MELTED ZUCCHINI BUTTER

Ingredience

2½ Ib. zucchini (about 5 medium)

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

3 Tbsp. extra-virgin olive oil

1 finely grated garlic clove

3 Tbsp. fresh lemon juice

3 Tbsp. unsalted butter

Pokyny

Place 2½ Ib. zucchini (about 5 medium), scrubbed, grated on the large holes of a box grater, in a large mesh sieve set over a large bowl.

Sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over and toss to combine. Let sit 30 minutes.

Press down on zucchini to expel some liquid (no need to get crazy and really squeeze here; you're not making zucchini bread).

Discard liquid.

Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high.

Add zucchini and cook, stirring occasionally, until liquid cooks off and zucchini is starting to brown and stick to pot, 13- 15 minutes.

Add 1 finely grated garlic clove and 3 Tbsp. fresh lemon juice; season generously with salt and freshly ground pepper. Cook, stirring occasionally, until lemon juice is incorporated, 2-3 minutes.

Add 3 Tbsp. unsalted butter and cook, stirring often, until butter is melted and combined, 2-3 minutes.

DO AHEAD: Butter can be made 3 days ahead. Let cool. Transfer to an airtight container; cover and chill. Makes about 3 cups

Poznámky

Ways To Use It • Toss with pasta or layer into a summer lasagna • Spoon atop grilled chicken • Spread on a sandwich (it's great on a turkey club or BLT) • Mix into rice or farro for a risotto-like texture • Serve with fried eggs or swirl into a frittata