Zucchini Butter

Name: Zucchini Butter
Total time: 2400 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 lb (shredded) Zucchini; 1/4 cup Olive oil; 1 (finely chopped) Shallot; 2 (minced) Garlic cloves; Lemon zest from one lemon; Juice from 1 lemon; 1 tsp Kosher salt; 1/4 tsp Black pepper

cindybear @cindybearcooks

#august2026 This recipe came via email. Zucchini grows in abundance and this recipe is a creative way to use it besides leaving bags of zucchini on peoples porches. I thought the final product had good flavor and could be used multiple ways on toast ,veggie dip, pasta, or meat. My family dashed my hopes as they did not care for it. Said it was bitter or tangy. I will leave the lemon out next go round.

cindybear @cindybearcooks

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Ingredients

Prep 10 minutes Cook 25-30 minutes

12 servings

2 lb(shredded) Zucchini
1/4 cupOlive oil
1(finely chopped) Shallot
2(minced) Garlic cloves
Lemon zest from one lemon
Juice from 1 lemon
1 tspKosher salt
1/4 tspBlack pepper

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Steps

Prep 10 minutes Cook 25-30 minutes

1

Shred zucchini and squeeze out excess moisture using a clean towel.
2

Heat olive oil in a pan over medium heat.
3

Add shallot and cook until soft and translucent.
4

Add zucchini, kosher salt, and black pepper. Cook uncovered, stirring often, for 20-25 minutes until cooked down to a spreadable mixture.
5

Stir in garlic, lemon zest, and lemon juice. Cook 1-2 minutes more.
6

Taste and adjust seasoning if needed. Serve warm or at room temperature.
7

Store in an airtight container. Keeps for 1 week in the fridge or can be frozen for later use.