If you're looking for a refreshing and light spread, then you've come to the right place. Today I'm sharing my favorite recipe for zucchini spread with dill. You definitely don't want to miss this quick recipe.
I love spreads! They simply can not be missing at dinner, breakfast and lunch. No matter whether as a dip or on pastries.
So that it is not boring, I have experimented a bit and created a mega delicious zucchini spread recipe.
The mild taste of zucchini, in fact, can be perfectly transformed into a tasty spread with ingredients such as dill, cream cheese, garlic and lemon juice.
The great advantage of this combination is that the recipe is very low in calories. If you like it a little spicier, you can also stir in some chili salt, chili oil or fresh chili peppers.
So, now I'll show you what ingredients you need and how to make the zucchini spread.
Table of contents
What ingredients do I need for a zucchini spread?
Before we start making a delicious zucchini spread, I'd like to say a few words about the ingredients. After all, you should know what you eat.
Most people love spreads, but the fact that you can make them from zucchini, most people do not realize. If the garden and refrigerator from zucchini lead to pure despair, then it's time to prepare a delicious dip from it.
The good news for those who are not mega fans of the vegetable, there is also good news: You can't taste it at all. Other ingredients make the zucchini fade into the background. But let's look at it in detail.
Zucchini as a spread
If you've had enough of stuffed zucchini, zucchini soup or zucchini as a side dish, you should treat yourself to this bread topping. Although you can't taste the vegetables, it makes for a very creamy consistency and spreads beautifully on bread. However, you can also eat the spread as a dip or in homemade wraps lubricate
Zucchini should land regularly on your plate. They consist mostly of water and therefore come to just 17 calories per 100 grams. Their high content of calcium, magnesium, iron, B vitamins, vitamin C and vitamin A makes them very healthy.
The green vegetable keeps blood sugar levels in check, promotes concentration and boosts energy metabolism. Now even zucchini muffleheads should be convinced, right?
And because someone asked me recently: Yes, you can of course also use yellow zucchini for this recipe.
Cream cheese in zucchini spread
We need something that will turn the vegetable into a spread. Ideally, it is as low in calories and helps to prepare and zucchini healthy. That's where cream cheese comes in handy. You can buy it in different fat levels. From 0.2 % fat to 50 %, everything is possible.
It's worth looking closely and going for the lower fat version if you want to save calories. The 0.2 % fat version comes in at 60 calories, while the 50 % fat version comes in at 340 calories.
By the way, if you are in the process of losing weight, you can also Cottage cheese for spreads use. It is very low in fat and rich in protein.
Instead of cream cheese, you can also use sour cream or cottage cheese. I opted for cream cheese. This makes the spread really creamy.
By the way: If you follow a vegan diet, you can easily replace the cream cheese. And that is with vegan cream cheese. There are the spreads on soy, lupine, cashew basis. The vegan alternative also goes wonderfully with garlic, dill and olive oil.
Dill with zucchini
Fresh dill tastes good not only on Cucumber salad with sour cream mega delicious. It goes perfectly with zucchini and cream cheese. At the same time, the herb not only provides the perfect seasoning, but also has some positive properties on our body.
Dill has an anti-inflammatory and analgesic effect. It stimulates digestion and can be soothing for mild digestive complaints. For me, dill is simply the best spice that my balcony has to offer.
Garlic in zucchini spread
Cream cheese, dill, zucchini and garlic - this is an unbeatable combination that not only looks good at the barbecue on baguette, but also tastes indescribably good in the morning for breakfast.
But be careful not to use too much garlic if you want to eat the spread in the morning. Having a garlic plume all day is not fun. Neither for you nor for the people around you. 😄 You have to cut the pungent bulb some slack, though. Because garlic is also mega healthy. It fights viruses, bacteria, fungi and is often called a natural antibiotic.
The spread is seasoned with olive oil, lemon, salt and pepper. That's it. That's all you need for it.
This zucchini spread is
- free of egg, gluten and all allergens - except lactose,
- a great way to prepare zucchini healthy,
- a low calorie recipe,
- delicious on bread, rolls, in wraps and bowls,
- prepared in the twinkling of an eye.
Are you curious? Well then, let's get started!
