SIMPLE RUSSIAN ZUCCHINI SPREAD

zucchini

🥗Healthier: yellow squash

💰Cheaper: eggplant

Yellow squash offers a similar texture and taste, while eggplant is often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola oil is usually less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are often more accessible, while frozen herbs maintain flavor at a lower cost.

tomato paste

🥗Healthier: pureed tomatoes

💰Cheaper: ketchup

Pureed tomatoes reduce added sugars and offer a fresher taste, while ketchup is a budget-friendly alternative.

Slice zucchini and carrot into 1/2 cm rounds.

Thinly slice onion.

Roughly mince garlic.

Cut tomatoes in half.

Mix zucchini, carrot, onion and garlic with oil, herbs and salt & pepper in an oven safe dish.

Top with tomatoes cut side down.

Bake at 400 degrees Fahrenheit (200 degrees Celsius) for about 1 hour or until veggies are soft when pierced with a fork.

Cool for 20 minutes before blending.

Blend to desired consistency and store in an airtight container or jar for up to a week in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary