Quick Zucchini Spread, Cooked in the Pan
This year I haven't managed to store up any zucchini spread, but I've discovered a brilliant way to stop my craving - quick zucchini (courgette) spread, cooked in the pan, the recipe below. It's simply delicious, even with imported zucchinis, slightly sugary but with a complex and balanced taste.
In the season, you can store it in jars, but make sure you sterilize them in the oven in advance. I still think of it as a quick recipe, so, no matter the season, I can always find 2-3 zucchinis for a fresh spread. This way, I don't have to worry about preserving and storing it.
Ingredients
●
Vegetable oil
50 ml
I normally use olive oil
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Step by step
Step 1
Wash and grate the zucchinis (courgettes) through the medium sized holes.
Step 2
In a large pan, heat up oil and place the grated courgettes.
Step 3
Stir occasionally and cook over medium heat until the courgettes stop releasing water/liquid and start to brown.
Step 4
In a smaller pan, cook a finely chopped onion in oil, until nice golden.
Step 5
Quickly add 2-3 tbsp tomato paste, mix well and cook for 2 more minutes.
Step 6
Add this onion and tomato mixture to the cooked zucchinis, stir well.
Adjust with salt, cook everything together for 5 more minutes and turn off the heat.
Step 7
Let cool for a bit, then serve - it's good either warm or cold. You can keep it in the fridge up to 5-6 days.
It's so, so delicious and with minimal effort!
Enjoy!
Quantity:
400 g
Prep time:
30 min
Difficulty:
easy
Ready in:
40 min
Publish date:
