It's the time of year when we are looking for all and any way to use up that glut of garden zucchini! This is a recipe that is different from the standard cakes and relishes out there (although we have recipes for those too!) I know the title for this one sounds kinda weird, but stick with me here. Zucchini butter is made like apple butter, but savory instead of sweet. It's rich umami flavour is accomplished from long, slow cooking and results in a consistency like a chutney, jam or marmalade. It can be slathered on toast (even better than avocado toast!); as a spread in any sandwich; you can add some stock to thin it and use it as a pasta sauce; it is fantastic as an omelet filling; or use it as a base for poached eggs. It can be used warm or straight from the fridge. It is, by far, one of the most versatile condiments I have ever made and I make sure I have enough zucchini to make this every year. Trust me, you want to try this!
2 lb zucchini, coarsely grated (peel if the skin is at all hard, leave it on if it is thin and soft)
1/4 cup olive oil or butter
2 minced shallots, garlic or a combination of both
additional flavourings as desired (such as sumac, lemon zest, basil, dried chili flakes, tarragon or specialty salt)
salt and pepper to taste
Let grated zucchini drain in colander in the sink for 5-10 minutes. This is not a mandatory step, but it will help reduce the cooking time.
In a deep skillet, heat the olive oil or butter and sauté the shallots briefly. Squeeze out as much moisture as you can from the zucchini and add to the pan. Add any flavourings you desire at this time. Toss to combine. Cook over medium heat, stirring often, for approximately 30 minutes. The zucchini will soften and caramelize, slowly turning into a spreadable consistency. Once it is to your liking, remove from heat and allow to cool.
Store in an airtight container in the fridge for up to one month. It can also be frozen in a container with a thin layer of olive oil over the top to help keep out the oxygen.
This recipe is directly taken from "The Kitchn" website. Find the link here.