Recipe for zucchini caviar in a slow cooker. Zucchini caviar in a slow cooker

The process of preparing caviar from zucchini requires a certain time and is laborious. Despite this, many housewives deliberately take on these chores in order to prepare tasty and tasty food for the winter. hearty snack. Every year more and more recipes appear at the disposal of home cooks.

Today, caviar can be cooked not only in the usual way, but also in a slow cooker, with spices, with 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 a few years ago.

Important points in the preparation of zucchini caviar

There are several recommendations, the observance of which will allow you to cook delicious caviar, spending a minimum of time and effort on manipulations. After all, an important role is played not only by how much the workpiece is processed, but also how to properly organize the process at all stages:

For winter preparations vegetables that ripen in the fall rather than early summer are best suited. They contain minimal amount nitrates and many useful components.
It is best to put young vegetables on caviar, the length of which does not exceed 20 cm. Such fruits do not need to be cleaned, they are simply washed thoroughly, the poles are cut off at both ends. No need to give up on older zucchini. That's just cook them separately, after peeling and seeds.
To prevent the composition from becoming too watery, excess moisture can be removed from the blanks. To do this, the fruits are cut, salted and after 15 minutes squeezed from the released juice.
The appetizing and familiar orange color of the appetizer is given by tomatoes (or pasta) and carrots. If these ingredients are not included in the recipe, then you need to prepare for the unusual appearance of the finished product.

To really get tender dish, zucchini must be rubbed. Is it done before or after heat treatment, but do not limit yourself to simply boiling the product until it softens, the consistency will not be the same.

Traditional cooking options

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

Basic option. For 3 kg of zucchini, we 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 regret (this will allow the product not to burn and will positively affect the shelf life of the workpiece). Chop onions and carrots, fry. We pass all the vegetables through a meat grinder and put them in a saucepan for cooking. Add all other ingredients, stir, bring to a boil and simmer for a quarter of an hour over very low heat. We lay out the finished caviar in 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. We clean the onion, finely chop and fry in vegetable oil. We clean the tomatoes from the skin and seeds. We clean all other vegetables, boil until soft. We mix the components, grind them with a blender, add vinegar and salt. The mass must be boiled over low heat for half an hour, after which you can lay it out 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 a 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.

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

How to cook zucchini caviar with mayonnaise or spices?

Today, more and more people cook at home. unusual options squash caviar. How much to put in these cases, you need to decide on your own, based on personal requirements for finished product. Basic cooking options original dishes look like this:

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 black ground pepper. We clean the onions and carrots, grate them, fry for 5 minutes and grind with a blender to a puree state. We pass the pulp of zucchini through a meat grinder. Put all the vegetables in a bowl for cooking, bring to a boil. Cook the mass for at least two hours, stirring regularly. Half an hour before turning off the product, season it with mayonnaise and tomato paste, in 10 minutes - with all other components. Ready composition we pack on banks.

Tip: If the recipe suggests spice 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 how much of which spices to take on your own. We clean the onion and garlic, chop, place in a slow cooker, pour oil and process for 5 minutes using the “Baking” mode. From tomatoes we prepare mashed potatoes without skins 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, simmer in the appropriate mode for 1 hour and 15 minutes. Caviar cooked in a slow cooker can simply be mixed and put into jars or pre-chopped with a blender.

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

Another original recipe for the preparation of the composition

To get caviar that will not differ in any way from a store 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.
We pass the pulp of zucchini through a meat grinder. Peel onions, carrots and parsley and also pass through a meat grinder or grate.
Pour vegetable oil into a saucepan without two tablespoons, heat up, spread squash preparation and simmer with salt, getting rid of excess moisture.
On the remaining 2 tablespoons of vegetable oil, fry the mixture of onions, carrots and parsley for 5 minutes. We introduce tomato paste, cover the product with a lid and simmer for another 5 minutes.

Now we combine the workpiece with vegetables. The resulting composition must be boiled for another 5 minutes, after which it remains only to gradually introduce flour and hold the product on fire for another 5 minutes. No matter how many components are processed, it is recommended to arrange the finished dish in 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 fragrant (you just have to constantly shift the components).

Such 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 useful natural dish to cause weight gain.

Many gardeners in the summer days can happily boast of their abundant harvests of vegetables. Zucchini rightfully occupies a leading place among them. Therefore, the most delicious recipes for cooking this wonderful vegetable can not be counted. Today we want to cook zucchini caviar for you using the Redmond multicooker. This will help preserve more useful trace elements in our delicious food.

Taste Info Zucchini for the winter

Ingredients for 1 liter of finished product:

young zucchini - 1 kg;
onions - 150 g;
carrots - 300 g (young root crop);
vegetable oil (sunflower is perfect) - 50 ml;
garlic - 4 teeth;
salt (use only coarse) - 1 tbsp. l.;
sugar - 2/3 tbsp. l.;
vinegar 9% - 1 tbsp. l.

How to cook zucchini caviar for the winter in the Redmond slow cooker "Lick your fingers"

Necessary vegetables for the recipe in front of you. Wash the zucchini thoroughly, cut off the tail. If the seeds of your vegetable are already quite tangible, then it is better to clean them using a regular spoon, and also remove upper layer. We clean the carrots, free the onion and garlic cloves from the husk. Rinse all vegetables well under running water. Dip the peeled onion in cold water.

We chop the onions in half rings, send them to a large bowl.

Grate the carrots into large pieces of a grater and add to the onion.

Mix all the chopped vegetables and put them on the bottom of the multi-pan. Squeeze a clove of garlic to them through a press, pour oil. Mix again.

Now we need to fry the vegetables a little. Let's start the multicooker in the "frying" mode. Automatically, the panel displays the time of 18 minutes - it suits us perfectly.

Cut the zucchini into cubes.

As soon as the final signal of the device sounds about the end of the current program, add chopped zucchini to the contents of the bowl.

Let's start a new "stewing" program and stew our vegetables for 45 minutes. Do not forget to stir during the cycle (approximately every 10-15 minutes).

Then transfer the prepared vegetables to the blender.

Turn on the device for 60 seconds. During this time, the contents of the bowl will turn into a homogeneous zucchini puree.

Let's put it in a multi-pot. Salt. Pour sugar and add vinegar. Let's mix.

Again we will use the "extinguishing" mode. Let's start the device with open lid for 20 minutes. You may not stir.

Ready-made zucchini caviar is laid out in carefully sterilized jars. Close the lids hermetically. We prepared glass containers in advance by boiling them for 15 minutes.

Such zucchini caviar in a slow cooker for the winter is prepared quickly. It's simple but very delicious recipe no tomato.

teaser network

Zucchini caviar in a slow cooker with tomato paste for the winter

Most recipes use tomatoes or tomato paste for cooking. My family really likes zucchini caviar with tomato paste. It has a pleasant golden color, sweet-sour taste. We usually have a lot of zucchini, this allows us to cook several different options for this dish, which is very beloved by home. I also eat it willingly (there are few calories here).

To prepare caviar with tomato paste, I use a simple recipe. I take a little more than 1 kilogram of zucchini, 2 medium onions and pass them together through a meat grinder, then squeeze 1 clove of garlic there and put it in a multi-pan. Pre-fill 30 g of refined sunflower oil to the bottom (if you are not confused by the taste, you can also unrefined). All this is salt (you need an incomplete tablespoon), I set the “quenching” mode for 50 minutes.

When the signal sounds, I put 40 g of tomato paste, 1 tsp. sugar and start the “stew” mode again, but now for 30 minutes.

Somewhere 7 minutes before the end of the quenching, I put 1 tsp. vinegar, 1 more clove of minced garlic. When the signal sounds. I lay out hot caviar in steamed jars.

Caviar with mayonnaise

The previous recipe was without mayonnaise. But cooking zucchini caviar with tomato paste and mayonnaise is also easy, but it turns out very tasty. For him, we take the same products and in the same volumes as in the previous recipe, only add 100 g of mayonnaise.

Here you must first prepare the sauce from the required amount of onion, tomato paste and spices. To do this, we load all the products into the multicooker and set the “quenching” process for 15 minutes.

We pass the zucchini through a meat grinder, add 100 g of mayonnaise. Then we take out the sauce, and put the mass of zucchini and mayonnaise into the multi-pan. We set the "extinguishing" mode for 1 hour 20 minutes. Remember to stir the contents of the multi-pot every 15 minutes.

