EASY ZUCCHINI SPREAD

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!
- 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
- 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....
What a great healthy spread! I have to try this!
Thanks E. Both Captain and I are cholesterol challenged so to come up with a tastey healthier version was a real plus. But oh, wouldn't the butter make it amazing 😉
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