2 large zucchini (cut into 1/2 inch cubes (about 2 pounds))
5-6 springs of thyme (rosemary is also good here)
1/2 teaspoon finely milled sea salt
1/4 teaspoon freshly ground black pepper
Steps
Place a large skillet over medium heat. Place the olive oil and butter and allow them to melt together. Roughly chop the smashed garlic and add it to the pan. Add the zucchini cubes.
Cook for 15-20 minutes, until the zucchini has begun to soften. Strip the thyme leaves off their stems and add them to the pan.
Reduce the heat and continue to cook, stirring often. The goal is to cook the liquid out of the zucchini and melt it into a flavorful, spreadable paste. If at any point, the zucchini starts to brown and stick, add a splash of liquid (water is fine, though if you have an open bottle, a little white wine is also delicious) and reduce the heat a bit more.
Total cooking time should be right around an hour.
Once cooked, divide the spread between two half pint jars. It will keep up to 2 weeks in the fridge or a year in the freezer.
Reviews
Delinda Hutson on 2022-09-12 (5 stars): Love this recipe, I add a 1/2 cup of diced onion with my garlic and crushed red pepper for some heat my husband loves it. Thanks!!!
Uma on 2022-09-11 (5 stars): this spread can we can them and use at a later date? I only have a pressure cooker to preserve can you assist
Deborah on 2022-08-20 (5 stars): This is amazing and I’m currently making it again. Would it work with yellow squash? Has anyone tried it?
