– 2 medium zucchini, grated – 2 tablespoons olive oil or unsalted butter – 2 garlic cloves, minced – 1 small shallot, finely chopped (optional) – ½ teaspoon salt – Freshly ground black pepper, to taste
Grate the zucchini and place it in a colander. Salt lightly and let sit 10 minutes. Then squeeze out excess moisture using a clean towel.
Sauté shallots and garlic in olive oil or butter. Add zucchini and cook slowly over medium-low heat, stirring occasionally for 20–30 minutes.
Continue cooking until the zucchini becomes jammy and golden, with no liquid remaining. Season with salt and pepper to taste.
Serve warm on crusty bread or chill for later use. Store in an airtight container in the fridge for up to 5 days. Great for meal prep!
Rich and creamy, this spread brings out zucchini’s best flavor. It’s perfect on toast, stirred into pasta, or paired with grilled meats.