Heat olive oil in a pan. Sauté the onion and garlic until translucent.
Add zucchini:
Add the squeezed zucchini and tomato paste to the pan. Mix everything well and cook over medium heat for about 10–15 minutes until the liquid has evaporated.
Season:
Season with paprika, salt, pepper, and fresh herbs. Optionally, you can also add nutritional yeast or cream cheese for a creamier consistency.
Pure (optional):
Depending on your desired consistency, you can puree the spread coarsely or finely—or leave it as is.
Cool & enjoy:
Pour into a clean jar and store in the refrigerator. It will keep for about 4–5 days.
🔄 Variations:
With feta: Combine zucchini with crumbled feta (not vegan).
Spicy: Season with chili flakes or fresh chili.
Oriental: Refine with cumin, coriander and a dash of lemon juice.
