Please Pass the Recipe

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Zucchini Butter

 If I had to name one vegetable I couldn’t live without, it would be zucchini. It’s lucky to earn that honour because my real favourite, tomato, is a fruit.

Zucchini is number one because of it’s versatility. On PPTR alone you’ll find two soup recipes, two fritter recipes, a savoury slice, a sweet cake and mustard pickles plus numerous other dishes where zucchini plays a minor role.

I’m always interested to try new ways of using zucchini and after coming across The Kitchn blog’s post for zucchini butter, the recipe was added to my “must try” list. Zucchini butter is a delicious savoury spread for sandwiches, toast and crackers, a tasty addition to a ploughman’s lunch or an antipasto platter.

I try to be disciplined with recipe try outs and follow instructions closely, but as often happens I immediately began to envisage modifications. I stuck with the recipe to the end though, then the minute I was finished started over again, my way. It was an interesting exercise being able to taste the end products side by side.

I choose to complement the natural flavour of my version by using a blend of butter and lemon infused olive oil for cooking, then finishing off with the subtle addition of fresh lemon thyme, a little lemon zest and some olive salt to taste.

To make approx 1 cup.

Zucchini Butter

400g medium sized zucchinis

1 teaspoon salt

1 teaspoon lemon infused olive oil

1 teaspoon butter

1/2 teaspoon finely grated lemon zest

1 tablespoon dry breadcrumbs (I used gluten free)

olive salt to taste

freshly ground black pepper

Coarsely grate the zucchini, toss through the salt and allow it to drain for 20 minutes in a colander.

Rinse the zucchini, the squeeze out as much water as possible.

Heat the butter and oil over a medium heat in a small saute pan, add the zucchini then cook until all the moisture has evaporated.

Stir in the lemon thyme and the zest.

Add olive salt and pepper to taste.

Allow to cool. The butter may ooze out. reincorporate before serving.

Will keep refrigerated for 1 week.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

26 comments on “Zucchini Butter

  1. Pingback: Zucchini tart with lemon, fennel, feta and thyme | Please Pass the Recipe

  2. Raconteur
    May 27, 2015

    So clever. I have to try it.

    Like

  3. Fae's Twist & Tango
    May 5, 2015

    Your opening sentence brought me smile. Zucchini butter sounds pretty good! 🙂

    Like

  4. thehungrymum
    May 4, 2015

    clever clogs! I have never heard of such a creation but I can imagine slathering this everywhere: instead of garlic butter / on crackers/ with pasta – delish!

    Like

  5. Michelle
    May 3, 2015

    Looks delicious. I’m looking forward to zucchini days!

    Like

  6. Francesca
    May 2, 2015

    What a great appetizer, Sandra! Must be delicious! And it is just perfect for our upcoming outdoor party season … if we’ll ever have one! 😉

    Like

    • ladyredspecs
      May 2, 2015

      It simple to make and quite delicious. You’ll get some sunshine soon…..

      Like

  7. chef mimi
    May 1, 2015

    What a fabulous idea!

    Like

  8. Leah
    May 1, 2015

    Ooo, this sounds very interesting and actually quite delicious.

    Like

  9. Gather and Graze
    May 1, 2015

    This is fabulous Sandra! I get so excited when the first zucchinis are ready for picking, but by the end of the season I can barely look at them! 😉 Having new and exciting ways of making the most of them is just what I need. Can just picture this on an antipasto platter – so lovely!

    Like

    • ladyredspecs
      May 3, 2015

      It’s a beauty Margot, I’ve been having it on toast for breakfast!

      Like

  10. MamaD1xx4xy
    May 1, 2015

    This is definitely on my must try list as well! I can’t wait until the endless zucchinis are ready in the garden, finally another use for them. What a brilliant idea, I can see this disappearing very quickly.

    Like

  11. anne54
    May 1, 2015

    It is a good thing that there are so many recipes for zucchini, because when you grown them you easily end up with a glut! Friends and family groan when they see me coming in Zucchini Season because they know I have a few tucked under my arm to give them, again!

    Like

  12. tinywhitecottage
    May 1, 2015

    I’m intrigued about your lemon infused olive oil. I noticed it the other day in your Moroccan salad. I love zucchini too and what a wonderful spread. I’m always looking for good appetizers and I’ll keep this recipe for sure. It’s on my “must try” list now! 🙂

    Like

  13. cheergerm
    April 30, 2015

    Being a zucchini fan as well, this is quite intriguing. Think the Yak would love it.

    Like

    • ladyredspecs
      April 30, 2015

      Not a dip, more a pate, a wonderful spread with a point of difference. It disappeared very quickly. Next time I’m adding garlic!

      Liked by 1 person

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This entry was posted on April 30, 2015 by in Dips and Spreads, FODMAP diet, Food, Gluten Free, Lactose Free, Side Dishes & Salads, Snacks, Vegetarian and tagged , , .
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