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What Is And How To Make Ukrainian Zucchini Caviar (Zucchini Relish)

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In Ukraine, zucchini caviar needs no introduction. Everyone knows what it is, how to eat it, and probably has a family recipe tucked away somewhere. But try explaining it to someone who didn’t grow up with a pantry full of it, and suddenly, things get complicated.

“Zucchini caviar?” That raises eyebrows. “So… fishy zucchini?” Nope, no fish. No eggs either. Just velvety, slow-cooked zucchini, carrots, onions and garlic, blended into a rich, savory spread.

Okay, so maybe it’s a zucchini dip? Kind of – but it’s thicker, smoother, and not just for dipping. Zucchini relish? Closer, but not quite – it’s not chunky or overly vinegary like your typical relish. “Spread” works, but it sounds like something you’d find in a health food store next to overpriced nut butters.

Whatever you call it, one thing’s for sure: this stuff is good! It also goes into your canning jars so you can stock your pantry with it for those days when cooking feels like too much effort—or when you need to impress with minimal work. Serve it with other vegan dishes, dollop it next to cold cuts, pair it with roasted meats for the carnivores in the room.

The History of Ukrainian Zucchini Caviar (Zucchini Spread)

Zucchini caviar dates back to the Soviet times, when protein-rich foods were scarce and expensive, vegetable-based spreads became a go-to—nutritious, filling, and easy on the wallet. Inspired by Russian eggplant caviar (baklazhannaya ikra), Ukrainians adapted the “caviar” concept using zucchini, which grows abundantly across the country. Ukrainian zucchini caviar, or “ikra z kabachkiv” (ікра з кабачків) is a budget-friendly, smooth, mildly sweet, and garlicky spread that pairs beautifully with just about anything.

This humble yet flavorful zucchini dip recipe quickly became a summer and fall essential, especially when zucchini seemed to multiply overnight. Plus, since it’s ridiculously easy to make, home cooks adopted it en masse.

Even today, zucchini caviar remains a favorite zucchini canning recipe, often seen as a perfect way to preserve the harvest for the colder months. Unsurprisingly, many Ukrainians make zucchini caviar at home, following their own family recipes passed down through generations.

Here’s a fun fact – during the Soviet era, zucchini caviar was mass-produced and sold in glass jars, becoming a household staple.

Why You’ll Love This Zucchini Spread

  • Naturally Vegan & Vegetarian-Friendly – No dairy, no eggs, no problem!
  • Packed with Flavor – Sweet tomato paste, earthy carrots, and savory garlic and onions make this dish irresistible.
  • Versatile – Use it as a dip, spread, side, or even as a soup base.
  • Easy to Preserve –Firstly, it is perfect for canning or freezing so you can enjoy it year-round. Alternatively, make a smaller batch and keep it in your fridge for up to a month!

Now, let’s get into how to make this zucchini magic happen.

All About The Star Vegetable In This Recipe

Did you know that zucchini, summer squash, and marrow are all types of summer squash, but they differ slightly in size, texture, and flavor?

  • Zucchini: For starters, zucchini and summer squash is the same! Moreover, Zucchini is the most common type of summer squash! It has a smooth, dark green skin and mild, slightly sweet flavor. Zucchini is usually harvested while still small and tender (about 6-8 inches long).
  • Summer Squash: This is a broader category that includes varieties like zucchini, yellow squash, and pattypan squash. Summer squash generally has tender skin and flesh, and it’s best eaten while young and small. Yellow squash has a slightly sweeter flavor and is often a bit firmer than zucchini.
  • Marrow: This is a larger, more mature type of summer squash, typically grown until it’s about 12-18 inches long. Marrows are often pale or light green and have a thicker skin and larger seeds than zucchini. When mature, they have a more neutral flavor and a soft, almost watery texture.

You can use any of these to make our Zucchini Caviar, a.k.a. squash spread recipe. However, if you plan to use marrow, make sure that you remove all seeds in addition to its skin.

How to Make Zucchini Caviar – Step by Step:

prepare zucchini spread recipe ingredients first
zucchini spread recipe ingredients
shredded carrots and diced onions, garlic and zucchini ready for this zucchini spread recipe
shred carrots and dice the rest of the vegetables
to make this zucchini spread sauté onions and carrots first
sauté onions and carrots first
add all remaining zucchini spread recipe ingredients and cook uncovered
add remaining ingredients and cook uncovered
cover the pot with a lid and continue cooking
continue cooking with a lid on
use immersion blender to blend all ingredients till smooth
use immersion blender to blend all ingredients till smooth
cook blended spread briefly
cook blended spread briefly
we use steam canner to preserve this and other preserves
we use steam canner to preserve this and other preserves

Traditional Ukrainian Summer Squash Spread

Think caviar is just for the fancy fish crowd? Think again! Ukrainian zucchini caviar is a velvety, savory spread made with garden-fresh zucchini, carrots, onions, garlic and a few other pantry staples. It’s a 100% vegan savory spread that’s perfect on toast, as a dip, or straight from the jar!
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Yield: 6 pint jars (16 oz. or 500 ml)
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Ingredients

  • 6.5 lb. zucchini 3 kg
  • 1 lb. carrots 450 g.
  • 1 lb. yellow onion 450 g.
  • ½ head of garlic (7 large garlic cloves)
  • 6 oz. tomato paste 170 g.
  • ½ cup sunflower oil virgin
  • 1 ½ tbsp. sugar
  • 1 ½ tbsp. salt
  • ½ tbsp. ground black pepper
  • 5 ½ tbsp. 7% vinegar

Instructions

Prepare the Vegetables:

  • Wash and peel the onions, zucchinis, and carrots.
  • Dice the onions into small pieces and set them aside.
  • Dice the zucchini into larger pieces and set aside.
  • Shred the carrots using a large-hole grater and set aside.
  • Mince the garlic and set aside.

