This is adapted from "Jennie Cook's Zucchini Butter" on
Food 52 Digest, one of the blogs we follow.
Summer Squash Butter--As the editors of
Food 52 Digest comment, "It turns out zucchini [and other summer squash] want to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Spread it on toast in place of actual butter. Cake a thick layer in a sandwich w/ salted tomatoes or soft cheese. Sauce a grilled pizza. Consider it a side dish. Or just eat a big heap of it, right out of the pan...!" You get the idea. It's green gold!
- 2 lbs zucchini or summer squash (use less or add extra--cooking times will vary)
- 1/4 cup olive oil or butter
- 2 minced shallots, garlic, or a combination of both
- salt & pepper
Coarsely grate the squash. Let it drain in colander for 3 to 4 min or until you're ready to start cooking. To hasten cooking time, squeeze water out of the squash by wringing it in a clean cloth towel. In deep skillet, heat oil or butter. Saute shallots or garlic briefly. Add squash & toss w/ salt & pepper to taste. Cook & stir over medium to medium-high heat until squash reaches a spreadable consistency, ~15 min. If you scorch the bottom, turn heat down! (And scrape those delicious dark bits into the butter for added flavor--you can splash in a little water to help deglaze the pan.) The squash will hold its bright color and slowly caramelize into a nice vegetable jam. Enjoy on toast or as a side dish all summer long! [Note from Melinda: this can be frozen for longer storage.] (
Recipe source from Food 52)
