Jennie Cook's Zucchini Butter
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.
- 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
- minced shallots, garlic, or combination of both
- salt and pepper