Ingredients:

  • zucchini – 1200 gr
  • carrots – 200-300 gr
  • onion – 250 gr
  • sweet pepper – 200 gr
  • tomatoes – 300 gr
  • pepper, salt - to taste
  • vinegar – 1.5-2 tbsp.
  • sugar - about 3 tsp. (taste)
  • vegetable oil – 50ml
  • garlic – 2-3 cloves

Zucchini season is open! It's time to make preparations for future use. I think squash caviar in a slow cooker for the winter will also come in handy. After all, this appetizer will always be appropriate, both on the holiday table and at a family meal. The taste of caviar is delicious, unless, of course, you spoil it. Although it is difficult to spoil this dish.

If you like good quality store-bought caviar, then you will like this option, and even more. After all, homemade caviar is much tastier and healthier. This recipe, which I share with readers of the site, does not contain tomato paste; instead I use fresh tomatoes. But in this case, a lot of liquid will form in the multicooker bowl, since it itself is very watery, and there is a considerable amount of tomato juice.

To get rid of excess liquid in the caviar, I recommend opening the lid of the multicooker after some time of simmering and allowing the juice to evaporate. Of course, you can use regular tomato paste instead of fresh tomatoes. The taste will be different, but also not bad. Then there will be less liquid in the caviar and its color will be richer. In my case, the caviar in the slow cooker turned out pale, but you can immediately see that it was prepared from zucchini.

I cook squash caviar in the Redmond 4502 multicooker in the “Frying” and “Stewing” modes. The power of my model is 860W, which exceeds most budget multicookers. Therefore, take this fact into account, and if necessary, simply increase the cooking time if you have a unit with significantly less power. Or, on the contrary, reduce it (the higher the power, the faster the dish cooks).

Cooking method


  1. Let's prepare the ingredients and start preparing zucchini caviar in a slow cooker.

  2. First of all, chop the onion and pepper. Carrots need to be grated on a coarse grater. Pour all this into a multicooker bowl. Pour vegetable oil into it. We turn on the “Frying” program by selecting the type of product - vegetables (if there is such a function). Cooking time 10 minutes. But it is important to monitor and periodically stir the vegetables so that they do not burn.

  3. If the vegetables become brown before ten minutes have elapsed, turn off the frying program earlier. So, our vegetable base is ready for further preparation of squash caviar.

  4. Chop the zucchini not very finely. To ensure that the resulting caviar is tender, peel the vegetable. If the sauced zucchini is very young, then it’s not worth it. Place on top of the sauté.

  5. At the same stage, add grated tomatoes on a coarse grater. They should also be skinless. Season with salt and pepper. We will add sugar later when we adjust the acidity of the dish.

  6. Mix all ingredients thoroughly and turn on the “Stew” program for 30 minutes.

  7. After 15-20 minutes of cooking, you can open the lid and see how much liquid is in the vegetables. If it seems like a lot, leave the lid open and simmer until done.

  8. 5 minutes before the end of cooking, add vinegar and sugar, adjusting the taste to your liking. At the end of the “Stewing” program, add garlic, mix and beat with a blender, turning the vegetables into a puree. If you clearly see that there is too much liquid, you can scoop it out and then add it as needed when pureeing.

  9. Return the bowl with the chopped caviar to the multicooker and turn on the “Stew” program for the minimum time so that the squash caviar boils again. Jars and lids must be prepared in advance. I use 0.5 liter jars.

  10. Place the squash caviar into jars and immediately cover with sterile lids. in advance on the “Steam” mode, pouring one and a half liters of water into the bowl and placing a steaming basket on top. We throw the lids into the bowl directly into the water, and put 2-3 half-liter jars on top. And at the same time everything is sterilized. Then we turn the sterile container upside down so that it can wait its turn.

  11. Our delicious, aromatic squash caviar in a slow cooker is ready! All you have to do is let it cool and you can put it in the pantry for storage.

