jennie cook's zucchini butter
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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yield
serving(s)
prep time
5 Min
cook time
15 Min
method
Stove Top
Ingredients For jennie cook's zucchini butter
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2 lbzucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary)
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1/4 colive oil or butter
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2minced shallots, garlic, or combination of both
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salt and pepper
How To Make jennie cook's zucchini butter
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1Coarsely grate the zucchini.
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2Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking.
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3To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
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4In a deep skillet, heat the olive oil/butter.
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5Sauté the shallots or garlic briefly. (I use both)
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6Add the zucchini and toss.
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7Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes.
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8If 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.)
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9The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
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10Store 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.
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11Enjoy on toast, or as a side dish all year long!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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