Zucchini caviar for the winter with carrots

Zucchini caviar is a great idea for “recycling” overripe zucchini. Caviar may vary in appearance. Sliced ​​squash caviar with pieces of vegetables goes well as a side dish for meat. Grinded through a meat grinder or blender - it will be good with bread. If any zucchini is suitable for the recipe, even overripe ones, then choose medium-sized carrots with a bright orange color. The brighter the color, the more beneficial vitamins. The surface of the vegetable should be smooth, without damage or cracks.

1. Calories
   68,43 kcal
2. Protein
   1,33 gram
3. Fat
   3,62 gram
4. Carbohydrates
   7,32 gram
5. ~ Time
   14 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Zucchini

   ---

   
   400 g
2. Carrot

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   100 g
3. Onions

   ---

   
   100 g
4. Garlic

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   2 cloves = 10 g
5. Tomato

   ---

   
   100 g
6. Sunflower oil refined

   ---

   
   2 tbsp. l. = 34 g
7. Tomato paste

   ---

   
   2 tsp. = 20 g
8. Salt

   ---

   
   2 tsp. = 14 g
9. Black pepper ground

   ---

   
   0.5 tsp. = 2.5 g
10. Water

    ---

    
    200 ml = 200 g
11. Rye bread

    ---

    
    2 slices = 70 g

Steps:

1. 
   Wash the tomato and make cuts on it. Then pour boiling water over it for a couple of minutes, then remove the skin and cut the tomato into large pieces. Peel the garlic and cut into thin slices. Wash the zucchini and cut into arbitrary pieces, peel the onion and cut into 4 parts. Peel the carrots using a vegetable peeler and cut into thick slices. Prepare a jar for storing caviar. Pour cold water into the pan and jar so that it covers the necks. If the jar does not fit in the pan, turn it horizontally. Boil water and sterilize the jar and lid for 15-20 minutes. Then carefully remove it and place it neck down on a clean towel. Wait until it is completely dry.
2. 
   Chop the vegetables. Place the vegetables in a meat grinder or food processor one at a time, then blend everything.
3. 
   Add remaining ingredients. Add tomato paste to the chopped vegetables, pour in sunflower oil, salt and pepper. Stir the vegetable mixture until smooth.
4. 
   Boil the zucchini mixture. Heat a deep frying pan or slow cooker and add vegetables. Simmer the dish in a convenient mode or over low heat in a frying pan. After 5-10 minutes, pour in hot water and simmer until the desired thickness is reached, about 40-60 minutes.
5. 
   Pour the caviar into a jar. Pour hot caviar into a dry, sterilized jar to the very edge, as the caviar will then settle a little. Close the lid. Turn the jar upside down, place under a warm blanket and leave for 8-10 hours to cool. Then store the jar in a cool, dark place. After about 14 days, the squash caviar will be ready.
6. 
   Serve squash caviar as an appetizer, spreading it on slices of rye bread.