Super Easy and Delicious Zucchini Butter
Delicious on toast or sandwiches, zucchini butter is a great little staple to have in your summer cooking repertoire.
Makesabout 2 cups
About a decade ago we found ourselves in the kitchen of caterer Jennie Cook, grating small mountains of zucchini for an intriguing dish she called zucchini marmalade, or butter. When we finally tasted the fruits of our labor (at a community eat-in for good food in schools), we were delighted by the spread’s buttery, subtly sweet flavor. In fact, it was so memorable that we had to ask Jennie for the recipe.
Having missed the actual cooking of the zucchini marmalade/butter in Jennie’s kitchen, we were surprised to discover how easy it is to make. Although it takes some time on the stovetop (and you can even cook it down further than the batch in the photo above), 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.
Related: Summer Salad Recipe: Squash Ribbons
Super Easy and Delicious Zucchini Butter (or Marmalade)
Delicious on toast or sandwiches, zucchini butter is a great little staple to have in your summer cooking repertoire.
Makes about 2 cups
Nutritional Info
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
Instructions
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 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.
Enjoy on toast, or as a side dish all summer long!
Recipe Notes
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.
Recipe from Jennie Cooks.
(Images: Emily Ho)