from one generation to the next
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.
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.