In winter, it’s so nice to open a jar of zucchini caviar and please your loved ones with your efforts. Don't forget to leave some caviar for the New Year's table.

step by step recipe with photos

Squash caviar is a light, low-calorie product, loved by both adults and children, which makes it easy to prepare a “quick” snack in the form of sandwiches. It is especially popular among those who are forced to adhere to a diet.

The taste of caviar is noticeably enriched by the addition of even a small amount of wild mushrooms.

Fresh tomatoes are the best alternative to tomato paste; they, along with ground pepper, will give the vegetable mass the necessary spiciness.

Cooking in a slow cooker greatly simplifies the process of evaporating zucchini, which produces a lot of juice, eliminating the need for constant stirring.

Ingredients

  • 2 kg zucchini
  • 1 carrot
  • 2 onions
  • 3 tbsp. l. vegetable oil
  • 3 tsp. salt
  • 1 tsp. ground pepper
  • 2 tbsp. l. tomato paste
  • 2 tsp. Sahara

Preparation

1. First, prepare the vegetables. Wash the zucchini thoroughly, cut off the tail and spout. Wash the carrots well and cut off the thin top layer. Remove the skins from the onion.

2. Cut everything into small cubes, put it in a multicooker bowl and add vegetable oil, any kind will do - sunflower, corn. Close the lid and set the Bake mode for 30 minutes.

3. After the beep, place the baked vegetables into a food processor, where they grind until pureed. If desired, you can leave pieces of vegetables or achieve a smooth, uniform consistency.

4. Transfer the vegetable puree back into the multicooker bowl.

5. Add salt, sugar, ground black pepper and other spices as desired, tomato paste. Stir and set the “Stew” mode for half an hour.

6. Canning jars must be sterilized over steam or in the oven, and the lids can simply be scalded with boiling water. Fill the prepared glass container with squash caviar.

7. Screw the lids on the caviar, tip it over and wrap it until it cools completely. Store delicious preparations in a cool, dark place. By the way, such caviar goes very well during Lent, when the list of permitted dishes is sharply narrowed. Goes great with a side dish or simply with a piece of black bread and green onions.

Note to the hostess

1. It’s very good if the tomato paste that goes into the caviar is sour, the carrots are sweet, and the onions are spicy. It is precisely this contradictory, contrasting range that will turn into a euphonious symphony of taste. The zucchini itself is bland and not particularly expressive, but surrounded by bright ingredients, it will, figuratively speaking, shine.

2. A housewife who has a blender with the “Chop Ice” mode will be able to make a snack with a pleasant consistency: the vegetable pieces will be moderately small, but will not turn into puree, and therefore will not release an excessive amount of oily liquid.

3. All components of this preparation are combined with mushrooms. Pickled forest gifts are crumbled into caviar when the contents of the jar are already placed in a serving bowl, and champignons can be used in the canning process - stewed in a slow cooker and ground together with vegetables.

4. It is not advisable to choose containers that are too large for rolling up such a snack. It is optimal to use half-liter bottles. For those with a large family, 750 ml ones are suitable.

5. Any soup with cereals and pickle will gain an interesting flavor from the addition of one or two dessert spoons of squash caviar. Only it must boil in it for about 5 minutes, otherwise the first dish will quickly turn sour.

All housewives prepare all kinds of vegetable snacks for the winter, and one of them is squash caviar in a slow cooker. It is made in different ways: according to GOST, with mayonnaise, tomatoes, mushrooms, eggplants and sweet peppers. Each of the recipes is interesting in its own way, but if you don’t know how to prepare this treat, use the step-by-step recipes with photos.

How to cook squash caviar in a slow cooker

If you don’t know how to cook such a zucchini dish in a slow cooker, use detailed master classes (with photos) and the following secrets:

  1. Peel and seed only old vegetables.
  2. To remove the skin from the fruit, use a vegetable peeler, and remove the seeds with a tablespoon.
  3. If the recipe contains citric acid, lemon juice, or sour tomatoes, add them in the middle or end of cooking, when the zucchini is already soft. Otherwise, acidic ingredients will slow down the cooking process of vegetables.
  4. Sterilize the jars before placing the finished mixture in them.

