It’s the end of summer and if you are anything like me, your garden is OVERFLOWING with tomatoes and zucchini.
I’ve already used both of these posts for multiple meals in my own kitchen!
I hope they are just as helpful to you too.
But today, I’ve got a great recipe for you for ZUCCHINI BUTTER!
What?? Zucchini butter? What the heck is that?
Basically, it is shredded zucchini that you cook in really good olive oil and salt until it caramelizes and becomes a beautiful, spreadable, delectable paste.
I know the name doesn’t sound super appetizing, but let. me. tell. you.
It tastes INCREDIBLE!
Even if you don’t like zucchini, you will love this!
For some reason, the cooking process with the salt and olive oil changes the way the zucchini tastes into something incredible and unique.
And the best part is that it uses up a LOT of zucchini. Plus, you can use those huge overgrown ones.
Although I’m sure, your zucchini are all diligently picked when small, right? Is it just me that they become overgrown? What? No?
Whew, I’m in good company, then!
If you would like to make this recipe with zucchini from the grocery store, that’s totally cool too. No judgment at all.
Zucchini butter recipe
The first thing you are going to do is take that monster zucchini and shred it up. You can use a food processor to make quick work of this if you have one. Or, if you don’t (like me), you can shred it by hand with a medium holed cheese grater.
Or ask your husband do it while he is watching the game! Even better!!
Obviously, if your zucchini has grown WAY too much, don’t use it. As in, if the skin has started to become hard and change color it is too far gone. But if it is simply on the large size, go for it. You can remove the seeds from large zucchini for a better texture if you want.
I used these two monsters for this recipe (my hand is in the picture for size reference). I got about 8 cups of shredded zucchini.
You want about 2 cups of shredded zucchini for this recipe.
If you have more than that, put it in freezer bags and pop them in the freezer for later.
Pro tip: Lay your freezer bags flat for faster thawing!
Place shredded the zucchini in a frying pan. Add 2-3 tablespoons of a good quality olive oil (this is the kind that I’m in love with and have been using for years) in a frying pan and then add the zucchini and about a quarter teaspoon of good quality sea salt (I prefer Himalayan Pink Salt and this is the brand that I trust. Or you could use the Real Salt brand too. Both are excellent).
Cook on medium to low for around 30 minutes, stirring occasionally. You will know it is done when the zucchini is super soft and mushy and you are starting to get some browning and caramelization (which equals flavor!).
Note: If you’d like to reduce the cooking time, squeeze as much liquid out of the zucchini as you can before adding it to the pan. You can use cheesecloth or a tea towel if desired or a strainer or just use your hands!
If you really want to up the ante, add a clove of freshly grated garlic toward the end of the cooking process and cook for 1-2 more minutes.
Stick a fork in me, I’m done!!!
At this point, you can puree it if you want to. Or leave it if you don’t mind the texture. Test for seasoning and add more salt if needed.
Serve with toasted baguette slices, crackers, or veggies. You can also spread it on a sandwich or toast instead of mayo or butter. Refrigerate for up to a week.
I really hope you enjoy this recipe to use up your summer zucchini.
Let me know how you like it in the comments below! I’d love to hear your experience if you try it out.
Happy zucchini butter making!
- 2 cups shredded zucchini
- 2 Tablespoon good quality extra virgin olive oil
- 1/2 teaspoon good quality sea salt
- Shred zucchini using a medium holed food processor or cheese grater. Measure out 2 cups and freeze the rest for another time.
- Place shredded zucchini to a frying pan and add 2-3 Tbsp. of a good quality olive oil and 1/2 tsp. sea salt. Turn heat to medium.
- Cook zucchini, stirring occasionally until the liquid has evaporated and edges begin to turn brown. Remove from heat and add additional salt if needed. Optional: Add a minced clove of garlic and cook for 1-2 more minutes. Puree if desired.
- Serve with toasted baguette slices, pita crisps or crackers, as a veggie dip, or spread on toast or sandwiches.