Wash and grate the zucchini.
Lightly squeeze out excess water using a clean cloth or paper towel.
2. Sauté Aromatics
Heat olive oil in a large skillet over medium heat.
Add onion and garlic and sauté until soft and fragrant, about 3–4 minutes.
3. Cook the Zucchini
Add the grated zucchini to the skillet.
Cook for 5–7 minutes until it starts to soften and release moisture.
4. Add Tomato Paste and Spices
Stir in the tomato paste, apple cider vinegar, brown sugar, salt, pepper, paprika, and cinnamon.
Mix well to combine all ingredients.
5. Simmer
Reduce heat to low and let the mixture simmer, stirring occasionally, for 20–25 minutes until thickened.
6. Blend for Smoothness
Transfer the mixture to a blender or use an immersion blender to puree until smooth.
Return to the pan and simmer for another 5–10 minutes to reach desired thickness.
7. Cool and Store
Let the zucchini ketchup cool completely.
Store in a clean glass jar in the refrigerator for up to 2 weeks.
Tips & Variations
Sweetness: Adjust the brown sugar depending on your taste and the natural sweetness of your zucchini.
Spice it up: Add a pinch of cayenne or chili powder for a spicy kick.
Herbal notes: Fresh basil or thyme can add an extra layer of flavor.
No-cook version: For a faster version, blend raw zucchini with the seasonings and simmer briefly to thicken.
Conclusion
This thick, naturally sweet zucchini ketchup is a healthy, flavorful alternative to store-bought condiments. Easy to make and free of starch, it’s a fantastic way to enjoy zucchini while adding a homemade touch to your meals.
