Low-calorie and easily digestible zucchini is often used in detox diets, much like its biological relative, the cucumber. However, with twice the carbohydrate content, it provides a more substantial energy boost to the body.
Ingredients: zucchini – 2.2 lbs, tomatoes – 0.77 lbs, onions – 0.77 lbs, carrots – 0.77 lbs, oil – 2.7 oz, 9% vinegar – 1 tablespoon, salt and black pepper – to taste.
Cut the peeled zucchini, removing the skin and seeds, into cubes and sauté them in sunflower oil until tender.
Chop the onions and carrots, and sauté them in oil as well, adding the diced, peeled tomatoes at the end.
Mix all the vegetables together, season with salt and pepper, and add vinegar. Simmer for 20 minutes in a pot, stirring constantly to prevent the mixture from burning.
Blend the sautéed vegetables until they reach a spreadable consistency.
Tip
If you plan to make a winter stock of zucchini spread, increase the ingredient quantities to 2.2 lbs of onions, carrots, and tomatoes for every 6.6 lbs of zucchini. You can substitute the tomatoes with 3 tablespoons of tomato paste. You will need about 10.1 oz of oil and 2 tablespoons of vinegar. Once prepared, pack the spread into sterilized jars, seal with lids, and turn them upside down, wrapping the jars in a towel until they cool.