This zucchini spread, known as ikra in Russian and Ukrainian kitchens, is a slow cooked mix of zucchini, sweet red peppers, carrots and plenty of garlic. It turns a pile of summer squash into a thick, savory topping that tastes like roasted vegetables in a jar.
Spoon it onto toasted bread, serve it beside grilled meat or set it out as a dip with crackers. It takes about an hour and a half, mostly hands off, and it gets better after a night in the refrigerator.
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Why This Zucchini Spread Recipe Works
Cooking the vegetables slowly in oil drives off their moisture and concentrates their natural sweetness. The sugar and vinegar at the end balance each other, so the spread tastes bright rather than heavy.
Adding the garlic late keeps it fragrant instead of bitter, and a small amount of jalapeno gives a gentle warmth. This zucchini spread is plant based, naturally gluten free and easy to scale up when the garden is overflowing.
Ingredients for Zucchini Spread
- 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
- 1/2 cup sunflower oil
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons cane sugar
- 2 tablespoons white distilled vinegar
- 1 teaspoon finely diced jalapeno, seeded
Zucchini. Small zucchini have fewer seeds and less water. If you only have large ones, scoop out the seedy center before dicing.
Red bell peppers. They add sweetness and a deep color. Finely chopping them helps them melt into the spread.
Carrots. Grated carrots cook quickly and add natural sweetness that balances the acidity of the vinegar.
Garlic. A whole head sounds like a lot, but long cooking mellows it. Stir it in near the end so it stays fragrant.
Sunflower oil. It carries flavor and gives the spread a silky texture. Olive oil works too, but it will add a stronger taste.
Vinegar and sugar. Together they brighten the vegetables and keep the sweetness from becoming flat. Taste at the end and adjust.
How to Make Zucchini Spread
1. Prep the vegetables. Wash and peel the zucchini and carrots. Dice the zucchini into small pieces, grate the carrots and finely chop the peppers and onion.
2. Cook the onion. Heat the oil in a large wide pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, stirring, until soft and translucent.
3. Add the carrots and peppers. Stir in the grated carrots and chopped peppers and cook for about 8 minutes, until the peppers soften and the carrots look glossy.
4. Add the zucchini. Add the zucchini and stir well. Cook uncovered for 35 to 40 minutes, stirring every few minutes, until the vegetables are very soft and most of the liquid has evaporated.
5. Add the garlic. Stir in the crushed garlic and cook for 5 minutes more, until the kitchen smells sweet and the spread looks thick.
6. Season. Stir in the salt, black pepper, sugar, vinegar and jalapeno, and cook for a final 2 minutes. Taste and adjust the seasoning.
7. Cool and rest. Remove the pot from the heat and let the spread cool, then move it to a jar or airtight container. The flavor deepens after a few hours or overnight in the refrigerator.
How to Serve Zucchini Spread
Serve the spread on toasted bread or crackers, as a topping for grilled chicken or fish, or beside a plate of crunchy vegetables. For more zucchini ideas, pair it with crispy parmesan zucchini rounds or fried zucchini sticks. It also works nicely on a mezze board next to easy classic hummus and caramelized onion hummus.
How to Store and Reheat Zucchini Spread
Store the cooled spread in an airtight jar in the refrigerator for 3 to 4 days. This recipe is not meant for canning or room temperature storage, because garlic and vegetables stored in oil need to stay cold. Portions can be frozen in small containers and thawed in the refrigerator, though the texture will be slightly softer. For general guidance on storing leftovers, see Purdue Extension.
Tips and Variations for Zucchini Spread
Use a wide pot. A wide pot gives the vegetables more surface area, so the liquid evaporates faster and the spread thickens evenly.
Dice the zucchini small. Smaller pieces break down more quickly and give the spread a smoother, more spreadable texture.
Stir often near the end. As the liquid cooks away, the vegetables can stick, so scrape the bottom of the pot every few minutes.
Add the garlic late. Garlic that cooks for the full time can turn bitter, so add it for the last few minutes.
Go smooth or chunky. For a smoother spread, pulse a portion with an immersion blender at the end. Leave it as is for a rustic texture.
Adjust the heat. Increase the jalapeno for a spicier spread, or leave it out for a mild version that kids will enjoy.
Taste before chilling. Flavors mellow in the refrigerator, so season slightly bolder than you think you need.
Warm it up. The spread is good cold or at room temperature, but a few seconds in the microwave brings out the garlic aroma.
Frequently Asked Questions About Zucchini Spread
What is zucchini spread ikra?
It is a thick Eastern European spread, often called squash caviar, made by slowly cooking zucchini with peppers, carrots, onion and garlic.
How long does zucchini spread last in the refrigerator?
Keep it in an airtight jar for 3 to 4 days. Do not store it at room temperature.
Can I make zucchini spread without peeling the zucchini?
Yes, but the peel adds color and texture. If you leave it on, dice the zucchini small so it cooks down.
Can I make this spread spicier?
Yes. Add more jalapeno or a pinch of chili flakes along with the other seasonings at the end.
Can I freeze the spread?
Yes. Freeze it in small containers and thaw it in the refrigerator, then stir well before serving.
Zucchini Spread with Peppers and Carrots
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.
