• 4 cups of coursely grated zucchini (2 large)
  • ½ tsp sea salt
  • ¼ cup of grapeseed oil (see Galley Kat Notes below)
  • 2 green onions, minced
  • 1 garlic clove, minced
  • 2-3 tbsp chopped fresh basil leaves
  1. Place grated zucchini in a collander and sprinkle with salt.
  2. Toss and set aside for a few minutes.
  3. Squeeze as much of the liquid as you can or strain through a cheesecloth. I just 'mushed' it down through a strainer.
  4. Heat oil in saucepan.
  5. Add the rest of the ingredients.
  6. Reduce the heat and stir until most of the liquid has evaporated and the zucchini has taken on a spreadable texture.
  7. Don't overcook as it's nice to retain a bit of the texture.
  8. Serve warm as a side....
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/vegetable-side-dishes/easy-zucchini-spread/