Easy Zucchini Butter

1. Stage

Get the pan going: Set a large skillet (a 12-inch diameter cast iron skillet is preferable) on a big burner and add 2 tablespoons of the oil. Turn the heat to medium.

2. Stage

Prep the zucchini: Trim off any gnarly or dried-out parts from the stem end of the zucchini, then trim off the dots on the blossom ends. If your zucchini is giant and has cavernous or mealy centers, cut off as much of the sides as you can and discard the center cores. Grate your zucchini using the large holes of a box grater or a food processor. I got 12 cups grated zucchini total, but some variance is totally fine. Add the grated zucchini to your skillet as you go. Eventually you’ll see it wilting and hear it sizzling faintly in the pan.

3. Stage

Add the aromatics and season: Bury the garlic cloves and thyme sprigs in the skillet of grated zucchini. Sprinkle the whole works generously with salt, and give it a stir.

4. Stage

Cook it down: Stir the zucchini every few minutes as it cooks. You don’t want the bottom to burn. If it browns too much, reduce the heat; I reduce the heat incrementally the more the zucchini reduces. If it really sticks to the bottom of the pan, add a splash of water. It can take anywhere from 20 to 45 minutes to get this zucchini butter to the jammy sludge you’re aiming for. The grated zucchini will more or less melt into oblivion. (I use this time to wash dishes and work on other recipes.) Your finished zucchini butter will be a dull green, greatly reduced in volume, and cohesive enough to be spreadable.

5. Stage

Finish and season: Once it looks right to you, pull your skillet off the heat. Fish out the stems of thyme (the leaves will have long since fallen off). If you find the garlic cloves, mash them with a wooden spoon; they should be soft enough.  Add a good glug of fresh olive oil, perhaps a few more tablespoons. Then season with many grinds of pepper and a squirt of fresh lemon juice. Taste and adjust the seasoning with more salt as needed. 

6. Stage

Store: Your zucchini butter is now ready to use. I like it at room temp.  Once it’s cooled, transfer the zucchini butter to an airtight container and refrigerate for up to 1 week. You can also freeze it for up to 6 months. Love the recipe? Leave us stars and a comment below!