Zucchinicreme (creamed zucchini spread)
A smooth zucchini spread, the zucchini sweated down slowly with the lid on until it collapses into its own liquid rather than browned, which keeps the colour pale green and the flavour mild and creamy instead of caramelised and sharp. Draining the cooked zucchini briefly before blending is what keeps the finished spread thick enough to hold on bread instead of running off.
Prep10 min
Cook20 min
Servings4
Christoph's creamed zucchini spread, the zucchini sweated pale rather than browned for a mild, creamy result.
Ingredients
Written for a 2 L pot
Units
Temperature
Servings
Spread
- 500 g zucchini, roughly chopped rounded
- 100 g onion, finely chopped rounded
- 20 ml olive oil rounded
- 60 g cream cheese rounded
- 1 garlic clove rounded
- 15 g fresh dill (optional) rounded
- to taste fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the olive oil in a pot over low heat. Add the onion and sweat for 4 minutes without colouring.
- Add the chopped zucchini, cover, and cook over low heat for about 15 minutes, stirring occasionally, until fully collapsed and pale, releasing its own liquid.
- Drain the zucchini briefly in a sieve, pressing gently to remove excess liquid.
- Blend the drained zucchini, cream cheese, garlic and dill if using until smooth.
- Season with salt. Chill before serving.
Notes
- Sweat the zucchini, don’t brown it. Covered and over low heat, it collapses into a soft, pale mass with a mild flavour; browning it dries it out and gives a sharper, caramelised taste that doesn’t suit this spread.
- Drain the cooked zucchini before blending. It releases a lot of water as it cooks; skipping this step leaves the spread too thin to hold on bread.
- Blend it fully smooth. Unlike a chunkier dip, this one is meant to be a spreadable cream with no visible pieces.
- It keeps for 3 days in the fridge, and is best served well chilled.
Ingredient substitutions
- Cream cheese can be swapped for quark for a lighter, tangier version.
- Dill can be parsley or chives.
- A little lemon zest brightens the spread if you find it too rich.
From Christoph Mayer