Zucchini Butter

Name: Zucchini Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1/4 cup extra virgin olive oil; 2 pounds zucchini (about 3 medium), shredded; 1 shallot, minced; 1 teaspoon kosher salt; 1/4 teaspoon pepper; 1 medium lemon, zested and juiced; 2 garlic cloves, minced

Total Time Prep: 10 min. Cook: 30 min.

Yield 12 servings

Test Kitchen Approved

Looking for an unusual way to use up mounds of zucchini and summer squash? Zucchini butter is a flexible condiment that you can spread onto sandwiches, dollop onto an omelette or mix with sour cream to make a dip.

Ingredients

1/4 cup extra virgin olive oil
2 pounds zucchini (about 3 medium), shredded
1 shallot, minced
1 teaspoon kosher salt
1/4 teaspoon pepper
1 medium lemon, zested and juiced
2 garlic cloves, minced

Directions

Heat olive oil in a large saucepan over medium heat. Add zucchini, shallot, salt and pepper. Cook until zucchini is very soft, 20-25 minutes, stirring occasionally. Stir lemon zest, juice and garlic; cook until liquid has absorbed, 2-3 minutes, stirring constantly. Remove from heat. Use immediately or store in an airtight container in the refrigerator for later use.

Nutrition Facts

1 serving: 58 calories, 5g fat (1g saturated fat), 0 cholesterol, 167mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

This zucchini butter recipe is a great one to make when the delicate vegetable is abundant. The squash is shredded and cooked down with garlic, shallots, lemon and olive oil to make a flavorful spread. —Suzanne Podhaizer, St. Johnsbury, Vermont

Recipe Creator