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There are lots of ways to use this luscious zucchini butter. Toss a big scoop (about 1 cup) with 12 oz. pasta, cooked, and a splash of pasta cooking liquid, then top with lemon zest and shavings of Parmesan cheese. Or dollop on ricotta toast and crown with a poached egg and flaky sea salt. Stir a mound of zucchini butter into a pot of rice to serve as a side dish to grilled salmon. Combine with mayo (or don’t!) to make a spread for veggie burgers. Or simply have a spoonful as a 3 p.m. snack.
This recipe can handle quite a bit of riffing. Trade the zucchini for patty pan or yellow squash, or use a mix. Swap the garlic for thinly sliced shallots or the lemon for vinegar (sherry or Champagne vinegars would both be lovely). Add heat with a pinch of crushed red pepper flakes, or finish it off with a handful of chopped fresh herbs.
Recipe information
Total Time
1 hour
Yield
Makes about 3 cups
Ingredients
Preparation
Step 1
Place 2½ lb. zucchini (about 5 medium), scrubbed, grated on the large holes of a box grater, in a large-mesh sieve set over a large bowl. Sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over and toss to combine. Let sit 30 minutes.
Step 2
Press down on zucchini to expel some liquid (no need to get crazy and really squeeze here, you’re not making zucchini bread). Discard liquid. Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook zucchini, stirring occasionally, until liquid cooks off and zucchini is starting to brown and stick to pot, 13–15 minutes.
Step 3
Add 1 garlic clove, finely grated, and 3 Tbsp. fresh lemon juice and season with salt and generously with freshly ground pepper. Cook, stirring occasionally, until lemon juice is incorporated, 2–3 minutes. Add 3 Tbsp. unsalted butter and cook, stirring often, until butter is melted and combined, 2–3 minutes.
Do Ahead: Butter can be made 3 days ahead. Let cool. Transfer to an airtight container; cover and chill.
Recipe notes
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