Vegetable Zucchini Spread in a jar with a spoon in it

Vegetable Zucchini Spread Recipe

Course Appetizer
Cuisine Russian, Ukrainian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 Servings
Calories 54kcal


  • 2 medium Zucchini
  • 2 Red Bell Peppers
  • 3 large Tomatoes
  • 1 Yellow onion
  • 2 large Carrots
  • 1/2 cup Ketchup
  • Black Pepper to taste
  • Salt to taste
  • Olive or Avocado Oil


  • Prepare all vegetables. They should be diced into roughly one inch cubes.
    6 bowls each with the following ingredients; diced zucchini, shredded carrots, ketchup, diced onions, diced red bell peppers and diced tomatoes also avocado oil and pink salt on the table
  • Preheat dish with a little bit of oil. Add in onion and carrots to the dish, cook them until they soften.
    Onions and carrots in an iron cast skillet
  • Add in bell peppers, tomatoes, zucchini and ketchup. Season with salt and pepper.
    Zucchini , tomatoes, red bell peppers and ketchup added into iron cast skillet
  • Cook the veggies on low heat for roughly 60 minutes. Make sure to stir the mixture every few minutes.
    Vegetable Zucchini Spread in a cast iron pot on the stove
  • The spread is best served cold. You can store the spread in a fridge for several weeks.
    Vegetable Zucchini Spread in a jar with a spoon in it


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