Zucchini butter recipe

Step by Step

Step 1

Grate the zucchini on the large holes of a box grater into a colander set over a bowl. Squeeze the zucchini to remove the excess liquid.

Step 2

Heat the butter and olive oil in a skillet over medium heat. Add the shallot; cook, stirring, until softened, 2 to 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the zucchini is very tender and almost paste-like but not browned, 35 to 40 minutes, mashing it with a fork in the last 5 minutes. If the zucchini starts sticking, stir in a splash of water; reduce the heat as needed to prevent browning.

Step 3

Remove the pan from the heat, stir in the lemon zest and season with salt. Let cool, then discard the thyme and transfer to a small jar. Store in the refrigerator for up to 1 week.

Ingredient

Unsalted butter

3 tablespoons 3 tablespoons
Fresh thyme

3 sprigs 3 sprigs
Extra-virgin olive oil

1 tablespoon 0.5 fl. ozs
Finely grated lemon zest

2 teaspoon 0.33 fl. ozs
Zucchini (3 large or 4 medium)

2 pounds 2 pounds

Zucchini butter recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

How do you feel?

Related Recipe

Zucchini carbonara recipe

Zucchini cakes with herb sour cream recipe

Yj's fish and banana leaves recipe