It's that time of year: The zucchini in your garden seems to multiply overnight. Or someone shows up at the office with a shopping bag full of zucchini and says, "here -- take some home.''
2 tablespoons olive oil
2 tablespoons butter
4 plump garlic cloves, smashed and chopped
Big pinch of crushed red pepper (optional)
1 teaspoon dried thyme (or 5 to 6 sprigs fresh thyme, leaves stripped off stems)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Place a large skillet over medium heat and melt the butter and olive oil together. Add the garlic and crushed red pepper (if using) to the pan and cook for a minute. Add the zucchini cubes.
Cook for 15 to 20 minutes, until the zucchini has begun to soften. Add salt, pepper and thyme at this point. Reduce the heat and continue to cook the zucchini, stirring often. The goal is to cook the moisture out of the zucchini and create a soft, flavorful paste. If the zucchini starts to brown and stick to the pan, add a splash of white wine or some vegetable broth and reduce the heat a bit more.
Total cooking time should be about an hour. I left the zucchini butter a bit chunky, but soft enough to spread.
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