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Zucchini caviar in a pan

798

Kitchen Russian

Calorie content 45.2 kcal

Portions 1 l.

Cooking time 70 minutes

Proteins * 0.5 gr.

Fats * 2.6 gr.

Carbohydrates* 7.5 g

Content

Zucchini caviar is a great snack for a quick bite, as well as a great addition to the main hot dish. Zucchini caviar is prepared for the winter or for consumption right now. A frying pan is not suitable for cooking squash caviar in large quantities, but if you are cooking in small quantities, then this is a great option.

Ingredients

Fresh tomatoes 1 PC. Zucchini 2 pcs. Carrot 1 PC. Onion 1 PC. Garlic 3 tooth. Vegetable oil for frying Ground black pepper taste Granulated sugar 2 tsp Salt taste

Cooking process

Prepare the required ingredients for cooking the squash in a skillet. Peel the garlic and rinse.

Wash the squash thoroughly, dry it and peel it with a vegetable peeler. Using a tablespoon, remove the seed core. You do not need to peel young zucchini. Cut the prepared zucchini into medium-sized cubes.

Wash the tomatoes thoroughly and place in pre-prepared boiling water for literally 1 minute, then transfer to cold water, carefully remove the skin, remove the stalk, and then cut into cubes, removing the seeds with a teaspoon.

Wash the carrots thoroughly and peel them with a vegetable peeler. Grate the peeled carrots on a coarse grater. Peel the onions and rinse under running water. Finely chop the peeled onions. Finely chop the peeled garlic with a sharp knife.

Heat a deep frying pan well, add a small amount of vegetable oil, add grated carrots and chopped onions and fry until softened, stirring occasionally. Then add the minced garlic and sauté for a few more minutes.