Zucchini Butter
- Level: Easy
- Yield: about 1 1/2 cups of zucchini butter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 3
- Cholesterol
- 23
- Sodium
- 602
- Total: 1 hr 10 min
- Active: 30 min
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
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.