If you add a bunch of veggies to butter, that makes it healthy to slather it in ridiculous amounts on everything, right? Well, that’s our theory anyway, and we’re testing it out with this zucchini butter (made with Pennsylvania zucchini, of course) – the condiment you never knew you needed until now! Keep a batch around to make toast, pasta, other veggies, and pretty much anything you usually put butter on, a little extra-delicious.
Pennsylvania Zucchini Butter
- 2 pounds local zucchini
- 2 tablespoons unsalted butter
- 1 medium shallot, minced
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- Pasta or crostini, for serving
- Trim ends off of zucchini and grate on large holes of box grater into colander set over sink or larger bowl. Let excess moisture drain while proceeding with step 2.
- Melt butter in large skillet over medium-high heat. Add shallot and garlic and cook until tender, about 5 minutes.
- Press zucchini down in colander to squeeze out moisture, then add to skillet. Season with salt and pepper, to taste. Reduce heat to medium and cook, stirring occasionally, until zucchini breaks down into a creamy consistency, about 30 minutes. Add more salt and pepper, to taste.
- Toss zucchini butter with pasta or spread on crostini to serve. Extra zucchini butter can be tightly covered and stored in refrigerator for up to 2 weeks.