Everyone has their own associations with childhood. Our memories are necessarily associated with some special moments. For some, it’s the smell of grandma’s pies, or running barefoot in the summer rain. For me, one of the first associations with childhood is Zucchini Recipe (we call it zucchini caviar) along with pumpkin porridge (the recipe will soon appear on my website).
We always prepared this dish in the fall and made preparations for the winter in glass jars, since it was impossible to buy fresh zucchini in winter. We kept it in the pantry and during the whole winter, it was our delicacy.
Serving Tips
- 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 😊
Now I can cook this Zucchini recipe at any time of the year and enjoy the dish with the whole family!
Health Benefits of the Zucchini
Zucchini is a versatile squash rich in vitamins, minerals, and plant compounds. It has antioxidant, antimicrobial, and anti-inflammatory properties. As well as may offer several health benefits, ranging from improved digestion to a lower risk of heart disease.
It is packed with beneficial nutrients including Vitamins C and A, potassium, folate, and fiber.
So, just let’s stop talking and go to the kitchen to cook this Delicious Dip!
Simple and affordable ingredients. And this is one of the Zucchini Recipes where taste and health benefits go hand in hand.
Try my other recipes:
Delicious Eggplant Appetizer (3 Ingredients)
Simple Marinated Eggplant Appetizer
Carrot Salad – Effortless Garlicky Appetizer
Beetroot Salad Recipe-Healthy & Delicious
The best Zucchini Recipe from My Childhood
Equipment
- 1 frying pan or cast iron pan
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
- 1/4 tsp paprika
- 1/4 tsp grounded cumin optional
- 1/4 tsp each onion & garlic powder
- Salt & pepper to taste
- Banch of fresh dill
Instructions
- Heat the oil in a frying pan and sauté the onion and carrot on medium heat for 4 minutes.
- Add the paprika, chili and garlic, and sauté for additional 5 minutes. Then add zucchini and sauté for 10-12 minutes.
- Meanwhile cut the tomatoes into small pieces (cubes) and add them to the vegetables along with the spices and dill. Simmer for 5 minutes. Season with salt & pepper. Blend the dish with a hand immersion blender. It doesn’t have to be a creamy consistency, leave it a bit chunky. Serve on toast or as a side 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 😊