Basil Olive Oil Zucchini Butter
(Makes about 2 cups)
2 lbs zucchini or assorted summer squash
1/4 cup Olive Pit Basil Infused Extra Virgin Olive Oil
2 minced shallots
2 minced garlic cloves
Salt and pepper
Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
In a deep skillet, heat the olive oil. Sauté the shallots or garlic briefly. Add the zucchini and toss.
Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor -- you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a perfect vegetable jam.
Enjoy on toast, or as a side dish all summer long! Keep in covered jars in refrigerator.