Zucchini Butter
Taken from Local Dirt by Andrea Bemis.
With a box grater or with the grating attachment on your food processor, coarsely grate the zucchini. Wring out most of the liquid from the zucchini with a dish towel.
Place the butter in a medium-sized deep cast-iron pan over medium-high heat. Once the butter starts to melt, add the garlic, thyme, sumac (if using), grated zucchini, and salt and pepper to taste. Cook, stirring often, until often, until the zucchini reaches a spreadable consistency, 15 to 18 minutes. The mixture will still have plenty of texture but will be more jamlike after cooking. If you scorch the bottom of the mixture, turn the flame down, but don't stress! Just stir those crispy burnt bits into the butter for added flavor! If need be, add a touch of water or white wine to deglaze the pan. The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
Store the butter in a glass jar in the fridge for up to two weeks.
Ingredients
Directions
With a box grater or with the grating attachment on your food processor, coarsely grate the zucchini. Wring out most of the liquid from the zucchini with a dish towel.
Place the butter in a medium-sized deep cast-iron pan over medium-high heat. Once the butter starts to melt, add the garlic, thyme, sumac (if using), grated zucchini, and salt and pepper to taste. Cook, stirring often, until often, until the zucchini reaches a spreadable consistency, 15 to 18 minutes. The mixture will still have plenty of texture but will be more jamlike after cooking. If you scorch the bottom of the mixture, turn the flame down, but don't stress! Just stir those crispy burnt bits into the butter for added flavor! If need be, add a touch of water or white wine to deglaze the pan. The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
Store the butter in a glass jar in the fridge for up to two weeks.
Notes
