ZUCCHINI SPREAD (Kabachkovaya Ikra)

By   August 14, 2014

Zucchini Spread (13 of 13)

Summer is here, my garden is overflowing with vegetables. This is a perfect time for canning, so we can enjoy them later in the year when fresh vegetables are only a memory.

Zucchini Spread or Kabachkovaya Ikra is a very traditional Slavic food. There were times in former Soviet Union when the shelves in stores were empty, except Zucchini Spread was always available. We used to spread it over the bread, and enjoyed it all by itself as well.

Ingredients:

  • 2-3 fresh zucchinis
  • 2-3 large carrots
  • 2 large onions
  • 1 can tomato sauce
  • 2 fresh garlic heads
  • 2 bay leaves
  • 1 teaspoon oil for cooking
  • 1 tablespoon sea salt
  • 1/2 teaspoon black ground pepper
  • 3 teaspoons vinegar

Zucchini Spread (1 of 13)

Peel zucchinis, carrots and onions. Cut in medium pieces (try making all pieces of the same size).

Zucchini Spread (2 of 13)

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. Then add zucchinis, and cook uncovered until vegetables are tender, for additional 5 minutes. Do not season with salt at this point, so the vegetable do not let their juices out.

Zucchini Spread (3 of 13) Zucchini Spread (4 of 13) Zucchini Spread (5 of 13)

Blend the vegetables in the blender until smooth (you might have to do several batches if you have a smaller blender).

Zucchini Spread (6 of 13)

Transfer blended veggies back in the Dutch Oven. Season with salt and pepper. Add tomato sauce, bay leaves, pressed garlic, stir, cover and cook for 1 hour over medium/ low heat. You can try it at any point to see if you need more salt. It tastes so good!

While vegetables are cooking, prepare your jars. Wash them in a hot soapy water, and put them to dry in a preheated oven. (I usually preheat it to 350 degrees F, turn it off, and then sterilize the jars).

Zucchini Spread (7 of 13) Zucchini Spread (8 of 13) Zucchini Spread (9 of 13)

At the very end add vinegar, if you want to preserve Zucchini Spread for winter months. You don’t have to add it if you’re planning to eat it right away. It should be fine for at least a week if stored in the refrigerator.

Remove bay leaves. Ladle Zucchini Spread into hot jars leaving 1/2 inch headspace, wipe rims, and seal. This recipe makes approximately 48 ounces of Zucchini Spread.

Zucchini Spread (12 of 13)

Enjoy!

ZUCCHINI SPREAD (Kabachkovaya Ikra)

  • Servings: recipe makes 48 oz of spread
  • Print

By: VerasCooking.com[block]11[/block]

Ingredients:

  • 2-3 fresh zucchinis
  • 2-3 large carrots
  • 2 large onions
  • 1 can tomato sauce
  • 2 fresh garlic heads
  • 2 bay leaves
  • 1 teaspoon oil for cooking
  • 1 tablespoon sea salt
  • 1/2 teaspoon black ground pepper
  • 3 teaspoons vinegar

Instructions:

  1. Peel zucchinis, carrots and onions.
  2. Cut in medium pieces (try making all pieces of the same size).
  3. In a hot Dutch Oven with some oil, over high/medium heat, cook onions, until start caramelizing, about 3 minutes.
  4. Add carrots, cook for additional 3 minutes.
  5. Then add zucchinis, and cook uncovered until vegetables are tender, for additional 5 minutes. Do not season with salt at this point, so the vegetable do not let their juices out.
  6. Blend the vegetables in the blender until smooth (you might have to do several batches if you have a smaller blender).
  7. Transfer blended veggies back in the Dutch Oven.
  8. Season with salt and pepper.
  9. Add tomato sauce, bay leaves, pressed garlic, stir, cover and cook for 1 hour over medium/ low heat.
  10. You can try it at any point to see if you need more salt. It tastes so good!
  11. While vegetables are cooking, prepare your jars. Wash them in a hot soapy water, and put them to dry in a preheated oven. (I usually preheat it to 350 degrees F, turn it off, and then sterilize the jars).
  12. At the very end add vinegar, if you want to preserve Zucchini Spread for winter months. You don’t have to add it if you’re planning to eat it right away. It should be fine for at least a week if stored in the refrigerator.
  13. Remove bay leaves. Ladle Zucchini Spread into hot jars leaving 1/2 inch headspace, wipe rims, and seal.

    Enjoy!

17 Comments on “ZUCCHINI SPREAD (Kabachkovaya Ikra)

  1. Vera

    Hi Vera I’m planning to make this tonight. About how many lb of zucchini will I need? My parents bought zucchini but they are much smaller in size then yours. Thank you 🙂

  2. Tonya

    This recipe is easier than I thought . Thanks for such a great recipe. I love the taste. It is healthy! Vera you are a great cook.

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  5. Tzivia

    Mmmmmm yummmm looks so super delish this would be a gr8 Passover starter can I use a zucchini and a yellow squash or is it better with zuchini and carrots gr8 food presentation @ always gurl cheers

    1. Vera Post author

      Yes, you can use zucchini and/or yellow squash. You can also add eggplant, but don’t omit carrots 😉

      1. Tzivia

        Oh really gr8 cool and good 2 know sure gotcha on the carrots love carrots and so does my mom just not sure about everyone else lmao but maybe when it’s blended it won’t matter thanx tons luv this site is one of my go to sites been such a major time saver keep em coming cheers

        1. Vera Post author

          There are Zucchini Spread, Eggplant Spread, Vegetable Spread (mix of zucchinis and eggplants) sold in most European stores in USA. You can purchase and try. All the ingredients work very good together, I promise 🙂

  6. Mina

    Hi Vera. Can i use fresh tomato puree instead of canned? how much oz was in that can of tomatoes?
    My Zucchini plants are doing really well so i am excited to preserve some of the Ikra for winter 🙂 Thank you

    1. Vera Post author

      Hi Mina. Yes, you can definitely use fresh tomato puree. I used a 15 oz can of tomato sauce. I assume that fresh tomato puree would have more water in it, so you’ll have to cook it until desired consistency, maybe a little longer than if you’d use tomato sauce or tomato paste. Hope this helps. 🙂

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