Jennie Cook's Zucchini Butter

Raven Higheagle

By
@ravenhigheagle

Whenever you come home a bundle of squash, this is the best, purest way you can distill it.

It turns out zucchini wants to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Spread it on toast in place of actual butter. Cake a thick layer in a sandwich with salted tomatoes or soft cheese. Sauce a grilled pizza. Consider it a side dish. Or just eat a big heap of it, right out of the pan, like we did.


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Rating:

Comments:

Serves:

Makes About 2 Cups

Prep:

5 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 lb
zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary)
1/4 c
olive oil or butter
2
minced shallots, garlic, or combination of both
salt and pepper

Directions Step-By-Step

1
Coarsely grate the zucchini.
2
Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking.
3
To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
4
In a deep skillet, heat the olive oil/butter.
5
Sauté the shallots or garlic briefly. (I use both)
6
Add the zucchini and toss.
7
Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes.
8
If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor -- you can splash in a little water to help deglaze the pan.)
9
The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
10
Store in a tightly sealed mason jar in the refrigerator. Warm slightly in the microwave or allow to come to room temperature when ready to use.
11
Enjoy on toast, or as a side dish all year long!