Zucchini caviar

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1.3kg

• Carrots

  Raw

  2 medium or 122g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  3 clove or 9g

• Tomatoes

  Crushed, canned

  ⅓ cup or 80g

• Spices Whole Bay Leaves

  Compliments

  2 leaves or 1g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  45 dash or 18g

• Pepper

  Spices, black

  64 dash or 6g

• White Gluten Free Sliced Bread

  Tesco

  12 slice or 432g

Directions

1. Sprinkle shredded zucchinis with salt and let it sit for 20 minutes so that the salt can extract all the juices from them.
2. After 20 minutes throw zucchinis on the strainer and drain out all the liquids by pressing them gently.
3. Combine strained zucchinis, onions and carrots in a big heavy pot with oil and let it sweat for 15 minutes on medium heat, scrapping off the bottom occasionally.
4. Add crushed tomatoes, garlic, bay leaves, sugar and season with salt and peppers. Reduce the heat and simmer for another 30 minutes on low, stirring occasionally.
5. Pour the mixture onto the strainer one more time and press slightly to drain out the liquids.
6. Let it slightly cool down and pour the mixture into the blender.
7. Puree and serve this creamy zucchini caviar with your favorite bread, crepes or chips.