Spread this savory zucchini butter on Paleo bread to instantly transform your morning toast!

When you’re in the mood for a quick meal, serve up this zucchini butter with Paleo toast. Made with shredded shredded zucchini, it’s cooked into a tender spread with added garlic, red peppers, and more. Keep this recipe on-hand to shake things up and enjoy for breakfast, lunch, or dinner!

This zucchini butter is extremely simple to prepare and can be made in big batches to enjoy all week. As a low-carb, Paleo-friendly recipe, this is one snack you can enjoy without guilt. Best part is, it includes plenty of essential vitamins and healthy fats to keep your body happy.

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To get started, shred the zucchini using the largest holes on your box grater. Once shredded, place the zucchini on a baking sheet lined with paper towels to drain off any extra water.

In the meantime, melt the ghee and olive oil in a large skillet over medium-high heat. Add in the garlic and sauté until fragrant. Turn the heat down to low and toss in the shredded zucchini. Allow to cook for approximately 30 minutes, or until the liquid evaporates, and the zucchini is soft and tender.

Finally, remove the skillet from the heat and stir in the salt and red pepper flakes. If you prefer to turn down the spice, you can leave out the red peppers. Serve the zucchini butter immediately with Paleo toast, or eat it by the spoonful. Both ways are equally delicious!

Felicia Lim

Zucchini Butter with Garlic + Pepper

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Total time:45 mins

Cook Time:35 mins 35 minutes

Prep Time: 10 mins 10 minutes

Serves:4

Zucchini Butter with Garlic + Pepper

Recipe by: Felicia Lim

Spread this Zucchini Butter on your favorite Paleo bread to instantly transform your morning toast.

Tools

• Large Skillet
• Box Grater

Ingredients

• 6 cups zucchini, shredded
• 3 T ghee
• 2 T olive oil
• 4 garlic cloves, minced
• 1 t salt
• 1 t red pepper flakes

Instructions

• Shred the zucchini with a box grater, using the side with the largest holes. Place the shredded zucchini on a baking tray lined with paper towels to drain excess water.
• In a large skillet, over medium-high heat, melt the ghee and olive oil.
• Add the minced garlic to the skillet and sauté until the garlic is fragrant.
• Toss in the shredded zucchini and reduce the heat to low. Let it cook for approximately 30 minutes, or until most of the liquid has evaporated, and the zucchini is soft and tender.
• Remove the skillet from the heat and stir in the salt and red pepper flakes.
• Serve the zucchini butter over Paleo toast; refrigerate in an airtight jar for up to one week. Reheat the zucchini butter in a skillet before serving.

Looking for Paleo ingredients? Here are a few we’d recommend:
Ghee (Pure Indian Foods)
Olive oil (Kirkland Signature)
Red pepper chili flakes (Simply Organic)

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