Zucchini butter is spreadable rich, deeply flavored paste that you can put on toast or make into one of the best grilled cheese sandwiches you have ever had. You can top a pizza, or dip crackers or vegetables into this. You can mix it in, or top any pasta dish with this too. The colors stays this vibrant green after cooking and storing.
It only takes about 35 or 40 minutes to make and it will last 2 weeks in the refrigerator or you can freeze it for up to 6 months.
You just need a few ingredients.
- 3 tablespoons olive oil (I have seen some recipes call for only butter. I used butter and olive oil)
- 1 tablespoon butter
- 2 or 3 garlic cloves grated (I grated mine with the zucchini)
- 2 large zucchini=about 2 pounds, grated with a box grater or a food processor
- any fresh herbs you like or have at hand. You can use dried herbs if you don’t have any fresh. I used fresh thyme and oregono
- salt and pepper to taste
Method
Place a large skillet over medium heat. Add the olive oil and butter and melt. Grate the zucchini and garlic and add those to the melted butter and oil
Cook for 15-20 minutes, the zucchini will start to lose it’s water and sort of look melted. Add any herbs you are using now. See all the water cooking out?
Reduce the heat and continue to cook, stirring often. Go slow so you don’t burn it. Be patient. You want the zucchini to be a spreadable consistency and not have any water visible in the pan. This is about 1/2 way there. There is still more moisture that needs to be cooked out…be patient….
It took about 30-35 minutes for this batch to get to the right consistency. Like I said, be patient. When I move it around the pan there is no water and no steam coming off the pan when it is done.
Store any uneaten zucchini butter in a jar in the refrigerator or freeze it to enjoy when there isn’t any zucchini this winter.
Have a great week.
Mo
Red Wagon Farm 