Cook the Zucchini Caviar:

  • Heat sunflower oil in a large, heavy-bottomed pot over medium heat until it starts to bubble gently.
  • Carefully add the onions and carrots. Be cautious of splattering oil. Cook for 7 minutes, stirring occasionally.
  • Add all the remaining ingredients except for the vinegar. Stir well and cook uncovered for 10 minutes, making sure not to let the mixture brown.
  • Cover the pot, lower the heat to medium-low, and let it cook for another 40 minutes. Stir every 10-15 minutes to prevent it from sticking.
  • Once cooked, let the mixture cool for a few minutes. Then, blend it using a handheld or standing blender until smooth and free of lumps.
  • Return the blended mixture to the pot and bring it to a gentle boil. Once it starts boiling, reduce the heat to medium-low and cook for 7 more minutes, stirring regularly to prevent scorching and ensure it heats evenly.
  • Stir in the vinegar, mix well, and then turn off the heat. Your zucchini caviar is now ready. If you want to make it shelf-stable, move on to the canning steps.

Canning the Zucchini Caviar:

  • Carefully ladle the warm zucchini caviar into clean, sterilized canning jars.
  • Process the jars in a boiling water canner or steam canner, following the recommended canning times (see canning chart below).
  • Let the jars cool completely before storing them in your pantry.
Learn how to prepare mason jars and lids for canning

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot
  Process Time at Elevations of:
Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Pints (16 oz, ~500ml) 20 min 25 min 30 min
 
Preserve Type Appetizer | Savory Spread
Cuisine Eastern European | Ukrainian
Keyword summer squash dip | summer squash spread | Ukrainian zucchini caviar | vegan appetizer | vegan canning recipe | vegetable dip canning recipe | vegetarian spread | zucchini canning recipe | zucchini dip | Zucchini Preserve | zucchini relish | zucchini relish recipe | zucchini spread

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

Any food looks good in WECK Jars! Learn more and try them today.

Canning tools we use: If you are in the market for a reliable atmospheric steam canner, consider VKP brands made canners.

Want to learn more? Read our steam canners review.

FAQs About Zucchini Relish

Can You Heat Zucchini Caviar?

While it’s usually served cold or at room temperature as a spread or dip, you can warm it up if you prefer. Just heat it gently in a saucepan over low heat, stirring occasionally, until it’s the right temperature.

Be careful not to overheat it, as this can change the texture and flavor.

Should I Be Using Pressure Canner To Process This Zucchini Dip?

If you’d prefer to use a pressure canner, you can certainly do so, but it’s not necessary for this recipe. The zucchini dip includes salt, sugar, and vinegar, which all act as preservatives. The vinegar, in particular, raises the acidity of the spread, creating a safe environment for processing this spread in an atmospheric steam canner or waterbath canner.

I Don’t Want To Can Zucchini Caviar; Can I Store It In The Fridge?

If canning isn’t your thing, you can easily store your zucchini spread in the fridge instead. Just be sure to use clean, airtight containers or glass jars with tight-fitting lids to keep it fresh. When stored properly, this zucchini caviar will stay good for up to one month. If you opt for glass jars, it’s a good idea to sterilize them first, just as you would when canning, to ensure the spread stays as fresh as possible.

Can I Freeze Zucchini Caviar?

We haven’t tested this ourselves, but sauces and dips with oil, like this zucchini caviar recipe, generally freeze well. When zucchini caviar thaws, you might see some separation, but don’t worry—just stir it well, and it should return to its original texture.

Can I use other vegetables in zucchini caviar?

If you want to try your hand at making vegetable spreads, there are plenty of delicious vegetable-based recipes available on our website waiting for you to explore them! For example, you could try a traditional Georgian Adjika recipe or Macedonian eggplant relish. If you love this zucchini caviar recipe for its use of zucchini, you might also enjoy making this zucchini relish recipe. However, when it comes to this zucchini caviar recipe, it’s best to stick to the original ingredients for the most authentic flavor and texture.

How To Use This Zucchini Spread?

Zucchini caviar is a versatile spread that can be used in a number of different ways. Here are some of our favorite ways to eat it:

  • As a Spread: Simply spread it on a fresh or toasted bread, crackers, or pita. It makes a great addition to sandwiches or wraps, adding a rich, savory flavor.
  • As a Dip: Serve it as a dip with fresh veggies, chips, or pita bread for a light appetizer or snack.
  • With Grilled Meats: Pair zucchini caviar with grilled meats like chicken, pork, or fish to complement the savory flavors.
  • As a Side Dish: It can be served as a side dish to accompany rice, potatoes, or roasted vegetables.

Got more questions? Don’t be shy—ask away, and we’ll be happy to help!

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