When summer gardens overflow with zucchini, there’s only so much sautéing and baking one can do before craving something truly different. Enter zucchini butter—a silky, savory spread that transforms simple zucchini into a rich, caramelized, buttery delight. Whether you slather it on crusty bread, dollop it on pasta, or use it as a base for sandwiches, this recipe is a low-effort, high-reward keeper.
Zucchini butter is made by slowly cooking grated zucchini with olive oil or butter, garlic, and salt until it becomes luxuriously soft and spreadable. The water cooks out, leaving behind a concentrated flavor that’s nutty, garlicky, and surprisingly buttery—without any actual dairy if you use olive oil. This recipe is a great way to use up zucchini from the garden or market before it goes bad, and it stores beautifully in the fridge.
What makes it even better? It only takes a handful of ingredients and about 20–30 minutes of mostly hands-off cooking time.
Ingredients:
- 2 tablespoons olive oil or unsalted butter
- 2–3 medium zucchini (about 1 pound), grated
- 2 cloves garlic, minced
- Salt, to taste
- Optional: black pepper, red pepper flakes, lemon zest, or chopped herbs (like thyme or basil)
Instructions:
- Prep the Zucchini:
Wash and grate your zucchini using a box grater or food processor. No need to peel it. If it’s particularly watery, lightly squeeze out some of the moisture using a clean kitchen towel or cheesecloth. - Cook It Down:
In a large skillet over medium heat, warm the olive oil or butter. Add the garlic and cook until fragrant, about 30 seconds. Stir in the zucchini and a pinch of salt. - Slow Cook:
Reduce the heat to low and cook the zucchini mixture, stirring occasionally, for 20–25 minutes. The goal is to cook out the moisture and concentrate the flavor. It should become golden, soft, and spreadable. - Finish & Serve:
Taste and adjust seasoning. Add optional herbs, lemon zest, or pepper if using. Serve warm or at room temperature. Store leftovers in an airtight jar in the fridge for up to a week.
Serving Ideas:
- Spread on toast or crostini with goat cheese
- Toss with pasta and a bit of pasta water
- Swirl into soups or grain bowls
- Use as a sandwich spread or burger topping
This zucchini butter is proof that simple ingredients, cooked slowly with care, can create something absolutely magical.