Wednesday, April 18, 2012

If I had a band I would definitely write a song about zucchini butter.

In case you need a Brutalism break (WHY WOULD YOU??!), let's talk a walk on the gentler side of the sauce.  This side has butter and carbs and 100% concrete free.  But you could eat it NEAR a Brutalist building if that would help... Just sayin.

found on Design Blahg's Pinterest, originally on The Kitchn by Jennie Cooks
I found this recipe for zucchini butter on Pinterest, of course, because I'm not sure the internet exists outside of my boards anymore.  It caught my eye for several reasons #1 - I like to spread things on bread.  #2 - it has zucchini in it and I love zucchini.  #3 - it's "butter" so MOTHERFUCKIN DUH.


It's so easy even a lazy Madame can do it and would be awesome to use at the end of summer if you have tons of leftover zucchini from a garden.  I don't have that kind of garden but I've heard other people apparently grow things like that.  From the ground.  So weird...


The hardest thing you have to do grate 2 pounds of zucchini.  This takes about 5 minutes so quit your bitchin.  You'll have a mountain of green that you can then squeeze the zucchini juice out of.  I would probably save the zucchini juice (isn't that the name of a Live song?) for a soup or stock or something but I've been reading An Everlasting Meal which is AMAZESAUCE and I use every last disgusting morsel of food now.  We'll have to chat about that book later.




Melt a 1/4 cup of butter on medium heat and add in a two shallots or two cloves of garlic OR if you're cray cray like me - one of each.  Then dump in your fresh-squeezed zucchini pulp and cook for awhile.  I don't know how long, til it looks like a spreadable mushy butter - maybe 30 minutes?  I scorched the bottom of mine a bit but that's just extra flavor.  


Wow.  I'm awesome at recipes.  I should be a meth lab mentor with how exact I am at food science. 


Add some salt (a lot of salt) and pepper and that's it.  Chill it and then enjoy your bounty of green "butter" on toast or a Triscuit or your finger.  And enjoy you will.  I thought this stuff was super tasty.  It won't blow you away immediately but once it cools and the flavors gel overnight you'll find yourself thinking about it throughout the day wishing you could spread some on a shoe or a book or whatever the closest thing to you is.  


It's like pesto but milder and much more friendly.  Pesto can be such an aggressive beast sometimes.  Too much raw garlic gives me a headache.  


You know what never gives me a headache?  Zucchini.  Or butter.  Or Live's song Zucchini Juice.

7 comments:

  1. Too funny! I actually pinned this last night in anticipation of the zucchini onslaught, thinking it sounded good, but mainly gathering consumption ammunition. I even started a new board called Zucchini Invasion. Now I can't wait to try it!

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    1. Hey Jen! Nice to meet a fellow zucchini lover - I would totally follow your Zucchini Invasion board btw. I hope you enjoy the buttah and your massive zucchini harvest!

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  2. Now try adding parmesan and a squeeze of lemon juice to it. Even more better.

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    1. I thought about adding parmesan (to help with saltiness) but didn't think about lemon - good idea! Have you made this before? Zucchini friends 4eva!

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    2. We call this Il Zuche! This was a side dish 2 or 3 times a week for about two years. Leftovers in a burrito; mixed with eggs for a fritatta; mixed with flour & egg and shaped into little balls/patties and deep fried like latkes. My kid finally said 'Enough'. But it's time to move it back into rotation. Sweet potato (or yam - whatever one is orange) is sort of the same deal - make a ton and put it in everything and you will grow hair on your chest.

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  3. I'll have to make this once the zucchini comes in this summer- might even be good to mix yellow squash and zuccs together!

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    1. I'm sure it'd work! It has a great mild flavor so squash would be awesome.

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