Easy Zucchini Butter Recipe
Easy Zucchini Butter is a flavorful, versatile spread made by slow-cooking zucchini with garlic and fresh thyme in olive oil until silky and rich. Perfect as a topping for bread, a side condiment, or an addition to various dishes, this recipe emphasizes simplicity and depth of flavor with minimal ingredients and an easy stovetop method.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 2 to 3 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Zucchini Butter
- 2 to 4 tablespoons extra-virgin olive oil, divided
- 2 1/2 pounds (3 medium-large) zucchini
- 3 cloves garlic, smashed and peeled
- 3 to 6 sprigs fresh thyme
- Salt, to taste
- Freshly ground black pepper, to taste
- About 1 teaspoon fresh lemon juice
Instructions
- Heat the Oil: Place a large skillet, preferably a 12-inch cast iron skillet, on a large burner and add 2 tablespoons of extra-virgin olive oil. Turn the heat to medium to warm the oil gently.
- Prepare the Zucchini: Wash and trim the ends of the zucchini, then cut them into small, uniform pieces to ensure even cooking. The size can vary based on preference, but smaller pieces will cook down more quickly.
- Add Zucchini, Garlic, and Thyme: Add the chopped zucchini to the skillet along with the smashed garlic cloves and fresh thyme sprigs. Stir to coat the zucchini evenly with olive oil. Season with salt and freshly ground black pepper to taste.
- Cook Slowly: Cook the zucchini mixture over medium heat, stirring occasionally. As it cooks, the zucchini will release moisture and gradually soften and break down. Continue to cook for about 45 minutes or until the mixture resembles a thick, butter-like consistency. Adjust the heat as needed to avoid burning or drying out.
- Finish and Season: Once the zucchini has cooked down, remove the skillet from heat. Discard the thyme sprigs and garlic cloves if desired. Stir in about 1 teaspoon of fresh lemon juice to brighten the flavors. Taste and adjust seasoning with additional salt, pepper, or olive oil if needed.
- Serve or Store: Spoon the zucchini butter into a bowl or jar and allow it to cool slightly. It can be served warm or at room temperature and stored in the refrigerator for up to one week. Use as a spread, dip, or ingredient in other dishes.
Notes
- Yield will vary based on zucchini size and moisture content.
- Longer cooking time results in a richer, more concentrated flavor and smoother texture.
- You can customize the herb choice; rosemary or basil can be substituted for thyme.
- Use a heavy-bottomed skillet to avoid hot spots and burning during slow cooking.
- Store leftover zucchini butter in an airtight container in the refrigerator for up to 7 days.
Find it online: https://recipesbyliza.com/easy-zucchini-butter-recipe/
