Have you found yourself with armfuls of zucchini? Maybe you had a bumper crop in your backyard garden, or a neighbor brought over a basket filled with zucchini. Or, perhaps there has been zucchini in every CSA box you’ve picked up this summer. Unlike some other summer favorites, like tomatoes and peaches, zucchini have a way of piling up. We’ve already shared a few ideas to help whittle down your squash stash (still loving these zucchini chocolate muffins), and here’s another that we just can’t get enough of: zucchini butter.
This smart technique starts with fresh, grated Pennsylvania zucchini – yellow squash works great, too – which is sauteed low-and-slow with butter (try grass-fed butter from Clearview Valley Farm in Quarryville, PA, or Oasis at Bird-in-Hand in Ronks, PA), plus shallots, salt and pepper. As the zucchini cooks down, it practically melts into a luscious, sweet, savory and buttery mixture that is our new favorite topping for pasta and crostini. It would also be amazing spread on corn bread, added to an omelet or frittata, or served with any flaky white fish. Make a batch, and let us know how you enjoy using Pennsylvania zucchini butter!
Check out our video for the technique, then head here for the full recipe!
- Video and photo: Dish Works
