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  • Dairy Free
  • Gluten Free
  • Nut Free
  • Vegan
  • Vegetarian

How to make the Best Kid Friendly Zucchini Spread

It’s the perfect time for some zucchini. I love this zucchini spread; it’s also a kid favorite in our house.


What is so great about this zucchini spread?

I love that it’s all in one pan, and I could blend it in my magic bullet to make it more like a spread or leave it chunky. My kids spread it on bread, but I got these gluten-free crackers that are working pretty well with this zucchini spread. You can also make it ahead of time for camping, parties or just when you are hungry. Don’t pass by zucchini when grocery shopping, because zucchini is an excellent source of potassium, manganese, and vitamin A. The onion benefits the digestive system as well as avoids infections. And don’t forget the carrots. Carrots boost eye health as well as promote healthy skin. Happy salad making!


It’s like a spread, so spread it on bread, crackers or don’t spread it anywhere and use it as a side salad. For my kids, I blend it so it’s not chunky, and they love it on a slice of fresh bread as an after-school snack.

Enjoying zucchini? Here are other zucchini recipes you can make:

You can put together these Zucchini Fritters with a simple step-by-step recipe! They’re gluten free and super easy to make.

If you’re looking for a low carb and vegan recipe, this Smoky Paprika and Zucchini Hummus is a great and creamy option!


How to make the Best Kid Friendly Zucchini Spread

I love that it’s all in one pan, and I could blend it in my magic bullet to make it more like a spread or leave it chunky.
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Course: Appetizer, Dinner, Lunch, Side Dish
Cuisine: American
Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Total Time: 35 minutes
Calories: 79kcal



  • 1 Tbsp extra virgin olive oil
  • 1 large zucchini, chopped
  • 1 yellow onion, chopped
  • 2 medium carrots, grated
  • 1 red bell pepper, chopped
  • 2 Tbsp tomato paste
  • ½ cup water
  • salt
  • ground black pepper


  • In a skillet over medium heat, warm up extra virgin olive oil.
    1 Tbsp extra virgin olive oil
  • Chop zucchini and add to the skillet. Sprinkle salt and give it a good stir. Sauté for 2 minutes.
    1 large zucchini,, salt
  • Chop yellow onion then add to zucchini. Sauté for another 3 minutes stirring occasionally.
    1 yellow onion,
  • Grate carrots and add to the skillet.
    2 medium carrots,
  • Chop red bell pepper; add to the skillet. Give it a good stir and let it cook for another 3 minutes.
    1 red bell pepper,
  • Lower the heat to the lowest setting. Add tomato paste with water. Let it all come together for 10 minutes. Salt and pepper to taste and enjoy!
    2 Tbsp tomato paste, ½ cup water, salt, ground black pepper


Calories: 79kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 92mg | Potassium: 410mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6247IU | Vitamin C: 52mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!

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