Zucchini Spread with Garlic, Tomato Paste, and Mayonnaise
A perfect match for any side dish and a great sandwich spread! Zucchini spread with garlic, tomato paste, and mayonnaise is valued for its versatility and reliability. Mayonnaise not only adds a zesty note, but also acts as an extra preservative - this preserve keeps better and longer.
Updated : 12 March, 2026
Easy
About 30 min.
Ingredients
3 kilograms
Zucchini
100 grams
Garlic
250 grams
Mayonnaise
250 grams
Tomato paste
400 grams
Onions
0.5 cup
Sugar
2 tablespoon
Salt
3 tablespoon
Vinegar
100 milliliters
Vegetable oil
to taste
Hot pepper, ground
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary products. Zucchini spread is usually made in vegetable season, so use fresh seasonal vegetables. As for zucchini, any type works- light-skinned zucchini or green zucchini.
Step 2
Peel the onion and dice it. Peel the zucchini if needed, remove large seeds, and dice.
Step 3
A thick-bottomed pot works best - then the spread won’t burn. Put the diced onion and zucchini into the pot.
Step 4
Purée the vegetables until smooth using a blender or a meat grinder. Add the minced garlic. Bring to a boil over low heat. How long to cook zucchini spread with garlic? Simmer for about 1 hour.
Step 5
After an hour, add salt and sugar. Pour in vegetable oil. Add tomato paste (you can replace it with fresh blended tomatoes). Add vinegar (this recipe uses 6-9% table vinegar). Cook for 30 minutes more.
Step 6
Mayonnaise acts as a natural emulsifier and preservative, helping avoid long sterilization. Add mayonnaise and cook the spread for 20 minutes more.
Step 7
Sterilize the jars in any convenient way. I pour a little water into them and microwave for 5-7 minutes. Boil the lids for 5 minutes.
Step 8
Spoon the spread into jars and seal tightly with lids. No additional sterilization of filled jars is required. Store in a cool place. Enjoy your meal!
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