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Zucchini appetizer, which is always not enough for the winter

Zucchini Spread You Can Never Make Enough of for Winter

Homemade zucchini "caviar"! No matter how much you put up in summer, come winter it's never enough! It's great any way you serve it — on a sandwich alongside a bowl of borscht or shchi, as an appetizer on the table, or with any kind of meat!

Siberian cooks

Recipe author

Zucchini appetizer, which is always not enough for the winter

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Composition / ingredients

Servings:

Zucchini

1.5

Garlic

Tomato sauce

125

Mayonnaise

125

Sugar

Salt

Vinegar

Ground hot pepper

0.5

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 33 % 5 g

Carbohydrates 60 % 9 g

79 kcal

GI: 50 / 20 / 30

Cooking method

Step 1:

Wash the zucchini well and trim off the ends.
Step 2:

Cut the zucchini into large chunks that will fit your meat grinder.
Step 3:

Run everything through the coarse plate of the meat grinder — first the garlic, then the zucchini — into a large pot.
Step 4:

Add the tomato sauce — a Georgian-style one works well, but use whatever you like; if you don't have any, use a couple of tomatoes instead.
Step 5:

Add the sugar, mayonnaise, salt, and vinegar as called for in the recipe.
Step 6:

Stir this bold mixture thoroughly until it's an even color throughout.
Step 7:

Put the zucchini spread on the heated stove, bring it to a boil, and cook for 3 hours over low heat so it doesn't scorch.
Step 8:

Ladle the finished spread, still boiling hot, into sterile jars (sterilized 30 minutes at 210°F / 100°C in the oven) and seal them with lids that have been doused in boiling water. Wrap the jars in a blanket for a day or two — the slower they cool, the better. Once cool, move them to the cellar or the refrigerator.
Step 9:

Voilà — all done!