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Vegetarian zucchini spread

updated

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Ingredients for 1 servings:

  • 300 g zucchini, the leftovers from a hollowed-out zucchini
  • 20 g onion(s)
  • 1 clove(s) garlic
  • 100 g natural cream cheese
  • 75 g hazelnuts, ground
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

simple, from leftovers

In a food processor, blend the pulp with the onion and garlic using a blade. Mix with the cream cheese and season with salt and pepper (you can add herbs if you like). Since everything is now quite runny, mix with the ground nuts to create a great spreadable consistency. Transfer to a screw-top jar, store in the refrigerator, and consume within a few days. I also sometimes use the spread in cooking. Just give it a try. Note: I don’t like throwing food away. That’s why I created this delicious spread. When I make stuffed zucchini, I use the scooped-out pulp to make a spread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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