Zucchini's mild flavor concentrates into something much richer when you cook it until most of its liquid evaporates.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com


Read the full recipe after the video.

Recipe Summary test

15 mins
45 mins
Serves 10 (serving size: about 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

75 calories; fat 6.5g; saturated fat 2.7g; mono fat 2.9g; poly fat 0.5g; protein 1g; carbohydrates 4g; fiber 1g; cholesterol 9mg; sodium 228mg; calcium 21mg; sugars 2g.