Polish Zucchini Ketchup

by Jan Vasil
Polish Zucchini Ketchup

Zucchini ketchup is a delightful twist on traditional tomato ketchup, and it’s a great way to use up an abundance of zucchini. This Polish variation incorporates classic Eastern European flavors, making it a unique and flavorful addition to your pantry.

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Polish Zucchini Ketchup

5 from 2 votes
Recipe by Jan Vasil


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Cooking time




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  • 1 kg 1 zucchinis, grated

  • 2 large 2 onions, finely chopped

  • 3 cloves 3 garlic, minced

  • 500 ml 500 tomato passata (pureed tomatoes)

  • 1/2 cup 1/2 apple cider vinegar

  • 1/4 cup 1/4 brown sugar

  • 2 tsp 2 salt

  • 1 tsp 1 black pepper

  • 1 tsp 1 smoked paprika

  • 1/2 tsp 1/2 allspice

  • 1 1 bay leaf

  • 1 tbsp 1 sunflower oil or another neutral oil


  • Preparation
  • Start by washing the zucchinis, then grate them using the coarse side of a box grater. Similarly, finely chop the onions and mince the garlic.
  • Cooking
  • In a large pot, heat the sunflower oil over medium heat. Add the chopped onions, and sauté them until translucent, about 5-7 minutes.
  • Add the minced garlic to the pot and sauté for an additional 1-2 minutes.
  • Stir in the grated zucchinis, ensuring they mix well with the onions and garlic.
  • Add the tomato passata, apple cider vinegar, brown sugar, salt, black pepper, smoked paprika, allspice, and bay leaf to the pot. Stir everything together until the mixture is well combined.
  • Let the mixture come to a gentle boil, then reduce the heat to low and let it simmer. Cook for about 45 minutes to 1 hour, stirring occasionally, until the zucchini is soft and the flavors meld together.
  • Blending
  • Once the mixture has cooled slightly, remove the bay leaf. Use a hand blender or a food processor to blend the ketchup until smooth.
  • Bottling
  • Sterilize glass bottles or jars in boiling water. Pour the hot zucchini ketchup into the sterilized bottles or jars, leaving a little space at the top. Seal them tightly.
  • Store in a cool, dark place. Once opened, keep the ketchup in the refrigerator and consume within a month.
  • Smacznego! (Enjoy your meal in Polish)


  • Serving Suggestions: Use the zucchini ketchup as you would traditional ketchup: on burgers, hot dogs, fries, or any dish that requires a tangy, sweet sauce with a hint of smokiness.

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The first food blog with Central East European recipes.

Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.


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