Zucchini caviar with bell pepper

Content

1 How to cook caviar
2 Recipe with peppers, tomatoes and carrots
3 Ural zucchini in a slow cooker
4 Caviar with peppers and carrots in a slow cooker
5 Caviar with pepper and mushrooms
6 Oven caviar
7 Caviar with pepper and apples
8 Caviar in the sleeve
9 Conclusion

Zucchini caviar with bell pepper is a popular type of homemade preparations. Caviar is especially tasty with the addition of not only pepper, but also carrots, tomatoes, garlic, onions. More original recipes include the use of mushrooms and apples as ingredients.

How to cook caviar

To get tasty and healthy homemade products, you need to adhere to the following rules:

Choose containers made of steel or cast iron (cauldron, frying pan) for cooking. In a dish with thick walls, vegetables are evenly heated during cooking. And this serves as a guarantee of good taste.
To prevent the vegetables from burning, the caviar is constantly stirred. You need to cook over low heat.
With the help of a multicooker or oven, the process of cooking caviar is greatly simplified.
It is recommended to use young zucchini, which have not formed a thick peel and seeds. If mature vegetables are used, then they must first be peeled.
Bell peppers and carrots make the dish sweeter.
Tomatoes can be replaced with tomato paste.
You can improve the taste of the dish with onions, garlic, and seasonings.
Vinegar or lemon juice will help to increase the storage time of the blanks. If the dish is prepared for the winter, then the jars are pre-prepared, which are sterilized by heat treatment.
Caviar is a low-calorie dish, so it can be consumed during a diet.
It is not recommended to eat squash caviar in the presence of kidney stones and stomach problems.
Due to the presence of fiber, squash dishes improve the digestive process.
Caviar is considered a hearty dish because it contains proteins, fats and carbohydrates.
Zucchini caviar is used as a side dish or in sandwiches.
Zucchini blanks have a long shelf life.

Recipe with peppers, tomatoes and carrots

The simplest recipe for zucchini caviar with bell pepper includes the following sequence of actions:

Zucchini in the amount of 3 kg is cut into pieces up to 1.5 cm in size.
The resulting cut is placed in a saucepan, which is placed over medium heat. Add half a glass of water to the container. Zucchini is left to simmer for 15 minutes under a closed lid.
Three carrots and three onions are first peeled and then diced.
The vegetables are fried in a pan until golden brown, then added to the zucchini.
Five pieces of bell peppers are cut into two parts, removing the seeds, then cut into strips.
Tomatoes (6 are enough) are cut into four parts.
Tomatoes and peppers are added to a saucepan with zucchini. The mixture is stewed without a lid for 15 minutes.
The next step is to prepare the seasoning. To do this, chop two cloves of garlic. Ground black pepper is used as a spice (half a teaspoon), one tablespoon each of sugar and salt. These components are added to the vegetable mixture with zucchini.
If you need to get a uniform consistency, then the caviar is passed through a blender.
Caviar is rolled into jars for the winter.

Ural zucchini in a slow cooker

An appetizer of this type is prepared according to the following sequence:

One and a half kilograms of zucchini are cut into cubes.
One kilogram of tomatoes is cut into eight parts. Two onions and two bell peppers are cut into rings.
Zucchini and tomatoes are placed in a slow cooker, vegetables are poured on top with pepper and onions.
The multicooker is switched on to the "Extinguishing" mode for 50 minutes.
Half an hour after the start of stewing, add 5 heads of young garlic, previously chopped.
When there are 5 minutes left before the end of the program, the caviar needs to be salt, add hot pepper (optional), a few peas of black pepper.
After the end of the multicooker, the vegetable mixture is laid out in jars and covered with lids. Previously, containers and lids must be sterilized.

Caviar with peppers and carrots in a slow cooker

Delicious caviar can be prepared according to a simple recipe using a multicooker:

Two onion heads are peeled and placed in a multicooker, switched on to the "Baking" mode.
Two medium carrots are grated and then added to a container with onions.
Then add two bell peppers and 1.5 kg of courgettes, previously cut into cubes, to the resulting vegetable mixture.
The "baking" mode lasts for 40 minutes, after which the "Stew" mode is turned on for an hour.
The addition of one chilli pod will help make the caviar spicier.
20 minutes before the end of the multicooker, you can add tomato paste (2 tablespoons) and two chopped garlic cloves.
If a uniform consistency is required, then the caviar is ground in a blender.
The finished dish is served at the table.
If you need to get winter preparations, add 2 tbsp. l. 9% vinegar.

