Recipe Corner: Zucchini Caviar


Photo and recipe courtesy of Robyn Kalajian, a retired culinary teacher and food blogger at, the essential Armenian recipe and cooking blog that has become an Armenian-American treasure. Robyn adapted this delicious recipe from one that appeared on


4 medium zucchini, peeled and shredded

2 medium carrots, shredded

1 large onion, finely chopped

2 to 3 cloves garlic, minced

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1/2 cup canned, diced tomatoes, drained

2 tablespoons tomato paste (or red pepper paste)

2 to 3 bay leaves

1 teaspoon Aleppo pepper (or substitute 1 teaspoon paprika and 1/4 teaspoon cayenne pepper)

2 tablespoons olive oil

1 teaspoon granulated sugar

Salt and freshly ground black pepper, to taste

Makes about 2 cups.


Place zucchini in a large, clean, kitchen towel. Roll up the towel and squeeze out the excess liquid.

In a large, heavy pot, heat olive oil on medium. Add strained zucchini, onions and carrots; sauté for 15 minutes, stirring occasionally. Next, add diced tomatoes, tomato paste (or red pepper paste), garlic, bay leaves, sugar, and salt and pepper. Reduce heat to low and simmer for about 30 minutes, stirring occasionally. Mixture should not be watery. If it is, continue to cook until almost all of the excess liquid is evaporated. Remove and discard bay leaves.

Place mixture in a bowl and allow to cool slightly. Add the mixture into a blender or food processor. (You may have to do this in batches). Puree until a thick, creamy texture is achieved. Spread zucchini caviar on toasted baguettes or serve with crackers, chips, bread such as pita and lavash, and fresh vegetable sticks.

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