Classic Zucchini Caviar
A smooth, flavorful vegetable spread made from zucchini, carrots, onions, and tomato paste. Perfect as a side dish or spread on bread.
Updated : 12 June, 2025
Easy
About 1 hour.
Ingredients
1 kilograms
Zucchini
200 grams
Onion
250 grams
Carrot
100 milliliters
Vegetable oil
20 milliliters
Vinegar
100 grams
Tomato paste
5 grams
Salt
10 grams
Sugar
to taste
Garlic
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
From the given amount of ingredients, I got three 300 ml jars. Which zucchinis are best for this recipe? Choose young ones with tender skin. Wash and peel them. If the skin is very thin, you don’t need to remove it. If using more mature zucchinis, cut off the tough skin and remove the seeds from the center.
Preparation
Step 1
Prepare all the necessary ingredients. The caviar can be made from zucchinis or courgettes. This time, I used young zucchinis.
Step 2
Peel the zucchinis. If the skin is thin, you can leave it. Also, peel the onion, carrot, and garlic. Rinse all the vegetables and pat them dry with paper towels.
Step 3
Cut the zucchinis into small cubes. Remove the seeds if necessary. Pour half of the vegetable oil into a deep frying pan or pot, place it on the stove, and heat it well. Add the zucchinis and sauté them, stirring, for 10-15 minutes.
Step 4
Pour the remaining oil into another pan and sauté the diced or julienned onions and carrots. Cook for about 10 minutes until the vegetables are soft.
Step 5
Add the onions and carrots to the zucchinis.
Step 6
Stir everything together and let it cook over moderate heat for 10-15 minutes.
Step 7
Blend the sautéed vegetables into a purée using a blender.
Step 8
Return the vegetable purée to the pot and bring it to a boil.
Step 9
Add tomato paste, salt, sugar, black pepper, and pressed garlic.
Step 10
Mix everything well and taste it. If needed, add more seasoning (I added a bit more salt and sugar to taste). Reduce the heat to low, cover the pot with a lid, and let it simmer for another 7-8 minutes. Stir a couple of times to prevent burning. Add vinegar and let it cook for another 1-2 minutes. Sterilize the jars and their lids.
Step 11
Pour the zucchini caviar into sterile jars and seal them with sterile lids. Turn the jars upside down and wrap them in a warm towel or blanket. Let them cool completely before storing them in a cool place.
Step 12
The zucchini caviar is ready! Delicious both hot and cold.