Recipes for squash caviar in a slow cooker

Delicious zucchini caviar in a slow cooker can be prepared according to different recipes (with or without photos), with the addition of various vegetables and more. Making a snack is simple, you don’t need a lot of ingredients, but you will always have a treat in your refrigerator (cellar) that can be spread on a sandwich and not embarrassing to serve to guests. Just take into account the fact that the calorie content of all recipes is indicated per 100 grams.

According to GOST

  • Time: 2 hours.
  • Number of servings: 16 persons.
  • Calorie content of the dish: 65 kcal.
  • Purpose: for a snack, preservation for the winter.
  • Cuisine: Russian.
  • Difficulty: easy.

This snack is easily absorbed by the body and also helps remove excess fluid from the body, so it is very healthy. Try to cook it according to GOST and perhaps this recipe will become a favorite in your family. Previously, caviar was cooked on the stove, but now multicookers have appeared, which greatly facilitate the process, and as a result the dish turns out to be lower in calories.

Ingredients:

  • peeled zucchini – 2 kg;
  • carrots – 120 g;
  • onion – 80 g;
  • vegetable oil – 90 g;
  • tomato paste – 190 g;
  • ground black pepper – 1 g;
  • salt – 10 g;
  • sugar – 20 g.

Cooking method:

  1. Pour oil into the multicooker bowl, fry first the diced zucchini, and then the onions and carrots. All vegetables should be golden in color.
  2. Place them in a separate bowl, puree them, and then return them to the multicooker and cook for 40 minutes using the stewing program. Do not close the lid.
  3. Then add the remaining ingredients and simmer for another 20 minutes.
  4. Place into jars and roll up.

With mayonnaise

  • Time: 2 hours.
  • Number of servings: 18 persons.
  • Calorie content of the dish: 108 kcal.
  • Cuisine: Russian.
  • Difficulty: easy.

There are a lot of options for preparing this dish, and one of the most popular is with mayonnaise and tomato paste. The consistency of this snack is tender, soft, and literally melts in your mouth. Any zucchini is suitable for it - young and old; during cooking, both will soften. Choose the lowest percentage mayonnaise for such caviar in a slow cooker to reduce the calorie content of the dish.

Ingredients:

  • zucchini – 1.5 kg;
  • onion – 250 g;
  • carrots – 2 pcs.;
  • tomato paste – 100 g;
  • mayonnaise – 150 g;
  • vegetable oil – 0.5 tbsp;
  • sugar – 0.5 tbsp. l.;
  • salt – 1 tbsp. l.

Cooking method:

  1. In a multicooker on the “Fry” program, fry the chopped onion in oil for 10 minutes. If you do not have this mode, use the “Baking” program.
  2. Add chopped carrots, and after 10 minutes – diced zucchini.
  3. When they are slightly fried, add mayonnaise and bring to the desired consistency for 50 minutes on the “Stew” program.
  4. Cool the zucchini mass, puree it using a meat grinder or blender, and put it back into the bowl.
  5. Add the remaining ingredients and simmer for another half hour. Place in jars and roll up.

With tomatoes

  • Time: 2.5 hours.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 50 kcal.
  • Purpose: snack, preservation for the winter.
  • Cuisine: Russian.
  • Difficulty: easy.

Squash caviar in a slow cooker with the addition of fresh tomatoes takes on a richer, beautiful color. In addition, the quantity of finished snack is much larger. In the summer there is no shortage of tomatoes, so you can easily close several jars of this treat. Choose the meatiest tomatoes for a thicker caviar consistency..

Ingredients:

  • zucchini, carrots - 2 pcs.;
  • tomatoes, onions – 4 pcs.;
  • garlic – 2 cloves;
  • sunflower oil – 50 ml;
  • spices - to taste.

