Zucchini Spread for Winter Without Vinegar
Wholesome, tender, budget-friendly, made from accessible ingredients. This vinegar-free zucchini spread for winter turns out thick and holds its shape well. It will surprise everyone with its pleasant taste. Its bright, sunny color will remind you of summer on long winter evenings. This recipe makes about 4 liters.
Updated : 16 March, 2026
Easy
About 45 min.
Ingredients
3 kilograms
Zucchini
1 kilograms
Carrot
1 kilograms
Onions
1 kilograms
Tomato
350 grams
Vegetable oil
1.5 tablespoon
Salt
1.5 tablespoon
Sugar
0.5 teaspoon
Hot pepper, ground
3 tablespoon
Tomato paste
1 teaspoon
Citric acid
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make zucchini spread for winter without vinegar? Prepare the ingredients. Preheat the oven to 200°C / 392°F.
Step 2
If the zucchini have thick skin, peel it off. For young zucchini, you can leave the skin on. Remove seeds if needed. Cut the zucchini into medium chunks.
Step 3
Spread some of the chopped zucchini on a baking sheet (there’s a lot, so it’s best to roast in two batches) and add a little vegetable oil.
Step 4
Toss the zucchini and bake at 200°C / 392°F for 15-20 minutes.
Step 5
Peel the carrots and grate them on a coarse grater.
Step 6
Add the grated carrots to a hot skillet with vegetable oil and fry over high heat. Since there are many carrots, fry in batches. Transfer the cooked carrots to a large pot.
Step 7
Roughly chop the peeled onion (not too finely).
Step 8
Add the onion to a hot skillet with vegetable oil and fry, stirring, until golden.
Step 9
Transfer the fried onion to the pot with the carrots.
Step 10
Remove the baking sheet with the first batch of zucchini and put the second sheet into the oven for 15-20 minutes as well.
Step 11
Add the baked zucchini to the pot with the fried onion. Add the second batch when ready.
Step 12
Remove tomato stems and peel the tomatoes. Cut a cross on each tomato, dip them in boiling water for 10-20 seconds, then remove (use a slotted spoon to avoid burns). Peel easily, then dice the tomatoes.
Step 13
Add the tomatoes to a hot skillet with vegetable oil.
Step 14
Stew the tomatoes, stirring, until they become a purée.
Step 15
Transfer the cooked tomatoes to the main pot.
Step 16
Add 1.5 tbsp salt.
Step 17
Add 1.5 tbsp sugar.
Step 18
Add 1/2 tsp hot red pepper and 3 tbsp tomato paste.
Step 19
Blend everything in the pot with an immersion blender until smooth.
Step 20
Put the pot on the stove and, stirring, simmer the spread over low heat for 35-40 minutes to thicken. While it cooks, sterilize the jars and boil the lids.
Step 21
5 minutes before it’s done, add 1 tsp citric acid and mix well. Citric acid replaces vinegar here and acts as a preservative.
Step 22
Spoon the finished spread into sterile jars while hot.
Step 23
Seal tightly with sterile lids, then cover the jars with a warm blanket until completely cool.
Step 24
Store the jars in a dark, dry place away from heat sources.
Step 25
Enjoy your meal!
Author note
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