Zucchini spread with carrot and herbs in jars (keeps all winter) recept

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  • Easy to prepare
  • 5 portions
  • 70 minutes
Jan, 17. 12. 2025

Looking for a versatile homemade spread for toasts, fresh bread and sandwiches? This zucchini spread with carrot, onion, garlic and herbs is exactly that. It’s aromatic, slightly spicy and thanks to the short pasteurization you can have it in the pantry ready all year round. One batch yields five neat jars – ideal also as an edible gift.

For 5 portions

Ingredients

Preparation procedure

  • Preparing the zucchini Peel the zucchini, scoop out the seeds and coarsely grate it. Mix with the salt and let it release juice for 10–15 minutes. Then squeeze out thoroughly.
  • Vegetable base Peel and coarsely grate the carrot. Finely chop the onion and slice the garlic thinly. Heat oil in a deep pan, sweat the onion with the garlic until translucent, add the carrot and sauté for 3–4 minutes.
  • Simmering with zucchini and spices Stir in the squeezed zucchini, oregano, Herbes de Provence, chili pepper and sweet paprika. Cook and stir until the vegetables soften and some of the liquid evaporates.
  • Seasoning and thickening Add the tomato paste, apple cider vinegar and sugar. Stir and heat for another 3–5 minutes. Adjust seasoning to taste, adding more salt or heat if needed.
  • Blending Remove the mixture from the heat and blend into a smooth paste (with an immersion blender).
  • Filling jars and pasteurization Fill the hot spread into clean, ideally sterilized jars, wipe the rims and close tightly. Place the jars in a pot with water reaching 2/3 up the height of the jars, and pasteurize for 15 minutes from the point of boiling. Remove and let cool completely.
  • Storage Check that the lids have sealed. Store in a cool, dark place. After opening, keep refrigerated and consume within 5–7 days.

Servings: 5 jars (200 ml)

Total preparation time: approx. 70 minutes (+ cooling)

Tips

  • Adjust the spiciness with the chili pepper; omit it for a child-friendly version.

  • Great on toasts, in wraps, as a dip with yogurt or as a base for a quick pasta sauce.

Conclusion

Zucchini spread made from sturdy seasonal ingredients is proof that canning can be done quickly and efficiently and with excellent results. One batch will save you lots of time when preparing snacks and quick dinners – and its taste easily rivals popular store-bought spreads. Make a supply and you’re set for the winter.

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