zucchini spread

Ingredients for 4 servings:

• 1.2 kg zucchini
• 1 tsp salt
• 400 g cashew nuts
• 2 tomatoes
• 2 garlic cloves
• 2 onions
• 1 piece(s) of ginger root, approx. 1 cm
• salt and pepper
• Herbs, Italian
• Butter for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

First, peel and dice the zucchini, then juice it with 1 teaspoon of salt for one hour. In the meantime, soak the cashews in water for one hour, covered. Peel and finely chop the onions. Roughly chop the garlic cloves. Sauté both in butter. Briefly drain the zucchini and cashews through a sieve and add them. Roughly dice the tomatoes and add them. Finely chop the ginger and add it too. Let everything simmer until the zucchini is soft and falling apart. Season with salt, pepper, and Italian herbs to taste. Finally, puree the mixture and pour it into jars while still hot. Turn the jars upside down and let the spread cool. This spread is a healthy and delicious alternative and a great way to use up excess zucchini in your garden.