Homemade Zucchini Spread in Refrigerator Jars

This homemade zucchini spread blends softly cooked vegetables with walnuts, basil and lemon.

It is designed for refrigerator storage in clean jars, not for shelf-stable canning.

Ingredients for two 250 ml jars

• 800 g zucchini, cut into small cubes
• 150 g onion, finely chopped
• 2 garlic cloves, chopped
• 30 ml olive oil
• 80 g walnut halves
• 20 g fresh basil leaves
• 30 ml fresh lemon juice
• 1 teaspoon fine salt
• 1/4 teaspoon black pepper

How to make zucchini spread

Cook the vegetables

Heat 20 ml olive oil in a wide pan. Add the onion and cook for 5 minutes. Add the zucchini, garlic, salt and pepper, then cook uncovered for 15 to 18 minutes.

Stir regularly until the zucchini is tender and most of its released moisture has evaporated.

Toast the walnuts

Place the walnuts in a dry pan over medium heat for 3 to 4 minutes. Stir frequently and remove them as soon as they smell fragrant.

Blend the spread

Transfer the cooked vegetables to a food processor. Add the walnuts, basil, lemon juice and remaining 10 ml olive oil. Blend until creamy but still slightly textured.

Fill and chill

Let the spread cool, then spoon it into two clean jars. Close the lids and refrigerate immediately. Use within 4 days, always serving it with a clean utensil.

Important storage note

This recipe has not been developed for room-temperature storage or water-bath canning. Freeze it in suitable containers if longer storage is needed.

Conclusion

Serve this fresh zucchini spread with bread, crackers or raw vegetables. Walnuts give it body while basil and lemon keep the flavor bright.