Zucchini Spread Recipes

ZUCCHINI SPREAD

Steps:

• Squeeze the zucchini to remove excess water.
• In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed.
• Spoon the mixture into a serving bowl.
• Fold in the nuts.
• Cover and refrigerate before serving.

VERSATILE ZUCCHINI SPREAD

Steps:

• Squeeze the excess water out of the shredded zucchini.
• Heat the olive oil and butter in a deep frying pan on medium. Add the chopped shallot and garlic and lightly sauté,
• Add the zucchini and cook for 20 minutes or so, stirring until the zucchini has caramelized and the mixture looks like a thick jam. If you are adding the parmesan do so at the end and let it melt before taking off the stove.
• Remove from the heat and cool. Spoon into your small glass canning jars and store in the refrigerator. You can also can for storage and giving away as holiday gifts.

OLIVE ZUCCHINI SPREAD

Steps:

• In a large bowl, combine the first 11 ingredients; beat until blended. , Transfer to a serving bowl; cover and chill for at least 4 hours or overnight. Serve with baguette slices.

ROASTED ZUCCHINI AND YOGURT SPREAD

Steps:

• To prepare zuchinni:
• Preheat oven to 500°F.
• 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 mash coarse with a potato masher or fork. Stir in yogurt, scallions, and salt and pepper to taste. Spread may be made 1 week ahead and chilled, its surface covered with plastic wrap.
• Serve spread at room temperature with pita toasts.
• To prepare pita toasts:
• Preheat oven to 350°F.
• Halve loaves horizontally to form 8 rounds. Brush rough sides of rounds with oil and season with salt. Cut each round into 8 wedges and bake in 2 batches on a baking sheet in middle of oven until golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 week ahead and kept in sealable plastic bags at room temperature. Makes 64 pita toasts.

ZUCCHINI AND GARLIC SPREAD

Steps:

• Steam the zucchini and eggplant until tender.
• Sauté the tomatoes and garlic until very soft, remove from the heat and add the sugar.
• Blend all the ingredients in a food processor or blender.
• Serve hot or cold.
• NOTES: Tahini is made from ground sesame seeds and is used as both for its binding qualities and for flavouring; it is rich in minerals, calcium, magnesium, phosphorus and iron. Tahini is an ingredient in most hummus recipes. Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. Tahini and tamari are available at health food stores and large supermarkets.

CREAMY ZUCCHINI AND RICOTTA SPREAD

Steps:

• 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 temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.