Zucchinicreme (creamed zucchini spread)
Units
Temperature
Servings
Ingredients
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
Method
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.