When shredded and cooked down, a lot of fresh zucchini becomes a delectable, versatile spread. Try it on toast, stirred into pasta, or dolloped over grilled fish or chicken.
Ingredients
- 2 lbs zucchini (about 6 medium zucchini)
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp lemon zest
- ΒΌ tsp crushed red pepper (optional)
- Crusty bread, to serve
Steps
- Coarsely grate zucchini on a box grater. To a 12" skillet, add oil and butter; melt butter on medium-low. Stir in garlic, zucchini, zest, and crushed red pepper, if using. Season with salt and pepper.
- Increase heat to medium-high and cook 30 to 35 minutes, stirring occasionally, until liquid evaporates and mixture turns into a spreadable consistency. Remove from heat and season to taste. Spread on crusty bread, to serve. Refrigerate in an airtight container for up to one week.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- Lighter
- Healthier
- Plant Forward
- vegetarian
- Nut Free
- Guiding Stars
- Meal Planning
- Entertaining
- Meal Prep
- Egg Free