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Zucchini caviar in a package

2477

Kitchen Russian

Calorie content 36.3 kcal

Portions 0.5 l.

Cooking time 75 minutes

Proteins * 1.1 gr.

Fats * 1.8 gr.

Carbohydrates* 5.3 gr.

Content

Zucchini caviar is an appetizer that will perfectly fit not only in the festive, but also in the everyday menu. Thanks to the simple set of ingredients, this dish can be prepared at any time of the year. Cooking squash caviar in a bag is a way that will greatly simplify your life: vegetables do not need to be chopped with a meat grinder, since its finished consistency is fine-grained. It should be noted that such an appetizer tastes like a favorite snack from the Soviet past.

Ingredients

Zucchini 2 pcs. Onion 1 PC. Bell pepper (green) 1 PC. Carrot 2 pcs. Fresh tomatoes 1 PC. Salt taste Vegetable oil 2 tbsp Garlic 3 tooth. Greens 1 bundle

Cooking process

We are preparing the ingredients that we will use in the process of cooking squash caviar.

We wash the zucchini in advance under running water, then peel them. We perform the same manipulations with carrots. After that, cut the zucchini and carrots into large pieces. We also wash the bell peppers and cut them into large pieces. Peel the onion and garlic and chop coarsely.

Place the chopped vegetables in the baking sleeve. We also send salt there.

Also add vegetable oil to the bag with vegetables.

Now we knot the sleeve tightly, leaving a little room for air in it. Then we send the sleeve to the oven, heated to 180 degrees. Vegetables should be baked for an hour.

After an hour, we remove the pact from the oven, put the vegetables in a separate container and let them cool slightly.

Grind vegetables with a hand blender. If you want the squash caviar to have a thicker consistency, drain the juice that the vegetables released during the baking process.

Our caviar is ready. In the event that you are going to store such a blank for a long time, it is better to roll up the caviar in sterilized jars. If you are going to eat caviar within a few days, add a small amount of lemon juice to the container of caviar.