Zucchini Spread (Ikra) Valentina's Corner
how to make zucchini spread, ikra-. Grate the zucchini, carrots, and finely chop the onion. In a deep skillet (or Dutch oven), heat oil over medium/high heat. Add carrots and onion, saute 6 minutes, stirring frequently. Add the grated zucchini. Saute 15-20 minutes, stirring frequently (until all the excess liquid is gone) and zucchini is tender.
Roasted Eggplant & Zucchini Spread Kitchen Belleicious
Step 2. 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.
Vegetable Zucchini Spread (aka Ikra) Momsdish
Zucchini spread is usually served as a side, but I like it on toasted bread with a fried egg on top for breakfast, or with fresh cucumbers on the side for lunch, It's also good on meat for dinner. So if you want to, you can have zucchini caviar for every meal. Can't say I have never done that 😉
Vegetable Zucchini Spread (Ikra) Recipe Canned Grabandgorecipes
Combine zucchini, garlic and 1/4 cup water in a large saucepan. Set over medium-high heat, cover and cook, stirring occasionally, until zucchini starts to fall apart, 15 to 20 minutes, adding more water if needed to prevent scorching. Add beans, cover and cook until beans start to break apart, about 5 minutes more.
Vegetable Zucchini Spread (aka Ikra) Momsdish
Melt the butter or heat the oil in a large frying pan over medium-high heat. Add the garlic or shallot and cook, stirring, until they are fragrant, about 30 seconds. Add the zucchini and stir to combine everything. Sprinkle with the salt and stir again. Adjust the heat to maintain a steady, gentle sizzle.
Vegetable Zucchini Spread (aka Ikra) Momsdish
1/4 bunch dill. Mix the zucchini with cream cheese and dill. 250 g cream cheese. Squeeze the garlic through the garlic press. Mix all the ingredients together. 2 cloves garlic, 2 tablespoons olive oil. Season the spread with lemon juice, salt and pepper. Done! 1 tablespoon lemon juice, Salt & Pepper.
Vegetable Zucchini Spread (Ikra) Recipe Canned Grabandgorecipes
Turn off heat and leave zucchini in the oven for 15 - 30 minutes. Push the garlic out of its papery skin and into the bowl of a food processor; tip any olive oil in too. Add the zucchini, lemon juice, and sea salt. Pulse to blend, just until mixture is reduced and velvety. Add more lemon or salt to taste.
Vegetable Zucchini Spread Recipe Momsdish
Directions. 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.
Zucchini Spread (Ikra) Valentina's Corner
Zucchini - Greek Yogurt Spread. Greek yogurt is the backdrop to countless savory spreads that can easily replace mayo in sandwiches. This Greek recipe for a fun, plant-based sandwich spread using Greek yogurt attests to the healthy options so many Mediterranean diet recipes offer. Use this delicious Greek yogurt-charred zucchini spread with.
Vegetable Zucchini Spread (aka Ikra) Momsdish
Wash jars and lids with soapy water. Place jars and lids in a large pot and cover with water. Bring to a simmer. Leave jars and lids in hot water until ready to fill. Fill jars, wipe rims, apply lids, and screw on bands. This Vegetable Zucchini Spread is best if served cold. Can be stored in a fridge for couple weeks.
Vegetable Zucchini Spread Recipe Momsdish
Instructions. Combine all ingredients in a food processor and blend well. Transfer into a bowl and cover, chill for at least 1 hour before serving. Serve with crackers, bread rounds, or fresh vegetables.
Zucchini Spread 520 ml Eurofood Tricity
Fish out the stems of thyme (the leaves will have long since fallen off). If you find the garlic cloves, mash them with a wooden spoon; they should be soft enough. Add a good glug of fresh olive oil, perhaps a few more tablespoons. Then season with many grinds of pepper and a squirt of fresh lemon juice.
Zucchini Spread Mellat Fine foods
Add peppers, tomatoes and vinegar, simmer for 10 minutes. Cook up to an hour if you choose not to use a pressure canner. Add herbs and spices and cook for a few more minutes. Fill jars, wipe rims, apply lids, and screw on bands. Process at 11 pounds pressure, pints for 20 minutes, and quarts 25 minutes.
ZUCCHINI SPREAD (Kabachkovaya Ikra) Vera's Cooking
Squeeze the excess water out of the shredded zucchini. Heat the olive oil and butter in a deep frying pan on medium. Add the chopped shallot and garlic and lightly sauté, Add the zucchini and cook for 20 minutes or so, stirring until the zucchini has caramelized and the mixture looks like a thick jam. If you are adding the parmesan do so at.
Zucchini Carrot Spread
1/2 teaspoon black ground pepper. 3 teaspoons vinegar. Peel zucchinis, carrots and onions. Cut in medium pieces (try making all pieces of the same size). In a hot Dutch Oven with some oil, over high/medium heat, cook onions, until start caramelizing, about 3 minutes. Add carrots, cook for additional 3 minutes.
Creamy Zucchini and Ricotta Spread
Increase heat to medium/high, cover with lid and cook for 20-23 minutes, stirring occasionally or until zucchini are fully softened. 5. Add 16 oz cream cheese pieces and stir until fully melted into the zucchini mixture. It will be creamy. If your dip seems too thick, you can thin it out a little with hot water.
