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Fried Zucchini Caviar (Squash Spread)

The best zucchini caviar there is — it tastes just like childhood! Made this way, fried zucchini caviar comes out incredibly tender. Because everything is blended down to a smooth purée, it's just like the store-bought kind, only made by hand with no preservatives — and it tastes brighter and better for it. This spread is a hit with the whole family, young and old alike!

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Fried squash caviar
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 1 g
Fats 22 % 2 g
Carbohydrates 67 % 6 g
42 kcal
GI: 100 / 0 / 0
    1. Wash the zucchini well and peel it. If you're using older zucchini, scoop out any large seeds from the center with a big spoon. Young zucchini have small, soft seeds that can be left in. Cut the zucchini into small cubes. Set a medium skillet over the heat, pour in half of the vegetable oil, and add the diced zucchini. Fry over medium heat until all their liquid has cooked off and they're soft.
    1. Peel and rinse the onion and carrots. Finely dice the onion and grate the carrots. In a second skillet, heat the remaining oil and add the onion and carrots. Sauté over medium heat until the onion turns translucent.
    1. Pour boiling water over the tomatoes. Using a paring knife, cut a shallow X in the skin, then peel it off completely. Chop the blanched tomatoes and add them to the skillet with the onion and carrots. Cook everything together until the tomato juices come to a boil, then season with salt, ground black pepper, and sugar to taste. Stir well.
    1. Scrape the onion, carrot, and tomato mixture into a large bowl or pot and add the fried zucchini. Using an immersion blender, purée everything to a smooth, even consistency.
    1. Return the purée to the skillet and set it back over the heat. Simmer the zucchini caviar over low heat, covered, for about 20 minutes. Near the end, stir in the minced garlic; a couple of minutes later, pour in the vinegar, warm the caviar for about 30 seconds while stirring, then take the pan off the heat. The caviar is ready! Ladle it, still boiling hot, into pre-sterilized jars, seal with sterilized lids, turn them upside down, cover with a blanket, and leave them like that for 24 hours. Store the finished caviar in a cool place. Happy canning!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g

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