Friday, July 17, 2015

RECIPE: Zucchini Butter

Difficulty Level: Easy
Yields 2 half pints

• 3 tablespoons olive oil

• 1 tablespoon butter

• 5 garlic cloves, gently smashed

• 2 large zucchini, cut into a 1/2 inch/5 cm cubes (about 2 pounds/910 g)

• 5-6 springs of thyme

• 1/2 teaspoon finely milled sea salt

• 1/4 teaspoon freshly ground black pepper

Place a large skillet over medium heat. Place the olive oil and butter and allow them to melt together. Roughly chop the smashed garlic and add it to the pan. Add the zucchini cubes. Cook for 15-20 minutes, until the zucchini has begun to soften. Strip the thyme leaves off their stems and add them to the pan.

Reduce the heat and continue to cook, stirring often. The goal is to cook the liquid out of the zucchini and melt it into a flavorful, spreadable paste. If at any point, the zucchini starts to brown and stick, add a splash of liquid (water is fine, though if you have an open bottle, a little white wine is also delicious) and reduce the heat a bit more. Total cooking time should be right around an hour.

Once cooked, divide the spread between two half pint jars. It will keep up to 2 weeks in the fridge or a year in the freezer.

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