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Zucchini “Butter” Spread<\/p>\nZucchini “Butter” Spread<\/p>\n
\u00bd lb. Zucchini<\/p>\n
\u00bd lb. Yellow Summer Squash<\/p>\n
\u00bc tsp. & 1\/8 tsp. Salt, divided<\/p>\n
1 \u00bd T. Butter<\/p>\n
1 Shallot, minced<\/p>\n
Pepper, to taste<\/p>\n
Coarsely grate zucchini and squash into colander. Sprinkle with quarter tsp. of salt and toss to coat. Let sit 3-4 minutes then press firmly with a small pot lid to squeeze out as much liquid as possible.\u00a0 Place a large skillet over medium heat and add the butter. Add shallots and saut\u00e9 for 3 minutes, or until translucent. Add the grated squash and cook for 15 to 18 minutes, or until the squash is a creamy, buttery consistency, stirring occasionally. (If the mixture begins to scorch, add a tsp. of water to deglaze the pan and turn down the heat slightly). Add remaining salt and pepper to taste. Serve immediately or refrigerate for up to a week.<\/p>\n
<\/p>\n
Yield: 4 servings<\/p>\n
Serving Size: \u00bc C.<\/p>\n
Calories: 70<\/p>\n
Fat: 5g<\/p>\n
Fiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Zucchini “Butter” Spread \u00bd lb. Zucchini \u00bd lb. Yellow Summer Squash \u00bc tsp. & 1\/8 tsp. Salt, divided 1 \u00bd T. Butter 1 Shallot, minced Pepper, to taste Coarsely grate zucchini and squash into colander. Sprinkle with quarter tsp. of salt and toss to coat. Let sit 3-4 minutes then press firmly with a small pot lid to squeeze out as much liquid as possible.\u00a0 Place a large skillet over medium heat and add the butter. Add shallots and saut\u00e9…<\/p>\n