Growing up, this Low-carb Zucchini Spread was a staple in our kitchen—warm, chunky, and bursting with garden flavors. It’s light, low-carb, and full of memories. Whether served on toast or alongside a family meal, it always felt like home.
Ingredients for Zucchini Spread
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5 cups cubed zucchinis (about 2 medium)
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2 cups chopped leek (about 1 medium)
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3 garlic cloves
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1 bell pepper
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1 chili pepper, seeds removed
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1 cup chopped carrot
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1 cup chopped tomatoes (about 2 medium)
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2 Tbsp avocado oil, olive oil, or ghee
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¼ tsp sweet paprika
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¼ tsp ground cumin (optional)
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¼ tsp each onion powder & garlic powder
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Salt and pepper to taste
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A bunch of fresh dill
🍳Cooking Instructions
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Heat oil in a large frying pan. Add leek and carrot, sauté on medium heat for 4 minutes.
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Stir in paprika, chili, and garlic. Cook for another 5 minutes.
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Add zucchini, cook for 10–12 minutes until softened.
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Add chopped tomatoes, all remaining spices, and dill. Simmer for 5 minutes.
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Season with salt and pepper.
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Use an immersion blender to blend lightly, keeping the texture chunky.
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Serve warm on toasted bread or as a side to your favorite main dish.
Notes
- You can omit the spices. The taste will be reach anyway. It is full of flavor from vegetables.
- If you don’t have fresh dill, substitute it with dried dill.
- Serve with quinoa or boiled potatoes.
- Preferably eat this dip chilled. My favorite way to eat it – is with cream cheese and chives on toast for breakfast 😊
Serving Suggestions
🥖 On Toast or Crackers
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Spread it generously over whole-grain toast, sourdough, or gluten-free crackers.
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Top with a soft-boiled egg, sliced avocado, or crumbled feta for added richness.
🥗 As a Side or Salad Companion
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Serve zucchini spread warm alongside grilled chicken, fish, or roasted tofu.
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Spoon onto a plate of couscous, quinoa, or lentils as a flavorful topping.
🌯 In Wraps or Sandwiches
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Use zucchini spread in tortilla wraps with fresh greens and grilled veggies.
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Add to sandwiches as a savory layer beneath cheese or proteins.
🍳 With Eggs
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Pair with poached or scrambled eggs for a garden-style breakfast.
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Serve as a base under a shakshuka-style baked egg.
🥘 As a Dip or Tapas Dish
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Offer as part of a mezze platter with pita bread, olives, and hummus.
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Use as a chunky dip for veggie sticks or flatbread triangles.
- My favorite way to eat it is with cream cheese and chives on toast for breakfast 😊
FAQ
Q1. Can I make this zucchini spread ahead of time? Absolutely! It keeps well in an airtight container in the fridge for up to 4 days. Just reheat gently before serving.
Q2. Can I freeze the zucchini spread? You can, though the texture may change slightly after thawing. Freeze in small batches and use within 2 months for best flavor.
Q3. What can I use instead of dill? Fresh parsley, basil, or even cilantro work beautifully. Each brings a different flavor twist.
Q4. Is it okay to blend until smooth? Sure! While a chunky texture adds rustic charm, you can puree the spread for a silky dip or creamy toast topping.
Q5. Can I use other vegetables? Feel free to experiment! Eggplant, celery, or spinach could be great additions or substitutions depending on what you have on hand.
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Equipment
- 1 frying pan or cast iron pan
- 1 food processor
Ingredients
- 5 cups cubed zucchinis (2 medium zucchinis)
- 2 cups chopped leek (1 medium leek)
- 3 cloves of garlic
- 1 bell pepper
- 1 chili pepper (seeds out)
- 1 cup chopped carrot
- 1 cup chopped tomatoes 2 medium tomatoes
- 2 Tbsp avocado oil olive oil or ghee
- ¼ tsp paprika
- ¼ tsp grounded cumin optional
- ¼ tsp each onion & garlic powder
- Salt & pepper to taste
- 1 Bunch of fresh dill
Instructions
- Heat oil in a large frying pan. Add leek and carrot, sauté on medium heat for 4 minutes.
- Stir in paprika, chili, and garlic. Cook for another 5 minutes.
- Add zucchini, cook for 10–12 minutes until softened.
- Add chopped tomatoes, all remaining spices, and dill. Simmer for 5 minutes. Season with salt and pepper.
- Use an immersion blender to blend lightly, keeping the texture chunky.
- Serve warm on toasted bread or as a side to your favorite main dish.
Notes
- You can omit the spices. The taste will be reach anyway. It is full of flavor from vegetables.
- If you don’t have fresh dill, substitute it with dried dill.
- Serve with quinoa or boiled potatoes.
- Preferably eat this dip chilled. My favorite way to eat it – is with cream cheese and chives on toast for breakfast 😊