Hi! Are you drowning in zucchini at the moment? Are you tired of zucchini bread and zoodles or whatever other methods you've tried to deplete your stash?
I, not being a member of a CSA, am blessedly free to only invite as much zucchini into my kitchen as I want, but if you answered yes to any of the above, may I suggest this zucchini butter? It's the perfect solution, an easy way to reduce your zucchini overload by at least a pound, or more if you double the batch. And you might want to double it, because this stuff is damn good. It's creamy, buttery, sweet, fresh, and so zucchinilicious, you'll be piling it on toast and crackers and eggs and pizza and everything else that calls for a hit of green.
And did I mention that it's also easy? Because it couldn't be simpler to make, you just shred some zucchini, drain it, then slowly cook it with some shallot and olive oil until it slightly caramelizes and softens into a spreadable butter.
And do you remember that fried toast from last week? You're gonna want to make some, because this zucchini butter on that toast is a match made in summertime heaven.
Zucchini Butter
Adapted from The Kitchn
- 1 lb zucchini
- 1 1/2 tbs olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- kosher salt
- fresh ground black pepper
- Grate the zucchini and generously sprinkle with salt. Set in a strainer above a bowl and let sit for 5 minutes with a small bowl of water set on top to weigh press the zucchini.
- Remove bowl of water and turn out zucchini onto a paper towel or cheesecloth. Squeeze to remove as much water as possible.
- Heat the oil in a large skillet and add the shallots. Saute until soft, then add in the garlic and cook for about one minute more, until garlic is fragrant.
- Add the zucchini and stir in with the shallots and garlic. Lower heat to medium and cook until zucchini is very soft and jam-like and slightly caramelized, about 20-25 minutes. Taste for seasoning as you go and add as needed. Zucchini butter can be stored, covered, in the refrigerator for up to a week.