Homemade zucchini spread is made with fresh and flavorful ingredients. It comes together quickly and is so versatile; spread it on toast, serve it as a side, or add onto sandwiches. So good!
Ah, the humble zucchini. It is such a versatile vegetable. You can literally incorporate it into any meal. Breakfast? Make a frittata. Lunch? Yummy quinoa zucchini burgers. Dinner? Ratatouille. A starter that can be served at almost any time of the day? This delicious zucchini spread.
This classic Russian dish is a wonderful way to use up some veggies that might be getting too comfortable in your refrigerator. Grated zucchinis, grated carrots, and thinly chopped onions come together for this simple yet flavorful spread that can instantly elevate any dish. Yup, it is that good.
This homemade zucchini spread is:
Easy to make
So, so versatile
Made with a handful of ingredients
Ready in minutes
Fresh and flavorful
Packed with nutritious goodness
Easy to store
What do I need to make this recipe?
- 1 zucchini
- 1 onion
- 2 carrots
- 2 garlic cloves
- 2 Tbsp ketchup
- 1 handful fresh parsley
- 2 Tbsp extra virgin olive oil
- salt and pepper
How to Make an Easy Zucchini Spread:
- Chop 1 onion as thin as possible. Sauté chopped onion in a pan with 2 Tablespoons of extra virgin olive oil, until the onion becomes soft.
- Grate 2 carrots on a thin size grater. Sauté with onion for 5 minutes on low medium. Add a pinch of salt.
- Grate zucchini, using the same size grater as the carrot. Add to the pan with onion and carrot. On medium-low sauté for 15 minutes.
- Add 2 Tablespoons of ketchup, 2 cloves of minced garlic, and chopped fresh parsley. Cook all together for 2 minutes. Add a pinch of salt and pepper.
- Zucchini spread can be served warm or cold. Enjoy!
Skip a step
The vegetables in this recipe are traditionally combined with a tomato-garlic paste. Now we aren’t sacrificing any flavor here by skipping the step of grating tomatoes. Instead, we’ll replace the tomatoes with ketchup. You’ll still get that tomato-ey flavor without waiting around for the tomatoes to sulk in and cook. You’re welcome.
Make it your own
This is the fun part. This is my go-to recipe. It’s been tried, tested, and perfected for a wonderfully fresh taste. But. Yes, there’s a but. You can add so many ingredients to this to make it uniquely yours.
I’m talking walnuts, artichoke hearts, jalapenos, olives, or even some citrus for the perfect summer spread. So. Many. Options.
You can get creative as much (or as little) as you’d like. I’d love to hear how you serve this spread!
Love zucchini? Try these other recipes:
Equipment I Used
Easy Zucchini Spread
Equipment
- grater
- Knife
- Cutting board
- garlic press
- Skillet
- Spatula
Ingredients
- 1 zucchini grated
- 1 onion chopped thinly
- 2 carrots grated
- 2 garlic cloves minced
- 2 Tbsp ketchup
- 1 handful fresh parsley chopped
- 2 Tbsp extra virgin olive oil
- salt to taste
- pepper to taste
Instructions
- Chop 1 onion as thin as possible. Sauté chopped onion in a pan with 2 Tablespoons of extra virgin olive oil, until the onion becomes soft.
- Grate 2 carrots on a thin size grater. Sauté with onion for 5 minutes on low medium. Add a pinch of salt.
- Grate zucchini, using the same size grater as the carrot. Add to the pan with onion and carrot. On medium-low sauté for 15 minutes.
- Add 2 Tablespoons of ketchup, 2 cloves of minced garlic, and chopped fresh parsley. Cook all together for 2 minutes. Add a pinch of salt and pepper.
- Zucchini spread can be served warm or cold. Enjoy!
Nutrition
