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Squash caviar with carrots for winter

Zucchini and Carrot Spread for the Winter

A fragrant, mellow zucchini relish to put up for winter! There are lots of great recipes for zucchini spread, and every home cook has a tried-and-true favorite. You can tweak the mix of ingredients and spices to taste, making it spicier, sweeter, or more savory as you like.

Snezhana

Recipe author

Composition / ingredients

Servings:

Zucchini

1.5

Carrots

500

Onions

300

Garlic

Vegetable oil

Tomato paste

Sugar

Salt

Ground black pepper

Distilled white vinegar (9%)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 20 % 2 g

Carbohydrates 70 % 7 g

43 kcal

GI: 86 / 0 / 14

Cooking method

Step 1:

Gather the ingredients from the list. The zucchini don't have to be young and tender — mature ones work fine here. You can use store-bought tomato paste or your own homemade. Made at the height of harvest season, this relish is not just delicious but budget-friendly too.
Step 2:

Wash the zucchini, peel them, remove the seeds, and grind them in a blender or food processor or run them through a meat grinder. If the zucchini are young, you can grind them unpeeled — just rinse and dry them first. Squeeze the excess juice out of the zucchini pulp and put it in a deep, heavy-bottomed pot.
Step 3:

Wash, peel, and grate the carrots. If they're freshly pulled from the garden with tender skin, you can skip peeling and just scrub them clean with a stiff brush.
Step 4:

Peel the onions and chop them finely.
Step 5:

Pour the vegetable oil into a heavy-bottomed skillet and heat it up. Sauté the onions and carrots, add the finely minced garlic, and cook over medium heat for 5–7 minutes, stirring occasionally with a spatula.
Step 6:

Add the sautéed vegetables to the pot with the zucchini, along with the tomato paste, sugar, salt, and pepper. Stir everything together well, set it over the heat, bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally with a spatula so the vegetables don't scorch on the bottom.
Step 7:

If you'd like the spread to be smoother, you can blend the vegetable mixture again at this point. Pour the vinegar into the pot, stir it in with a spatula, bring the mixture back to a boil, and cook it another five minutes over low heat. Turn off the heat.
Step 8:

Spoon the zucchini spread into sterilized jars (sterilize them by whatever method you trust), seal them right away with sterile lids, and turn them upside down. Let them cool to room temperature wrapped in a blanket, then store the jars in the refrigerator or a cold pantry until winter. Enjoy!