Braised Zucchini on Crusty Bread

Braised Zucchini on Crusty Bread

Braised Zucchini on Crusty Bread

Mom’s garden has been mass-producing zucchini for the past month. Actually, all of the veggies in this recipe came from her garden. There’s a spicy kick to this braised zucchini spread. If you want your kiddos to eat it, you might add half of the hot sauce or none at all.

My son isn’t keen on spicy foods, but we sure are. Even though this mix is barely spicy, he detects any amount of heat and refuses to proceed. We’ll just have to make a second batch for him

Ingredients for Braised Zucchini

  • 4 small (2 lbs) zucchini, diced
  • 3 medium (3/4 lb) carrots, grated
  • 4 small (1 lb) yellow onions, finely chopped
  • 2 medium/large tomatoes (1 lb), skinned and diced
  • 2 medium red bell peppers, seeded and diced
  • 3 bay leaves
  • 1 tsp Mrs. Dash
  • 2 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp hot sauce (Tabasco or Tapatio)

Crusty Bread to Serve (We bought the Rosemary olive oil bread from Costco).

How to Make Braised Zucchini and Vegetables:

  1. Heat a large, deep pan over medium/high heat. Once it’s hot, swirl in 2 Tbsp olive oil. Dice onion (I used Vidalia Chopper) and grate carrots. Sauté them until soft (5 min on medium heat), stirring to keep the veggies from scorching.
  2. Dice bell peppers and add them to the pan. Sauté until soft, stirring occasionally (another 5 min).

     

  3. Dice 4 zucchini. To make it easier to peel the tomatoes, we first blanched them in boiling water for 30 seconds. Dice tomatoes. Add zucchini and diced tomatoes to the pan. Add 3 bay leaves. Cover and cook on med/high until zucchini release their juice (20 min) stirring occasionally.

     

  4. Remove cover and season with 1 tsp Mrs. Dash seasoning, 2 salts (or to taste), and 1/4 tsp pepper. Stir in 1 Tbsp hot sauce or to taste, then simmer another 5 min or until your mixture is spreadable and not too watery.

 

Braised Zucchini on Crusty Bread

There’s a spicy kick to this braised zucchini spread. If you want your kiddos to eat this, you might add half of the hot sauce or none at all.

  • 4 small 2 lbs zucchini, diced
  • 3 medium 3/4 lb carrots, grated
  • 4 small 1 lb yellow onions, finely chopped
  • 2 medium/large tomatoes 1 lb, skinned and diced
  • 2 medium red bell peppers seeded and diced
  • 3 bay leaves
  • 1 tsp Mrs. Dash
  • 2 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp hot sauce Tabasco or Tapatio
  • Crusty Bread to Serve We bought the Rosemary olive oil bread from Costco.
  1. How to Braise Zucchini and Vegetables:

  2. Heat a large, deep pan over medium/high heat. Once it’s hot, swirl in 2 Tbsp olive oil. Dice onion and grate carrots. Sauté them until soft (5 min on medium heat), stirring to keep the veggies from scorching.

  3. Dice bell peppers and add them to the pan. Sauté until soft, stirring occasionally (another 5 min).

  4. Dice 4 zucchini. To make it easier to peel the tomatoes, we first blanched them in boiling water for 30 seconds. Dice tomatoes. Add zucchini and diced tomatoes to the pan. Add 3 bay leaves. Cover and cook on med/high until zucchini release their juice (20 min) stirring occasionally.

  5. Remove cover and season with 1 tsp Mrs. Dash seasoning, 2 salt (or to taste) and 1/4 tsp pepper. Stir in 1 Tbsp hot sauce or to taste, then simmer another 10 min or until your mixture is spreadable and not too watery.

Appetizer, Side Dish
Russian, Ukrainian
Braised Zucchini Spread

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