Updated: May 29, 2020

As promised from the 3 Zucchini Recipes video, here's the recipe for the yummy, multi-purpose roasted red pepper that was served the zucchini fritters. You could also use it as a dip for crispy potato wedges like I did here, as a spread in sandwiches or as a pasta sauce with other veggies. Taste it and get creative with how you use it :)



1/2 cup (100 g) roasted red peppers (from 6 small/4 large peppers)

1 head garlic, roasted

1/4 cup (35 g) almonds/walnuts/cashews/a mix

1/3 cup (90 g) tomato paste

10 (or more if you like) large basil leaves

3 Tbs olive oil

1/2 tsp cumin

cayenne to liking

salt to taste

3 Tbs water (to thin out sauce)


  1. Preheat your oven to 400 F (200 C) and line a baking sheet with parchment paper. In the meantime, chop the top off the head of garlic to just expose an area of the cloves. Drizzle with olive oil and wrap in a piece foil.

  2. Place the red peppers (lay them on their sides) and wrapped garlic on the baking sheet and bake for 40 mins. Flip the peppers halfway through. Allow the peppers to cool before removing the skin and seeds.

  3. Blend all the ingredients together until smooth.

  4. Use as a dip for these zucchini fritters or crispy potato wedges. Or as a spread in sandwiches, a sauce for pasta or a condiment for any plain side dish you want to add some oomph to. Get creative :)