Zucchini is a pretty versatile vegetable. It grills great on a kebab, fries up into crunchy little coins and can even be used as a substitute for noodles, but all of those iterations pale when compared to the spreadable delight that is zucchini butter.
Photo by Psrobin.
This technique (which comes to us via Food 52 via The Kitchn via caterer Jennie Cook) is super simple, super delicious and can be applied to any squash you have on hand. Just heat some olive oil or butter, add in some onion or shallot and shred in a lot of zucchini. Cook it down, deglazing the pan with water or wine as needed to get all the little bits off bottom. Once it’s soft and spreadable, scoop it out the pan and put it on toast, omelettes, pasta or just eat it with a spork or something.
Jennie Cook’s Zucchini Butter [Food 52]