Zucchini Spread, or Ikra, is a vibrant and tasty dish that brings together the fresh flavors of summer vegetables. It’s not just delicious; it’s also healthy and packed with nutrients. Making your own spread allows you to control the ingredients and customize the taste to your liking. Plus, it’s an easy-to-make recipe that is perfect for snacks, appetizers, or a flavorful addition to meals.
how to make Zucchini Spread
Ingredients:
- 6 small zucchini
- 3 red bell peppers (finely chopped)
- 1 onion (diced)
- 1 head garlic (crushed)
- 4 carrots (grated)
- 1 1/4 cup sunflower oil (divided)
- 1 1/4 Tbsp sea salt
- 1/2 tsp black pepper
- 1 1/2 Tbsp cane sugar
- 2 Tbsp white distilled vinegar
- 1 tsp jalapenos (finely diced)
Directions:
- Prepare the Vegetables: Start by washing and peeling the zucchini and carrots. Cut the zucchini into small pieces and grate the carrots.
- Sauté the Ingredients: In a large skillet, heat 1 cup of sunflower oil over medium heat. Add the diced onion and cook until it’s soft and translucent, about 3-4 minutes.
- Add the Garlic and Peppers: Stir in the crushed garlic and finely chopped red bell peppers. Cook for another 5 minutes until the peppers become tender.
- Incorporate Zucchini and Carrots: Add the zucchini and grated carrots to the skillet. Mix well and let them cook for about 10-12 minutes, stirring occasionally.
- Season the Mixture: Once the vegetables are cooked down, add the sea salt, black pepper, cane sugar, and vinegar. Stir everything to combine.
- Finish with Jalapenos: Finally, fold in the finely diced jalapenos for a bit of heat. Cook for an additional 5 minutes, then remove from heat.
- Cool and Store: Allow the mixture to cool, then transfer it to a jar or container. It can be enjoyed immediately, but the flavors deepen if you let it sit for a few hours or overnight in the fridge.
how to serve Zucchini Spread
Zucchini Spread is versatile and can be served in many ways. You can spread it on toasted bread or crackers as a tasty appetizer. It also pairs well with grilled meats or can be used as a dip for fresh vegetables. For an extra touch, garnish with fresh herbs like parsley or basil before serving.
how to store Zucchini Spread
Store the Zucchini Spread in an airtight container in the refrigerator. It can keep well for up to a week. You can also freeze it in smaller portions for longer storage, just be sure to defrost it in the fridge before use.
tips to make Zucchini Spread
- To enhance the flavor, consider roasting the zucchini and peppers before adding them to the skillet.
- If you prefer a smoother spread, you can blend the mixture in a food processor after cooking.
- Adjust the level of jalapenos based on your spice preference, or omit them altogether if you want a milder version.
variation
You can add other vegetables like eggplant or mushrooms for a different taste. Experiment with spices such as smoked paprika or cumin for added depth. For a creamy twist, mix in some cream cheese or Greek yogurt.
FAQs
Can I use different types of oil?
Yes, you can use other oils like olive oil or canola oil, but sunflower oil is recommended for its light flavor.
Is this spread good for meal prep?
Absolutely! Zucchini Spread stores well and can be made ahead of time, making it a convenient option for meal prep.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan as it does not contain any animal products. Enjoy it as a plant-based option!
Zucchini Spread
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.