And then mix the mass with the sauce and simmer for another 40 minutes. Then roll up hot.

Caviar from zucchini in a slow cooker as a store for the winter

In order for the caviar to be like the usual store, we do this: cut 1 kg of zucchini into half rings, add 1 grated medium carrot and 1 medium onion (half rings) to them. We put all this in a multi-pan with 50 g of sunflower (refined) oil and set the “frying” mode.

Once the vegetables are golden brown, remove them and pass through a blender until smooth. Now we return to the slow cooker again, put mashed potatoes there and simmer for 40 minutes.

After the final signal, add 10 g sugar 100 g tomato paste 5 g table salt and 1 g of black and allspice. We mix everything well and program another 20 minutes of the “quenching” mode.

After the final signal, we lay out the caviar in prepared jars and roll it up.

Squash caviar in a slow cooker-pressure cooker with bell pepper for the winter

Very tasty zucchini caviar in a pressure cooker for the winter is obtained with bell pepper. This caviar is just licking your fingers. And its preparation is the simplest. We do it this way: we take 1 kg of prepared zucchini, 3 medium carrots, 3 large sweet peppers (it is better to take fleshy varieties) and 1 medium onion. All products are washed and cleaned, cut into big chunks and pass through a meat grinder.

In the resulting and well-mixed mass, add salt (1 tablespoon), tomato paste (2 tablespoons) and refined sunflower oil(6 tablespoons). Again, mix everything well and put it in a multi-pan.

We set the "extinguishing" mode for 50 minutes. After the signal, we lay out our caviar in sterile jars, cover with lids and sterilize in a saucepan for 10 minutes.
Then we roll up and wrap, and after a day you can hide in the pantry.

Zucchini caviar prepared according to any of our methods can be eaten immediately, or you can store it for the winter. It is stored well in a dark, cool room until the next harvest.

Be careful when stewing vegetables. The multicooker can burn.
For the preparation of caviar, vegetable oil is always used. I prefer to take sunflower and refined, unrefined gives an aftertaste, but it also comes out delicious. Those who do not like sunflower should cook caviar on olive oil.
Roasted vegetables give the caviar a richer brown color.
To make the caviar more saturated zucchini taste, take fruits with a hard skin. But be sure to peel the skin and choose the seeds (this is easy to do with a spoon).
During stewing, vegetables should be stirred approximately every 10-15 minutes.
Be sure to turn the rolled jars over and wrap them warmly in a blanket or towel. This will give a richer taste to the caviar and will be an additional processing measure.
Caviar cooked in a slow cooker retains much more magnesium, phosphorus and iron that are useful for our body.

Cooking vegetables for the dish. First, wash the zucchini, if the seeds are already quite large, then remove them along with the middle. If the peel is old and tough, it is advisable to cut it off. It is convenient to do this with a special knife for peeling vegetables. Cut the remaining hard pulp into medium-sized slices.

We put the vegetables in the capacity of the multicooker, pour water (100 ml).

Cook (in the "Extinguishing" mode) for 15-20 minutes under the lid.

Then we drain the water, and interrupt the soft vegetables with a blender into a homogeneous mass.

Add spices, salt and tomato to this mass.

Instead of a blender, you can use an ordinary crush, but in this case, the structure of the caviar will turn out to be coarser, with grains. Another way is to grind vegetables through a meat grinder, setting the finest mesh.

Stir and cook the caviar without a lid for another 5 minutes.

To give a more delicate creamy taste, as well as to increase satiety, vegetable caviar sometimes cooked with mayonnaise. For this amount of vegetables, 2-3 tablespoons of sauce will be enough. Mayonnaise use the preferred fat content.

I recommend adding minced garlic (1-2 cloves) or a pinch of dry granulated garlic to this appetizer. Thanks to this, the dish will acquire a spicy aroma and a special taste.

We transfer the finished snack to a dish, add greens if desired, and as soon as it cools down, put it on the table.

Such caviar is an excellent addition to meat, fish dishes, cereals, boiled or fried potatoes, goes well with pasta. Some prefer to spread it on bread or toast, similar to pâté. A great idea is to stuff the halves of boiled eggs with caviar. But tartlets should not be filled with zucchini caviar, as they will quickly get wet due to the high juiciness of the filling. Enjoy your meal!

