Zucchini Butter

I came upon this recipe on the sidebar of The Kitchn website on Monday July 13th. The next day it was not there, everything changed. I scrambled to think of the name, thank goodness their site is well organized and it’s easy to find what you want. The recipe is butter……….zucchini butter, by Jennie Cook, a caterer in Los Angeles, CA.

Here the zucchini is grated and sautéed with olive oil on medium-high heat. The grated bits break down and become soft and buttery and become a spreadable consistency. I added minced garlic a minute or so before I removed the zucchini off the heat. The instructions say to scrape the brown bits at the bottom of the skillet into the mix to deepen the flavor. What a revelation! It’s almost like it is caramelized. This what I love about cooking and blogging, the possibilities.

*The notes also say to enjoy on toast or as a side dish and the butter will last about a month in the fridge.

Ingredients:

2 pounds zucchini (grated)
1/4 cup olive oil or butter (I used olive oil)
2 minced shallot, garlic or a combination. (I used garlic)
Salt and pepper

To prepare:

Place grated zucchini in a clean dish towel and twist as much moisture out as you can.

In a large skillet on medium to medium-high heat add oil, then add zucchini and combine.

Keep cooking and stirring until zucchini reaches a spreadable consistency about 20 to 25 minutes. If pieces of zucchini turn a little brown on the bottom just scrape them into the mix. Add garlic and stir for 2 more minutes. Remove from heat.

Even though 2 pounds seems like a lot of zucchini, notice how much it shrinks down in the cooking process and slowly caramelizes into a nice vegetable jam. Look at it's beautiful bright green color!