Zucchini Butter

Name: Zucchini Butter
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: about 1 1/2 cups of zucchini butter
Ingredients: 2 pounds zucchini (3 large or 4 medium); 3 tablespoons unsalted butter; 1 tablespoon extra-virgin olive oil; 1 shallot, finely chopped; 3 sprigs fresh thyme; Kosher salt and freshly ground pepper; 1/2 teaspoon finely grated lemon zest

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Level: Easy

Total: 1 hr 10 min
Active: 30 min

Yield: about 1 1/2 cups of zucchini butter

The peak of summer is often marked by an abundance of zucchini and the eternal question of what to do with it! By grating and slowly simmering zucchini with butter and shallots, you can transform 2 pounds of zucchini into a concentrated spread that you can keep stashed inside your fridge in a small jar. Inspired by Julia Child’s Grated Zucchini Sautéed in Butter and Shallots recipe, this version cooks much longer to really intensify the vegetal sweetness of zucchini. Try it on buttered toast or loosen with pasta water and coat your favorite noodle instead of pesto.

Level: Easy

Total: 1 hr 10 min
Active: 30 min

Yield: about 1 1/2 cups of zucchini butter

Ingredients

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2 pounds zucchini (3 large or 4 medium)

3 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 shallot, finely chopped

3 sprigs fresh thyme

Kosher salt and freshly ground pepper

1/2 teaspoon finely grated lemon zest

Directions

Grate the zucchini on the large holes of a box grater into a colander set over a bowl. Squeeze the zucchini to remove the excess liquid.
Heat the butter and olive oil in a skillet over medium heat. Add the shallot; cook, stirring, until softened, 2 to 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the zucchini is very tender and almost paste-like but not browned, 35 to 40 minutes, mashing it with a fork in the last 5 minutes. If the zucchini starts sticking, stir in a splash of water; reduce the heat as needed to prevent browning.
Remove the pan from the heat, stir in the lemon zest and season with salt. Let cool, then discard the thyme and transfer to a small jar. Store in the refrigerator for up to 1 week.