Super Easy and Delicious Zucchini Butter (or Marmalade)

MIxed Summer Squash_800

Using zucchini as a spread! Surprised! What! Why not, this zucchini spread has a buttery, subtly sweet flavor. Although it takes some time on the stove top it’s otherwise quite simple, requiring just a couple of ingredients slowly cooked in olive oil until jammy and buttery. Delicious on toast or sandwiches, it’s a great little staple to have in your summer cooking repertoire, says Jennie Cook. Recipe from Jennie Cook, thekitchn.com

Ingredients

  • 2 pounds zucchini, more or less*
  • 1/4 cup olive oil or butter, if you prefer
  • 2 minced shallots, garlic, or combination of both
  • Salt and pepper

*Feel free to add extra zucchini. It may take a little longer to cook, but this recipe keeps well and can be stored in the refrigerator for about a month.

Directions

  1. 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.
  2. In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
  3. Enjoy on toast, or as a side dish all summer long! Makes about 2 cups.
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