Zucchini butter spread is one of those simple summer recipes that surprises you with how rich and flavorful it turns out. Made with just zucchini, a little olive oil or butter, and aromatics like shallots or garlic, this humble mixture cooks down into a savory spread you’ll want on everything. In this guide, I’ll show you exactly how to make it, avoid soggy results, and get the perfect texture. Plus, I’ll answer popular questions like why salting zucchini matters and what makes this one of the healthiest ways to enjoy this versatile vegetable.
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Why I Swear by Zucchini Butter Spread
Zucchini Overload Turned into Gold
Zucchini butter spread first happened by accident in my kitchen one summer when the garden was overflowing. I’d already made zucchini cheese wraps and tossed chunks into a frozen zucchini smoothie, but I still had more to use up. That’s when I remembered a rustic technique: cook grated zucchini slowly with olive oil and shallots until it becomes soft, savory, and spreadable. The first batch vanished in minutes—slathered on toast and spooned onto grilled chicken.
Zucchini butter spread isn’t butter in the traditional sense. It’s zucchini cooked down to a jammy consistency that feels rich, creamy, and deeply flavorful without adding cream or dairy—unless you want to. I often alternate between using butter and olive oil, and both give this spread a different charm.
How It Became a Summer Must-Have
Now, zucchini butter spread is a regular part of my summer kitchen. It’s endlessly versatile: try it on sourdough, fold it into eggs, or serve it next to spicy garlic butter noodles. The flavor is mellow but savory, with hints of caramelized shallot or garlic shining through.
The key to perfect zucchini butter spread? Drain that zucchini before it hits the pan. Grating and wringing it out in a towel gets rid of the excess water, helping you avoid a soggy mess and ensuring a deep, roasted flavor as it cooks. What you’re left with is a green, golden, spreadable beauty—so simple, yet unforgettable.
I promise: once you try this zucchini butter spread, you’ll never look at summer squash the same way again.
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Zucchini Butter Spread: 5 Irresistible Reasons to Try It
- Total Time: 30 minutes
- Yield: 1.5 cups 1x
- Diet: Vegetarian
Description
Zucchini butter spread is a simple, savory spread made from fresh zucchini, olive oil or butter, and garlic or shallots. Great on toast or as a vegetable side.
Ingredients
2 pounds zucchini, coarsely grated
1/4 cup olive oil or butter
2 minced shallots or garlic cloves
Salt to taste
Pepper to taste
Instructions
1. Grate zucchini and let it drain in a colander for 3–4 minutes.
2. Wrap zucchini in a clean towel and squeeze to remove moisture.
3. Heat olive oil or butter in a deep skillet.
4. Add minced shallots or garlic and sauté briefly.
5. Add drained zucchini and cook over medium to medium-high heat.
6. Stir regularly until the zucchini turns soft, spreadable, and jammy.
7. Scrape up any browned bits for extra flavor.
8. Season with salt and pepper to taste.
9. Serve warm or chilled on toast or as a side.
Notes
Store in an airtight container in the fridge up to 5 days.
Can be frozen in small jars for up to 2 months.
Use as a base layer for sandwiches or in omelets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Spreads, Sides
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 50
- Sugar: 2g
- Sodium: 90mg
- Fat: 4.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: zucchini butter spread, zucchini recipes, summer spreads
How to Make Zucchini Butter Spread Perfectly
Prepping Ingredients the Right Way
Making zucchini butter spread doesn’t need fancy tools or hours in the kitchen. You’ll need about two pounds of zucchini, a quarter cup of good olive oil or butter, and some minced shallots or garlic—or both. Salt and pepper round it out. That’s it.
First, coarsely grate your zucchini. This gives you the right texture for a spread, not a mash. Then, let it drain in a colander for at least 3 to 4 minutes. If you want to speed things up, grab a clean kitchen towel and wring out the zucchini. Removing this water is key. It’s what keeps your zucchini butter spread from turning soggy or bland.
While the zucchini rests, heat olive oil or butter in a deep skillet over medium heat. Sauté your shallots or garlic until they soften, just for a minute. You’re not going for deep color here—just fragrance. Then add the grated zucchini and toss to coat.
Cooking It into a Spreadable Dream
The magic of zucchini butter spread happens on the stovetop. Stir the mixture over medium to medium-high heat for about 15 to 20 minutes. It’ll reduce, concentrate, and slowly become thick and luscious. Don’t rush this part.
Keep stirring and scraping the pan as it cooks down. If it starts to brown too fast, lower the heat. A little color on the bottom is fine—it adds flavor. Just scrape those bits right into the mix. You’ll know it’s ready when it looks like a soft vegetable marmalade and holds its shape on a spoon.
I like serving mine warm or room temp, spread thickly on toast or tucked into a blueberry zucchini bread sandwich for a sweet-and-savory twist. It also pairs beautifully as a veggie side with light meals like this crunchy Thai chickpea salad.
However you use it, zucchini butter spread turns simple zucchini into something special—without needing more than five ingredients.
Kitchen Tips – Avoiding Soggy or Bland Zucchini
Why Salt Matters More Than You Think
Zucchini has a high water content, which can ruin the texture of your zucchini butter spread if not handled right. That’s where salt comes in. Soaking grated zucchini in salt water, or simply tossing it with salt, helps draw out excess moisture. This makes the cooking faster, the flavor more concentrated, and the spread more appealing.
If you’re in a rush, don’t skip draining. Place the salted zucchini in a colander and let it sit for a few minutes. Then, use a clean towel or cheesecloth to squeeze out the water. It makes a big difference—your zucchini butter spread goes from watery to velvety with one extra step.
When you’re not making a spread, this same method works for other dishes. For example, wringing out zucchini before baking keeps things light in recipes like blueberry zucchini bread or fritters.
Don’t Crowd the Pan (And Other Common Mistakes)
If you pile too much zucchini into the skillet at once, you’ll steam it instead of sautéing. This kills the texture and leaves you with a sad, gray mush. For the best zucchini butter spread, cook in a wide, deep skillet where the zucchini has room to breathe.
Another tip? Use medium-high heat and stir frequently. This prevents sticking while helping the zucchini caramelize. And don’t forget the seasoning. A pinch of salt and pepper goes a long way. If you enjoy some kick, a bit of chili flake or cracked black pepper adds depth.
Avoiding soggy zucchini doesn’t mean you need to overthink it. Just drain well, cook hot, and stir often. You’ll end up with a zucchini butter spread that tastes like you worked way harder than you did.
Pair it with something equally fuss-free like easy classic stuffed peppers or keep it simple with toast.
Serving Ideas + Health Benefits
Healthiest Ways to Enjoy Zucchini Butter Spread
One of the best things about zucchini butter spread is that it’s as good for you as it is delicious. Zucchini is naturally low in calories, rich in water, and full of fiber. When you cook it slowly with olive oil or a bit of butter, it turns into a nourishing, real-food spread you can enjoy guilt-free.
If you’re watching your carbs, zucchini butter spread is a perfect substitute for traditional dips or sandwich fillings. When made with olive oil, it’s dairy-free and fits into Mediterranean, keto, and plant-based diets. You can even use it as a savory boost in grain bowls or on the side of lighter dishes like air fryer cauliflower bites.
And since zucchini is so hydrating, this spread is a smart choice on hot days when you want something refreshing and flavorful—but not heavy.
Tasty Ways to Serve and Store It
Zucchini butter spread shines in simple settings. Try it on warm toast, crusty sourdough, or grilled flatbread. It’s also excellent spooned over rice, pasta, or roasted chicken. I often serve it next to southern fried cornbread hoe cakes for a comfort-food combo that never fails.
Want something a little different? Use it as a filling for omelets, stir it into scrambled eggs, or dollop it onto baked potatoes. It also pairs well with charcuterie boards or as a base layer under roasted vegetables.
To store zucchini butter spread, let it cool completely and place it in an airtight jar. It keeps in the fridge for up to 5 days. You can also freeze it in small containers for up to 2 months—perfect for preserving peak zucchini season.
Whether you’re eating clean, eating seasonal, or just want something new to spread on toast, zucchini butter spread delivers on all fronts.
Conclusion
Zucchini butter spread is the kind of simple recipe that feels like a summer secret. With just a handful of ingredients, it transforms ordinary zucchini into something creamy, flavorful, and endlessly useful. Whether you’re spreading it on toast, spooning it beside grilled meats, or storing it for a later meal, this recipe will quickly become a favorite. Try it once, and you’ll see why it’s worth repeating all season long. Don’t let fresh zucchini go to waste—turn it into a buttery spread you’ll reach for again and again.
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What is zucchini butter?
Zucchini butter is a savory spread made by slowly cooking grated zucchini with olive oil or butter and aromatics like shallots or garlic. As it cooks down, the zucchini softens and caramelizes into a rich, jam-like consistency. Despite the name, there’s no actual butter unless you choose to use it—it’s more about the texture and richness of the final spread.
How to make zucchini so it’s not soggy?
To avoid soggy zucchini, always drain it before cooking. After grating, let it rest in a colander or wrap it in a clean towel to wring out excess water. This step is crucial for recipes like zucchini butter spread, where texture matters. Cooking it in a wide skillet over medium-high heat also helps evaporate moisture quickly.
Why soak zucchini in salt water?
Soaking zucchini in salt water helps draw out its natural moisture. This trick improves the final texture, especially in sautéed dishes or spreads. For zucchini butter spread, salting and draining the zucchini before cooking ensures a thick, spreadable consistency without added wateriness.
What is the healthiest way to eat zucchini?
Zucchini is healthiest when it’s minimally processed—steamed, sautéed, or gently roasted. Zucchini butter spread is a great option because it uses just a few wholesome ingredients. When cooked with olive oil and paired with whole foods like toast or vegetables, it offers a balance of fiber, hydration, and flavor without added sugars or preservatives.