Zucchini Spread with Peppers and Carrots
A slow cooked Eastern European zucchini spread with red peppers, carrots, garlic and a touch of vinegar.
Equipment
- large wide pot or Dutch oven
- Box grater
- Wooden spoon
- jar or airtight container
Ingredients
Main Ingredients
- 6 small zucchini about 2 pounds, peeled and diced
- 3 red bell peppers finely chopped
- 1 onion diced
- 1 head garlic crushed
- 4 carrots grated
- ½ cup sunflower oil
- 2 tsp sea salt
- ½ tsp black pepper
- 1 ½ tbsp cane sugar
- 2 tbsp white distilled vinegar
- 1 tsp jalapeno finely diced, seeded
Instructions
Cooking
- Cook the onion. Heat the oil over medium heat and cook the onion for 5 minutes until soft.
- Add the carrots and peppers. Stir in the carrots and peppers and cook for 8 minutes until softened.
- Add the zucchini. Add the diced zucchini and cook uncovered for 35 to 40 minutes, stirring often, until very soft and thick.
- Add the garlic. Stir in the garlic and cook for 5 minutes more.
- Season. Stir in the salt, pepper, sugar, vinegar and jalapeno and cook 2 minutes.
- Cool. Cool, transfer to a jar and chill for a few hours or overnight.
Notes
Substitutions: Use olive oil for sunflower oil, and leave out the jalapeno for a mild spread.
Tips: Dice the zucchini small and stir often near the end so the spread does not stick. A serving is about 1/2 cup.
Storage: Refrigerate in an airtight jar for 3 to 4 days. Not suitable for canning.