Easy Zucchini Butter (Print Version)
# Ingredients:
01 -
1 teaspoon lemon juice, freshly squeezed.
02 -
3 garlic cloves, whole.
03 -
A pinch of sea salt, to your liking.
04 -
3 medium-large zucchini, around 2.5 pounds total.
05 -
4 sprigs of thyme, fresh.
06 -
4 tablespoons olive oil, split up.
07 -
Freshly cracked black pepper as needed.
# Instructions:
01 -
Put 2 tablespoons of olive oil into a big cast iron pan. Heat it gently over medium.
02 -
Trim both ends off the zucchini. Take out soft middles or seeds if necessary. Grate it over the largest edge of a box grater.
03 -
Once the pan’s hot, toss in the grated zucchini. Add thyme sprigs and whole garlic cloves. Sprinkle with salt and give it all a good mix.
04 -
Stir frequently and cook for about 20 to 45 minutes. Lower the heat as it thickens, and splash in a little water if it’s drying out or sticking.
05 -
Once thick and spreadable, take it off the stove. Remove thyme stems and mash the garlic. Stir in the rest of the olive oil, some pepper, lemon juice, and extra salt if it needs a kick.
# Notes:
01 -
Keep in the fridge for up to 7 days or freeze for as long as 6 months.
02 -
Swap the lemon juice with apple cider or red wine vinegar if you prefer.
03 -
It’s best enjoyed when served at room temperature.