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Zucchini Butter

Yield: 1 1/2 cups 1x
Prep: 15 minsCook: 20 minsTotal: 35 minutes
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Ingredients

  • 2 pounds zucchini
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 1 cup diced red onion
  • 2 whole sprigs fresh thyme
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon Kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Pecorino Romano cheese

Instructions

  1. Stem zucchini and shred using a box grated on the side with the larger holes. Place the shredded zucchini in a cheese cloth and into a strainer over a bowl. Squeeze the cheese cloth to get as much water out as possible then set over strainer to drain more while you prepared the rest of the ingredients.
  2. In a large sauté pan over medium heat, place the butter, oil, shallots, garlic, onion and whole thyme sprigs and sauté for three minutes.
  3. Take the cheese cloth with zucchini and squeeze again. (We were able to drain almost a full cup of liquid from the squash before cooking!) Discard liquid.
  4. Add drained squash, mint, salt, pepper and stir.
  5. Continue to cook over medium heat for ten to fifteen minutes or until the zucchini is just cooked. (Do not overcook; the zucchini should still have a little bite to it.) Remove and discard the thyme sprigs.
  6. Add Romano cheese and stir.
  7. Serve on toasted bread or on crackers. Best served warm but it’s also delicious served chilled.

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