Zucchini Butter Recipe courtesy of Newark Food Markets and Delawonderful

Plus, Medical Society’s of Delaware’s Obvious Campaign, The Great Exercise Chart & Get Healthy, Delaware Events

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Zucchini Butter Recipe

I was so excited when I first tried zucchini bread because it tasted like cake. Never in my dreams did I imagine that there could be a zucchini butter. Willy Wonka should look into zucchini because it clearly has serious delicious potential. This recipe can be used as a dip, spread or side dish and is courtesy of Newark Food Markets and Delawonderful.

Zucchini Butter

  • 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

(Makes about 2 cups)

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. Briefly sauté the shallots or garlic. 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!


More from this edition of Get Healthy, Delaware!:
Zucchini Butter Recipe, Medical Society of Delaware’s Obvious Campaign, The Great Exercise Chart & Health Events

» More from Get Healthy, Delaware! blog

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Get Healthy, Delaware!  focuses on health and wellness related issues that include trends and what’s hot in the world of health, fitness, nutrition and general well being in Delaware. To submit ideas or comments, click here: editorial@delawaretoday.com.

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