ZUCCHINI BUTTER - another use for all those zucchinis this time of year. Makes about 2 cups 2pounds zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary) 1/4cup olive oil or butter (olive oil to make lactose free) 2minced shallots, garlic, or combination of both Salt and pepper 1. Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are 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/butter. Sauté the shallots or garlic briefly. Add the zucchini and toss. 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 nice vegetable jam. 3. Enjoy on toast, or as a side dish all summer long! Try it as a topping for fish by adding some pepper flakes. Enjoy - SHARE TO SAVE TO YOUR TIMELINE. Join my group for healthy recipes, tips and weight loss ideas here Get Healthy and Lose Weight Easily
Posted on: Sun, 11 Aug 2013 21:01:03 +0000
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