Zucchini spread

Zucchini Zacusca: A Traditional and Delicious Recipe

I am pleased to offer you an enticing recipe for preparing a special zacusca, full of flavors and aromas that will delight your taste buds. This zucchini zacusca is a perfect combination of roasted vegetables and flavors that will remind you of family meals during the summer. Whether you serve it on a slice of toasted bread or as a side dish, this preparation will bring a touch of warmth and joy in every bite.

Preparation time: 30 minutes
Cooking time: 5 hours
Total time: 5 hours and 30 minutes
Number of servings: Approximately 10 servings

Necessary ingredients:

- 2 kg eggplants
- 1 kg bell peppers
- 300 ml tomato sauce (preferably homemade)
- 150 ml sunflower oil or olive oil
- 7-8 medium yellow onions
- Peppercorns, salt to taste
- 3-4 bay leaves
- 2 small zucchinis or one medium

A bit of history

Zacusca is a dish originating from popular culinary tradition, often associated with vegetable preserves prepared for winter. This recipe has evolved over the years, with each housewife having her own secret regarding the ingredients and preparation method. Zacusca is not only a tasty dish but also an effective way to preserve nutrient-rich vegetables, allowing us to enjoy them even in the cold season.

Step by step for a perfect zacusca

1. Preparing the vegetables
Start with the eggplants, which should be roasted over an open flame or on a grill. It is important to turn them constantly to cook evenly. Once roasted, remove them from the heat and peel them while still hot, using a newspaper or plate to absorb moisture. This trick helps prevent bitterness. After peeling, let the eggplants sit in cold water to cool and maintain their texture.

2. Bell peppers
After finishing with the eggplants, move on to the peppers. They can be roasted in the same way or placed in the oven. When ready, peel them and cut them into small cubes.

3. Onions and zucchinis
Peel the onions and chop them finely. The ideal choice for zucchinis is the small ones, which should be grated with a fine grater and left to drain in a sieve. This step is essential to eliminate excess water and avoid a too-wet zacusca.

4. Cooking the vegetables
In a tall pot, heat half of the oil. Add the chopped eggplants and peppers, stirring constantly to prevent sticking. In a separate pot, heat the remaining oil and add the onions and zucchinis. Do not sauté them too hard, just let them soften.

5. Combining the ingredients
Once the onions have softened, add the mixture to the pot with eggplants and peppers. Cover with a lid and let them simmer on low heat for 10-15 minutes, stirring occasionally.

6. Adding the tomato sauce
After the vegetables have cooked, add the tomato sauce and let everything simmer on low heat. It is important for this stage to last a few hours - I recommend simmering the zacusca for 5 hours. This will allow the flavors to fully develop and the oil to float on top.

7. Seasoning
When you notice the oil starting to float, add the peppercorns, bay leaves, and salt to taste. Mix well to combine all the flavors.

8. Serving
Zacusca is delicious served warm or cold, on toasted bread, alongside a cup of tea or a glass of white wine. You can also add some olives or feta cheese for extra flavor.

Useful tips

- Choose fresh, seasonal vegetables for the best flavors.
- If you prefer a spicier taste, you can add a bit of hot pepper to the mixture.
- For a more aromatic zacusca, you can experiment with different spices such as cumin or smoked paprika.
- Store the zacusca in sterilized jars to enjoy it throughout the year.

Frequently asked questions

1. Can I use other vegetables in the recipe?
Of course! You can add grated carrots or celery to diversify the taste and texture.

2. How can I keep it longer?
Zacusca keeps very well in sterilized jars, in the refrigerator or in a cool pantry.

3. What other dishes can it be paired with?
Zacusca is perfect as an appetizer, but it also goes well with roasts, salads, or various grilled dishes.

Calories and nutritional benefits

Zacusca is rich in vitamins and minerals, having a low calorie content, depending on the amount of oil used. A 100 g serving of zacusca contains approximately 80-100 calories, making it a healthy choice for a snack. The vegetables used are rich in antioxidants, fiber, and essential nutrients, thus contributing to a balanced diet.

Now that you have all the necessary information, I encourage you to try this wonderful zucchini zacusca recipe. It will surely become a favorite in your family! Enjoy your meal!

The eggplants are roasted, peeled, and left to drain. We do the same with the bell peppers. The roasted eggplants and peppers will be cut into cubes. The onion is peeled, washed, and diced. The zucchinis are grated on the small holes and left to drain in a sieve. In a taller pot, half of the oil is heated. In the hot oil, we add the diced eggplants and peppers, making sure to stir to prevent sticking. In another pan, the remaining oil is heated, and we add the onion and zucchinis to soften, not fry. We wait until the onion softens. Once the onion has softened, we pour the mixture into the pot with the eggplants and peppers. We let it simmer on low heat with a lid for about 10-15 minutes. After that, we add the tomato sauce and let it simmer on low heat until the oil floats on top of the zacusca; I cooked it for about 5 hours. When we see the oil on top, we add whole peppercorns, bay leaves, and salt to taste. It is served on toasted bread with lots of cheer. Enjoy your meal! I roast the eggplants directly over the flame and peel them while they are hot, on a newspaper, and then let them soak in cold water... this way they don't become bitter... I prefer the zucchinis to be smaller so that the seeds are not felt :D

 Ingredients: 2 kg eggplants, 1 kg bell peppers, 300 ml tomato sauce, 150 ml oil, 7-8 medium yellow onions, peppercorns, salt, 3-4 bay leaves, 2 small zucchini or one medium

 Tags:  zucchini spread