Olive Oil Zucchini Butter

November 22, 2017




Makes about 2 cups


2     pounds zucchini or assorted summer squash

1/4  cup Lucero Garlic Infused Extra Virgin Oilve Oil  


1/4 cup Lucero Basil Infused Extra Virgin Olive Oil 

2     minced shallots

2     minced garlic cloves if desired.

salt and pepper






1. Coarsely grate the zucchini. Let it drain in a colander for 3 to 4

minutes or until  ready to begin cooking. To hasten cooking time,

squeeze the water out of the zucchini by wringing it in a clean

cloth towel.


2. In a deep skillet, heat the olive oil. Sauté the shallots or garlic

briefly. Add the zucchini and toss.


3-  Cook and stir over medium to medium-high heat until the

zucchini reaches a spreadable consistency, about 15 minutes.

If you scorch the bottom, turn the flame down! (And scrape

those delicious bits into the butter for added flavor -- you can

splash in a little water to help deglaze the pan.) The zucchini

will hold its bright green color and slowly caramelize into a

perfect vegetable jam.


3. Spread on toast, or serve as a side dish all summer long!

Keep in covered jars in refrigerator.




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