Monday, August 4, 2014

Zucchini Butter

Zucchini is a veggie (or is it a fruit?) that I always have in my shopping basket & during the summer I grab as much zucchini as I can. It’s a great grilling veggie but it’s also great when you slow cook it into this yummy zucchini butter. While it’s ‘slow-cooked’ it’s also really easy to make. You can cook it ahead & store it in a jar & then toss it with pasta, farro or smear some on toasted bread.   I tossed ours with some linguini, a little bit of pasta water & topped it with some grated cheese. It was tasty!


  • 2 zucchinis, cut into 1/2” cubes
  • 4 cloves garlic, smashed & roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • salt & pepper
  • 5-6 fresh basil leaves, cut into thin strips
  • 1/4 cup water, veggie stock or white wine (optional)
Make it!
  1. Heat the butter & oil in a medium-sized pot over medium heat.
  2. Add the garlic & cook for 3 minutes or until the garlic starts to turn a light golden brown color.
  3. Toss in the cubed zucchini & season with salt & pepper.
  4. Cook for 15 minutes or until the zucchini starts to soften.
  5. Toss in the basil.
  6. Stir well & reduce heat to low.
  7. Cook for another 30-45 minutes.
  8. If the mixture starts to stick to the bottom of the pot stir in some water, veggie stock or white wine.
  9. You want to reduce the mixture to a nice thick paste like consistency.
  10. Stir every five minutes or so.
  11. Store in an air-tight glass jar or serve hot.

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