Eating zucchini week after week gets a bit dull, as we all know. I usually give up purchasing it by the first week in August because the thought of eating more sauteed zucchini makes me want to head out to the pizza place.
Thankfully, the Kitchn has stepped in, offering this recipe for zucchini butter from Jennie Cook.
Zucchini butter, what's that? you may ask. Quite simply, it's grated zucchini (or summer squash, in my case), combined with olive oil and a shallot and cooked until it turns into a jam, or rather, butter. I had some zucchini and summer squash sitting in my fridge that really needed to be used, so I attempted the recipe tonight.
It's really retarcuously easy. I ended up halving the recipe, since I only had about a pound of squash, including some I had grated a few weeks ago and frozen. I used a microplane grater on the squash, grating it directly into a tea towel lined colander. It didn't look very pretty.
As it sat and drained, I minced a shallot, heated olive oil in a cast iron skillet, then sauteed the shallot a bit. I gave the squash a good squeeze in the towel, over the sink, to get rid of excess water. Then I placed it in the skillet and tossed it about a bit. After a few minutes, I added a bit of salt and some pepper.
I'm not sure how long it took for the squash to cohere and become a spreadable butter, I think I listened to five or six songs, so around 25 minutes, I would guess. After a bit of time on the heat, the squash looked like this: