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Zucchini Butter

When shredded and cooked down, a lot of fresh zucchini becomes a delectable, versatile spread. Try it on toast, stirred into pasta, or dolloped over grilled fish or chicken.

Serves 8
Ready in 45 mins
Prep time 10 mins
Cooking time 35 mins
180 calories per serving


> 2 lbs zucchini (about 6 medium zucchini)
> 1 tbsp olive oil
> 3 tbsp unsalted butter
> 4 cloves garlic, minced
> 1 tsp lemon zest
> 1/4 tsp crushed red pepper (optional)
> Crusty bread, to serve


Coarsely grate zucchini on a box grater. To a 12" skillet, add oil and butter; melt butter on medium-low. Stir in garlic, zucchini, zest, and crushed red pepper, if using. Season with salt and pepper.
Increase heat to medium-high and cook 30 to 35 minutes, stirring occasionally, until liquid evaporates and mixture turns into a spreadable consistency. Remove from heat and season to taste. Spread on crusty bread, to serve. Refrigerate in an airtight container for up to one week.

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