Cooking method:

  1. Fry the onion in a multicooker on the “Baking” mode until golden brown, then add the chopped tomatoes.
  2. After 10 minutes, place the carrots and zucchini, cut into small pieces, into the bowl. Cook vegetables on Pilaf mode until the signal.
  3. Cool the vegetable mass, puree it in another bowl and return it back.
  4. Add spices, chopped garlic and simmer for 20 minutes.
  5. Place in jars and roll up.

With eggplants

  • Time: 1 hour 45 min.
  • Number of servings: 14 persons.
  • Calorie content of the dish: 40 kcal.
  • Purpose: snack, preservation for the winter.
  • Cuisine: Russian.
  • Difficulty: easy.

Zucchini and eggplant caviar turns out to be very tasty and satisfying; it can be served as a side dish, snack or spread on bread. To make the taste of the treat more tender and softer, pre-soak the eggplants in salted water. This way the bitterness will go away from them. Enrich your cookbook with this interesting recipe and delight your loved ones with a new dish.

Ingredients:

  • zucchini – 2 pcs.;
  • eggplants – 3 pcs.;
  • onion, tomato – 4 pcs.;
  • garlic – 2 cloves;
  • vegetable oil – 0.3 tbsp;
  • vinegar 70% – 1 tsp.

Cooking method:

  1. Place the onion in a multicooker bowl with vegetable oil and fry until golden brown in the “Baking” mode.
  2. Place diced eggplants, tomatoes and zucchini on top.
  3. Set the device to the “Quenching” mode for 45 minutes.
  4. Then add garlic, salt, hot pepper to taste and a spoonful of vinegar, mix and simmer for another 30 minutes.
  5. They put it in jars and roll it up.

With mushrooms

  • Time: 1.5 hours.
  • Number of servings: 12 persons.
  • Calorie content of the dish: 37 kcal.
  • Cuisine: Russian.
  • Difficulty: easy.

Mushrooms are one of the products that make classic squash caviar in a slow cooker tasty and aromatic. These two ingredients combine perfectly to create an excellent composition. Any fresh mushrooms are suitable for preparing this dish; you can buy them or pick them yourself. Add mushrooms to it to make the appetizer even healthier and more flavorful.

Ingredients:

  • zucchini – 1 pc.;
  • onions, carrots – 2 pcs.;
  • fresh mushrooms – 200 g;
  • greens – 1 bunch;
  • spices, garlic - to taste;
  • oil - for frying.

Cooking method:

  1. Cut the zucchini into cubes, finely chop 1 onion and 2 carrots. Mix everything and fry until soft.
  2. Transfer the mixture and puree.
  3. Chop the mushrooms and fry with the onion. Chop the greens.
  4. Add the zucchini mixture to the mushrooms and simmer for 5 minutes. Season with spices, garlic and herbs.
  5. Mix everything, put it in jars, and roll it up.

With bell pepper

  • Time: 2 hours.
  • Number of servings: 14 persons.
  • Calorie content of the dish: 49 kcal.
  • Purpose: preservation for the winter, snack.
  • Cuisine: Russian.
  • Difficulty: easy.

During the vegetable season, it would be a shame not to experiment, creating different flavor combinations. This also applies to squash caviar; for example, by adding bell pepper to it, you will get an amazing appetizer, similar in color to store-bought caviar. Only the taste will be different, because homemade is always better. Choose red or yellow peppers so that the zucchini treat is also beautiful and appetizing.

Ingredients:

  • zucchini – 1.5 kg;
  • onions, carrots, bell peppers – 2 pcs.;
  • hot pepper – 1 pod;
  • salt – 1.5-2 tbsp. l.;
  • sugar – 1 tsp;
  • garlic – 3 cloves;
  • tomato paste – 2 tbsp. l.;
  • vegetable oil – 4-5 tbsp. l.

Cooking method:

  1. Fry the onion using a multicooker on the Baking mode. At this time, grate the carrots and add to the onions, and then add the chopped peppers.
  2. While the vegetables are frying, cut the zucchini, add to other vegetables and turn on the “Stew” mode.
  3. After 15 minutes, throw in the chopped hot pepper and add spices.
  4. 20 minutes before the end of time, pour in the tomato paste and add the chopped garlic.
  5. When the stewing is over, let the mixture cool and puree.
  6. Then put into jars and roll up.

