Once they start producing, summer squash just won't stop! IF you harvest regularly while the fruits are tender and perfect for eating - if you let one get too large not only will the texture and taste be lessened, but the developing seeds within may signal the plant to stop producing.
I'm very fond of summer squash and usually have several plants growing each season, and most years find myself suddenly awash with squash. More than we can eat fresh.
This usually happens at the same time I have those last remaining heads of last year's garlic to be used up pronto, and this recipe is my absolute favorite for solving both of those "problems".
Silky and full of flavour, zucchini butter can be used warm as a sauce on pasta, chicken or fish, or straight from the fridge as a spread for toast or crackers.
And very important in the overabundance of a summer garden - it is quick and easy to prepare and excellent to freeze. We have pulled the last batch from the freezer a whole year later - just before time for next harvest.
Zucchini Butter Recipe
Ingredients
- 500g summer squash (zucchini, yellow, pattypan or crookneck - any summer squash will do)
- 2 Tbs butter or olive oil - olive oil preferred for freezing
- 40g green onions, leek or shallot
- 4 cloves of garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Shred squash with the large holes of a grater or food processor.
- Melt butter or heat olive oil in a 25-30 cm non-stick skillet over medium heat. Add all ingredients.
- Cook, stirring frequently, for about 20 minutes, until reduced to a soft creamy consistency. Lower the heat if necessary to prevent browning.
- Use right away, or store in an airtight container in the refrigerator up to one week or the freezer for longer. For freezer storage, divide first in portions suitable for use and transfer to suitable container after freezing.