This caviar can be stored in the refrigerator for 2-3 days. by placing in a food tray or glass jar covered with a lid.

On a note

Vegetable caviar will become tastier, and carrots will be healthier if they are lightly fried in vegetable oil beforehand. Along with carrots, you can also fry onions. While onions and carrots are fried (this can also be done in a slow cooker), you can put stew (or boil) slices of zucchini in parallel to save time. At the end, combine boiled and fried vegetables, chop them with a blender, add tomato paste.

All housewives prepare all kinds of vegetable snacks for the winter, and one of them is zucchini caviar in a slow cooker. Make her 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 do not know how to cook this treat, use step by step recipes with photo.

How to cook zucchini 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:

Peel, peel, seeds only old vegetables.
To peel the fruit from the skin, use a vegetable peeler, and from the seeds - a tablespoon.
If the recipe contains citric acid, lemon juice, sour tomatoes, put 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.
Sterilize the jars before placing the finished mass in them.

Recipes for zucchini caviar in a slow cooker

delicious caviar from zucchini in a slow cooker can be cooked according to different recipes(with and without photo), with addition different vegetables and not only. It’s easy to make a snack, you don’t need a lot of products, but in your refrigerator (cellar) there will always be a treat that you can spread on a sandwich and not be ashamed to serve to guests. Consider only the fact that the calorie content of all recipes is indicated per 100 grams.

According to GOST

Time: 2 hours.
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 to remove excess fluid from the body, so it is very useful. 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 that greatly facilitate the process, and as a result, the dish is more low-calorie.

Ingredients:

peeled zucchini - 2 kg;
carrot - 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:

Pour oil into the multicooker bowl, fry first the diced zucchini, and then the onions and carrots. All vegetables should be golden brown.
Put them in a separate bowl, puree, and then return to the slow cooker again and cook for 40 minutes using the stewing program. Do not close the lid.
Then add the rest of the ingredients and simmer for another 20 minutes.
Arrange in banks, 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 cooking options for this dish, and one of the most popular is with mayonnaise and tomato paste. The consistency of such a snack is tender, soft, and literally melts in your mouth. Any zucchini is suitable for her - 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;
carrot - 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:

In a slow cooker on the "Frying" program, fry the chopped onion in oil for 10 minutes. If you do not have this mode, use the "Baking" program.
Add chopped carrots, and after 10 minutes - diced zucchini.
When they are a little fried, pour in the mayonnaise and bring to the desired consistency for 50 minutes on the “Stew” program.
We cool the squash mass, puree it with a meat grinder, a blender, send it back to the bowl.
Add the remaining ingredients and simmer for another half an hour. We lay out the banks, roll up.

With tomatoes

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

Zucchini caviar in a slow cooker with the addition fresh tomato acquires a more saturated beautiful color. In addition, the quantity ready snack gets a lot more. In the summer there is no shortage of tomatoes, so you can easily close a few jars of such a treat. Choose the meatiest tomatoes so that the consistency of caviar is thicker.

Ingredients:

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

Cooking method:

Fry the onions in a slow cooker on the “Baking” mode until golden brown, then put the chopped tomatoes.
After 10 minutes, put the carrots and zucchini, cut into small pieces, into the bowl. We cook vegetables on the Pilaf mode until the signal.
Cool the vegetable mass, puree in another bowl and return.
Add spices, chopped garlic and simmer for 20 minutes.
We lay out the banks, roll up.

with eggplant

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

Caviar from zucchini with eggplant 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, softer, pre-soak the eggplant in salt water. So bitterness will go away from them. Top up cookbook this interesting recipe, please your loved ones with a new dish.

Ingredients:

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

Cooking method:

Into the multicooker bowl vegetable oil spread the onion and fry until golden brown in the “Baking” mode.
Place diced eggplants, tomatoes and zucchini on top.
Set the device to the "Extinguishing" mode for 45 minutes.
Then add garlic, salt, hot peppers to taste and a spoonful of vinegar, mix and simmer for another 30 minutes.
Lay out on banks, roll up.

With mushrooms

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

Mushrooms are one of the products with which the classic squash caviar in a slow cooker turns out tasty and fragrant. These two ingredients are perfectly combined with each other, creating an excellent composition. This dish is suitable for any fresh mushrooms, you can buy them or collect them yourself. Add mushrooms to it to make the appetizer even healthier and more aromatic.

