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Zucchini caviar with tomatoes and mayonnaise

2079

Kitchen Russian

Calorie content 74.3 kcal

Portions 1 l.

Cooking time 70 minutes

Proteins * 1.2 gr.

Fats * 5.3 gr.

Carbohydrates* 11.7 g

Zucchini caviar with tomatoes and mayonnaise

Content

I would like to recommend a recipe for tender squash caviar with tomatoes and mayonnaise. I often use such squash caviar for making sandwiches, spreading it on slices of brown bread or fresh crispy baguette.

Ingredients

Cooking process

Wash the carrots thoroughly and peel them with a vegetable peeler. Cut the peeled carrots into medium cubes. Peel the onions, cut into small cubes. Put the prepared vegetables in a bowl with a thick bottom, add a small amount of vegetable oil and fry until softened.

Wash the squash thoroughly, dry it and peel it with a vegetable peeler. Using a tablespoon, remove the seed core. Cut the peeled zucchini into a medium dice and send to the fried vegetables, mix well, cover and simmer for about 10-15 minutes.

Wash the tomatoes well and place them in pre-prepared boiling water for literally a minute, then transfer them to cold water, carefully remove the skin and remove the stalk.

Cut the peeled tomatoes into small cubes and send to the rest of the ingredients. Simmer for another 10 minutes, covered.

Add the required amount of granulated sugar, black pepper and table salt. Mix thoroughly, pour in vinegar and add the required amount of mayonnaise.

Wash your favorite greens well, shake off excess moisture and chop finely with a sharp knife. Peel the garlic and rinse under cold running water, pass through a press. Place the minced garlic and herbs in a bowl with the squash. Stir and cook for another 5-7 minutes. Adjust the amount of garlic according to your own preferences.

Remove the squash roe from the heat and chop with an immersion blender until smooth. Prepare the jars, wash them thoroughly, and sterilize them in a water bath, oven, or microwave. Pour boiling water over the lids or boil in a saucepan.

Put the squash caviar over medium heat and bring to a boil. Then remove from heat.

Gently arrange the hot squash caviar in sterile jars. Screw on with sterile caps. Turn the caviar cans upside down. Leave in this form until it cools completely for about a day, wrapped in a warm blanket. Then turn the cooled jars of squash caviar over and transfer to a cool, dark place for long-term storage.

Bon Appetit!