Jennie Cook's Zucchini Butter is a genius way to take advantage of the all the zucchini everywhere right now. Grated finely and stewed with olive oil and shallots, it's a fresh, comforting slurry that can liven up a week of meals.
Here are just some ideas for how zucchini butter can lift up a week's meals:
Shakshuka: Make a Zucchini Butter shakshuka by warming the zucchini butter in pan on medium heat. Place an egg in the middle and cook to preferred doneness. Lightly season with salt and pepper.
Pasta: Prepare your favorite pasta and reserve 1/2 cup of the pasta water. Heat the zucchini butter with freshly diced tomatoes and simmer together with the pasta water. Toss pasta in and sprinkle with Parmesan cheese.
Quiche: Line a pie pan with puff pastry. Whip 4 eggs together with 1 cup of heavy cream and a heaping scoop of the zucchini butter to make a quiche batter. Bake and enjoy for breakfast of lunch!
Zucchini Butter Shakshuka -- make zucchini butter (see link below), place in pan over medium heat, leaving space for eggs, crack egg(s) into the holes, cook to preferred level of doneness, sprinkle with salt and pepper and serve with crusty bread. #breakfast #putaneggonit
How else do you use up all your zucchini? Let us know in the comments below.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).