During the summer, it is common to have an abundance of zucchini! This is a simple recipe that makes a delicious spread.
Shred zucchini using the large holes of a box grater to equal about 6 cups. Spread zucchini on a clean kitchen towel or cheesecloth; squeeze well to extract most of the liquid.
3 Tbsp. butter
2 Tbsp. olive oil
4 garlic cloves crushed
Heat butter and oil in a large skillet over medium heat until the butter melts. Add zucchini and garlic. Reduce heat to medium-low and cook, occasionally stirring, until the liquid evaporates and the mixture is silky and tender, about 30 to 35 minutes.
1 tsp kosher salt
1/2 tsp. black pepper
Remove from heat and stir in salt and pepper. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.