Roasted Zucchini Butter

Hi friends! Today, I’m sharing a simple, flavorful way to use your extra garden zucchini in a new and unusual way – Roasted Zucchini Butter! There are only five ingredients and while it does take a bit of time to roast the Zucchini, it’s worth it!

Roasted Zucchini Butter

Roasted Zucchini Butter

Roasted Zucchini Butter

Don’t let the simplicity of this recipe fool you. Roasted Zucchini Butter has a very satisfying depth of flavor you will love!

Roasted Zucchini Butter

A flavorful way to use your garden zucchini! Spread on toast and top with tomatoes and cheese for an elegant appetizer or toss with pasta for a quick and easy lunch or dinner.

  • 2 large zucchini (approx 2 pounds), cut in half lengthwise, then again in quarters
  • 6-8 whole garlic cloves, peeled
  • 6 springs Fresh Thyme, leaves stripped.
  • 2 tablespoons good quality Olive Oil
  • 1 teaspoon finely milled sea salt
  • 1/2 teaspoon freshly ground black pepper

Pre-heat oven to 450 degrees F.

In a large bowl, place cut zucchini, whole garlic cloves and thyme leaves. Add oil, salt and pepper, then toss to combine.

Pour contents of bowl on a large baking sheet

Roast in the oven for 20-30 minutes, stirring every 10 minutes, until zucchini and garlic have softened and are just beginning to brown.

Once vegetables are soft, remove from the oven and allow to cool for 10 minutes.

When vegetables are cool, place everything in the bowl of your food processor and pulse a few times until Zucchini and Garlic have combined and the butter is the consistency you like. If the mixture is a little dry, add a small glug of additional olive oil or melted butter.

Once done, divide the spread between two half pint jars and cover.

They will keep up to 2 weeks in the fridge or a year in the freezer.

Recipe adapted from Marisa McClellan’s Zucchini Butter with Fresh Herbs

Roasted Zucchini Butter

Recently at the OC Fair, I made these Roasted Zucchini Butter appetizers for one of my demos. I also served them at our Master Food Preservers Public Class. The class was “Ripe and Ready Recipes,” things to do with your garden bounty. These darling appetizers are made by slicing a small baguette of french bread and spreading the slices with Roasted Zucchini Butter. They are topped with Heirloom Cherry Tomatoes and shaved parmesan. YUM! What a delicious and decadent dish for your summer get-togethers!

Roasted Zucchini Butter

Big thanks to my friends at Melissa’s for proving the produce for my demo at the OC Fair!

What’s your favorite way to use Zucchini? Tell me all about it in the comments below!
Till next time friends, live life deliciously!

Leave a Reply

Your email address will not be published. Required fields are marked *