Description
Tender zucchini cooked slowly with butter, onion, garlic, and sea salt, then frozen for an easy savory vegetable side dish all winter long.
Ingredients
Scale
- 8 cups diced zucchini or summer squash
- 4 tablespoons butter
- 1/2 teaspoon unrefined sea salt
- 1 clove garlic, minced
- 1/4 cup chopped onion
Instructions
- Melt butter in a large pot over low heat.
- Add diced zucchini and salt and stir to combine.
- Cook over low heat until the zucchini is tender, stirring occasionally, about 30-45 minutes.
- Stir in the chopped onion and continue cooking until the onion is tender.
- Add minced garlic and cook for a few more minutes.
- Divide the cooked zucchini among freezer-safe storage containers.
- Allow to cool, then cover and freeze.
To Serve
- Thaw the zucchini in the refrigerator.
- Transfer to a covered pot with a small amount of water. Heat over low heat, stirring occasionally, until warmed through.
Notes
Young rampicante squash works great in this recipe. I grow it primarily because it’s resistant to squash vine borers, and it’s also incredibly productive.
Remove the bulbous, seedy end and dice the long, seed-free portion of the squash.
When using zucchini or yellow squash, small to medium squash will give you the best texture. Larger squash can also be used, but remove the seedy core before dicing.