8cups(1200 g) shredded zucchini, lightly packed to measure
1teaspoonfine sea salt,for salting the zucchini to remove excess liquid
2 tablespoonsolive oil
2tablespoonsbutter
½cup finely chopped onion(1 medium onion)
3clovesgarlic, grated or finely minced(1 tablespoon)
½cup(120 ml) dry white wine
zest of half a lemon, finely grated(1½ teaspoons)
2teaspoonslemon juice
⅛teaspoonnutmeg
½teaspoonfine sea salt, plus more to taste
½teaspoonpepper
Instructions
Trim the ends from the zucchini. If they are larger than about 8 inches (20 cm), cut the zucchini in half lengthwise and remove the seeds and loose fibrous material in the center by scraping it out with a spoon. Shred the zucchini on the large holes of a box grater and pack it lightly to measure out 8 cups (1200 g).
Put the shredded zucchini into a large bowl and toss it with the 1 teaspoon of salt. Let it sit for 30 minutes, tossing it every 10 minutes, to allow the salt to draw the liquid out of the zucchini. A lot of water will accumulate in the bottom of the bowl.
Transfer the zucchini to a colander set over a larger bowl to catch the liquid (or set it into the sink to drain) for 3 - 4 hours. Discard the liquid. Alternatively, if you're in a rush, you can squeeze out the excess liquid by wringing the zucchini out in a clean tea towel.
Heat the oil and butter over medium-high heat in a large dutch oven or heavy-bottomed soup pot. Add the onion and garlic and cook, stirring often, for 3-4 minutes or until it is cooked and softened.
Add the drained zucchini, wine, lemon zest, lemon juice, nutmeg, salt, and pepper.
Cook over medium-high heat, uncovered, and stirring every few minutes, until most of the liquid has cooked off. Lower the heat to medium and continue cooking the zucchini, stirring often, until all the liquid has evaporated and the mixture is just starting to 'stick' to the bottom of the pan (but don't let it burn). This whole process will take about 30 minutes.
Taste and add more salt if needed. The mixture should be well seasoned.
Allow the zucchini butter to cool completely, then use it in your dish of choice or freeze portions in heavy-duty freezer bags - squeeze out all the air, seal, label, and freeze. Or pack portions into silicone muffin cups and freeze solid, then pop out of the muffin cups and store the frozen zucchini pucks in a large heavy-duty freezer bag. It will keep in the airtight bags for up to a year in the freezer and in the frozen 'pucks' for up to 6 months.
Makes about 3½ cups of zucchini butter.
Notes
Chop the onion and garlic finely in a mini chopper or food processor to save time.Don't forget to allow for draining time - prepare and salt and drain the zucchini 4 hours before you plan to cook it.You can also grind the finished, cooked zucchini butter in the food processor if you prefer more of a paste than the loose shreds of zucchini.