Zucchini Butter Recipe courtesy of Newark Food Markets and Delawonderful
Plus, Medical Society’s of Delaware’s Obvious Campaign, The Great Exercise Chart & Get Healthy, Delaware Events
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Zucchini Butter Recipe
I was so excited when I first tried zucchini bread because it tasted like cake. Never in my dreams did I imagine that there could be a zucchini butter. Willy Wonka should look into zucchini because it clearly has serious delicious potential. This recipe can be used as a dip, spread or side dish and is courtesy of Newark Food Markets and Delawonderful.
- 2 pounds zucchini or assorted summer squash (feel free to use less or add extra—cooking times will vary)
- 1/4 cup olive oil or butter
- 2 minced shallots, garlic, or combination of both
- Salt and pepper
(Makes about 2 cups)
1. Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
2. In a deep skillet, heat the olive oil/butter. Briefly sauté the shallots or garlic. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor—you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
More from this edition of Get Healthy, Delaware!:
Zucchini Butter Recipe, Medical Society of Delaware’s Obvious Campaign, The Great Exercise Chart & Health Events
» More from Get Healthy, Delaware! blog