Zucchini Butter

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March 14, 2021

Taken from Local Dirt  by Andrea Bemis.


2 pounds zucchini or assorted summer squash

1/4 cup unsalted butter

2 cloves of garlic, minced

1 t thyme

1/2 t sumac (optional but adds a bright zesty note)

Salt and freshly ground black pepper

Water or white wine if needed to deglaze the pan


1With 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.

2Place 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.

3Store the butter in a glass jar in the fridge for up to two weeks.