jennie cook's zucchini butter

Name: Jennie Cook's Zucchini Butter
Prep time: 5 min
Cook time: 15 min
Cuisine: American
Ingredients: 2 pound(s) zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary); 1/4 cup(s) olive oil or butter; 2 - minced shallots, garlic, or combination of both; - salt and pepper

25 Pinches 1 Photo

Raven Higheagle

Prescott, AZ

Updated on Jun 1, 2014

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.

Rate

prep time 5 Min

cook time 15 Min

method Stove Top

yield Makes About 2 Cups

Ingredients

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

How To Make jennie cook's zucchini butter

Step 1

Coarsely grate the zucchini.

Step 2

Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking.
Step 3

To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
Step 4

In a deep skillet, heat the olive oil/butter.
Step 5

Sauté the shallots or garlic briefly. (I use both)
Step 6

Add the zucchini and toss.
Step 7

Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes.
Step 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.)
Step 9

The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
Step 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.
Step 11

Enjoy on toast, or as a side dish all year long!
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