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