Super Easy and Delicious Zucchini Butter / Spread

Makes about 2 cups. Recipe from

Jennie Cook.

2 pounds zucchini, more or less*
1/4 cup olive oil or butter, if you prefer
2 minced shallots, garlic, or combination of both
Salt and pepper

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.

In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.

Enjoy on toast, or as a side dish all summer long!

*Feel free to add extra zucchini. It may take a little longer to cook, but this recipe keeps well and can be stored in the refrigerator for about a month.

Jennie Cook's Zucchini Fritters

Zucchini squash are growing in abundance in summer.  We use our Gratingtechnique to break down these little veggies, light fry them until they are crisp, and serve them with sour cream, salsa or tomato sauce!

•    3 pounds (approx. 5-6 medium sized) zucchini
•    1 1/3 cups plain fine dry bread crumbs
•    1 tsp baking powder
•    2 large eggs, lightly beaten
•    1/2 teaspoon dried basil (Try oregano, fresh mint or cayenne too!)
•    Approx one cup Extra Virgin Olive Oil for frying
•    Salt and pepper

Grate zucchini on a box grater or in a food processor with the medium shredding disc.  Transfer zucchini to a bowl and toss with 2 teaspoons of salt.  Let stand for 30 minutes.  Squeeze zucchini in batches in a kitchen towel to remove as much water from them as possible.  Transfer zucchini to a large bowl and stir in bread crumbs, eggs, basil or other spices, 1/2 tsp salt and 1/2 tsp pepper.
Preheat oven to 200 degrees now if you are serving immediately and want to keep these warm.  You can also reheat these in a pan later.
Heat 1/3 cup oil in a heavy skillet over medium heat.  Scoop 2 tablespoons of the mixture and drop it onto the skillet, flattening it with a fork slightly so it cooks evenly.  Fry until golden brown, about 2 minutes on each side.  Transfer to a paper-towel lined baking sheet to keep in the oven.