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
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.
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
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
Happy cooking and eating.
Recipe by Rachel Blackmore
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