Zucchini Spread

https://glutenfree-bread.com/

Ingredients:

Name	Units
Zucchini medium, grated	3
Carrot medium, grated	1
Onion, finely chopped	1
Garlic	3 cloves
Diced Tomatoes	2 cans
You can use 4-5 medium ripe tomatoes (500 gr), peeled and diced
Salt and Ground Black Pepper, to taste	1 tsp
Sugar, optional	1 tsp
Adding a touch of sugar to a zucchini spread with tomatoes helps balance the acidity of the tomatoes and enhances the overall flavor profile. Tomatoes can sometimes be quite acidic, and a small amount of sugar can mellow this acidity, making the spread taste more harmonious and bringing out the natural sweetness of the vegetables.
Vegetable Oil, for cooking	3 tablespoons
You can use any mild-flavored oil, such as olive oil, avocado oil, grapeseed oil, sunflower oil.

Optional Ingredients :

1 Bell Pepper, finely chopped
1 Celery stalk, chopped
1 tsp Sweet Paprika
1 tsp dried Oregano (or any herbs of your choice)
Fresh herbs (like parsley or basil) for garnish

Steps:

Step 1

Prepare all vegetables. Chop finely the Onion and Garlic, if using Celery and Bell Pepper too. Grate the Zucchini and Carrot.

Step 2

Heat Vegetable Oil in a skillet over medium heat. Add the Onion and Garlic, and sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.

Step 3

Add the Carrot, and after 5 minutes add the Bell Pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.

Step 4

Next, pour in the Crushed Tomatoes and Celery (if using). Simmer the mixture over medium heat for about 10-15 minutes, or until the tomatoes are fully integrated and the spread has thickened to your desired consistency. Stir occasionally.

Step 5

Add grated Zucchini, season with Salt, Black Pepper, dried Oregano, and other condiments (if using). Stir to combine and simmer for another 15 minutes.

Step 6

Remove from heat and let the mixture cool slightly. Serve as a spread on toast, as a dip with crackers or vegetables, or as a topping for sandwiches.