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Zucchini Butter

A creamy, spreadable zucchini butter made with fresh zucchini, garlic, and herbs. Great on bread or as a dip for vegetables.

Ingredients

Scale
  • 4 tablespoons olive oil, divided.
  • 3 medium-large zucchini (about 2.5 pounds).
  • 3 whole garlic cloves.
  • 4 fresh thyme sprigs.
  • Sea salt to taste.
  • Black pepper, freshly ground.
  • 1 teaspoon fresh lemon juice.

Instructions

  1. Pour 2 tablespoons olive oil in a large cast iron skillet. Warm over medium heat.
  2. Cut off ends of zucchini. Remove any soft or seedy centers if needed. Shred using a box grater's large holes.
  3. Add shredded zucchini to the hot pan. Mix in whole garlic cloves and thyme sprigs. Season with salt and stir well.
  4. Cook for 20-45 minutes, stirring often. Lower heat gradually as mixture reduces. Add a splash of water if needed to prevent sticking.
  5. 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

Store in fridge up to 1 week or freeze up to 6 months.
Can substitute lemon juice with red wine or apple cider vinegar.
Best served at room temperature.

  • Author: Chef Stella

Nutrition

  • Calories: 36
  • Fat: 3 g
  • Carbohydrates: 3 g
  • Protein: 1 g