Ready for zucchini season?

This recipe, from Lucero Olive Oil, adds zucchini to a thicker pesto-like recipe, that’s used as a spread instead of a sauce.

You can use it on crackers, crostini, grilled eggplant rounds, pizza dough and of course, toast.

You can even add it to a savory oatmeal breakfast, mixed into the oatmeal and topped with a fried egg.

The following recipe is made with olive oil. Here’s a version made with butter and different seasonings, from Dishing Up The Dirt.

Ingredients For About 2 Cups

  • 2 pounds zucchini or assorted summer squash
  • 1/4 cup Lucero Garlic Infused Extra Virgin Olive Oil (substitute basil-infused EVOO)
  • 2 minced shallots
  • Optional: 2 minced garlic cloves
  • Salt and pepper to taste

    1. COARSELY GRATE the zucchini. Let it drain in a colander for 3 to 4 minute,s or until ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel or paper towels.

    2. HEAT the olive oil in a deep skillet. Sauté the shallots or garlic briefly. Add the zucchini and toss.

    3. COOK and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes.

    If you scorch the bottom, turn the flame down—and scrape those delicious bits into the butter for added flavor. You can splash in a little water to help deglaze the pan. The zucchini will hold its bright green color and slowly caramelize into a vegetable jam.

    4. SPREAD on toast (crostini!), or serve as a side dish/condiment Keep in a tightly-lidded jar in the fridge.


    Zucchini Butter
    [1] Spread zucchini butter on toast or crostini (photo #1, courtesy Dishing Up The Dirt).

    Zucchini On Vine
    [2] Zucchini on the vine (photo courtesy Burpee).



    THE NIBBLE Blog – Adventures In The World Of Fine Food

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