Our zucchini is coming to an end, a fact that I'm somewhat oddly sad about. I guess I do love having an almost infinite supply of veggies without having to go to the store. This recipe has helped us work through our zucchini this year. It's super simple, and makes a tasty and healthy snack.
The link to the original recipe and the recipe itself are below. I use a bunch of onion and garlic in place of the shallot and to add some more flavor. I also discovered that if you're using a baseball bat-sized zucchini, you might want to peel it first. If the peel is too thick, makes hard little pieces in your otherwise creamy butter. he grater disc on a food processor is a great tool for grating the zucchini, but a good old box grater works just fine.
food52.com/recipes/23071-jennie-cook-s-zucchini-butter
Makes about 2 cups
- 2pounds zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary)
- 1/4cup olive oil or butter
- 2minced shallots, garlic, or combination of both
- Salt and pepper
- 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. 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.
- Enjoy on toast, or as a side dish all summer long!
No comments:
Post a Comment