PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES SERVES: 2 CUPS
This recipe comes from the cookbok Dishing Up The Dirt by Andrea Bemis
- 2 pounds zucchini or assorted summer squash
- 1/4 cup unsalted butter
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoons sumac (optional but adds a bright note)
- salt and pepper to taste
Preparation
- Coarsely grate the zucchini with a box grater or with the grating attachment on your food processor.
- Ring out most of the liquid from the zucchini with a dish towel.
- In a medium sized deep skillet over medium-high heat add the butter. Once the butter is starting to melt add the garlic, thyme, sumac (if using) and grated zucchini. Cook, stirring often, until the zucchini reaches a spreadable consistency, about 15-18 minutes. The mixture will still have plenty of texture but will be more "jam like" 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.
- Use this "butter"on everything from spreading on toast to pizza or stirring into your morning oatmeal (for a savory version) or stirred into pasta for a lovely sauce.
- Store the butter in a glass jar in the fridge for up to 2 weeks.