• 300 ml of sunflower oil;
• 3-4 tbsp. vinegar;
• 2 Tbsp. salt;
• 3 tbsp. sugar;
• spices to taste (ground pepper, bay leaf).

How to cook:

1. Wash zucchini, cut off the tails. If young, cut into cubes, if mature - peel the skin and remove the seeds, then grind with a meat grinder or combine.
2. Peel and grate carrots on a coarse grater.
3. Peel the onion and cut it into small squares.
4. Peel tomatoes and grate them in a mortar or grate them.
5. Mix well until homogeneous components, pour water and put on medium heat. Cook for 30 minutes.
6. Pour the oil, tomato sauce (if missing tomatoes), salt, sugar, spices. Braise the caviar for 35-55 minutes over low heat until it thickens.
7. Pour the vinegar a few minutes before it is ready.
8. After removing from the fire immediately place the finished caviar in a sterile container and roll up.

Caviar with mayonnaise

Need:

• 3-3.5 kg of zucchini;
• 250 g mayonnaise;
• 500 grams of onions;
• 250 grams of tomato paste;
• 250 g of sunflower oil;
• 2 tbsp. salt;
• 0.5 cup sugar;
• 0.5 tsp. ground pepper;
• laurel.

Preparation:

1. Wash the zucchini fruit, cut off the tails, peel and pick out the seeds, then simply run the chunks of vegetable through a meat grinder (or you can use a food processor).
2. Chop, peel the onion and immediately send the vegetable to the zucchini.
3. Pour the oil, add mayonnaise and put the above amount of tomato paste.
4. Mix all the products and put the cauldron on the fire.
5. Braise for 1 hour. Then add all the seasonings: salt, sugar, pepper, laurel and continue to cook the vegetable mass for another 60-70 minutes.

Ready caviar can be served immediately hot, wait until it cools, or roll in jars for the winter.

Caviar with tomato paste

Need:

• 6-6.5 kg of zucchini;
• 3 cloves of garlic;
• 500 g of tomato paste;
• ½ tbsp. sunflower oil;
• 3 tbsp. salt;
• 200 g sugar;
• 0.5 tsp. ground pepper;
• bay leaf.

Preparation:

1. Wash the vegetables well under running water, cut off the tails, peel off the skin and pick out the seeds. After that, pass the zucchini through a meat grinder.
2. In a container, which is chosen for stewing, put the mass, add oil, tomato sauce and all the spices.
3. Send to a small fire and stew for about 30-40 minutes.
4. 5-7 minutes before it is ready, add finely chopped garlic.

In a multicooker.

Need:

• 2-2.5 kg zucchini;
• 120 g carrots;
• 80-100 grams of onions;
• 190-200 grams of tomato paste;
• 90-100 grams of sunflower oil;
• 10 g salt;
• 20 g sugar;
• spices to taste.

Preparation:

1. Wash zucchini fruits, cut off their tails. If the vegetables are young, cut immediately into cubes. If they are overripe, first make sure to peel the skin and pick out all the seeds inside. After shredding with a mincer.
2. Wash carrots thoroughly. Then peel and grate them by hand on a coarse grater.
3. Chop the onion, preferably do it in small cubes.
4. Pour oil into the bowl of the multicooker and slightly fry zucchini pieces there.
5. Put the vegetables on a plate and separately in a bowl fry together the onion and carrot, then combine all the ingredients.
6. The whole mass shredded with a blender and then put to stew in the multicooker for about 45-60 minutes, and do not cover.
7. After pouring all the seasonings. Braise for another half hour.

Give to cool down and you can eat.

In the oven

What will be needed:

• 3 medium sized zucchini;
• 3 medium sized carrots;
• 3 onions;
• 3 sweet peppers;
• 5W. tomatoes;
• 120g olive/sunflower oil;
• 10g salt;
• 20 g sugar;.
• spices to taste.

Preparation:

1. Wash the zucchini fruits, peel from the skin and seeds, cut into four pieces and place on a baking tray.
2. Peel carrots, cut into small longitudinal slices and add to zucchini.
3. Wash the peppers, remove the cores, cut them into longitudinal pieces and place them on a baking tray with the rest of the ingredients.
4. Peel the onion, cut it into 4 pieces and put it on the tray with the rest of the ingredients.
5. Add the tomatoes cut into medium sized slices.
6. Pour sunflower oil over all the ingredients and place in a 180°C oven for 60 minutes.
7. Take out the vegetables into a metal container with a slotted spoon (you will not need the juice anymore), add sugar, salt and spices and beat with a blender.
8. Place on the fire, bring to a boil. If you want to leave such zucchini caviar for the winter, add 3 tbsp of vinegar and place in jars.

Unusual zucchini caviar for winter

Ingredients:

• 5 kg zucchini;
• 1 kg of carrots;
• 1 kg of onions;
• 500 g of mayonnaise;
• 0.5 kg of tomato sauce;
• 200 ml olive/sunflower oil;
• 0.5 tsp. ground pepper;
• 100 g of chicken seasoning;
• 0.5 tbsp. garlic.

Preparation Procedure:

1. Rinse and peel zucchini fruits, onions and carrots.
2. Using a meat grinder or food processor, grind and mix well.
3. Cook for 2 hours on low heat.
4. Add mayonnaise, tomato paste, seasoning, pepper and sunflower oil. Mix and let it simmer for half an hour.
5. After adding garlic, cook for 10 minutes.
6. Spread in sterilized containers and seal.

Zucchini caviar with pumpkin

Ingredients for the preparation:

• 400 g zucchini;
• 350 grams of pumpkin;
• 3 pcs. sweet pepper;
• 1 tbsp. tomato sauce;
• 50 g. olive oil;
• 0.5 tsp. ground pepper;
• 2 cloves garlic;
• 1 tbsp. salt.

Preparation:

1. Wash pumpkin and zucchini, peel and peel seeds, cut into large pieces and place on baking tray.
2. Wash the peppers and send them to the pan with the other ingredients.
3. Peel the garlic, add it to the common baking tray and pour oil over all the ingredients.
4. Put the vegetables in the oven at 180°C for half an hour.
5. Take out the vegetables and put them in a chopper. Peel the peppers beforehand and remove the seeds.
6. Grind with a blender.
7. Stir in salt, tomato sauce, garlic and pepper. After boiling, simmer for 35 minutes until thickened.

Zucchini caviar like store-bought

Ingredients:

• 3 kg zucchini;
• 1 kg of carrots;
• 1 kg of onions;
• 3 tbsp. tomato paste;
• 50 g vegetable oil;
• 1 tbsp. vinegar;
• 1 tbsp. fine salt.

Preparation:

1. Clean all ingredients and remove tails.
2. Send one by one to a frying pan.
3. Grind the roasted ingredients with a blender or food processor.
4. Send in a large saucepan, salt and put on the fire. Cook for 40 minutes.
5. After 20 minutes after boiling, add tomato sauce and vinegar.
6. Pour into sterilized containers and seal.

Zucchini caviar with alycha

Ingredients:

• 1 kg of zucchini;
• 1 pc. chili peppers;
• 2 pcs. onions;
• 6 pcs. tomatoes;
• 3 tbsp. vegetable oil;
• 200 g of alycha;
• 2 tbsp. sugar;
• 1 tbsp. salt;
• 3 garlic cloves.

Preparation according to the instructions:

1. Wash the cherry plums, pour boiling water and blanch them for up to 4 minutes.
2. Cut the onions into small cubes.
3. Peel and coarsely grate zucchini.
4. Put the onion in a pan with oil and fry for 5 minutes, then add the zucchini and fry for 20 minutes.
5. Chop tomatoes with a blender.
6. Pour the cherry plums into the pan with the vegetables.
7. Add tomato puree, sugar, salt and put on fire for 10 minutes.
8. Chop the garlic and chili peppers and add them to the pan.

Let cool and you can eat.

Cooking secrets

1. Before you start cooking, you need to put the ingredients in one large container and let them run dry. After that, stew the future dish in its own juice.
2. Vegetable oil should be poured at the end of cooking. This will make the zucchini more tender and delicate. Thanks to this method will not bother heartburn.
3. If you diversify the zucchini with eggplant and pattissons, the flavors will be much more unusual and satiating. A good solution would be to add tomatoes along with tomato paste and bell peppers. The more vegetables - the more delicious.
4. Lovers of the sweeter caviar should give preference to recipes with a lot of carrots.
5. If the composition does not include citric acid or vinegar, the shelf life is reduced.
6. If you want to consume a diet variant, you need to abandon frying, giving preference to stewing the products.
7. Adding apple cider vinegar instead of the usual table vinegar will make the caviar more flavorful.

Spices and additives

1. The main criterion to rely on when choosing spices is individual preference and own taste.
2. Dill and coriander go well with zucchini caviar. Often chopped ginger or garlic are added when cooking.
3. A very tasty combination with apples. For this recipe, you need to add just one fruit or replace half the amount of onions with apples.
4. Cloves, cinnamon and coriander will wonderfully enhance the taste of the finished dish. You can also add a bay leaf by putting it in the jar before filling the zucchini caviar.

Why is the dish called caviar?

In appearance, vegetable caviar resembles fish caviar. The meaning of the word "caviar" means "food" or "a dish of finely chopped ingredients" (vegetables) that have been heat-treated. Also a common name for such dishes is pâté or mashed potatoes.

Peculiarities of storage of preserves

An important component of preparations for the winter is their storage. One of the main criteria is the choice of quality ingredients. If you choose the right vegetables, they will behave wonderfully in canned form.

The second thing you need to pay attention to is the storage location and temperature. The optimal place would be a basement with a temperature of 0 to 15 degrees. It is almost impossible to store canned goods in the apartment. Let's consider the basic rules of storage:

1. Jars of preserves should be placed in a cool, dry place, away from heating appliances. The room should be ventilated and protected from unnecessary moisture. It is possible to store on an insulated balcony.
2. Jars should not be stored at sub-zero temperatures, otherwise there is a risk that they will crack. If there is not much canned food, it can be placed in the refrigerator.
3. Pay attention! It is important to avoid direct sunlight.

Once you have rolled up the canned food and decided where to store it, you should periodically check its condition. If there is turbidity, foam or bubbles inside the jar - then the product is spoiled inside and should be discarded. It is also unacceptable to consume the product with a bloated lid.

Before placing the preparations, you should check the quality of the seal. To do this, turn the jar upside down and check the tightness. If necessary, roll the jar again.

Shelf life

Canned vegetables can be stored from one month to one year. With proper storage arrangements, preserves excellent quality and taste and keep us happy until the spring.

If you intend to use a purchased product, be sure to pay attention to the expiration date and date of manufacture. Zucchini caviar should be made in the ripening season of the vegetable, namely in summer or early fall. If the label indicates the time of production from November to May, you should doubt the quality and natural products. The choice should be given to glass, transparent jars. Thus, you can see the color and consistency of the caviar, the presence of foreign impurities. It is necessary to pay attention to the inscription about the sterilization of the product, if it is absent - it is better to avoid such a purchase. After opening the caviar should be placed in the refrigerator for no more than three days.

Freezing

Zucchini caviar can be frozen. But only if such a dish is homemade. Before freezing, you need to cool the product, put it in a container or plastic bag and close thoroughly. After freezing, zucchini caviar does not lose flavor and consistency. Often after defrosting, vegetable oil is released, you just need to stir the dish until homogeneous.

Storing zucchini

If stored properly, the vegetable saves well enough. Zucchinis should be put in a cool room, while avoiding direct sunlight and frost. This way, it will be possible to prepare fresh zucchini caviar throughout the year until the new harvest. The remaining ingredients (onions and carrots) have a long shelf life and will delight with their freshness and richness of flavor.

History and interesting facts about zucchini

1. Since the beginning of the 16th century, zucchini were only an ornamental plant.
2. If zucchini fruits are consumed regularly, graying will not bother you for a long time.
3. In France, zucchini flowers are used as the main ingredient of a unique dish.
4. The vitamin C content of zucchini is quite high, despite its not sour taste.
5. Originally only the seeds of the fruit were used, the flesh was to be disposed of or given to animals.
6. The vegetable's homeland is Mexico, but the Italians were the first to eat the pulp.
7. The taste of mature and young vegetable is dramatically different.
8. Zucchini pulp makes excellent face masks, especially for dry skin.
9. There are varieties that are consumed raw.
10. Allergic reactions to zucchini never manifested.

Zucchini caviar is a common and common dish for all of us. Almost every housewife has her own individual way and secret of preparation. But the variety of recipes is surprising, and we want to try new and unusual options. In addition, such dishes are tasty, healthy and cost pennies.

Photo of zucchini caviar