Zucchini spread brings back memories of warm summer days and childhood meals. Tasty, aromatic, and tender — it pairs perfectly with toast, meat, porridge, or works as a standalone appetizer. If you’re looking for a simple zucchini spread recipe for winter, you’re in the right place. Here’s a trusted classic recipe — no mayonnaise, no unnecessary additives.
🥣 Ingredients (for 3 kg of zucchini):
- Zucchini – 3 kg
- Carrots – 0.5 kg
- Onion – 0.5 kg
- Tomato paste – 300 g (or 1 kg of fresh tomatoes)
- Sunflower oil – 100 ml
- Salt – 1 tbsp (or to taste)
- Sugar – 1 tbsp
- Black ground pepper – to taste
- Optional: garlic, bay leaf, vinegar (for preservation)
🔪 Cooking Instructions:
Step 1: Prepare the vegetables
Wash zucchini. Peel and remove seeds if overripe. Cut into cubes.
Peel carrots and grate or slice thinly.
Slice the onion into half-rings or cubes.
Step 2: Sauté
Heat oil in a large pot.
Add onion and sauté until translucent.
Add carrots, cook for another 5–7 minutes.
Add zucchini, cover with a lid, and stew for 30–40 minutes, stirring occasionally.
Step 3: Add tomato paste
If using paste – add directly to vegetables.
If using tomatoes – blend or grind through a meat grinder.
Simmer for 20–30 minutes more.
Step 4: Blend
Once all vegetables are soft, blend the mixture until smooth.
No blender? Use a meat grinder.
Step 5: Final simmering
Add salt, sugar, and pepper to taste.
Simmer for another 30 minutes, stirring to avoid burning.
Optional: Add 1–2 tbsp of vinegar or a few garlic cloves for extra flavor.
Step 6: Canning (optional)
Spoon the hot spread into sterilized jars.
Seal tightly, turn upside down, and wrap until cooled.
🫙 Why you’ll love this recipe:
- No mayonnaise
- Natural veggie flavor
- Easy even for beginners
- Great shelf life (up to winter and beyond!)
Calories:
Roughly 70 kcal per 100 g (depending on oil quantity). Ideal for healthy snacks or diet-friendly meals.
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