Zucchini spread

Zucchini Zacusca - a traditional recipe for vegetable lovers

Zucchini zacusca is a delicious and aromatic preparation, perfect for enjoying on toast or as a side dish alongside a main course. This recipe will not only delight your taste buds but is also an excellent way to preserve summer vegetables for winter. With a wonderful mix of vegetables and spices, zucchini zacusca has a rich history and is often associated with family gatherings and festive meals. Let's discover together how to prepare this specialty!

Total preparation time: 2 hours
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Number of servings: approximately 10 jars of 400 g

Necessary ingredients:
- 4.3 kg of peeled and seeded zucchinis
- 1.5 kg of onions
- 2 medium carrots
- 1.5 kg of red peppers
- 1.5 kg of tomatoes
- 300 ml of oil (preferably sunflower or extra virgin olive oil)
- Coarse salt, to taste
- A few black peppercorns
- 3 bay leaves
- Optional: 2-3 garlic cloves (for added flavor)

Steps for preparation:

1. Preparing the zucchinis:
Start by peeling the zucchinis and removing the seeds. Use a large grater to grate them. Then, add a handful of coarse salt and set them aside for about 30 minutes. This process helps to remove excess water from the zucchinis, resulting in a more concentrated and pleasant texture for the zacusca.

2. Roasting the peppers:
Meanwhile, preheat the oven to 200°C. Place the peppers on a baking tray and roast them for 30-40 minutes or until the skin is well charred. After removing them from the oven, place them in a pot and cover with a lid, allowing them to steam for 10 minutes. This will make the skin easier to peel off.

3. Preparing the onions and carrots:
Peel the onions, wash them, and chop them finely using a food processor. In a large pot or deep saucepan, add the oil and sauté the onions over medium heat, adding a little water to prevent sticking. Once the onions become translucent, add the peeled and grated carrots. Continue to sauté together for 10-15 minutes.

4. Adding the zucchinis and peppers:
After the onions and carrots are sautéed, add the drained zucchinis and the peeled and seeded peppers, which can be chopped finely. Mix the ingredients well and let them cook together for about 20 minutes, stirring occasionally.

5. Preparing the tomatoes:
Wash the tomatoes, remove the stems, and grate them or puree them in a food processor. Add the tomatoes to the pot and mix well. Simmer the zacusca over low heat, stirring occasionally, until the oil begins to rise to the surface, a sign that the zacusca is ready. This process can take between 30 and 50 minutes, depending on the moisture content of the vegetables used.

6. Seasoning:
Towards the end of cooking, add the pepper, bay leaves, and adjust the salt to taste. If you want a more intense flavor, you can add finely chopped garlic at this point. Let the zacusca simmer for a few more minutes to allow the flavors to combine.

7. Preserving:
Preheat the oven to 150°C. Fill the 400 g jars with hot zacusca, making sure not to leave any empty spaces. Screw on the lids and place the jars in a tray with hot water. Put the tray in the oven and let them pasteurize for about 30 minutes. This step is essential to ensure the long-term preservation of the zacusca.

8. Cooling and storage:
Once the jars have been pasteurized, turn off the oven and let them cool inside with the door slightly ajar. Then, store the jars in a pantry, in a cool and dark place.

To enjoy zucchini zacusca, you can serve it on fresh or toasted bread, alongside cheese or olives. It is a perfect accompaniment for a festive meal or a gathering with friends.

Calories and nutritional benefits:
Zucchini zacusca is a healthy option, rich in vitamins and minerals. Zucchinis are low in calories but high in water and fiber, making them ideal for a balanced diet. Carrots add a boost of beta-carotene, while tomatoes are an excellent source of lycopene, a powerful antioxidant. This zacusca is low in fat, with about 150-200 calories per serving, depending on the amount of oil used.

Variations:
- You can experiment with other vegetables, such as eggplant or pumpkin, to create a zacusca with varied flavors.
- Instead of pepper, you can use chili flakes to add a bit of heat.
- If you enjoy a smoky flavor, you can grill the peppers instead of roasting them in the oven.

Frequently asked questions:
1. Can I freeze zucchini zacusca?
It is not recommended, as the texture may change upon thawing. It is best to preserve it in jars.

2. How long can zucchini zacusca be stored?
If properly pasteurized, it can be stored for up to 1 year in the pantry.

3. Can other oils be used instead of sunflower oil?
Yes, extra virgin olive oil adds a pleasant flavor and is a healthy choice.

Now that you know all the necessary details, you are ready to put your cooking skills to the test and prepare a delicious zucchini zacusca. Don’t forget to share the result with your loved ones and enjoy every bite! Bon appétit!