How many pounds of zucchini are sitting on your counter or in your freezer, patiently waiting to achieve delicious destiny? We grew a different variety this year, Costata Romanesco, which had a much lower yield than we are used to. Even so, we still have quite a bit of zucchini hanging around these days.
I love zucchini bread as much as the next gal, but it’s difficult to watch something that is inherently healthy being basically turned into cake. By the time you finish adding all of that sugar and flour, there’s not much about that dish that is zucchini-like. How is it possible that zucchini bread is the only thing that comes to mind when we are facing a glut of this vegetable?
I stumbled onto this recipe when I was searching for a new use for our summer squash. It was embarrassingly easy, and we very much enjoyed it on crackers and as a sandwich spread.
- 2 pounds of shredded zucchini (allow liquid to drain before using for a quicker cooking process)
- 3 Tablespoons olive oil
- 3 cloves minced or crushed garlic
- Salt and pepper.
- Heat olive oil over medium heat. Add garlic and cook for 1-2 minutes, stirring.
- Add zucchini, a pinch of salt, and a few grinds of pepper. Cook over medium heat, stirring often, until the zucchini is spreadable. This will take some time, but it’s completely worth it.
- Taste and adjust seasoning.