Vegetable Zucchini Spread (aka Ikra) Momsdish
Zucchini - Greek Yogurt Spread. Greek yogurt is the backdrop to countless savory spreads that can easily replace mayo in sandwiches. This Greek recipe for a fun, plant-based sandwich spread using Greek yogurt attests to the healthy options so many Mediterranean diet recipes offer. Use this delicious Greek yogurt-charred zucchini spread with.
Vegetable Zucchini Spread (aka Ikra) Momsdish
Directions. In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room.
Zucchini Spread stock photo. Image of homemade, cuisine 59103990
Saute for 15 minutes. Add the sauteed bell peppers and reserved zucchini to the carrot and onion mixture. Add the remaining ingredients (salt, pepper, sugar, vinegar, crushed garlic, and jalapenos). Cook everything for 10 more minutes and then pack it into glass jars. This makes 1 quart and 1 pint of zucchini spread.
Zucchini Spread 520 ml Eurofood Tricity
1/2 teaspoon black ground pepper. 3 teaspoons vinegar. Peel zucchinis, carrots and onions. Cut in medium pieces (try making all pieces of the same size). In a hot Dutch Oven with some oil, over high/medium heat, cook onions, until start caramelizing, about 3 minutes. Add carrots, cook for additional 3 minutes.
Creamy Zucchini and Ricotta Spread
Preheat a large pan with a little bit of oil. Add in onion and carrots to the dish and cook 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, stirring occasionally. Allow the mixture to completely cool and store.
Vegetable Zucchini Spread Recipe Momsdish
Helpful tips about preparing the creamy zucchini spread. To roast the zucchini, preheat an oven or a convection oven to 400F. Wash them and trim the ends. Then slice them to 1/2-inch rounds. If you use a convection oven, put the zucchini on the rack and drizzle some olive oil on top. Season with salt and pepper and bake for 15-20 minutes.
Vegetable Zucchini Spread (Ikra) Recipe Canned Grabandgorecipes
Zucchini spread is usually served as a side, but I like it on toasted bread with a fried egg on top for breakfast, or with fresh cucumbers on the side for lunch, It's also good on meat for dinner. So if you want to, you can have zucchini caviar for every meal. Can't say I have never done that 😉
Roasted Eggplant & Zucchini Spread Kitchen Belleicious
Step 2. In a large shallow roasting pan toss zucchini with oil and salt and roast in middle of oven, stirring once, until browned and falling apart, about 25 minutes. Cool zucchini and in a bowl.
Vegetable Zucchini Spread (aka Ikra) Momsdish
1/4 bunch dill. Mix the zucchini with cream cheese and dill. 250 g cream cheese. Squeeze the garlic through the garlic press. Mix all the ingredients together. 2 cloves garlic, 2 tablespoons olive oil. Season the spread with lemon juice, salt and pepper. Done! 1 tablespoon lemon juice, Salt & Pepper.
Zucchini Spread (Ikra) Valentina's Corner
Add peppers, tomatoes and vinegar, simmer for 10 minutes. Cook up to an hour if you choose not to use a pressure canner. Add herbs and spices and cook for a few more minutes. Fill jars, wipe rims, apply lids, and screw on bands. Process at 11 pounds pressure, pints for 20 minutes, and quarts 25 minutes.
Vegetable Zucchini Spread (aka Ikra) Momsdish
Increase heat to medium/high, cover with lid and cook for 20-23 minutes, stirring occasionally or until zucchini are fully softened. 5. Add 16 oz cream cheese pieces and stir until fully melted into the zucchini mixture. It will be creamy. If your dip seems too thick, you can thin it out a little with hot water.
Easy Creamy & Light Zucchini Spread WellnessDove
how to make zucchini spread, ikra-. Grate the zucchini, carrots, and finely chop the onion. In a deep skillet (or Dutch oven), heat oil over medium/high heat. Add carrots and onion, saute 6 minutes, stirring frequently. Add the grated zucchini. Saute 15-20 minutes, stirring frequently (until all the excess liquid is gone) and zucchini is tender.
Zucchini Spread Mellat Fine foods
Turn off heat and leave zucchini in the oven for 15 - 30 minutes. Push the garlic out of its papery skin and into the bowl of a food processor; tip any olive oil in too. Add the zucchini, lemon juice, and sea salt. Pulse to blend, just until mixture is reduced and velvety. Add more lemon or salt to taste.
Zucchini Spread (Ikra) Valentina's Corner
Instructions. Combine all ingredients in a food processor and blend well. Transfer into a bowl and cover, chill for at least 1 hour before serving. Serve with crackers, bread rounds, or fresh vegetables.
Zucchini Carrot Spread
Fish out the stems of thyme (the leaves will have long since fallen off). If you find the garlic cloves, mash them with a wooden spoon; they should be soft enough. Add a good glug of fresh olive oil, perhaps a few more tablespoons. Then season with many grinds of pepper and a squirt of fresh lemon juice.
Zucchini Spread (Ikra) Valentina's Corner
Wash jars and lids with soapy water. Place jars and lids in a large pot and cover with water. Bring to a simmer. Leave jars and lids in hot water until ready to fill. Fill jars, wipe rims, apply lids, and screw on bands. This Vegetable Zucchini Spread is best if served cold. Can be stored in a fridge for couple weeks.