Recipe for squash caviar in a slow cooker for the winter

  • Time: 2.5 hours.
  • Number of servings: 20 persons.
  • Calorie content of the dish: 42 kcal.
  • Purpose: snack, preservation for the winter.
  • Cuisine: Russian.
  • Difficulty: easy.

Many housewives do not want to preserve this appetizer, believing that it is a long and labor-intensive process, but squash caviar for the winter in a slow cooker according to this recipe is prepared quickly and always turns out delicious. Once you try this treat, you will add it to your menu forever. The caviar turns out to be a beautiful color, which immediately makes you want to eat it.

Ingredients:

  • zucchini – 3 kg;
  • carrots – 2 pcs.;
  • garlic – 7 cloves;
  • onion – 800 g;
  • vegetable oil – 150 g;
  • tomato paste – 200 g;
  • ground red pepper – 1 tsp;
  • citric acid – 0.5 tsp;
  • salt – 2.5 tbsp. l.;
  • sugar – 1.5 tbsp. l.

Cooking method:

  1. We pass all the vegetables through a meat grinder, put them in a slow cooker and set them to “Stew” mode for 2 hours.
  2. An hour after the start of the process, you need to add spices, and half an hour before the end, pour in tomato paste, oil and add chopped garlic. 15 minutes before the multicooker signal, add citric acid.
  3. When the stewing is over, put it in jars and roll up.

Video

  • Granulated sugar and vinegar in this dish not only impart a certain taste to squash caviar, but also act as preservatives, thanks to which the product can be stored at room temperature for quite a long time. If you want to give the caviar a spicy flavor, add a pod of hot pepper to the list of ingredients or increase the amount of ground. If you prefer sweet squash caviar, use more sugar or juicy carrots.
  • Yield: 1100 ml. ready-made squash caviar, sweetish in taste.
  • Cooking time is approximately 100 minutes.

Method for preparing squash caviar in a slow cooker for the winter:

Peel the vegetables from husks, seeds, stalks and peels.


Dry and cut approximately as follows:

 carrots and onions in circles (about 3 mm thick) or halves of circles;
 zucchini – in cubes (5-6 mm thick);
 tomatoes – in small slices;
 cut the pepper pods into several slices;
 Divide each clove of garlic in half (lengthwise).

Remove the bowl from the multicooker, pour oil into it, then add all the vegetables and stir. Return the now filled bowl to its place, turn on the device in the “Pilaf” mode for 1 hour.

During this time, you can safely wash and sterilize the jars with lids in which you plan to place the finished zucchini caviar in a way convenient for you. After the specified time, open the multicooker and remove the bowl of stewed vegetables. If a lot of liquid has formed in the vegetables during cooking, drain them into a sieve (vegetable broth can always be used to make soup or a second one). Then, having transferred the products to another bowl (so as not to spoil the bowl), use an immersion blender to puree them.

Return the now chopped vegetable mixture to the multicooker bowl, add all the spices (salt, vinegar, ground pepper, tomato paste and sugar), stir, set the machine to “Stew” or “Pilaf” mode for 10 minutes.

Squash caviar in the slow cooker is ready. Place it in dry sterile jars (they will be small or large, it’s up to you), seal with lids and turn upside down while it cools.

Then you can safely put the caviar in the pantry or closet for storage.

