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Zucchini Spread (Ikra) with Bell Pepper, Ground

Zucchini spread with bell pepper — simple and delicious! Home cooks have long made this zucchini "caviar" by running everything through a meat grinder; it gives the spread a smooth, even texture and makes it easy to put up for the winter. You can cook it in a skillet, a heavy pot, or a cauldron. The bell pepper adds a lively twist to a familiar flavor.

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Squash caviar with bell pepper through a meat grinder
Squash caviar with bell pepper through a meat grinder Squash caviar with bell pepper through a meat grinder Squash caviar with bell pepper through a meat grinder Squash caviar with bell pepper through a meat grinder
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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 7 % 1 g
Fats 47 % 7 g
Carbohydrates 47 % 7 g
92 kcal
GI: 71 / 0 / 29
  • For the pepper, it's best to choose bright red or orange ones; remove the stem and cut them into pieces that will fit through a meat grinder. Red or orange pepper also gives the spread a warmer orange color. These days a food processor is often used for grinding instead — the result is almost the same. Young zucchini (or mature ones — they work fine too, but young zucchini makes a much more tender spread) should likewise be washed, patted dry, and cut into pieces for grinding. Run the prepared vegetables through the grinder. Do the same with the fresh tomatoes and onion: wash them, peel the onion, and grind. Once ground, the vegetables will be a purée — put them in a cauldron, add salt, sugar, and sunflower oil, stir, and simmer covered for half an hour. After 30 minutes, add the garlic pressed through a garlic press and continue simmering another 15 to 20 minutes. Then pour in the vinegar, bring it all back to a boil, and let it boil together for a couple of minutes. Taste and adjust the salt and sugar; if you like, add ground red or black pepper. If you blitz the finished spread with an immersion blender, you'll get a wonderfully fluffy, silky texture. While the spread cooks, prepare your jars — I wash them well and microwave them (about 2 minutes per jar) with a little water in the bottom of each. I drop the lids into boiling water and boil them for 5 minutes. Fill the pre-sterilized jars with the boiling-hot spread, letting it overflow the rim a little — small jars are best, so you can finish each one in a sitting or two once opened. Seal with the boiled lids, turn the jars upside down, and wrap them in a towel or blanket until fully cooled. Store in a cool place for up to a year.

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

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Table vinegar - 11  kcal/100g
  • Young zucchini - 24  kcal/100g

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