Preserving Zucchini for Winter~ Georgian Zucchini Spread “Ikra”

zucchini

🥗Healthier: eggplant

💰Cheaper: cabbage

Eggplant offers a similar texture, while cabbage is often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats, while canola is typically less expensive.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness, while apple cider is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable, while omitting herbs can save costs.

Chop zucchinis into even chunks, peeling if the skin is tough.

Chop carrots into small pieces or use a chopping device for uniformity.

Chop bell peppers into halves, then into smaller pieces for easier chopping.

Use a chopping machine to quickly chop vegetables into small cubes.

Heat olive oil in a cast iron Kazan over medium heat.

Add chopped onions and sauté until translucent.

Stir in chopped carrots and cook until softened.

Add chopped bell peppers and hot peppers, cooking until tender.

Incorporate chopped zucchinis and cook until softened.

Add tomato paste, minced garlic, salt, pepper, and paprika, stirring to combine.

Sprinkle with sugar and pour in vinegar, mixing well.

Simmer the mixture for 10-15 minutes, stirring occasionally.

Blend the mixture until smooth or leave it chunky, as preferred.

Stir in chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary