Ingredients
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2 1/2 lbs zucchini
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4 tbsp unsalted butter
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4 cloves garlic, minced
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1/4 tsp crushed red pepper
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Crusty bread, to serve
Steps
1
On a box grater, coarsely grate the zucchini. In a 12-inch skillet, melt the butter on medium-high. Stir in the garlic and cook 1 min. Add the zucchini and crushed red pepper. Season to taste with salt and pepper.
2
Cook 25–35 min., until liquid evaporates and mixture reaches a spreadable consistency, stirring occasionally. If zucchini begins to brown, reduce heat slightly. Serve with crusty bread. Store in an airtight container in the fridge for up to 1 week.
