Refrigerated Zucchini Caviar with Tomato

Name: Refrigerated Zucchini Caviar with Tomato
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: about 2 litres
Cuisine: Eastern European
Ingredients: 2 kg zucchini, diced; 500 g ripe tomatoes, chopped; 300 g onion, diced; 200 g carrot, grated; 100 ml sunflower oil; 3 whole garlic cloves, minced; 1 tbsp sugar; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp 9% vinegar

This zucchini caviar is a soft, tangy cooked vegetable relish with tomato, onion and garlic.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 25 minMakes about 2 litres

Jump to Recipe

This zucchini caviar is a soft, tangy cooked vegetable relish with tomato, onion and garlic. Cook it uncovered until excess liquid evaporates, then blend if you prefer a smoother texture. The source calls it a winter preserve but provides no tested canning process, so this version is stored in the refrigerator or freezer. Cool it quickly in shallow containers and serve with bread, potatoes or grilled vegetables. Heat oil in a wide pot and cook onion and carrot 8 minutes until soft. Add zucchini and tomatoes; cook uncovered 35 to 45 minutes, stirring often, until vegetables collapse and excess liquid evaporates. Stir in garlic, sugar, salt, pepper and vinegar; simmer 5 minutes.

Refrigerated Zucchini Caviar with Tomato

How to tell when it is ready

Divide into shallow containers, cool promptly and refrigerate or freeze for later use.

Tips

Heat oil in a wide pot and cook onion and carrot 8 minutes until soft.
Add zucchini and tomatoes.
Stir in garlic, sugar, salt, pepper and vinegar.
Blend carefully off heat to a smooth or lightly textured consistency.

Troubleshooting

If watery, simmer uncovered longer.
If it catches on the pot, lower heat and stir often.

Substitutions

Use olive oil for sunflower oil.
Use zucchini and yellow squash together.

Variations

Blend completely smooth.
Add a little chili or paprika.

Serving suggestions

Serve on rye bread.
Pair with boiled potatoes.
Offer beside grilled vegetables.
Use as a sandwich spread.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 4 days or freeze up to 3 months; do not pantry-can this recipe.

Storage

Refrigerate up to 4 days or freeze up to 3 months; do not pantry-can this recipe.

Food safety

Use only as a refrigerated or frozen relish; source acidity and jar directions are not a validated canning process.

Frequently asked questions

How do I know refrigerated zucchini caviar with tomato is ready?

Divide into shallow containers, cool promptly and refrigerate or freeze for later use.

How should I store refrigerated zucchini caviar with tomato?

Refrigerate up to 4 days or freeze up to 3 months; do not pantry-can this recipe.

Serve on rye bread. Refrigerate up to 4 days or freeze up to 3 months; do not pantry-can this recipe.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Refrigerated Zucchini Caviar with Tomato