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.
 
 
RECIPE: ZUCCHINI BUTTER

Ingredients For About 2 Cups

 
Preparation

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.
 
 
National Zucchini Day is August 8th.

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

[2] A close-up (photo courtesy Lucero Olive Oil).

[3] Zucchini on the vine (photo courtesy Burpee).