Zucchini Spread

Zucchini Spread 016aOh zucchini, another prolific summer vegetable and if you have it in the garden you are probably trying to think of new ways to use it.

In this spread or butter, as it is sometimes called, the zucchini holds its bright green colour and cooks down to make a delicious
condiment which is of a spreadable consistency with a buttery
texture.

There are heaps of ways to use this delicious side – try it, as I did, as a topping for steak, spread it on toast and top with sliced tomato or feta cheese, use as a sandwich filling with your choice of salad
ingredients or try as sauce on pizza instead of tomato – there’s just a few ideas for using it and I’m sure you will be able to think of a whole lot more.

Zucchini Spread 028a

Zucchini Spread

I used Al Brown & Co Lemon and Oregano infused olive oil which gave the spread a wonderful flavour but you could use any lemon infused olive oil or just plain olive oil if you wish. The Al Brown & Co range of olive oils is made here in Hawke’s Bay by The Village Press.

Makes about 1 cup

500g green zucchini
¼ cup Al Brown & Co Lemon & Oregano infused olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
salt and freshly ground black pepper, to taste

1              Grate zucchini on the large holes of a box grater. Place
zucchini in a colander and let drain for about 10 minutes or until ready to cook.
2              Place oil, onion and garlic in a saucepan over a low heat and cook, stirring occasionally, for 5 minutes or until onion starts to
soften.
3              Add zucchini and toss to combine. Cook, stirring frequently, over a medium heat for 30-40 minutes or until zucchini mixture
reduces and becomes of a spreadable consistency with a buttery texture. As the zucchini cooks it gives up it juices, if the mixture
becomes dry, add a splash of water to deglaze the pan. Once cooked to your desired consistency season to taste with salt and black
pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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