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
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.
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