And no—it's not zucchini bread.
It’s that time of summer when your home-gardening neighbors are “thoughtfully” leaving armloads of their massive zucchini harvest on your doorstep. On top of their sheer abundance, late-season zucchini tend to be larger, meaning more seeds and less flavor.
Thankfully, Executive Editor Ann Taylor Pittman has come up with an ingenious use for surplus zucchini: zucchini butter. The process is simple—shred the zucchini, then cook it low and slow in butter, olive oil, and a little garlic, which intensifies the zucchini flavor as the water cooks out. Spread the finished butter on toast, or use it as a dip base, a pizza “sauce", or a condiment for grilled meat. You can freeze it for up to two months, so make a big batch you can use into the fall.