Zucchini Caviar (another curious Slavic recipe)

Gardener:Ev in the South

Date:24 Nov 2021

Blog Type:Mini Challenge - VEGETABLE RECIPES, Recipes


This wee dip is not unlike Baba ghanoush but made with zucchini instead of an eggplant. If you aren’t sure about trying a beetroot soup – this recipe is far friendlier toward the Kiwi palate!


3 zucchinis

1 carrot

1 onion

2 garlic cloves

Paprika or dill to garnish


3 tbs tomato paste

2tbs olive oil

½ tsp each salt and pepper

Pinch of nutmeg


  1. Roughly chop all vegies and mince the garlic. Combine seasoning ingredients.
  2. Put vegies into a baking tray or into a roast bag and add seasoning mixture.
  3. Bake for 40 minutes at 180C.
  4. Once ready, take vegies out of the bag/tray and put into a deep saucepan.
  5. Puree vegies with blender and taste to see if more salt/pepper is needed.
  6. Bring mixture to boil, keep an eye on it at all times during this step as it sort of starts splashing once hot. I like to keep a lid on.
  7. Once boiled leave to cool. Serve garnished with dill or paprika.


Zucchini Caviar (another curious Slavic recipe)