photo: niftyrecipe.com Zucchini Paste

Zucchini Paste

Homemade zucchini paste - you can cook it yourself simply and quickly, it is enough to follow a step-by-step recipe and everything will work out! A bright, tender and fragrant cold snack is very tasty, and you’ll want to spread it on a slice of fresh bread. In addition, home preservation is much tastier and more useful than a store product. In addition to zucchini, the paste includes fresh carrots and onions, which we will fry separately. Thanks to this method of preparation, zucchini paste has a rich taste and a stunning aroma. From this amount of ingredients, 1 l of zucchini paste is obtained. If desired, fresh garlic can be replaced with dry powder. The amount of black ground pepper should be adjusted according to your own taste.

60 min
Canning

Ingredients

  • Zucchini
    1 kg
  • Carrot
    200 g
  • Onion
    200 g
  • Garlic
    2-3 clove
  • Tomato paste
    100 g
  • Vegetable oil
    100 ml
  • Apple cider vinegar
    30 ml
  • Sugar
    2 tbsp
  • Salt
    1.5 tsp
  • Black pepper
    0.5 tsp

Steps

  • 1. Peel onions and cut into medium-sized cubes.
  • 2. Transfer the crushed onions into a deep pan with pre-heated vegetable oil. Stir periodically and brown the onions on a medium heat until a light golden brown.


  • 3. Wash the carrots, peel and cut into quarter rings.
  • 4. Add crushed carrots to browned onions. Stir and continue to fry the vegetables together for another 3 minutes. Using skimming dish, get browned vegetables from the pan and transfer them into separate ware.


  • 5. Wash the zucchini, cut off the tails and clean the vegetables from the peel. Cut the zucchini into medium-sized cubes.
  • 6. Put the crushed zucchini in a pan in which the vegetables were browned. If necessary, add a little more vegetable oil.
  • 7. Stir periodically and fry the zucchini on a medium heat without a lid for 10 minutes.
  • 8. Then add browned vegetables to fried zucchini, mix. Cover the pan with a lid and stew the vegetables on a low heat for 15 minutes. During this time, the zucchini will let the juice, and all vegetables will stew in the liquid. If there is little vegetable juice, add some hot water to the pan.
  • 9. After this time, the vegetables will become soft and completely cooked. Ground the content of the pan with a submersible blender into a homogeneous thick puree.
  • 10. Then add tomato paste, sugar, salt and black ground pepper to zucchini paste. Stir and continue to stew the zucchini paste under the lid on a slow heat for another 15 minutes.
  • 11. 5 minutes before the end of cooking, add garlic cloves passed through the press and apple vinegar to zucchini paste. Let's mix.
  • 12. Let's taste the finished zucchini paste. If necessary, add a little more sugar, salt or black ground pepper. Transfer boiling zucchini paste in sterilized glass jars.
  • 13. Close the jars with sterilized lids or roll them with a special machine. Turn the jars with paste upside down, cover with a blanket and leave for one day until completely cooled. The zucchini paste is ready. Store the preservation in a cool dark place.

    Bon Appetite!




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