Jennie Cook's Zucchini Butter

By • July 23, 2013 • 62 Comments

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Author Notes: Whenever you come home a bundle of squash, this is the best, purest way you can distill it. (And then in about a month, when we're overrun, it will still be a happy way to dispense with lots of them at once.) It turns out zucchini wants to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Spread it on toast in place of actual butter. Cake a thick layer in a sandwich with salted tomatoes or soft cheese. Sauce a grilled pizza. Consider it a side dish. Or just eat a big heap of it, right out of the pan, like we did. Recipe from Jennie Cook via The Kitchn.Genius Recipes

Makes about 2 cups

  • 2 pounds zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary)
  • 1/4 cup olive oil or butter
  • 2 minced 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!
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Comments (62) Questions (2)


1 day ago peggy

Just made this and boosted the flavor a bit with fresh grated nutmeg.....YUM!


about 1 month ago ghainskom

Had this on top of steak, with potatoes sprinkled with dukkah on the side. Simple but great!


about 1 month ago Caria

Just made it last night. Added a touch of cayenne to it to give it a bit of a kick. Loving it. Need another large zucchini to make another batch.


about 1 month ago Dasha18

I also have several baseball bat zucchinis from my garden. (How do I miss these giants?) However my first recipe is to slice them, add a little oil and seasoning and roast at 450. Second recipe is to top the slices with ketchup or tomato sauce, herbs and cheese and roast. (zucchini pizza). It works well with nondairy cheese also. If there any left over I hope to make this butter and freeze it for our long winters. Thank you.


2 months ago caarin

I think I have made this recipe 15 times since I first saw it last summer. I'm making it again tonight to serve alongside a grilled ciabatta, lobster, and an arugula blackberry salad on the beach. It's an absolute favorite of my family - and every guest I've ever served it too.


about 1 month ago tamater sammich

Superb menu - and on the beach, wowzer!


2 months ago Atlanticgull

Just served this on crostini with slow roasted cherry tomatoes. Everyone loved it! New August go-to. Thanks.


3 months ago Jacqueline

I received a titan six pound zucchini from a friend which gave me the perfect opportunity to finally try this recipe. So glad I did, it is delicious! I was able to put up numerous pints to stash in the pantry for cooler weather when abundant zucchini is just a memory. I made myself an extraordinary grilled cheese and tomato sandwich using this slightly garlicky spread. Do not hesitate to raid your friend's gardens for their extra zucchini!


2 months ago tamater sammich

Raid their garden, heck, we have to lock our car doors and tie the dogs to the porch gates to keep them from leaving it and running away in the night!


2 months ago Jacqueline

So funny! I planted a smaller garden this year and I am kicking myself for leaving out the zucchini....and the neighbor who faithfully drops zucchini "anonymously" in our garage didn't plant a garden this year!


2 months ago tamater sammich

I planted the bush (vs vine) variety this year, (only 1 yellow, 1 green) and am finding its much easier to deal with.


3 months ago Rebecca Brown

Not sure if I should let this "slowly caramelize" or stop cooking while zucchini still has "its bright green color"?


3 months ago lastnightsdinner

This stuff is so, so brilliant. I made a batch yesterday to spread inside cheesy quesadillas for a little house party. Four adults, three almost-3-year olds and an 8-month old all LOVED it.


3 months ago Pia S

This is delicious! I added a pinch of sumac.


3 months ago hardlikearmour

hardlikearmour is a trusted home cook.

My husband has made this once, and I've made it twice. It's delicious, and makes a great pizza "sauce" as well as general bread or crostini spread. I added some lemon zest, blanched chopped basil, and Aleppo pepper to the last batch -- it got rave reviews at lady's wine night.


3 months ago tamater sammich

I love your additions, and made a note on my recipe file card. Thanks!


3 months ago Salvegging

Made this this evening and here are my notes: I used 1 yellow squash, 1 Tb butter and garlic. The author does not indicate the salt/pepper quota, but I seasoned while it was in the pan and a bit when it cooled. We spread the entire half cup onto a few slices warm sourdough. Delicious addition to a meal of roasted pinched chicken sausage and dressed arugula. Great concept. Next time I'll be a little more adventurous with a few other seasonings and herbs perhaps.


3 months ago Brian Mclaughlin

Made with garlic, olive oil, hint of dried chilli............beautiful, this will be made regularly all summer long!


4 months ago tamater sammich

Wether you grow your own herbs (they grow like weeds) or buy bouquets at grocers, here's a way to use up the leftovers:
No recipe, just keep a jar or baggie in the freezer to which, on an ongoing basis, you add your fine-minced leftovers, along with a add small amount of olive oil. When you have lots, say a coup or two, enough to make a good concentration of herbs to butter, you're ready to make your brown butter, or softened butter.
Just mix, (pressed garlic can be added. Basil will blacken when frozen, but is still still ok) chill if necessary, and shape into a log which can be easily sliced when frozen.
What you'll have is something versatile to use all winter, anywhere you want an extra flavour dimension; to add at the end of soup making, or for pasta, rice, mashed potatoes, a white sauce or gravy, or shave some off for bruschetta.


4 months ago Emme

I enjoyed this last year and plan to make it again this summer. Any other vegetables you'd suggest for savory butters?


4 months ago tamater sammich

Emme, I wrote this herb butter thing above, for you, but neglected to add to 'Reply To Comment'. What I love about it, is how I can whip up something for pennies on short notice, that tastes like it's been fussed over. It helped me as a young cook, to learn to cook without using processed 'helpers'.
I forgot another thing I do with it, which is rubbing on potatoes roasted Greek style. We're vegetarians here, but I don't see why it couldn't be schmeared on roasts or chicken before roasting.


26 days ago ivana

Roast red peppers, eggplant, together or separately, plus chillies or without them. :)


4 months ago tamater sammich

Would you please let us know how it turns out? I'm waiting for my zuc in the garden right now, and your idea made me think that maybe zucchini could be used for the liquid in gazpacho?


4 months ago Karen C

For a raw dip recipe, I'm going to try to pulse this, without cooking, in the food processor, combined with the ingredients for Raw Basil Guacamole. I'm slobbering like one of Pavlov's dogs just thinking about it.


7 months ago dbrowning

Put big scoop of leftover zucchini butter on plate. Heat up. Top with runny poached egg for an awesome breakfast


8 months ago marija

this is very nice and so easy to make. I recently made it as one of the re diner hors d'oeurves and although they were mostly "fussy" eaters it didn't disappoint. on its own on a piece of sourdough or with mozzarella and sundered tomatoes, num!


about 1 year ago Turbeville Green

What's the best way and how long can I store it?


8 months ago tamater sammich

I made lots of this recipe last summer, when we had zucchini coming out our ears. We had the last of it from the freezer several weeks ago. What I did was let it cool off, then tamp it down in glass Rubbermaid containers, and just before freezing, pouring a thin layer of olive oil on top, as a barrier to air, to eliminate freezer burn.