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This Vegetable Zucchini Spread aka Kabachkovaya Ikra definitely caries cultural meaning and brings me back to my childhood in Moldova. This magic spread on freshly baked piece of bread was my favorite snack and still is.

I enjoy making this smooth, creamy and satisfying zucchini spread on outside fire in my  kazan. It became our family tradition. It’s perfect as an appetizer for lazy fishing summer days or just like an appetizer for the cheese board paired with your favorite bread or chips the whole meal comes together as a snap and the flavor is rocking!


3 lb zucchini, chopped

1 lb onions, chopped 

1 lb carrots, chopped 

1 lb red bell peppers, chopped

2-4 jalapeno peppers (optional to your taste), chopped

1 lb tomatoes, chopped

2 big garlic cloves, crushed

Cilantro, Dill- 1 bunch each

Salt and Black Pepper to taste

2 Tablespoons cumin, powder

2 Tablespoons sweet paprika

1/2 cup white vinegar 

1 cup Olive oil


In a large saucepan (cast iron Dutch Oven is the best option) with 1 cup olive oil, sauté the onions to golden brown.

Add carrots, garlic, bell pepper adding one after another while mixing well. Sauté for 5 minutes.

Add zucchini and tomatoes, simmer for 10 minutes.

Add vinegar, paprika and cumin. Season with salt and pepper.  Cook for 30 minutes. Make sure to stir the mixture every few minutes.

Add fresh herbs and cook for a few more minutes.

Puree your vegetable mixture in a food processor until they become a pure (I used my blender)

Place the puree back to the pot and cook for another 5-7 minutes. Adjust the seasoning according to your taste.

Wash jars and lids with soapy water. Place jars and lids in a large pot and cover with water. Bring to a simmer. Leave jars and lids in hot water until ready to fill.

Fill jars, wipe rims, apply lids, and screw on bands.

This Vegetable Zucchini Spread is best if served cold. Can be stored in a fridge for couple weeks.