Zucchini has always been one of these summer vegetables that I love, but can quickly grow tiresome of, because of the abundance in supply. Zucchini bread, zucchini noodles, zucchini latkes and fried zucchini make an appearance in the kitchen all summer long. But last summer when I had made my 3rd zucchini noodle pasta for the week, I was over these green summer squashes. Which began my zucchini recipe search. I came across this zucchini butter recipe and immediately fell in love. It is easy, has very few ingredients, and tastes incredible. I can eat this all day long, breakfast, lunch, dinner. It's great as an appetizer and holds well in the refrigerator for close to a week.
Zucchini Butter Toast
adapted from food52
2 pounds of zucchini (or, mix different summer squash!)
1/4 cup olive oil
1 minced shallot
1 minced garlic
pinch of kosher salt and freshly ground pepper
sliced french bread
1 garlic clove, peeled
Coarsely grate the zucchini and let it drain in a colander while you mince the shallot and garlic.
Heat a deep skillet over medium-high heat. Add olive oil and quickly stir in the shallot and garlic for 30 seconds. Add the shredded zucchini and stir together. Cook for 15-20 minutes, stirring occasionally, making sure to scrape the bottom each time.
In the mean time, turn the broiler on. Rub garlic clove over sliced bread and quickly broil the toast until golden, 1-2 minutes.
Serve zucchini butter spread over toasted bread OR stir into plain spaghetti noodles with a sprinkle of Parmesan cheese (my kids LOVE it this way). Enjoy!