Silky Zucchini Spread (Kabachkovaya Ikra) on Rye Toast

Why You’ll Love This Recipe

• Deep, slow-cooked flavor from humble vegetables—sweet, savory, and gently tangy.
• Ultra-silky texture that spreads like a dream on hearty rye toast.
• Make-ahead friendly; tastes even better the next day.
• Versatile: serve as a snack, appetizer, or brunch centerpiece.

Grocery List

• Produce: Zucchini, onions, carrots, garlic, fresh dill, fresh parsley
• Dairy: None
• Pantry: Sunflower or olive oil, canned diced tomatoes, tomato paste, kosher salt, black pepper, sweet paprika, bay leaf, sugar, apple cider vinegar, rye bread

Full Ingredients

For the Zucchini Spread (Kabachkovaya Ikra)

• 2 lb (900 g) zucchini, trimmed and cut into 1/2-inch dice (peel and seed only if mature with tough skin/large seeds)
• 2 medium onions (300 g), finely chopped
• 2 medium carrots (200 g), coarsely grated
• 3 tbsp (45 ml) sunflower oil (traditional) or olive oil
• 4 garlic cloves (16 g), minced
• 1 can (14.5 oz/410 g) diced tomatoes, drained
• 1 tbsp (18 g) tomato paste
• 1.5 tsp kosher salt, divided (0.5 tsp for salting zucchini + 1 tsp for stew)
• 1/2 tsp freshly ground black pepper
• 1 tsp sweet paprika
• 1 bay leaf
• 1 tsp (4 g) sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1/4 cup (60 ml) water
• Optional: pinch red pepper flakes for gentle heat

For Serving

• 8–10 slices dense rye bread, toasted
• 1/4 cup finely chopped fresh dill and parsley (plus extra sprigs for garnish)
• Optional: 1 tbsp (15 ml) sunflower oil to swirl in after blending

Step-by-Step Instructions

Step 1: Prep and lightly salt the zucchini

Trim zucchini. If the skin is thick or the seeds are large, peel and scoop out the seedy core; otherwise leave skins on for flavor and color. Cut into 1/2-inch dice. Toss with 1/2 teaspoon kosher salt and place in a colander over the sink for 10 minutes to draw out excess moisture. Pat dry with towels.

Step 2: Slowly soften the aromatics

In a wide, heavy pot or 12-inch sauté pan, warm 3 tablespoons oil over medium-low heat. Add onions and carrots plus a small pinch of salt. Cook, stirring often, until very soft and sweet with just a hint of gold, 12–15 minutes. Aim for gentle sizzle—if you measure pan surface with an infrared thermometer, about 275–300°F.

Step 3: Build flavor with tomato and spices

Stir in sweet paprika and tomato paste; cook 2 minutes to caramelize the paste. Add minced garlic and cook 1 minute until fragrant, being careful not to brown.

Step 4: Add zucchini and start the stew

Add the salted-and-dried zucchini, drained diced tomatoes, bay leaf, remaining 1 teaspoon salt, black pepper, and 1/4 cup water. Bring to a simmer, then reduce to low to maintain a gentle bubble. Cover partially and cook 40 minutes, stirring every 5–7 minutes. Target the stew temperature around 195–205°F for soft, jammy results.

Step 5: Reduce until jammy

Uncover and continue cooking over medium-low, stirring every 3–4 minutes, until thick, glossy, and reduced by about one-third, 15–20 minutes. The spoon should leave a trail that slowly fills. Alternatively, transfer to a shallow baking dish and reduce in a 300°F (150°C) oven for 25–30 minutes, stirring once halfway through.

Step 6: Blend silky and balance the flavors

Fish out the bay leaf. Off heat, stir in the vinegar and sugar. Blend until completely smooth with an immersion blender (30–60 seconds), or carefully transfer to a countertop blender. For extra silkiness, drizzle in the optional 1 tablespoon oil while blending. Taste and adjust: more salt for depth, more vinegar for brightness, or a pinch of red pepper flakes for gentle heat.

Step 7: Serve with rye and herbs

Toast rye bread to crisp edges. Pile on 2–3 tablespoons of the warm or chilled spread, swirl the top with the back of a spoon, and shower with chopped dill and parsley. Finish with a few grinds of black pepper and, if you like, a tiny drizzle of sunflower oil. Serve immediately.

Pro Tips

• Use a wide pan so moisture evaporates efficiently and the spread turns jammy rather than watery.
• Salting the zucchini first improves texture and concentrates flavor—don’t skip the 10-minute rest.
• Keep the heat gentle; low-and-slow preserves sweetness and prevents any bitter notes.
• Vinegar at the end brightens the rich, slow-cooked flavors. Add in small splashes to taste.
• For a rustic version, blend only halfway or mash with a potato masher for soft chunks.

Variations

• Roasted Pepper Ikra: Add 1 roasted red bell pepper (peeled and chopped) before blending for sweetness and smoky depth.
• Smoky-Spicy: Use 1/2 tsp smoked paprika plus a pinch of red pepper flakes.
• Herb-Lemon: Fold in 1 tbsp lemon juice and 1 tsp finely grated lemon zest with a handful of chopped parsley for a brighter, more Mediterranean profile.

Storage & Make-Ahead

Refrigerate in an airtight container up to 5–7 days; the flavor improves on day two. Freeze in 1/2-cup portions up to 3 months; thaw overnight in the fridge and stir well. Rewarm gently over low heat or enjoy chilled. For shelf-stable canning, do not improvise—follow a tested pressure-canning recipe from a trusted source; this low-acid spread is not safe for water-bath canning without a validated formula.

Nutrition (per serving)

Approximate for 10 servings (about 1/3 cup each), without toast: 80 kcal; 4–5 g fat; 9 g carbohydrates; 2 g fiber; 2 g protein; 310 mg sodium. If you add the optional 1 tbsp finishing oil, add about 12 kcal per serving.