Homemade Zucchini Butter (Print version)
A jammy, buttery zucchini spread with garlic, shallot, and lemon for toast, eggs, pasta, and sandwiches.
# Ingredients:
For the zucchini butter
01 -
1 1/2 lb (680 g) zucchini, trimmed
02 -
1 teaspoon kosher salt
03 -
4 tablespoons (56 g) unsalted butter, divided
04 -
1 small shallot, finely minced
05 -
2 garlic cloves, finely grated or minced
06 -
1 teaspoon finely grated lemon zest
07 -
1 tablespoon fresh lemon juice
08 -
1/4 teaspoon black pepper
09 -
Pinch of red pepper flakes, optional
10 -
2 tablespoons chopped fresh basil or parsley
# Instructions:
01 -
Grate the zucchini on the large holes of a box grater. Place it in a colander, toss with the kosher salt, and let it stand for 15 minutes.
02 -
Transfer the zucchini to a clean kitchen towel and squeeze firmly over the sink until very little liquid drips out.
03 -
Melt 3 tablespoons butter in a wide skillet over medium heat. Add the shallot and cook for 2-3 minutes, stirring often, until softened.
04 -
Stir in the garlic and cook for 30 seconds, just until fragrant. Do not let it brown.
05 -
Add the squeezed zucchini. Cook for 15-18 minutes, stirring often, until the mixture is thick, glossy, and no longer watery.
06 -
Remove from the heat. Stir in the remaining 1 tablespoon butter, lemon zest, lemon juice, black pepper, red pepper flakes, and herbs. Taste and adjust salt only if needed. Cool slightly before serving or storing.
# Good to know:
01 -
Makes about 1 cup, or 8 small servings.
02 -
Best served warm or at room temperature.
03 -
Use as a spread, pasta sauce starter, sandwich layer, or egg topping.