During the summer it is not uncommon to have an abundance of zucchini! This is a simple recipe that I found which makes a delicious spread.
- 2 1/2 lb. zucchini (3 to 4 large zucchini)
- Cheese cloth or kitchen towel
Shred zucchini using the large holes of a box grater to equal about 6 cups. Spread zucchini on a clean kitchen towel or cheese cloth; squeeze well to extract most of the liquid.
- 3 Tbsp. butter
- 2 Tbsp. olive oil
- 4 garlic cloves crushed
Heat butter and oil in a large skillet over medium heat until butter melts. Add zucchini and garlic. Reduce heat to medium-low and cook, stirring occasionally until liquid evaporates and mixture is silky and tender, about 30 to 35 minutes.
- 1 tsp kosher salt
- 1/2 tsp. black pepper
Remove from heat and stir in salt and pepper. Store in an airtight container in refrigerator for up to 1 week or freeze up to 2 months.