Vegetable Zucchini Spread Recipe
User Reviews
4.9
Vegetable Zucchini Spread Recipe
Description
The recipe starts by preparing vegetables diced into roughly one-inch cubes. Onion and carrots are softened first in neutral oil, then red bell peppers, canned tomatoes, and zucchini are added. The mixture cooks gently on low heat for around 60 minutes with frequent stirring to prevent sticking and ensure even cooking.
The slow cooking allows the vegetables to break down slightly but retain some texture, with a balanced seasoning of salt and black pepper to enhance the natural vegetable flavors. The spread is intended to be served cold, lending itself to uses such as a vegetable condiment or side dish.
It can be stored refrigerated for several weeks, making it practical for preparing ahead and using over time.
Ingredients
- 2 zucchini medium
- 2 bell pepper red
- 1 cup tomato canned
- 1 yellow onion
- 2 carrot large
- 1 tbsp black pepper adjust to taste
- 1 tbsp salt adjust to taste
- 1 tbsp neutral cooking oil generic cooking oil
Instructions
- Prepare all vegetables. They should be diced into roughly one inch cubes.
- Preheat dish with a little bit of oil. Add in onion and carrots, cook them until they soften.
- Add in bell peppers, canned tomatoes and zucchini. Season with salt and pepper.
- Cook the veggies on low heat for roughly 60 minutes. Make sure to stir the mixture every 5-10 minutes.
- The spread is best served cold. You can store the spread in a fridge for up to several weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 155mg | 6% |
| Potassium | 416mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 4040IU | 81% |
| Vitamin C | 55.6mg | 62% |
| Calcium | 25mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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