Long-cooked zucchini butter is the perfect way to reduce large amounts of zucchini into a flavorful spread.
Many years ago, I published this recipe for zucchini butter on a food-centric website that I ran as part of my last job. Sadly, they pulled that old site down recently, which left me with broken links and no way to share the goodness of zucchini butter when asked (the recipe is also in Preserving by the Pint, but not everyone has that book at their fingertips).
I learned to cook zucchini like this from my friend Lucy. At the time, she worked as a flower gardener at a historical home in Virginia. On stormy days, the outdoor staff would gather in their little kitchen and cook up produce from the garden.
During one of those cooking sessions, an Italian vegetable gardener taught her to slow cook zucchini with herbs until it melted into a spreadable, succulent paste. I’ve never been more grateful for a second-hand cooking lesson, as this humble little butter is intensely delicious. I like to spread it on toast or toss it with warm pasta.