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Zucchini Butter
Transform summer squash into this bright, spreadable zucchini butter to use as a sandwich spread, pasta sauce, appetizer, and more all season long.
👥 3 Servings⏱️ Prep & Cook: 1h👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●grater
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Place 2½ lb. zucchini (about 5 medium), scrubbed, grated on the large holes of a box grater, in a large-mesh sieve set over a large bowl. Sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over and toss to combine. Let sit ⏱️ 30 minutes.
½ lb. zucchini (about 5 medium), scrubbed, grated on the large holes of a box grater2. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Press down on zucchini to expel some liquid (no need to get crazy and really squeeze here, you’re not making zucchini bread). Discard liquid. Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook zucchini, stirring occasionally, until liquid cooks off and zucchini is starting to brown and stick to pot, 13–⏱️ 15 minutes.
. extra-virgin olive oil3 Tbsp
3
Add 1 garlic clove, finely grated, and 3 Tbsp. fresh lemon juice and season with salt and generously with freshly ground pepper. Cook, stirring occasionally, until lemon juice is incorporated, 2–⏱️ 3 minutes. Add 3 Tbsp. unsalted butter and cook, stirring often, until butter is melted and combined, 2–⏱️ 3 minutes. Do Ahead: Butter can be made 3 days ahead. Let cool. Transfer to an airtight container; cover and chill.
. fresh lemon juice3 TbspFreshly ground pepper. unsalted butter3 Tbsp
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