zucchini butter recipe

Full disclosure, I am supposed to be dairy free. However, that is very, very difficult in a house with a bunch of dairy loving people. When I saw the recipe from which this is adapted, I thought- wow, this could be great for my breakfast food; sort of a supporting role or a unexpected layer. Zucchini has a neutral flavor and softens easily. Genius. As with almost everything I cook, I adapt to my tastes and available time. Use this as a foundation and make it yours. Recipe adapted from Jennie Cook's Zucchini Butter.

SUPPLIES

Pot with heavy bottom

Flour sack towel

Grater

INGREDIENTS

1 lb zucchini

4 tbsp Olive oil, reserve 2 tsp

1 small to medium shallot

1 large clove of garlic

½ tsp lemon zest

Salt

White pepper

DIRECTIONS

Wash zucchini thoroughly and grate using the coarse portion of a box grater, or food processor. I use a flour sack towel and squeeze out as much liquid as possible. Squeeze hard. Zucchini holds a lot of moisture!

Mince shallots and garlic finely.

In a small pot, add a touch of olive oil and saute shallots and garlic slowly over low heat. Remember you want these to release their delicious flavor without scorching.

Add grated zucchini, lemon zest, and all of the olive oil except reserved.

Increase heat to medium and stir gently.

Cook for 10-15 minutes, stirring frequently.

Taste it and see if adding reserved olive oil is necessary.

Remove from heat when it has reached your preferred texture.

Season with salt and pepper to taste.

Let it cool.

Note: You can use butter and I think, avocado oil would be fine as well instead of olive oil. Other ways to use this zucchini butter: add some fresh herbs and serve as a dip with a flatbread, as an appetizer on a crostini, layered with an herbed goat cheese, or just spread it on some hearty seedy toast for a quick on-the-go!