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 lbzucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary)
1/4 colive oil or butter
2minced shallots, garlic, or combination of both
·salt and pepper
How to Make Jennie Cook's Zucchini Butter
- Coarsely grate the zucchini.
- Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking.
- To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
- In a deep skillet, heat the olive oil/butter.
- Sauté the shallots or garlic briefly. (I use both)
- Add the zucchini and toss.
- Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes.
- 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.)
- The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
- 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.
- Enjoy on toast, or as a side dish all year long!