Zucchini Caviar without Tomato Paste for Winter
A delicious low-calorie appetizer from simple ingredients! Zucchini caviar without tomato paste for winter turns out textured thanks to grinding in a meat grinder. The spiciness and aroma can be adjusted by adding more garlic and spices, while the mix of vegetables can be varied to your taste.
Updated : 16 September, 2025
Easy
More than 1 hour.
Ingredients
1400 grams
Zucchini
300 grams
Onions
300 grams
Carrot
300 grams
Tomato
300 grams
Bell pepper
4
Garlic
to taste
Ground black pepper
20 grams
Parsley
100 milliliters
Vegetable oil
3 cup
Water
1
Laurel leaf
1 tablespoon
Sugar
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It’s best to use fresh young vegetables for the spread, but more mature ones will also work. The weight of vegetables is given peeled. Use odorless vegetable oil - unrefined may give bitterness.
Step 2
Wash the zucchini well, dry, and peel. If the zucchini is mature, remove the seeds as well. If very young, the peel can stay. Zucchini or courgettes are both fine. Cut into medium cubes.
Step 3
Wash carrots with a brush, peel, and slice into half-circles. You can chop smaller since carrots take longer to cook than zucchini.
Step 4
Peel onions, rinse, and cut into large cubes. To prevent eye irritation, rinse the knife and onion cuts under cold water.
Step 5
Wash sweet bell peppers, dry, cut out the stems and seeds. Any color works - red and orange will make the spread brighter. Cut into medium pieces.
Step 6
Place the chopped vegetables in a wide enamel pot or cooking basin. Stir, add water, and a bay leaf. You may omit bay leaf or add more - adjust to taste. Bring to a boil and simmer about 40 minutes until soft.
Step 7
Drain the vegetables in a colander and let the liquid drain. The resulting broth is rich - use it for soups, sauces, or gravy.
Step 8
Meanwhile, wash tomatoes, dry, and cut into random chunks. Choose meaty, not watery, tomatoes.
Step 9
Wash parsley under running water, dry slightly, and chop finely. You may replace it with other greens.
Step 10
Peel garlic cloves. To make the spread spicier, add more cloves to taste. No need to pre-chop.
Step 11
Pass the stewed vegetables through a meat grinder together with tomatoes and garlic. Be careful, as the vegetables are hot - use a spoon to load.
Step 12
Add parsley, salt, sugar, pepper mix, and vegetable oil. At this stage, you can also add your favorite spices - paprika or dried herbs work well. Simmer the mixture in a pot or in a multicooker for about 30 minutes until the liquid evaporates, stirring so it doesn’t stick. Adjust thickness as desired.
Step 13
Wash jars and lids thoroughly with baking soda. Sterilize in the oven, microwave, or steam. Boil lids in water for 5 minutes. Be careful - they are hot!
Step 14
Pour the boiling spread into dry jars, seal tightly, turn upside down, and wrap in a blanket or towel until completely cooled. This will add extra sterilization.
Step 15
Store in the fridge or a cool cellar. Or open a jar, spread on bread, and serve as an appetizer for lunch or dinner. Zucchini caviar is tasty both warm and cold. Enjoy!