Zucchinis are everywhere right now, but the real question is—what the heck to do with them all? We love roasting them with fresh herbs, or even eating them fresh in a salad; but this recipe is total departure from what we usually do with this glorious summer vegetable. Zucchini "butter" is essentially zucchini that’s been cooked down and caramelized, and the results are nothing short of tantalizing. Spread on your morning toast or along with crisp veggies — this right here is the ultimate summer condiment.
Zucchini Butter
Yeilds: About 1/2 cup
|
1 pound green and yellow zucchini 1/8 cup extra virgin olive oil 1 shallot, minced |
1 garlic clove, minced salt and pepper, to taste |
Method:
Grate zucchini and allow to drain for 5-10 minutes in a colander. Heat up a frying pan with oil, and cook shallot and garlic for a couple of minutes before adding zucchini. Season with salt and pepper. Cook on medium-low heat until the zucchini has reduced down, about 15-20 minutes. Keep chilled in a sealed jar for up to 5 days.
Recipe adapted from Food52.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
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