- 2 lbs squash (or zucchini)
- 4 oz vegetable oil
- 18 oz can crushed tomatoes (with spices)
- 1 tsp salt
This is a delicious and beautiful dish.
If using young squash or zucchini, rinse them and remove the stems.
(If using ripe squash, you’ll need to remove the skin and seeds and continue cooking the flesh only).
Cut the squash into small cubes.
Transfer to a pot.
Cover with the water.
Bring to a boil and cook for two minutes.
Drain the squash into a colander and let stand for about 10 minutes to get rid of all excess liquid.
Transfer the squash to a Dutch oven or a thick-bottomed skillet.
Pour in the oil and add the tomatoes.
You can substitute the crushed tomatoes with 8 oz of tomato paste and add half a teaspoon of ground red pepper or any other spices you wish to use.
Sprinkle with the salt.
Cover and cook over a medium heat for 25 minutes. During this time open and stir the vegetables twice, then cover and continue to cook.
The “caviar” is ready.
This dish can be served as an appetizer or in lieu of a salad or a vegetable side dish.
It is great served hot or cold.