Description
Zucchini Butter is a luscious, savory spread perfect for toast, pasta, or as a side. Learn my simple, personal recipe for this summer delight.
Ingredients
Scale
- Garden Fresh Goodness:
- 4 medium zucchini, about 2 lbs, grated
- 4 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- Savory Essentials:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup vegetable broth
- Flavor Boosters:
- 4 sprigs fresh thyme
- 1/4 cup grated Parmesan cheese (optional)
- Finishing Touches:
- 1 tablespoon fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prep Your Zucchini Butter Base:: First things first, let’s get those veggies ready for our Zucchini Butter. Grate your zucchini using the large holes of a box grater – no need to be super precise, just get it grated. Then, finely chop your onion and mince that garlic. This is where I always make sure I have everything laid out, because once the pan gets hot, things move quickly! I love the smell of fresh garlic and onion hitting the cutting board, it signals that something good is about to happen in my kitchen.
- Sauté Aromatics for Zucchini Butter:: Grab a large, heavy-bottomed skillet or Dutch oven – trust me, you want something substantial for this Zucchini Butter journey. Heat the olive oil and butter over medium heat until the butter is melted and shimmering. Add the chopped onion and cook, stirring occasionally, until it’s softened and translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for another minute until fragrant. Don’t let it brown, hon, or it’ll get bitter – I made that oops mistake once, and it wasn’t pretty.
- Add the Zucchini and Start the Simmer:: Now for the main event! Add the grated zucchini to the skillet. It’ll look like a mountain, but don’t worry, it cooks down. Stir it all together with the onions and garlic. Add the fresh thyme sprigs and a generous pinch of salt and pepper. Pour in the vegetable broth. Bring it to a gentle simmer, then reduce the heat to low. This is where the magic of Zucchini Butter truly begins!
- Slow Cook the Zucchini Butter:: Cover the skillet and let the zucchini cook, stirring every 10-15 minutes, for about 45-60 minutes. The goal is for the zucchini to break down completely, becoming incredibly soft and almost jam-like. You’ll see it transform from chunky green bits to a creamy, cohesive Zucchini Butter spread. This step requires patience, but it’s so worth it. I often put on a podcast and just let it do its thing, peeking in now and then.
- Mash and Refine Your Zucchini Butter:: Once the zucchini is super tender, remove the thyme sprigs. If you like a chunkier Zucchini Butter, you can just mash it with a fork or potato masher right in the pan. For a smoother texture, carefully transfer it to a food processor and pulse until it reaches your desired consistency. I prefer mine with a few small bits, so I usually just mash it by hand. It really depends on what mood I’m in or what I’m serving it with!
- Finish with Flavor for Zucchini Butter:: Return the mashed zucchini mixture to the skillet if you used a food processor. Stir in the grated Parmesan cheese and the fresh lemon juice. Taste and adjust the seasoning – you might need a bit more salt or a grind of fresh pepper. The Zucchini Butter should be savory, bright, and utterly delicious. It should look like a rich, pale green spread, smelling earthy and fresh. Honestly, this is the best part, getting it just right!