Zucchini Spread

This is a great way to use up a bunch of garden zucchini, inspired by this recipe.  It’s supposed to freeze well, so I have froze a bunch for easy entertaining!  The flavors are fantastic; I plan on serving with some flatbread type crackers.  This recipe is a bit time consuming, but doesn’t require a lot of attention, so make when you are around and can just give it a stir every now and then.

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  • 3 Tbsp olive oil
  • 1 Tbsp Earth Balance
  • 5 garlic cloves, minced
  • 3 lbs zucchini, cut into 1/4 – 1/2″ cubes (smaller will cook faster)
  • ~1 tsp fresh thyme
  • 1/4 tsp salt
  • fresh ground black pepper

In a large saute pan, heat olive oil and Earth Balance until hot and liquidy.  Add garlic and cook gently for a couple of minutes.  Add zucchini and cook on medium-low uncovered.  The idea here is to cook the water out of the zucchini and not brown it at all.  Play with your heat level to achieve that goal.  About 30 minutes in, add the seasoning.  Continue to cook until it almost looks melted (and cooked down significantly – see progression of pictures below), or as long as your patience will handle.  🙂

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