Caviar with pepper and mushrooms

Unusual to taste caviar can be prepared from zucchini with pepper and mushrooms:

Several zucchini and one large carrot are grated.
Three onion heads are cut into rings, and half a kilo of mushrooms is also cut.
Five small tomatoes are placed in boiling water for a couple of minutes, after which the skin is removed. The pulp is cut or rolled through a meat grinder.
Add sunflower oil to a deep frying pan and heat the container. Then the mushrooms are dipped into the pan and heated until the liquid evaporates from them. Then you can add a little oil and fry the mushrooms until a crust appears.
Mushrooms are removed in a separate bowl, after which the onions are fried for 5 minutes.
Carrots are added to the pan with onions and salt is added. Vegetables are cooked over low heat with the lid closed.
After five minutes, add zucchini, peppers and tomatoes to the pan. The caviar is stewed for about 20 minutes if young zucchini are used. Overripe vegetables will take over an hour to cook.
When half of the deadline has passed, mushrooms are added to the caviar. You can improve the taste of the people by using chopped herbs (dill or parsley).
Sugar, salt, garlic will help to adjust the taste of caviar. A spicy dish is obtained after using hot pepper.
Ready caviar is served at the table. If you need to get blanks for the winter, banks are prepared in advance.

Oven caviar

Baking vegetables in the oven speeds up the caviar cooking process significantly:

Four carrots and three zucchini are peeled and grated.
Finely chop bell peppers (3 pcs.), Hot peppers (half a medium-sized vegetable is enough), tomatoes (6 pcs.), Onions (3 heads), garlic (1 head).
The vegetables prepared in this way are placed in a deep cast-iron container. Vegetable oil and salt are added to the mixture, then it is stirred.
The dishes are covered with a lid and sent to the oven, where the temperature is set to 200 degrees.
After half an hour, the oven temperature should be slightly reduced.
The caviar is cooked for an hour, after which preparations for the winter are obtained.

Caviar with pepper and apples

By adding apples, squash caviar acquires a unique taste:

Three kilograms of tomatoes and half a kilogram of apples are cut into several parts. The seed capsule is removed from apples.
Sweet red pepper (0.7 kg) and a similar amount of carrots are cut into small pieces.
Cut three large courgettes into cubes.
Prepared vegetables and apples are turned through a meat grinder, where the smallest grill is installed.
The mixture is laid out in a deep container without a lid and left over low heat to extinguish.To obtain a thick consistency, a wide container is used, since vegetables in it lose moisture more intensively.
0.4 kg of lettuce onions are chopped into medium-sized slices and fried in a pan.
An hour after the start of stewing, onions can be added to the caviar.
After half an hour, the caviar will be ready for consumption or rolling in jars for the winter.

Caviar in the sleeve

A simple recipe for squash caviar using a roasting sleeve will allow you to get a delicious appetizer for any table:

Cut one red bell pepper, remove the stalk and seeds.
About 0.8 kg of courgettes and three large tomatoes are cut into slices.
Cut two carrots and three onions in the same way.
A roasting sleeve is tied on one side, then one spoonful of olive oil is poured into it and distributed throughout the sleeve.
Prepared vegetables are placed in the sleeve, add 2 tbsp. l. oils, salt and a little ground black pepper.
Tie the sleeve and shake it a little so that the vegetables and seasoning are evenly distributed.
The prepared sleeve is placed in a deep mold and several punctures are made to allow steam to escape.
The container is placed in the oven at 180 degrees.
An hour later, the container is taken out and the sleeve is torn apart.
Vegetables need to be cooled and cranked through a meat grinder.
The resulting vegetable mixture is cooked over medium heat for half an hour.
Add 30 ml of 9% vinegar to the finished product and preserve.

Conclusion

The process of cooking squash caviar includes the preparation of vegetables, their sequential roasting or stewing. Various additional components (bell peppers, carrots, tomatoes, apples, mushrooms) help to improve the taste of caviar. To simplify the cooking procedure, it is recommended to use an oven or multicooker.