Zucchini Butter
Zucchini butter turns a pile of summer squash into a soft, savory spread for toast, pasta, eggs, or grilled fish. It cooks down slowly with a little butter, olive oil, garlic, and lemon until it tastes rich but still has
- Total time
- 40 min
- Yield
- Makes about 2 cups; 8 servings
- Difficulty
- Easy
Prep 15mCook 25mAmericanSide Dishes
Zucchini butter is what you make when the zucchini in the fridge needs a plan. Grated zucchini cooks down into a silky, spoonable spread that is part condiment, part side dish, and part easy meal starter.
There is butter in it, but the name also describes the texture. As the zucchini loses water, it becomes soft and glossy, almost like a vegetable jam.
Spread it on toast, toss it with hot pasta, spoon it over scrambled eggs, or serve it beside chicken, fish, or beans. It is simple, practical, and especially useful during zucchini season.
01What you'll need
Ingredients
10 items · Makes about 2 cups; 8 servings
- 2 pounds zucchini, about 4 medium, trimmed
- 1 small shallot, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh basil, parsley, or chives
02How to make it
Step-by-step
Grate the zucchini
Grate the zucchini on the large holes of a box grater. You do not need to peel it. If the zucchini is very seedy, grate around the soft center and discard the spongy core.
Prep the aromatics
Finely chop the shallot and garlic before you turn on the stove. This recipe moves gently, but having everything ready keeps the garlic from browning too much.
Warm the fat
Set a large skillet over medium heat. Add the butter and olive oil. When the butter melts and foams lightly, stir in the shallot and cook for 2 to 3 minutes, until it looks soft and translucent. Translucent means it has turned slightly clear around the edges.
Add the garlic
Stir in the garlic and cook for about 30 seconds. It should smell fragrant. Do not let it get dark brown, which can make the finished zucchini butter taste bitter.
Cook the zucchini
Add the grated zucchini, salt, and pepper. Stir well. Cook for 18 to 25 minutes, stirring often, until the zucchini gives off its water, then the water cooks away. Lower the heat if the bottom starts to brown too fast.
Look for a glossy texture
Keep cooking until the zucchini is very soft and spreadable. The pan should not look watery. A spoon dragged through the mixture should leave a brief trail before the zucchini settles back.
Finish with lemon and herbs
Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and chopped herbs. Taste and add a small pinch of salt if needed.
Serve warm or cool
Serve the zucchini butter warm, at room temperature, or chilled. Use it as a toast spread, sandwich layer, pasta sauce, grain bowl topping, or side dish.
03From our kitchen
Cook's tips
- Make-ahead: Zucchini butter is a good make-ahead recipe. The flavor deepens after a few hours in the fridge.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Stir before serving because a little liquid may collect at the bottom.
- Freezing: Freeze in small containers or ice cube trays for up to 2 months. Thaw in the refrigerator and rewarm gently in a skillet to cook off extra moisture.
- Vegan swap: Use 3 tablespoons olive oil instead of the butter and olive oil mixture. The texture will still be soft and spreadable, with a fruitier flavor.
- Herb swaps: Basil tastes summery, parsley keeps it clean and bright, and chives add a mild onion flavor. Dill also works if you plan to serve it with fish or potatoes.
- If it tastes flat: Add a little more salt or lemon juice. Zucchini is mild, so it often needs both seasoning and acid to wake up.
Cook's note
Use a wide skillet if you have one. More surface area helps the zucchini moisture evaporate faster, which gives you a richer, less watery spread.
04Frequently asked
Questions & answers
Do I need to squeeze the grated zucchini first?
No. For this recipe, the zucchini cooks in its own moisture and then reduces in the pan. Squeezing is optional, but not necessary.
Can I make zucchini butter with yellow squash?
Yes. Yellow summer squash works the same way. The flavor is slightly sweeter and the color will be lighter.
Why is my zucchini butter watery?
It likely needs more time in the skillet. Keep cooking over medium to medium-low heat, stirring often, until the liquid evaporates and the mixture looks glossy and thick.
How should I serve zucchini butter?
Spread it on toast, spoon it over eggs, stir it into pasta, add it to sandwiches, or serve it with grilled chicken, fish, white beans, or roasted potatoes.
Can I add cheese?
Yes. Stir in 2 to 3 tablespoons of grated Parmesan after cooking, off the heat. Taste before adding more salt because Parmesan is salty.
05Per serving
Nutrition facts
Nutrition Facts
Makes about 2 cups; 8 servings
Amount per serving
% Daily Value*
- Total Fat5 g
- 6%
- Saturated Fat2 g
- 10%
- Cholesterol8 mg
- 3%
- Sodium156 mg
- 7%
- Total Carbohydrate5 g
- 2%
- Dietary Fiber1 g
- 4%
- Total Sugars3 g
- Protein2 g
- 4%
- Vitamin D0.1 mcg
- 1%
- Calcium24 mg
- 2%
- Iron0.6 mg
- 3%
- Potassium324 mg
- 7%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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