The Easiest and Most Delicious Way to Use a Bunch of Courgettes

Zucchini is a pretty versatile vegetable. It roasts great on a kebab, fries to crunchy little coins, and can even be used as a substrate for noodles, but all of these options pale in comparison to the spreadable treat, which is zucchini butter.

This method (which comes to us through Food 52 through The Kitchn via caterer Jenny Cook ) is very simple, delicious, and can be applied to any pumpkin you have on hand. Just heat some olive oil or butter, add some onions or shallots, and cut into a piece of courgette (regular, not metric). Prepare it by rinsing the pan with water or wine as needed to remove any small pieces from the bottom. When it’s soft and spread, remove it from the pan and place it on top of toast, omelettes, pasta, or simply eat it with a spatula or something else.

Jenny Cook Zucchini Oil | Food 52


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