Squash caviar
Do you like squash caviar, but don't want to stand at the stove for a long time? This recipe will save you time and surprise you with its result. Zucchini caviar with tomatoes and carrots always turns out very tasty. It requires a minimal amount of vegetable oil, so it can also be called dietary.
Equipment
- 1 knife
- 1 chopping board
- 1 oven bag
- 1 oven bag
- 1 mix bowl
- 1 blender
Ingredients
- 540 g zucchini
- 200 g tomato
- 100 g onion
- 150 g carrot
- 25 ml vegetable oil
- 8 g salt
- 2 g pepper
- 2 g paprika
Instructions
- Prepare the necessary ingredients.
- Cut the zucchini, tomatoes, onions, and carrots into fairly large pieces.540 g zucchini, 200 g tomato, 100 g onion, 150 g carrot
- Put the prepared vegetables in a roasting sleeve. Add salt, vegetable oil, and spices to the vegetables.25 ml vegetable oil, 8 g salt, 2 g pepper, 2 g paprika
- Mix the contents of the sleeve well. Tie the edges tightly or secure them with special clips. Place it on a baking sheet with the seam facing up. Make several punctures with a needle to prevent the sleeve from bursting during baking.
- Bake the vegetables in the oven for 50-60 minutes at 180°C.
- Transfer the vegetables to a deep salad bowl, and pour the juice that has been released during baking into a separate container.
- Chop the vegetables using an immersion blender. If the caviar seems too thick, you can easily adjust its consistency by adding a little juice. At this stage, you should also taste the caviar and add salt or spices if necessary. Instead of an immersion blender, you can also use a regular meat grinder.
- Transfer the caviar to clean dry jars. Store in the refrigerator for about 5 days. Homemade zucchini caviar is ready, enjoy your meal!
Nutrition
Calories: 31kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 218mgPotassium: 172mgFiber: 1gSugar: 2gVitamin A: 1920IUVitamin C: 9mgCalcium: 13mgIron: 0.3mg