Description

Squash caviar in a slow cooker for the winter is an excellent solution and an excellent choice for housewives who value their time. With the help of such an excellent household appliance as a multicooker or multicooker-pressure cooker, even the most inexperienced cooks can work wonders and prepare wonderful dishes, spending a minimum of time and getting mouth-watering, flavorful dishes and baked goods.
We decided to cook squash caviar using this miracle pan and roll it into jars for storage for the winter. Caviar does not contain any special ingredients; they are all familiar and used by us in daily cooking. The absence of thickeners used in the industrial preparation of squash caviar sold through retail chains is also a positive factor. We will not add mayonnaise or tomato paste to the squash caviar; our recipe is simple and natural.
The absence of preservatives makes homemade squash caviar many times more valuable than store-bought caviar. At the same time, its taste will not differ from the taste of caviar produced in the food industry. It will also be soft and tender, slightly sweet and moderately fragrant, leaving a pleasant feeling of summer.
Squash caviar is a low-calorie product, it is great for people watching their figure. The ease of preparation and the speed of this process make caviar a favorite dish of housewives of any age, regardless of the time of year.

We suggest preparing squash caviar for future use in a slow cooker using a simple step-by-step recipe with photos, and delighting your household with a delicious snack throughout the long winter. Caviar can be stored for a year in a cool room - a pantry or basement - provided that the temperature does not exceed 12 degrees Celsius.

Ingredients

Squash caviar in a slow cooker for the winter - recipe

Let's start preparing the squash caviar by preparing the carrots. We rinse the root crop in running water, rinse off the soil well, which fills the natural unevenness with a brush. We clean the outer layer using a sharp knife or a device for economical peeling of vegetables. Grate on a coarse grater and transfer to a container convenient for you. If you have a shredder in a food processor, the process will go much faster.


Peel the onions, rinse them in running water and cut them into quarters with a knife: first in half rings, then across them. The same process can be carried out using an attachment in a combine or chopper, because we will grind the caviar later anyway. Transfer the chopped onion to a plate.


We wash the sweet red pepper well and dry it with a towel made of natural fibers or paper. Remove the core and seeds. Cut the peppers in half and then into strips. Cut the strips into even cubes. Place in a separate container.


Pour five tablespoons of vegetable oil into the multicooker bowl. Lay out carrots, onions and peppers in layers and select the frying mode, or baking in some models where frying is not provided by the manufacturer. When the vegetables have warmed up a little, carefully stir them with a silicone spatula, so as not to damage the coating of the bowl, from bottom to top. The frying program lasts no more than 15 minutes, this time is quite enough. If there is not enough oil, in your opinion, then you can add a couple of spoons during the frying process.


While the vegetables are ready, we work on the zucchini. We wash it in running water, separate the stalk and the place where the flower grows, and dry the outside with a napkin that absorbs water well. Cut the zucchini into half rings. You don't have to remove the peel: this process is at your discretion. We transfer the prepared vegetable into the multicooker bowl and move on to the next stage of preparing squash caviar.


Wash the tomatoes and cut into cubes.


Place them on top of the prepared and fried mixture of carrots, onions, sweet red peppers and zucchini.


We set the quenching mode for two hours. Add salt and ground black pepper. Mix the vegetables in a bowl, add a spoon or two of vegetable oil if necessary, and close the lid of the device. After an hour and a half, open the lid of the pressure cooker. Mix the vegetables. Add peeled garlic and bay leaf, washed in running water. Taste it and add salt if necessary. Let it simmer for another half hour.


While the vegetables are stewing in the slow cooker, we will prepare 0.5-liter jars in which we will place the caviar, and lids for long-term storage. We wash them well in warm water and soda, then rinse them in running water, and steam sterilize them for three to five minutes each. Place the prepared jars on the table and cover with a clean cloth. We also boil the lids for two minutes, after removing the rubber bands from them to seal them.


Remove the bay leaf from the finished caviar and grind it to a mushy state using an immersion blender right in the multicooker bowl. This must be done carefully so as not to damage the coating of the bowl, and it is not recommended to pour it over, since we will not subject the caviar to further heat treatment. It is better if the immersion part is metal, since, according to the instructions, this can be used to grind hot food. Cooking caviar from zucchini is finished when the mass becomes soft and homogeneous.


Transfer the resulting fragrant mass into prepared sterile jars and seal immediately. We wrap it, without turning it over, with a warm blanket for a day. After the jars have cooled completely, we take them to a place of permanent storage.


And, of course, we’ll leave some delicious zucchini caviar for the family to try.