Zucchini Butter Recipe
Got a ton of zucchini or yellow squash? This silky, savory spread is a phenomenal way to turn it into something not only manageable but absolutely craveable. Spread it on toast, toss it into a bowl of pasta, or dollop it over grilled chicken or fish.
Servings: 8
Calories: 64kcal
Ingredients
- 1 pound zucchini or yellow squash
- 2 tablespoons butter or olive oil
- 1 medium shallot minced
- 4 garlic cloves minced
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Shred zucchini or yellow squash on the large holes of a box grater or in a food processor with the shredding disc.
- Set a 10- or 12-inch nonstick skillet over medium heat. Melt butter (or heat olive oil). Add shallot, garlic, shredded squash, salt, and pepper.
- Cook, stirring frequently, for about 20 minutes, until reduced to a soft, spreadable, silky consistency. You may need to lower the heat about halfway through to prevent browning.
- Spread is ready to use right away, or let cool and transfer to an airtight container.
Video
Notes
- If your squash variety has large seeds, remove them before shredding.
- Spread will keep tightly sealed in the fridge for up to a week, or frozen for up to six months.
- Serve as a spread on toast, stirred into pasta, dolloped onto grilled chicken or fish, with scrambled eggs, and more.
Nutrition
Serving: 1 | Calories: 64kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 158mg | Fiber: 1g | Sugar: 3g