Zucchini Spread
A vibrant and healthy dish made with summer vegetables, perfect for snacks, appetizers, or a flavorful addition to meals.
Ingredients
Main Ingredients
- 6 small zucchini
- 3 pieces red bell peppers (finely chopped)
- 1 piece onion (diced)
- 1 head garlic (crushed)
- 4 pieces carrots (grated)
- 1 ¼ cup sunflower oil (divided) 1 cup for cooking, remainder for drizzling or other use
- 1 ¼ Tbsp sea salt
- ½ tsp black pepper
- 1 ½ Tbsp cane sugar
- 2 Tbsp white distilled vinegar
- 1 tsp jalapenos (finely diced) Adjust according to spice preference
Instructions
Preparation
- Wash and peel the zucchini and carrots. Cut the zucchini into small pieces and grate the carrots.
Cooking
- In a large skillet, heat 1 cup of sunflower oil over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
- Stir in the crushed garlic and finely chopped red bell peppers. Cook for another 5 minutes until the peppers become tender.
- Add the zucchini and grated carrots to the skillet. Mix well and let them cook for about 10-12 minutes, stirring occasionally.
- Once the vegetables are cooked down, add the sea salt, black pepper, cane sugar, and vinegar. Stir everything to combine.
- Finally, fold in the finely diced jalapenos for a bit of heat. Cook for an additional 5 minutes, then remove from heat.
Cooling and Storing
- Allow the mixture to cool, then transfer it to a jar or container. It can be enjoyed immediately, but flavors deepen if let to sit for a few hours or overnight in the fridge.
Notes
Zucchini Spread can be served on toasted bread or crackers, with grilled meats, or as a dip for fresh vegetables. Garnish with fresh herbs like parsley or basil before serving. Store the spread in an airtight container in the refrigerator for up to a week, or freeze in smaller portions.