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Zucchini Butter

Creamy and garlicky, this zucchini butter is ideal for using up extra summer veggies. Substitute yellow squash for zucchini or use a combination of both. Serve on bread, toss with pasta, or add as a topper to grilled meat.

Serves 8
Ready in 40 mins
Prep time 5 mins
Cooking time 35 mins
77 calories per serving


> 2 1/2 lbs zucchini
> 4 tbsp unsalted butter
> 4 cloves garlic, minced
> 1/4 tsp crushed red pepper
> Crusty bread, to serve


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.
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.

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