Print Vegetable Zucchini Spread Recipe
Zucchini spread, or “ikra”, is a classic Russian side dish. It pairs perfectly with meat, spread on toast or used as a simple and refreshing dip.
Course Appetizer
Cuisine Russian, Ukrainian
Keyword ikra recipe, zucchini ikra, zucchini spread
Prep Time 20 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 20 minutes minutes
Servings 8 Servings
Calories 54kcal
Author Natalya Drozhzhin
- 2 medium zucchini
- 2 red bell peppers
- 1 cup canned tomatoes
- 1 yellow onion
- 2 large carrots
- 1 tbsp black pepper adjust to taste
- 1 tbsp salt adjust to taste
- 1 tbsp oil
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.
Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 155mg | Potassium: 416mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4040IU | Vitamin C: 55.6mg | Calcium: 25mg | Iron: 0.6mg