Zucchini Spread


  • 4-6 regular Zucchini (since mine were HUGE, I used one Large zucchini and one large summer squash) (peeled and chopped)
  • 1 onion (chopped)
  • 2 bell peppers (red and yellow) (chopped)
  • 3 carrots (shredded)
  • 4 garlic cloves (minces)
  • salt and pepper to taste
  • vegetable oil

In a large skillet, saute bell peppers, onions and carrots in 2 TB of veg oil, until soft and cooked through. Once cooked, place aside in a bowl.

Heat the skillet again, add 2 TB of veg oil, add the peeled and chopped zucchini and 1/2 tsp of salt.

Cook until most of the moisture disappears. Now add 4 cloves of minced garlic. Sauté for another 3-4 minutes until all of the moisture has disappeared. 

Add the sautéed bell peppers/onions/carrots to the skillet with the zucchini. 

Mix well and add salt and pepper to taste. You can eat this hot or cold. It is good both ways!