Prepare the zucchini: Wash the zucchini, trim the ends, and coarsely grate.
Onion & garlic: Finely dice.
Sauté: Heat the olive oil in a pan. Sauté the onions and garlic until translucent.
Add the zucchini: Add the grated zucchini and sauté over medium heat for about 10-15 minutes until the liquid has largely evaporated.
Season: Stir in tomato paste, paprika, salt, pepper, and lemon juice. Garnish with fresh herbs, if desired.
Pure: Place everything in a blender or blend with an immersion blender until smooth.
Season to taste: Season with salt, pepper, or lemon juice if desired.
Let cool and transfer to a screw-top jar.
🧊 Shelf life:
Keeps refrigerated for about 5 days. You can also freeze the spread.
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