Zucchini Butter

Ingredients

For 3 servings

• •2.5 lb zucchini (about 5 medium), scrubbed, grated on the large holes of a box grater
• •1 c. à café Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• •3 c. à soupe extra-virgin olive oil
• •1 garlic clove, finely grated
• •3 c. à soupe fresh lemon juice
• •Freshly ground pepper
• •3 c. à soupe unsalted 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.