Ingredients:

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

Cooking method:

Cut the zucchini into cubes, 1 onion and 2 carrots - finely chop. Mix everything and fry until soft.
Transfer the mass, puree.
Grind mushrooms, fry with onion. Chop up the greens.
Put the zucchini mass to the mushrooms, simmer for 5 minutes. Season with spices, garlic and herbs.
Mix everything, arrange in jars, roll up.

With bell pepper

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

In the season of vegetables, it’s a sin not to experiment, creating different flavor combinations. This also applies to zucchini caviar, for example, adding to it bell pepper, you will get an amazing snack, similar in color to the store. Only the taste will be different, because home-made preparations are always better. Choose red or yellow peppers so that the squash 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:

Fry the onion using a slow cooker on the Baking mode. At this time, grate the carrots and add to the onion, and then pour in the chopped pepper.
While the vegetables are fried, cut the zucchini, add to other vegetables and turn on the "Stew" mode.
After 15 minutes, throw chopped hot pepper, add spices.
20 minutes before the end of the time, pour in the tomato paste, throw in the chopped garlic.
When the quenching is over, let the mass cool, puree.
Then put into banks, roll up.

Recipe for zucchini 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 this is a long and laborious process, but zucchini caviar for the winter in a slow cooker according to this recipe is prepared quickly and always turns out delicious. Having tried such a treat once, you will forever add it to your menu. Caviar turns out to be a beautiful color, which immediately causes a desire to feast on it.

Ingredients:

zucchini - 3 kg;
carrot - 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:

We pass all the vegetables through a meat grinder, put it in a slow cooker and set it to the “Extinguishing” mode for 2 hours.
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 throw in chopped garlic. 15 minutes before the multicooker signal, we throw citric acid.
When the quenching is over, put it in banks, roll it up.

Video

Zucchini caviar is well known to every inhabitant of the former Soviet Union, this vegetable snack was quite common, and today it has a large number of admirers who constantly prepare it for the winter, not trusting industrial caviar. Nowadays, squash caviar, in addition to various kitchen utensils, can be perfectly cooked in a slow cooker. Modern technology saves a lot of cooking time.

Delicate, fragrant and very appetizing, zucchini caviar in a slow cooker has proven itself well both in the family everyday menu and when serving. holiday table. Not a single, even the most fastidious guest has yet refused a portion of delicious squash caviar!

There are many reasons to prepare zucchini caviar in a slow cooker for the winter, if only because it is very simple to cook it. In addition, even the simplest zucchini caviar in a slow cooker is very useful if made according to all the rules. It is easy for the body to digest, although there are more satisfying options, such as zucchini caviar with mayonnaise. In a slow cooker, you can cook an option for every taste. More easy recipe zucchini caviar in a slow cooker - this is zucchini caviar in a slow cooker with tomato paste. Its taste is slightly sour, and many people like it for that. But the recipe for zucchini caviar with mayonnaise in a slow cooker is suitable for those who like to eat a lot and hearty. This is your choice. By the way, the choice of recipe must be made even before you start purchasing products for caviar. And you need to study the recipes you need not only from recipes, but also from photographs. ready meals. Cook zucchini caviar in a slow cooker, look at the recipes with photos first of all, this will help you in your choice.

Below we provide some tips experienced chefs how to cook zucchini caviar in a slow cooker:

Try to carefully observe the proportions of the ingredients of your chosen caviar recipe, this seriously affects the taste of caviar. The main thing is that there should be more zucchini on carrots and onions;

Caviar is prepared in the "baking" mode for about 40 minutes. Then the vegetables are mixed, after which the process is continued in the “stewing” mode for 30 minutes;

10 minutes before the end of cooking, add chopped garlic and dill;

Ready vegetables need to be chopped with a blender to a puree state;

You need to add salt, constantly tasting the caviar. It is desirable to make it slightly salty, but only "slightly"!

You can serve ready-made caviar to the table with french fries, you can spread it on a slice of fresh bread;

Although the first ripe zucchini appear on sale in early summer, squash caviar should be harvested in August-September, when this vegetable ripens most actively and massively.

For a piquancy of taste, five minutes before the end of the process, you can add a little vinegar to the caviar.