Zucchini caviar is a tasty and healthy product, low in calories and easily absorbed by the body. Zucchini caviar is very easy to prepare, you just need to follow some rules, but with its help you can diversify the menu and replenish the body with vitamins and minerals.
Basic rules for cooking squash caviar
For delicious caviar, you need to choose good zucchini. They should not be very large - about 15-20 centimeters, in this case they will have a thin skin and tender seeds, so the zucchini will not even have to be peeled.
If the zucchini is small, it is enough to rinse them under running water and cut off the tails and tops from them. For mature, large zucchini, peel and remove the seeds.
Next, the zucchini must be chopped, salted and put in a cool place for 15-20 minutes so that they give juice, which should be squeezed out.
There are several ways to cook caviar. The first option involves chopping all raw vegetables, after which they need to be gradually stewed. In the second case, the ingredients are fried or baked in the oven, and then crushed.
Any recipe for caviar assumes a certain taste of the finished product. To get a savory dish, you can add onions, garlic, and hot red pepper. For a softer and sweeter taste, it is recommended to add carrots and bell peppers. Herbs and spices are often used - cilantro, dill, parsley, celery, cumin, ginger and pepper.
If you want to get the most tender caviar, raw zucchini must be passed through a large mesh of a meat grinder before stewing and frying, and then twisted again using a fine mesh.
