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“I found this recipe in the paper, it's a Jeremy Vincent recipe and have just got to try this. A no-cook spread made with zucchini, onions, chives, cream cheese and roasted red capsicums - can be served as a dip or spread with crackers, bread or vegetables . This will be fantastic to use up the zucchini over summer, and will be a big bonus if the family don't know it has zucchini in it. Plan ahead as the spread takes at least four hours, or preferably overnight to refrigerate and set.”
READY IN:
25hrs 19mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Put wine vinegar, sugar, and salt in a zip-top bag.
  2. Seal and carefully manipulate the bag to mix the contents.
  3. Add grated zucchini to the bag along with the chopped onion.
  4. Seal bag and toss to coat the vegetables with the marinade, re-open the bag and squeeze out all the air and seal again.
  5. Let bag sit for 1 hour to release any excess water.
  6. Line a colander or bowl with cheesecloth. Pour the zucchini into the colander, then bring up the corners of the cheesecloth, and twist to squeeze out as much moisture as possible.
  7. Transfer zucchini and onion mix to a food processor fitted with the metal blade. Add a handful of parsley sprigs and fresh chives. Process until smooth. Add cream cheese, extra salt and a generous dash of white pepper. Process again until combined.
  8. Add roasted red capsicums and pulse just until the peppers are reduced to small flecks.
  9. Refrigerate 4 hours or overnight.

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