EASY ZUCCHINI SPREAD

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.

Two large zucchini and a couple of green onions
formed the base.
Grating them gave me about 4 cups of zucchini.
Treating it to a good sprinkling of sea salt,
then squeezing as much juice out as possible
considerably cut down on the cooking time…
a real plus on a boat with fuel limitations.
As a blogger,
I know we all say that this is the best recipe ever,
or you have to try this,
or it was that good!
But in all honesty,
this really really really was all of that!
…and if this is one way of getting a serving or two of vegetables,
I would suggest that you may want to make a bunch!

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

(I can’t seem to keep basil at our land home.
I bring it home from the market
and within a day it’s all wilty.
But it thrives in our boat environment…
maybe the humidity, gentle motion, filtered sunlight?)

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….

I added it warm as a side to my Omnia stove top foil wrapped salmon.
(recipe for that to come soon)
Captain Francois cleared his plate then went back for seconds of the zucchini.
It was that good.
 
 
Spread on crackers chilled…
 
 
 
 
…or on your morning toast….

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!

 

 

EASY ZUCCHINI SPREAD
 
Author:
Ingredients
  • 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
Instructions
  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....

6 thoughts on “EASY ZUCCHINI SPREAD

  1. 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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