Zucchini Butter

Method

1. 1

   Place 2½ lb. zucchini (about 5 medium), scrubbed, grated on the large holes of a box grater, in a large-mesh sieve set over a large bowl. Sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over and toss to combine. Let sit 30 minutes.

2. 2

   Press down on zucchini to expel some liquid (no need to get crazy and really squeeze here, you’re not making zucchini bread). Discard liquid. Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook zucchini, stirring occasionally, until liquid cooks off and zucchini is starting to brown and stick to pot, 13–15 minutes.

3. 3

   Add 1 garlic clove, finely grated, and 3 Tbsp. fresh lemon juice and season with salt and generously with freshly ground pepper. Cook, stirring occasionally, until lemon juice is incorporated, 2–3 minutes. Add 3 Tbsp. unsalted butter and cook, stirring often, until butter is melted and combined, 2–3 minutes. Do Ahead: Butter can be made 3 days ahead. Let cool. Transfer to an airtight container; cover and chill.

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