Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Zucchini Spread Recipe
    Lost? Site Map

    Zucchini Spread

    Total Time:

    Prep Time:

    Cook Time:

    25 hrs 19 mins

    1 hr 19 mins

    24 hrs

    Tisme's Note:

    I found this recipe in the paper, it's a Jeremy Vincent recipe and have just got to try this. A no-cook spread made with zucchini, onions, chives, cream cheese and roasted red capsicums - can be served as a dip or spread with crackers, bread or vegetables . This will be fantastic to use up the zucchini over summer, and will be a big bonus if the family don't know it has zucchini in it. Plan ahead as the spread takes at least four hours, or preferably overnight to refrigerate and set.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Put wine vinegar, sugar, and salt in a zip-top bag.
    2. 2
      Seal and carefully manipulate the bag to mix the contents.
    3. 3
      Add grated zucchini to the bag along with the chopped onion.
    4. 4
      Seal bag and toss to coat the vegetables with the marinade, re-open the bag and squeeze out all the air and seal again.
    5. 5
      Let bag sit for 1 hour to release any excess water.
    6. 6
      Line a colander or bowl with cheesecloth. Pour the zucchini into the colander, then bring up the corners of the cheesecloth, and twist to squeeze out as much moisture as possible.
    7. 7
      Transfer zucchini and onion mix to a food processor fitted with the metal blade. Add a handful of parsley sprigs and fresh chives. Process until smooth. Add cream cheese, extra salt and a generous dash of white pepper. Process again until combined.
    8. 8
      Add roasted red capsicums and pulse just until the peppers are reduced to small flecks.
    9. 9
      Refrigerate 4 hours or overnight.

    Browse Our Top Spreads Recipes

    Ratings & Reviews:

    You Might Also Like...

    View All Spreads Recipes


    Nutritional Facts for Zucchini Spread

    Serving Size: 1 (55 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 50.0
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 2.3 g
    Cholesterol 11.6 mg
    Sodium 252.4 mg
    Total Carbohydrate 3.3 g
    Dietary Fiber 0.5 g
    Sugars 1.7 g
    Protein 1.2 g

    The following items or measurements are not included:

    parsley sprigs


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes