I came across this recipe for zucchini butter today courtesy of Jennie Cook’s column ‘Weeknights with Jenny’ at Food52, a class act food and recipe resource you should definitely know if you don’t already. I modified Cook’s recipe only slightly (and halved it), then served it on grilled bread with a sprinkle of grated parmigiano and zucchini flowers. Viva l’estate!
4 slices of Tuscan or other firm bread
3 or 4 medium-large zucchini (about 1 pound)
2 garlic cloves
1/4 cup butter
1/4 cup grated parmesan cheese
4 zucchini flowers
salt & pepper
Grate the zucchini using the large holes of the grater and place in a colander. Dust with salt and toss to cover all the zucchini and let rest over a bowl for 15 minutes, squeezing periodically with your hands to express the liquid. After 15 minutes wring out the final bit of liquid with a clean towel or paper towels.
Mince the garlic. Heat the butter in a large saucepan. Add the garlic and cook for a minute. Add the zucchini and combine well. Cook over medium heat for 15 to 20 minutes, or until the veg becomes very soft and like ‘a nice vegetable jam’ (you are basically carmelizing the zucchini). Turn off the heat, correct for salt, grind in some black pepper, stir and let rest.
Grill the bread on a regular grill or in grill pan. Spread a scoop of the zucchini butter on each slice, and top with a fresh zucchini flower and a sprinkle of the cheese. Then transfer the crostini to a very hot oven on the grill setting for a few minutes to melt the cheese and crisp the flowers.