Go Back
–+ servings

The best Zucchini Recipe from My Childhood

Ella Dereza
Simple and affordable ingredients. And this is one of the dishes where taste and health benefits go hand in hand.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Dinner, Lunch, Side Dish, Snack
Cuisine Ukrainian
Servings 8 portions

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

  1. You can omit the spices. The taste will be reach anyway. It is full of flavor from vegetables.
  2. If you don’t have fresh dill, substitute it with dried dill.
  3. Serve with quinoa or boiled potatoes.
  4. Preferably eat this dip chilled. My favorite way to eat it – is with cream cheese and chives on toast for breakfast 😊
Keyword gluten-free, plant-based, vegan, vegetables, vegetarian
Tried this recipe?Let us know how it was!