Light and Easy Zucchini Spread

Elena Butuc

I initially doubted this recipe until I tried it with friends - it was the first dish to disappear, prompting me to double the quantity. It's delicious, aromatic, and healthy since it requires minimal oil and the vegetables are roasted.

I delayed sharing this recipe because I wanted to test its shelf-life. It has stayed fresh in jars for two months without bulging, making it perfect to stock up for winter.

Ensure not to overcrowd the tray with vegetables so they roast well and don’t just steam in their juices.

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Ingredients

Metric US

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Zucchini

2 pieces

choose medium zucchini

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White onion

2 pieces

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Carrots

3 pieces

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Red peppers

3 pieces

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Tomatoes

3 pieces

medium tomatoes

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Garlic cloves

5 pieces

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Sunflower oil

3 tbsp

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Salt

1 tsp

to taste

Step by step

Step 1

Grease a baking tray with a little oil and add the zucchini cut into medium pieces. For older zucchinis, peel and remove the seeds.

Step 2

Add the julienned onions and sliced carrots.

Step 3

Peel the peppers and tomatoes and place them on top of the other vegetables as shown.

Lightly spray with oil (I used an oil spray) and bake in a preheated oven at 220-250 C degrees.

Step 4

Roast the vegetables for about an hour, stirring halfway and flipping the tomatoes and peppers.

Step 5

Allow the vegetables to brown nicely for better flavor. Once done, let the tray remain in the oven with the heat off for an additional 20 minutes.

Step 6

Once cooled slightly, peel the tomatoes and peppers.

Step 7

Place all the vegetables in a food processor and blend. You can puree them smoothly or keep them chunky by using a knife.

Step 8

This is how I chopped the vegetables—more coarsely.

Step 9

Transfer the mixture to a pot with a thick bottom, season with salt, and add the crushed garlic. Simmer for about 15 minutes. For jar storage, boil for about 40 minutes.

The preservation process is the same as for eggplant zacusca.