Silky Zucchini Spread on Rye Toast

Why You’ll Love This Recipe

• Slow-stewed and blended for a silky, spoonable spread with deep, jammy flavor.
• Budget-friendly pantry staples that turn into something elegant and comforting.
• Make-ahead friendly—flavor improves after a night in the fridge.
• Versatile: spread on rye toast, tuck into sandwiches, or serve alongside grilled proteins.

Grocery List

• Produce: Zucchini, onions, carrots, tomato, garlic, fresh dill, fresh parsley
• Dairy: None
• Pantry: Sunflower or olive oil, tomato paste, bay leaf, sweet paprika, black pepper, fine sea salt, sugar (optional), apple cider vinegar, rye bread

Full Ingredients

For the Kabachkovaya Ikra (Zucchini Spread)

• 2 lb (900 g) zucchini, trimmed and cut into 1/2-inch (1.3 cm) dice; if large, scoop out watery seeds
• 2 medium yellow onions (300 g), finely diced
• 2 medium carrots (200 g), grated or finely diced
• 3 tbsp (45 ml) sunflower oil (traditional) or olive oil
• 1 large ripe tomato, grated (about 1 cup/240 g), or 1 cup canned crushed tomatoes
• 2 tbsp (30 g) tomato paste
• 4 garlic cloves (16 g), minced
• 1 bay leaf
• 1 tsp sweet paprika
• 1/2 tsp freshly ground black pepper
• 1.5 tsp fine sea salt, plus more to taste
• 1 tsp (4 g) sugar (optional, balances acidity)
• 1 tbsp (15 ml) apple cider vinegar, plus more to taste

For Serving

• 8 slices dark or seeded rye bread
• 2–3 tbsp chopped fresh dill and parsley (about 1/4 cup/10 g total)
• Extra oil for drizzling (optional)
• Flaky salt and additional black pepper to finish (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables

Trim the zucchini and cut into even 1/2-inch dice. Finely dice the onions and grate the carrots. Grate the tomato on the large holes of a box grater (discard the skin) or measure 1 cup (240 g) canned crushed tomatoes. Mince the garlic. Having everything prepped makes the slow stew easy and relaxed.

Step 2: Sweat onions and carrots

Heat a wide, heavy pot or sauté pan (11–12 inch/28–30 cm) over medium heat. Add the oil, then the onions and carrots with a pinch of the salt. Cook, stirring occasionally, until the onions turn translucent and the carrots soften and smell sweet, 10–12 minutes. Avoid browning; lower the heat slightly if needed.

Step 3: Add zucchini and stew covered

Add the diced zucchini and 1 tsp of the salt. Stir to coat in the aromatic base. Cover and cook over medium to medium-low heat for 25–30 minutes. The zucchini will release a lot of liquid—this is good. Stir every 5–7 minutes to prevent sticking.

Step 4: Uncover and reduce until thick

Remove the lid and continue cooking, stirring occasionally, until most of the liquid has evaporated and the mixture looks glossy and concentrated, 15–20 minutes. Keep the heat moderate; aim for a steady, gentle bubble. This reduction step builds the spread’s jammy depth.

Step 5: Add tomato, garlic, and spices

Stir in the tomato paste, grated (or crushed) tomato, garlic, bay leaf, paprika, black pepper, and sugar (if using). Simmer uncovered until the mixture is thick and spoonable, 12–15 minutes. Taste and adjust salt if needed. Remove and discard the bay leaf.

Step 6: Blend silky and finish

Use an immersion blender to puree the mixture directly in the pot until very smooth and velvety. Stir in the apple cider vinegar. Taste and adjust: add a pinch more salt, a splash more vinegar for brightness, or a drizzle of oil for extra silkiness.

Step 7: Toast and serve

Toast rye bread in a 375°F (190°C) oven for 6–8 minutes (or in a toaster) until crisp at the edges. Pile the warm or room-temperature kabachkovaya ikra onto the toast. Drizzle with a few drops of oil, finish with chopped dill and parsley, and a pinch of flaky salt and pepper if you like. Serve right away, with extra spread at the table.

Pro Tips

• Use a wide pan so moisture evaporates efficiently; a crowded pot stays watery.
• Dice zucchini evenly to ensure it softens at the same rate and blends ultra-smooth.
• Resist rushing the reduction—those extra minutes make the flavor deep and jammy.
• Finish with acid (vinegar) to lift the sweetness of the vegetables and balance the richness.
• For larger, seedy zucchini, peel tough skin and scoop out the spongy core before dicing.

Variations

• Oven-Roasted Method: Roast zucchini, onions, and carrots on two sheet pans at 425°F (220°C) with oil and salt for 30–40 minutes until tender and browned at the edges; move to a pot, add tomato ingredients and spices, simmer 10 minutes, then blend.
• Smoky Version: Add 1/2 tsp smoked paprika and a small roasted red pepper (peeled) before blending.
• Eggplant Twist: Replace 1 lb (450 g) of the zucchini with roasted eggplant for a richer, slightly smoky spread.

Storage & Make-Ahead

Refrigerate in an airtight container up to 7 days; flavor improves by day 2. For longer storage, freeze up to 3 months; thaw overnight in the fridge and whisk in a teaspoon of oil to restore silkiness. For shelf-stable canning, follow a tested, lab-verified recipe for zucchini spreads to ensure safe acidity—this recipe is intended for refrigeration or freezing.

Nutrition (per serving)

Approximate, for 1/2 cup spread on 1 slice rye toast: 190 kcal; 6 g fat; 28 g carbs; 5 g fiber; 5 g protein; 630 mg sodium. Spread alone (1/2 cup): about 105 kcal; 5 g fat; 12 g carbs; 3 g fiber; 2.5 g protein; 430 mg sodium.