Best Zucchini Spread Recipes

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.

ZUCCHINI-CARROT BREAD WITH CREAMY HONEY SPREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, mix zucchini, carrots, sugar, oil and eggs with wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans.
• Bake 8-inch loaves 1 hour to 1 hour 15 minutes, 9-inch loaf 1 hour 15 minutes to 1 hour 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
• Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
• In small bowl, beat spread ingredients with electric mixer on medium speed until smooth and fluffy. Serve with sliced bread. Cover; refrigerate any remaining spread. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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.

SANDWICH WITH MEXICAN TOFU SPREAD AND GRILLED ZUCCHINI

Steps:

• Preheat grill or frying pan to hot.
• Slice zucchini into thin circles. Brush one side of each strip with a little oil.
• Lay the zucchini slices, oil side down, on the hot surface. Cook for 2 minutes on each side until done. Sprinkle with sea salt.
• Slice the bread, spread Mexican Tofu Spread, and layer the zucchini on top.
• Add herbs if using, chilli flakes or chive.
• Top with other slice or leave open.

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.

SHRIMP WITH ZUCCHINI FRITTERS AND GRAPE-LEAF SPREAD

Steps:

• For spread:
• Blend cream cheese, grape leaves, and lemon juice in mini processor until grape leaves are minced and mixture is blended. Season spread to taste with salt and pepper. Can be made 1 day ahead. Transfer spread to small bowl. Cover and refrigerate. Bring spread to room temperature before using.
• For fritters:
• Whisk first 5 ingredients in medium bowl to blend. Mix in zucchini, parsley, and chives. Let stand until batter becomes moist, about 15 minutes. Using wet hands, shape by rounded tablespoonfuls into twelve 2-inch-diameter patties; place on foil.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add about half of patties. Sauté until cooked through, browned, and crisp, about 3 minutes per side. Transfer to platter. Repeat with remaining patties, adding more oil, if needed.
• Spread heaping teaspoon grape-leaf spread on each fritter. Top each with 1 shrimp. Sprinkle fritters with lemon juice, then lemon peel, and serve.

ZUCCHINI STUFFED WITH SAVORY TOFU SPREAD

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Cut off the stems and navels from the zucchini and cut lengthwise into 1/8-inch-thick slices. Lightly brush 2 baking sheets with olive oil. Place the zucchini slices on the sheets and brush the tops lightly with more olive oil. Bake in the preheated oven until soft but not browned, 15 to 20 minutes. Remove from the oven and allow to cool.
• 3. Combine all the ingredients for the filling, including tofu spread, basil, salt and pepper to taste, in a bowl. Using a wooden spoon, beat until smooth.
• 4. Place a teaspoonful of filling at the wider end of each zucchini slice and roll up the slice. Fix rolls with chives. (Optional).
• 5.Sprinkle with lemon juice.
• You can buy tasty Tofu Spread here https://tofuspread.com.

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.

ROASTED ZUCCHINI AND GARLIC SPREAD

Steps:

• Line a jelly roll pan with foil and spray with cooking spray.
• Arrange zucchini, onion and garlic in a single layer on the pan.
• Bake at 425 until vegetables are very tender, about 15-25 minutes. Cool.
• Process vegetables in a food processor, until coarsely chopped.
• Stir in yogurt and parsley; season to taste with lemon juice, salt and pepper.

ZUCCHINI SPREAD

Steps:

• Place zucchini in cheesecloth or a strainer; squeeze out excess moisture. In a bowl, combine zucchini with remaining ingredients; mix well. Cover and refrigerate at least 1 hour or overnight. Serve with crackers or raw vegetables.

CHICKPEA, ROASTED PEPPER AND ROSEMARY SPREAD WITH FLAT BREADS, GRAPE TOMATOES AND ZUCCHINI DISCS

Steps:

• Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. Turn the processor on and stream in 2 tablespoons extra-virgin olive oil. Remove smooth spread to a serving bowl and surround with flat breads, grape tomatoes, and zucchini disks.

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 STUFFED WITH SAVORY TOFU SPREAD

Steps:

• Preheat oven to 375 degrees.
• Cut off the stems and navels from the zucchini and cut lengthwise into 1/8-inch-thick slices. Lightly brush 2 baking sheets with olive oil. Place the zucchini slices on the sheets and brush the tops lightly with more olive oil. Bake in the preheated oven until soft but not browned, 15 to 20 minutes. Remove from the oven and allow to cool.
• Combine all the ingredients for the filling, including tofu spread, basil, salt and pepper to taste, in a bowl. Using a wooden spoon, beat until smooth.
• Place a teaspoonful of filling at the wider end of each zucchini slice and roll up the slice. Fix rolls with chives. (Optional)
• Sprinkle with lemon juice.

ZUCCHINI-CARROT BREAD WITH CREAMY HONEY SPREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, mix zucchini, carrots, sugar, oil and eggs with wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans.
• Bake 8-inch loaves 1 hour to 1 hour 15 minutes, 9-inch loaf 1 hour 15 minutes to 1 hour 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
• Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
• In small bowl, beat spread ingredients with electric mixer on medium speed until smooth and fluffy. Serve with sliced bread. Cover; refrigerate any remaining spread. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

OLIVE ZUCCHINI SPREAD RECIPE

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.
• Yield: 6 cups.
• Originally published as Olive Zucchini Spread in Country Woman
• August/September 2008, p32
• Nutritional Facts
• tablespoons (calculated without baguette) equals 43 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 93 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.
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