Zucchini Butter!

More than a week ago, I mentioned I would share the Zucchini Butter I made. It was delicious!  I enjoyed it on one of my portobello burgers, double yum!

This dish is made with simple ingredients:

2-lbs of zucchini 

1/4 of butter or olive oil 

2-minced shallots or garlic, or combination of both (I did both)

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. I've done both, plus as a topping for my portobello burgers.  Fantastic! 

I found this original recipe by Jennie Cook. 

What yummy recipes are you finding this summer?