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.
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26 comments on “Zucchini Butter”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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So clever. I have to try it.
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It’s a simple but tasty recipe, enjoy…..
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Your opening sentence brought me smile. Zucchini butter sounds pretty good! 🙂
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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!
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Ha, sadly I can’t take the credit……
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Looks delicious. I’m looking forward to zucchini days!
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They never outlive their welcome in my kitchen…
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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! 😉
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It simple to make and quite delicious. You’ll get some sunshine soon…..
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What a fabulous idea!
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Thanks, I think it opens a world of possibilty with other vegetables
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I’m thinking butternut squash…
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Yes!
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Ooo, this sounds very interesting and actually quite delicious.
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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!
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It’s a beauty Margot, I’ve been having it on toast for breakfast!
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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.
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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!
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I knew this was a recipe worth sharing, one for those who grow zucchinis
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👍
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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! 🙂
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Seana, I’ve had lemon infused oil in my pantry now for at while, made after reading this post https://selmastable.wordpress.com/2014/05/23/home-made-lemon-olive-oil-and-dukkah/ It adds a delicious citrus zing. The zucchini butter was a big hit, I’m making more today
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Ah! Thank you for the link. I’m headed over now. Nice.
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Being a zucchini fan as well, this is quite intriguing. Think the Yak would love it.
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Not a dip, more a pate, a wonderful spread with a point of difference. It disappeared very quickly. Next time I’m adding garlic!
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