Homemade squash caviar
4 servings
40 minutes
Homemade zucchini caviar is a cozy taste of childhood, memories of grandmother's house and summer abundance of vegetables. This dish comes from Russian cuisine, where vegetables become not just a side dish but a true culinary masterpiece. The delicate consistency of the caviar, the light sweetness of zucchini, the juiciness of tomatoes, and the spiciness of garlic create a harmony of flavors. Sunflower oil adds softness, while carrots provide a pleasant texture. Traditionally served chilled with bread, it also pairs well with meat and fish dishes. The simplicity of preparation makes zucchini caviar an ideal recipe for those who appreciate natural taste and home comfort.
1
Peel the zucchini. Also remove the seeds from large zucchinis. Cut them into small cubes. Grate the carrot on a coarse grater. Pour 1 tablespoon of sunflower oil into a deep pan, add the zucchini and carrot, and add half a glass of water. Place on medium heat and cover with a lid.
- Zucchini: 4 pieces
- Carrot: 2 pieces
- Sunflower oil: 3 tablespoons
2
Chop the tomatoes finely. When the zucchini becomes soft, add two tablespoons of sunflower oil and the tomatoes. Salt to taste and mix well. Simmer a little more with the lid open. Finally, add the finely chopped garlic. Serve garnished with chopped greens.
- Sunflower oil: 3 tablespoons
- Tomatoes: 3 pieces
- Salt: to taste
- Garlic: 2 cloves
