Zucchini's mild flavor concentrates into something much richer when you cook it until most of its liquid evaporates.
2 1/2 pounds zucchini (3 to 4 large zucchini)
3 tablespoons butter
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
Est. added sugars 0g
How to Make It
Shred zucchini on the large holes of a box grater to equal about 6 cups. Spread zucchini on a clean kitchen towel; squeeze well to extract most of the liquid.
Heat butter and oil in a large skillet over medium until butter melts. Add zucchini and garlic. Reduce heat to medium-low, and cook, stirring occasionally, until liquid evaporates and mixture is silky and tender, 30 to 35 minutes. Remove from heat, and stir in salt and pepper. Store in an airtight container in refrigerator up to 1 week, or freeze up to 2 months.
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