Zucchini Spread
recipe

A delightful and easy-to-make zucchini spread that is perfect for spreading on bread or using as a filling. Two different versions are provided: one with cashews and the other with caramelized onions. Vegan, gluten-free, and lactose-free.
Preparation Time: 1 hour
Serving Size: 4-6

Ingredients

Spread 1: Zucchini Spread with Cashews
- 2-3 medium zucchinis
- 1 cup soaked cashews (soaked for a few hours)
- 1½ tablespoons olive oil
- 2-3 crushed garlic cloves
- Salt and black pepper to taste
Spread 2: Zucchini Spread with Caramelized Onions
- 2-3 medium zucchinis
- 2 medium onions
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- Salt and black pepper to taste

Instructions

Spread 1: Zucchini Spread with Cashews
1. Wash and cube the zucchinis (no need to peel).
2. Mix olive oil, crushed garlic, salt, and pepper together.
3. Pour the mixture over the zucchini cubes and toss well.
4. Preheat the oven to 180°C (350°F). Spread the oiled zucchini cubes on a baking sheet lined with parchment paper and roast for about 30 minutes until slightly browned.
5. Blend the roasted zucchini cubes and soaked cashews into a smooth paste.
Spread 2: Zucchini Spread with Caramelized Onions
1. Chop the onions finely and sauté them in oil in a pan until browned.
2. Grate the zucchinis coarsely and squeeze out the excess moisture.
3. Add the grated zucchini to the caramelized onions and sauté until it also browns.
4. Add soy sauce and season with salt and pepper. Cook the mixture for a little longer.
5. Blend the mixture into a coarse paste and taste. Adjust seasoning with salt and pepper if necessary.

Nutritional Information (per serving)

- Calories: 150 kcal
- Protein: 4 g
- Carbohydrates: 10 g
- Fat: 10 g
- Fiber: 3 g

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