With all the wonderful produce available in the local markets

it’s difficult to choose which to bring onboard.

Afterall, I can’t have it all no matter what

with limited space and refrigeration

This week I chose zucchini.

EASY ZUCCHINI SPREAD

4 cups of coursely grated zucchini (2 large)

1/2 tsp sea salt

1/4 cup of grapeseed oil (see Galley Kat Notes below)

2 green onions, minced

1 garlic clove, minced

2-3 tbsp chopped fresh basil leaves

Place grated zucchini in a collander and sprinkle with salt.

Toss and set aside for a few minutes.

Squeeze as much of the liquid as you can

or strain through a cheesecloth.

I just ‘mushed’ it down through a strainer.

Heat oil in saucepan.

Add the rest of the ingredients.

Reduce the heat and stir until most of the liquid has evaporated

and the zucchini has taken on a spreadable texture.

Don’t overcook

as it’s nice to retain a bit of the texture.

Serve warm as a side….

GALLEY KAT NOTES

Instead of grapeseed oil you can use olive oil if you wish

but I wanted to make the flavour of this recipe neutral to start.

I have also seen this made with butter but that means more calories/fat than I would wish for.

But can you imagine, if it was this good what adding butter would do?…YUM!

You could also add other herbs such as Thyme or Herbes de Provence

or spice it up with some dried chilis.

Stirring in some freshly grated Parmesan also adds a wonderful rich flavour.

It’s that versatile.

Hope you enjoy, Galley Peeps!