Oven-Bag Zucchini Spread for Winter Canning
This recipe is for those who don’t like standing at the stove for long! For oven-bag zucchini spread for winter, you don’t need to fry anything or boil for ages and stir so it won’t burn. Just wash and chop the vegetables, then blend. The preserve turns out very tasty and light because it uses little oil.
Updated : 20 February, 2026
Easy
About 45 min.
Ingredients
3
Zucchini
3
Tomato
1
Bell pepper
1
Onions
3
Carrot
4 tablespoon
Sunflower oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the zucchini and peel them. Young zucchini can be left unpeeled. Wash and peel all the other vegetables well. Remove the core and seeds from the pepper. Wash jars and lids in advance with baking soda, sterilize them in a convenient way, and dry them on a clean towel. To let the oven preheat to 180°C (356°F), turn it on 10-30 minutes before cooking.
Step 2
Chop the zucchini - how you cut them doesn’t matter. You can cut into cubes, slices, sticks, large or small, whichever is convenient.
Step 3
Cut all the other vegetables the same way and place them in a large bowl. To reduce onion irritation, rinse the onion and the knife with cold water. A cutting board won’t absorb the onion smell if you rub it with a piece of lemon before slicing.
Step 4
Add salt, a little ground black pepper, and 3-4 tablespoons of sunflower oil. Mix well with a spoon.
Step 5
Carefully transfer everything into an oven roasting bag. Lay the bag on a baking sheet.
Step 6
Make several holes with a toothpick so the bag doesn’t burst while heating. Bake in a preheated oven for about 60-70 minutes at 180°C (356°F). Exact time and temperature depend on your oven.
Step 7
Now blend the vegetables. Transfer the baked vegetables to a deep bowl. To avoid the spread being too thin, pour the released excess vegetable juice into a separate container.
Step 8
Blend the zucchini spread with an immersion blender until smooth, adding the reserved vegetable juice to reach the consistency you want. Spoon into dry sterilized jars. For lids used for sealing for winter, boil them for 5 minutes in a pot of water. Because this spread can be sensitive in storage due to the carrots, additionally sterilize the filled jars in a pot of water. Place a towel on the bottom of the pot so the jars don’t crack.
Step 9
Sterilize the jars with the spread: 0.5 L - 15 minutes; 0.65-0.7 L - 20 minutes; 1 L - 30 minutes. Start timing from the moment the water boils. You’ll get about 1 liter from the listed ingredients. After sterilizing, turn the jars upside down, wrap with a blanket, and leave until completely cool. Without sterilizing, the preserve keeps for one week in the refrigerator. Enjoy!
Author note
Share the recipe
