Zucchini Butter


I found the idea for this recipe on The Kitchn website. It is a great way to use lots of zucchini in a clever way. It is perfect on toast or mixed in with rice, pasta or beans. They say it will last a month in the refrigerator but I don’t believe anyone can stay away from it for too long.

Note: let’s just say that you have some lovely zucchinis but you don’t want to make this dish right now but you don’t want to waste them and you don’t have any other ideas at the moment. Just do the first step: grate them, sprinkle with salt and drain the water. Then place the grated/strained zucchini in a freezer safe container and use when you are ready!

2 big zucchinis
1 teaspoon olive oil
2 big shallots
2 big cloves of garlic
1 teaspoon of salt

Grate the zucchini on a box grater or in the food processor. Place it into a strainer over a bowl and sprinkle with 1 teaspoon of salt. Mix it around and then let it sit for a while so the water releases. Press it down to get as much water out as possible. (Note: you can do this ahead of time and refrigerate or even freeze the grated zucchinis.)

Use a small paring knife, and small dice the shallots. Press the garlic.

Heat a teaspoon of oil in a skillet and add the shallots and garlic. Season with a pinch of salt. Cook over low heat until really fragrant and the shallots are translucent.

Add the zucchini and stir to mix with the shallots and garlic. Keep the flame on low and slow cook the zucchini mixture until it is spreadable. Every few minutes, mix it up and then spread it back out on the bottom of the pan. It is ready when the zucchini is soft and spreadable!

Store in a container in the refrigerator. Enjoy!

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