Zucchini butter with fresh thyme from Preserving by the Pint: Quick Seasonal Canning for Small Spaces by the Author of Food in Jars by Marisa McClellan

  • garlic
  • thyme
  • zucchini
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • aeader on July 04, 2021

    Don't think I would make this again. I used 4 small green and 1 large yellow zucchini, and got about 1 pint. The skins really didn't break down, and I didn't care for the texture with all the pieces of skin. I tried using an immersion blender to smooth it out, but I think pureeing the skins/seeds ended up giving it a slightly bitter taste. We ate it with pasta and white beans, with lemon juice and parmesan sprinkled on top for a vegetarian meal, and it was fine, but for the amount of work/time, it would have had to taste better to be a repeat for us.

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