Zucchini certainly has a mild flavor (some might even call it bland), but when you cook it down slowly, until most of its liquid has evaporated, it tastes sweet and “green,” with a more pronounced vegetal undertone. Serve this silky spread as a dip with pita chips or crudités, spread onto pizza as the “sauce,” stir into scrambled eggs, use as a condiment for grilled meat, enjoy as a burger or hot dog topper, or use it to stuff chicken breasts.
2 1/2 pounds zucchini (3 to 4 large zucchini)
3 tablespoons butter
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
Est. added sugars g
How to Make It
Shred zucchini on the large holes of a box grater to equal about 6 cups. Spread zucchini on a clean kitchen towel; squeeze well to extract most of the liquid.
Heat butter and oil in a large skillet over medium until butter melts. Add zucchini and garlic. Reduce heat to medium-low, and cook, stirring occasionally, until liquid evaporates and mixture is silky and tender, 30 to 35 minutes. Remove from heat, and stir in salt and pepper. Store in an airtight container in refrigerator up to 1 week, or freeze up to 2 months.