Zucchini Butter (Print Version)
# Ingredients:
01 -
4 tablespoons olive oil, divided.
02 -
3 medium-large zucchini (about 2.5 pounds).
03 -
3 whole garlic cloves.
04 -
4 fresh thyme sprigs.
05 -
Sea salt to taste.
06 -
Black pepper, freshly ground.
07 -
1 teaspoon fresh lemon juice.
# Instructions:
01 -
Pour 2 tablespoons olive oil in a large cast iron skillet. Warm over medium heat.
02 -
Cut off ends of zucchini. Remove any soft or seedy centers if needed. Shred using a box grater's large holes.
03 -
Add shredded zucchini to the hot pan. Mix in whole garlic cloves and thyme sprigs. Season with salt and stir well.
04 -
Cook for 20-45 minutes, stirring often. Lower heat gradually as mixture reduces. Add a splash of water if needed to prevent sticking.
05 -
Remove from heat when mixture is thick and spreadable. Take out thyme stems and mash garlic. Stir in remaining olive oil, pepper, and lemon juice. Add salt if needed.
# Notes:
01 -
Store in fridge up to 1 week or freeze up to 6 months.
02 -
Can substitute lemon juice with red wine or apple cider vinegar.
03 -
Best served at room temperature.