Zucchini Butter: A Genius Way to Transform Summer Squash

Got a ton of zucchini or yellow squash? Zucchini butter — a silky, savory spread for toast, pasta, grilled chicken, scrambled eggs, and more — is an absolutely brilliant way to transform it into something you'll crave. And it's SO easy.

Why we love this recipe

As I always say, the word "zucchini" is inherently plural. Whether you're growing it, getting deliveries from a CSA, or just went nuts at the farmers' market, sometimes you need a way to use a LOT of it without a lot of fuss.

This recipe:

• Turns a pound of summer squash into about a cup of creamy, dreamy spread
• In 30 minutes or less
• Is infinitely scalable: Halve it, quadruple it — it's up to you
• Is super-flexible. Spread it on toast // stir it into pasta // dollop it on grilled chicken or shrimp // use it as an omelet filling // and so much more

What you'll need

Here's all you need to make this recipe.

• The squash: Zucchini and yellow squash work equally well, or use a combination. Other varieties of summer squash with a similar texture are fine, too. If your variety has large seeds, remove them before shredding.
• Butter: I like to use a good cultured, salted butter like Kerrygold. Substitute olive oil if you like, which makes this recipe vegan and dairy-free.
• You can adjust the garlic, shallot, and seasonings to suit your taste.

How to make it

This is a nice, easy recipe that just requires a bit of time and attention to make sure the squash cooks down without burning.

1. Shred the squash on the large holes of a box grater or in a food processor fitted with the shredding disc. If you're multiplying the recipe and using a food processor, you'll need to shred in batches.
2. Use a pan that makes sense for the amount of squash. It will cook down a LOT, so it's okay —even good — if it's a bit full at the beginning, as long as you can stir it. A slightly smaller pan will help the squash not burn as it cooks down.
3. Regulate the heat as the squash cooks down, so it continues to simmer gently without browning. Stir frequently and keep an eye on it.
4. After about 20 minutes (for a single batch, a bit longer for more squash), the squash will have cooked down substantially and taken on a soft, spreadable consistency. That's how you'll know it's ready to use.

Expert tips and FAQs

How to serve it

There's SO much you can do with zucchini butter. For starters, you can:

• Spread it on toast, a bagel, an english muffin, or a sandwich
• Add it to white pizza
• Dollop it onto scrambled eggs or use it as an omelet filling
• Serve it with grilled or roasted chicken
• Use it as a sauce for fish and shellfish
• Stir it into a bowl of rice, pasta, or savory oats

But also, this. Take a taste of it and think for a moment. You'll come up with lots of other ways to use it, too. And I hope you'll share them in the comments below.

More of our favorite zucchini recipes

If you’ve got a glut of zucchini, we’ve got your back. Here are some of our best uses for this inherently plural vegetable.

• Savory fritters with corn and feta
• Spiralized noodles with: turkey meat sauce // lemon caper butter // summer vegetables
• Chocolate cake
• Enchiladas
• Pancakes
• Savory quick bread with cheddar
• Sheet pan pizza with pesto
• Quick curry with chickpeas
• Minestrone
• Thai red curry with vegetables
• Disappearing orzo