There’s something truly magical about making a recipe that’s been passed down through generations. This Carrot and Zucchini Spread is inspired by Romanian zacusca, a spread that brings back memories of my childhood. Zacusca was always a special treat in our household, especially during fall. As a child, I remember watching my family prepare jars of this hearty spread, filling the kitchen with rich, earthy aromas as it slowly simmered on the stove. Now, I’m thrilled to share a version of this recipe that brings back all that nostalgia but with an AIP-friendly twist!
Zacusca was traditionally made with tomatoes and roasted peppers, but I’ve crafted this version to be autoimmune-friendly, replacing the nightshades with a rich, homemade no-tomato sauce that still captures that satisfying depth of flavor. The addition of kelp brings a subtle hint of umami that enhances the savory notes of the spread, while the lemon juice adds a light tang that balances the natural sweetness of the carrots and onions.
Whether you’re new to Romanian flavors or looking to add something unique to your pantry, this spread is a delicious, versatile choice. It’s wonderful served on zucchini slices, AIP crackers, or even dolloped onto warm AIP bread. If preserved in jars, it can be a pantry staple for months, ready to brighten up any meal with its earthy, vibrant flavors.
Ingredients
- 17-18 oz carrots, washed and finely chopped – the heart of this spread, adding natural sweetness and a vibrant orange hue.
- 17-18 oz zucchini, washed and grated on a large grater – brings a mild flavor that blends beautifully with the carrots.
- 5 onions, finely chopped – these add a comforting depth of flavor and round out the taste.
- 1 cup avocado oil – a rich, healthy fat that gives the spread a smooth texture.
- 16 oz no-tomato sauce (see recipe here) – a nightshade-free option that’s just as savory.
- Sea salt, to taste – enhances all the flavors.
- 1 tsp kelp – for an umami twist and extra minerals.
- Juice from ½ lemon – adds a touch of acidity to brighten the flavors.
- 3-4 bay leaves – a fragrant addition, bringing a subtle aroma that ties everything together.
Instructions
- Prepare the Pan
Begin by heating your avocado oil in a deep pan over medium heat. This will help to sauté the onions gently, coaxing out their natural sweetness without rushing the process. - Sauté the Onions
Add the finely chopped onions to the warm oil. Stir occasionally, allowing them to soften and release their lovely, sweet fragrance. I always find that cooking onions slowly brings such a cozy, inviting smell to the kitchen. - Add Carrots and Bay Leaves
Next, add the chopped carrots and bay leaves. Cover the pan and let the carrots and onions mingle, releasing their flavors as they simmer for a few minutes. At this stage, I like to imagine the vibrant colors starting to blend into a smooth, beautiful spread. - Incorporate Zucchini and No-Tomato Sauce
Add the shredded zucchini and pour in the no-tomato sauce. The zucchini melts into the spread, bringing a subtle earthiness, while the no-tomato sauce gives it a satisfying, full-bodied flavor. Season the mixture with sea salt and kelp, enhancing each ingredient’s unique taste. - Simmer to Perfection
Turn the heat down to a gentle simmer, cover the pan, and let the spread cook for about 1-2 hours. Stir it every so often to prevent sticking and to help everything cook evenly. This is when the magic happens; the ingredients meld together into a thick, flavorful spread that’s truly worth the wait. The slow simmering allows each vegetable to release its flavor and softens the carrots until they’re meltingly tender. - Adjust the Flavor
Once the carrots are perfectly soft, remove the pan from heat and add the lemon juice a little at a time. Taste as you go, adding just enough to balance the flavors. If you like a hint more tang or need a bit more salt, this is the perfect time to adjust. - Store the Spread
Carefully spoon the warm spread into sterilized jars, leaving a bit of space at the top. If you plan to store it long-term, place the sealed jars in a bain-marie (hot water bath) for about 30 minutes. This will help preserve the spread for up to 6 months, letting you enjoy its vibrant flavors long after the initial preparation.
This spread is like a little taste of home for me, a comforting blend that can brighten up any meal. It’s perfect on zucchini slices, AIP-friendly crackers, or tortillas and makes for an excellent addition to lunch or dinner. The rich color and savory taste make it a beautiful, satisfying spread that’s easy to enjoy on its own or as a topping.
CARROT AND ZUCCHINI SPREAD
Course: Appetizers, Elimination PhaseDifficulty: Easy6
servings15
minutes2
hoursThis Carrot and Zucchini Spread (Romanian Zacusca) is a vibrant and flavorful AIP-friendly alternative to traditional spreads. Combining finely chopped carrots and shredded zucchini, it simmers slowly with onions, bay leaves, and a rich no-tomato sauce, resulting in a savory, earthy flavor. Perfect for pairing with AIP bread, crackers, or vegetable slices, this spread brings a touch of Romanian culinary tradition to your table and can be preserved for months in sterilized jars. Enjoy it as a nutritious snack or a delightful addition to any meal!
Ingredients
500 g (17-18 oz) carrots, washed and finely chopped
500 g (17-18 oz) zucchini, washed and grated
5 medium onions, finely chopped
240 ml (1 cup) avocado oil
450 g (16 oz) no-tomato sauce
1 tsp sea salt or according to your taste
1/2 tsp kelp
Lemon juice from 1/2 lemon
3-4 bay leaves
Directions
- In a deep pan, heat the avocado oil over medium heat.
- Add the finely chopped onions and sauté until they soften, releasing their flavor and aroma.
- Add the finely chopped carrots and bay leaves. Cover and let them simmer for 3-5 minutes, allowing the carrots to start softening.
- Stir in the grated zucchini and the no-tomato sauce. Season with sea salt and kelp.
- Lower the heat to a gentle simmer, cover, and let the spread cook for 1-2 hours. Stir occasionally to prevent sticking. Cook until the carrots are thoroughly tender and flavors have melded beautifully.
- Remove from heat and gradually add the lemon juice, tasting as you go. Adjust with more lemon juice, sea salt, or kelp if needed.
- Transfer the warm spread into sterilized jars, leaving a bit of space at the top. If you’d like to store it for up to 6 months, steam the jars in a bain-marie for 30 minutes.
Notes
- Flavor Development: The longer you simmer the spread, the deeper and more complex the flavors will become. Aim for at least 1.5 hours for optimal taste.
- Adjusting Acidity: Feel free to adjust the amount of lemon juice based on your taste preferences. Some may prefer a tangier spread, while others might like it milder.
- Storage Tips: Ensure the jars are properly sterilized before filling them with the spread to extend shelf life. Using the bain-marie method for sealing will help maintain freshness for up to 6 months.
- Serving Suggestions: This spread is delicious on AIP-friendly crackers, zucchini slices, or as a topping on AIP bread. It can also be used as a flavorful dip for fresh vegetables.
- Variations: Feel free to experiment by adding other herbs or spices, such as dill or thyme, to personalize the flavor to your liking.
