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Squash caviar with garlic and tomato paste and with mayonnaise on

Zucchini Spread with Garlic, Tomato Paste, and Mayonnaise for Winter

Incredibly smooth and mellow, thanks to one secret ingredient! What sets this garlicky zucchini spread apart is the mayonnaise stirred into it. It not only adds a savory note to the finished spread but also acts as an extra preservative, so the batch keeps better and longer!

Natalia Tsybulskaya

Recipe author

Squash caviar with garlic and tomato paste and with mayonnaise on

Composition / ingredients

Servings:

Zucchini

Garlic

100

Mayonnaise

250

Tomato paste

250

Onion

400

Sugar

0.5

Salt

Vinegar

Vegetable oil

100

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 38 % 6 g

Carbohydrates 56 % 9 g

90 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

How do you make garlicky zucchini spread? Gather all your ingredients. This spread is usually made during the growing season, so use fresh, seasonal vegetables. As for the squash, any kind works—pale-skinned summer squash or green zucchini.
Step 2:

Peel and dice the onion.
Step 3:

Peel the zucchini if needed, remove any large seeds, and cut it into cubes.
Step 4:

Get out a pot to cook the spread in—a heavy-bottomed one is best, so the spread won't scorch. Put the chopped onion and zucchini in it.
Step 5:

Blend the vegetables until smooth with a blender or meat grinder.
Step 6:

Add the minced garlic. Bring it to a boil over low heat and cook for about an hour.
Step 7:

Add the salt and sugar.
Step 8:

Pour in the vegetable oil.
Step 9:

Add the tomato paste. You can use fresh chopped tomatoes instead.
Step 10:

Pour in the vinegar. This recipe uses 6–9% white vinegar.
Step 11:

Cook for another 30 minutes.
Step 12:

Add the mayonnaise and cook the spread for another 20 minutes.
Step 13:

Sterilize the jars however you like. I pour a little water into them and microwave them for 5–7 minutes. For the lids, boiling them for 5 minutes is enough.
Step 14:

Spoon the spread into the jars and seal them tightly. No processing bath is needed—store the batch in a cool place. Enjoy!

Remember that ingredients like salt, sugar, and vinegar (and its substitutes) serve not just for flavor in canning recipes but, above all, as preservatives. So never cut back on the salt and sugar, and don't swap the vinegar for something weaker than the recipe specifies—otherwise the vinegar (or salt/sugar) won't do its preserving job and the batch will spoil.
Which zucchini work best? Choose young ones with tender skin. Wash and peel them—if the skin is very thin, you don't even have to peel it. If you're using more mature zucchini, cut away the tough peel and scoop out the seedy center.
It's best to make your own mayonnaise—it'll be tastier and better for you. (See some great homemade mayonnaise recipes here.) You can also use sour cream or plain yogurt for the dressing instead of mayonnaise, on their own or mixed with mayonnaise in any proportion you like—that will cut down on calories.