Categories: Dressing/Sauces
Ingredients
- 2 1/2 lb. zucchini
- 3 tbsp. butter
- 2 tbsp. olive oil
- 4 garlic cloves, minced
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
Directions
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Shred zucchini on the large holes of a box grater to equal about 6 cups. Spread zucchini on a clean kitchen towel; squeeze well to extract most of the liquid.
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Heat butter and oil in a large skillet over medium until butter melts. Add zucchini and garlic. Reduce heat to medium-low, and cook, stirring occasionally, until liquid evaporates and mixture is silky and tender, 30-35 minutes. Remove from heat, and stir in salt and pepper. Store in an airtight container in refrigerator up to 1 week, or freeze up to 2 months.