Quick zucchini pizza bites with fresh basil
With which recipe your zucchini spread succeeds
Are you ready? Then you can start right away. If you've never made your own zucchini spread before, here's a detailed tutorial. If you've made one before and are just looking for recipe inspiration, then you'll find a short version at the end of the post.
Here comes the longer version with quite precise step-by-step instructions. The recipe is enough for about 10 servings.
Ingredients
- 400 g zucchini
- 1/4 bunch dill
- 250 g cream cheese
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper
Also: food processor or vegetable slicer, garlic press, knife, board, bowl.
1. prepare the zucchini
To get 400 grams of zucchini, you need on average about 2 pieces. But it is not so exact, if you take a little more or less, it makes no difference.
Wash the zucchini. Cut off the ends.
Grate them with a food processor or vegetable grater. I opt for fine grates, so the spread is easier to apply to the bread later. But you can also use coarse graters.
Put it aside, it will now release water, which will be poured off immediately so that the spread does not become watery.
2. chop the dill and the garlic
Wash the dill and cut it into small pieces. The finer, the better. This way it can release a lot of aroma. Put the dill in the bowl.
Now take care of the garlic cloves. They will give off the most flavor if you press them through a garlic press. If you don't have one, you can also cut them up with a sharp knife. Add the garlic to the dill.
3. add the cream cheese
Add the cream cheese to the bowl. Mix the garlic, dill and cream cheese together. This works best with a spoon. Now the ingredients can be mixed. While you take care of the zucchini again.
4. squeeze the zucchini
The bowl with the zucchini should now contain a little water. You should pour this away so that the spread does not float later.
If there's no water in the bowl, you'll save this step. How much collects depends on how well the zucchini was supplied with water when it was still attached to the plant.
Take a handful of zucchini shavings and squeeze them tightly in your hands. Then it's off to the cream cheese. Repeat the process until all the shreds are squeezed out.
5. olive oil, lemon, salt and pepper
Now add olive oil and lemon. Mix all ingredients with a spoon until you get a creamy zucchini spread.
Season with salt and pepper. Caution: Do not use too much salt. Salt has a dehydrating effect on the zucchini. So it will start to swim in the cream again.
The zucchini spread tastes best when you prepare it fresh. However, it can be stored in the refrigerator for 3-4 days without any problems.
Just put it in a tupperware box and pop it in the fridge. I must admit: With me remains only very rarely something 😁
Delicious and low in calories: zucchini cannelloni!
Why this zucchini spread is so healthy
Zucchini are healthy and especially mega low in calories. They have just 13 calories per 100 grams. A real slimmer!
This is exactly why zucchini should end up on your plate more often.
But they also provide us with a lot of potassium, iron, calcium, zinc, vitamins A and C and lots of B vitamins.
So zucchini are really healthy!
You can use it to make sweet recipes like cakes or my Prepare favorite breakfast Zoatsbut also use them in a savory way.
In addition, the pumpkin vegetable is very easy to digest. But at the same time it saturates well.
Another big plus: the spread is homemade! Sure, you can also buy it in the store. But it never tastes as good.
In addition, bought zucchini spread contains many artificial additives. But that does not have to be.
Because the spread is very easy to make yourself. You do not need much time for it.
Zucchini spread with dill
Ingredients
- 400 g Zucchini
- 1/4 Confederation Dill
- 250 g Cream cheese
- 2 Toes Garlic
- 2 EL Olive oil
- 1 EL Lemon juice
- Salt & Pepper
Equipment
- Food processor
- Garlic press
- Knife and board
- Bowl
Anleitung
- Wash the zucchini thoroughly. Cut off the ends and roughly grate the zucchini.400 g zucchini
- Wash the dill, drain it and chop it into small pieces.1/4 bunch dill
- Mix the zucchini with cream cheese and dill.250 g cream cheese
- Squeeze the garlic through the garlic press. Mix all the ingredients together.2 cloves garlic, 2 tablespoons olive oil
- Season the spread with lemon juice, salt and pepper. Done!1 tablespoon lemon juice, Salt & Pepper
Nährwerte
Our conclusion
A zucchini spread you have prepared in a few minutes. It costs you little time and yet it tastes mega delicious. You can enjoy it both on bread and as a dip with vegetable sticks.
Good luck and enjoy it!
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