Homemade Zucchini Caviar (Ikra) in 30 Minutes

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Description

Zucchini Caviar (Ikra) is a classic Eastern European vegetable spread made with zucchini, carrots, onions, tomatoes, and herbs. Despite the fancy name “caviar,” this dish is completely vegetarian and budget-friendly. It’s smooth, flavorful, and slightly tangy—perfect as a spread on bread, a dip for snacks, or a side dish with meats. This 30-minute version is quicker than traditional long-cooked recipes but still delivers a deliciously rich taste.

 Ingredients For Homemade Zucchini Caviar (Ikra) in 30 Minutes

  • 2 medium zucchinis (about 1 lb), peeled and diced

  • 1 medium carrot, grated

  • 1 onion, chopped

  • 2 medium tomatoes (or 1 cup canned crushed tomatoes)

  • 2 tbsp tomato paste

  • 3 tbsp olive oil (or sunflower oil for authenticity)

  • 2 garlic cloves, minced

  • ½ tsp smoked paprika (optional, for flavor)

  • ½ tsp sugar (to balance acidity)

  • Salt and black pepper, to taste

  • 1 tbsp fresh dill or parsley, chopped

  • 1 tbsp lemon juice or vinegar (for brightness)

 Instructions

  1. Prep Vegetables – Dice zucchini, chop onion, grate carrot, and chop tomatoes.

  2. Cook Onions & Carrots – Heat oil in a skillet. Sauté onions until golden, then add carrots. Cook for 5 minutes.

  3. Add Zucchini & Tomatoes – Stir in zucchini, cook for 7–10 minutes until softened. Add tomatoes and tomato paste.

  4. Season & Simmer – Add garlic, paprika, sugar, salt, and pepper. Lower heat and cook for 10–12 minutes, stirring occasionally until thickened.

  5. Blend or Mash – For smooth spread, blend with an immersion blender. For rustic style, mash with a fork or potato masher.

  6. Finish – Stir in fresh herbs and lemon juice. Adjust seasoning.

  7. Serve – Enjoy warm or chilled with bread, crackers, or as a side dish.

 Notes

  • Authentic zucchini ikra is usually slow-cooked for hours, but this quick version saves time.

  • Can be stored in an airtight container in the fridge for up to 5 days.

  • Freezable: Store in freezer-safe jars for up to 2 months.

  • Great as a sandwich spread, dip for pita, or side with rice, potatoes, or meat.

Tips

  • Peel zucchini if the skin is tough; young zucchinis can be used with skin.

  • For a smoky flavor, roast zucchini and carrots instead of pan-frying.

  • Add a pinch of chili flakes if you like it spicy.

  • If using canned tomatoes, drain excess liquid to avoid watery caviar.

 Servings

  • Makes about 4 servings (around 2 cups spread).

 Nutritional Info (per serving, approx.)

  • Calories: 120

  • Protein: 3g

  • Carbs: 15g

  • Fat: 6g

  • Fiber: 3g

  • Sugar: 6g

  • Sodium: 280mg

Health Benefits

  • Low-calorie & nutrient-dense – great for weight management.

  • Rich in vitamins A & C – from zucchini, carrots, and tomatoes.

  • Fiber-rich – supports digestion and satiety.

  • Antioxidant-packed – herbs, garlic, and vegetables boost immunity.

  • Vegan & gluten-free – fits most dietary preferences.

 Q&A

Q: Can I make this ahead of time?
A: Yes! It tastes even better the next day as flavors meld.

Q: Do I have to blend it?
A: No, you can keep it chunky if you prefer a rustic texture.

Q: Can I use other vegetables?
A: Absolutely—eggplant, bell peppers, or even pumpkin can be added.

Q: Is this the same as eggplant caviar?
A: Similar idea, but this version uses zucchini instead of eggplant.

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