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Zucchini Butter
Guiding Stars
Servings:
Serves 8 as an appetizerPrep Time:
10 minutesCook Time:
35 minutes
Ingredients
When cooked down, shredded zucchini becomes a surprisingly delectable and spreadable paste. Delicious on toast or stirred into pasta, it's a great staple to have during your summer cookouts.
2 lbs. zucchini (about 6 medium zucchini)
1 Tbsp. olive oil
3 Tbsp. unsalted butter
4 cloves garlic, minced
1 tsp. lemon zest
1/4 tsp. crushed red pepper (optional)
Crusty bread, to serve
Directions
Coarsely grate zucchini on a box grater. To a 12" skillet, add oil and butter; melt butter on medium-low. Stir in garlic, zucchini, zest, and crushed red pepper, if using. Season with salt and pepper.
Increase heat to medium-high and cook 30 to 35 minutes, stirring occasionally, until liquid evaporates and mixture turns into a spreadable consistency. Remove from heat and season to taste. Spread on crusty bread, to serve. Refrigerate in an airtight container for up to one week.
Hannaford fresh Magazine, July August 2023
Nutrition
| Nutritional Facts | |
| Servings | Serves 8 |
| Base Nutrients | |
| Calories | 180 kcal (9%) |
| Calories from Fat | 54 kcal (0%) |
| Total Fat | 6 g (9%) |
| Saturated Fat | 3 g (15%) |
| Cholesterol | 10 mg (3%) |
| Sodium | 260 mg (11%) |
| Total Carbohydrates | 26 g (9%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 5 g (8%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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