Zucchini Butter


I saw this recipe in several different forms floating around lately and decided I wanted to try it. Of course a lot of the recipes weren't compliant with what I was eating so I added the Whole360 twist to it. I'll have to say I was shocked at how simple this is and how good it tastes when you are done with it. I have made it several times now and every time I increase the batch size to try and have it around more! Spread this on veggies, wraps or toast if you aren't a gluten free type person. One of my favorites is stuffing mushrooms with it and then tossing it all on the grill!


  • 2lbs of fresh organic Zucchini
  • 1/4 Cup of olive oil
  • 1 tsp garlic
  • 2 Shallots/White onions
  • Salt/pepper to taste

Equipment needed:

  • Knife
  • Shredder or food processor
  • Large saute pan
  • Strainer
  • Measuring cups/spoons
  • Stove top/heat source

Grating the zucchini
Step 1: Wash, cut off the ends and shred your zucchini. I used a food processor to speed this up but a normal hand grater will work just fine.

Step 2: Put shredded zucchini in your strainer and let it sit for at least 3-5 minutes to remove some of the excess water that is in it. (optional step - you can put the zucchini in a towel and pat it dry to remove some moisture as well. I didn't do this step, but it did take a little longer to cook everything)

Step 3: Chop shallot/white onions to a fine dice (greens and white parts) and garlic if you are using fresh. I used chopped organic garlic already prepped for me.

onion and garlic
Step 4: Add 1/4 cup of olive oil to your pan on a med/high heat. Add shallots and garlic and saute until the shallots are starting to become clear. Add salt/pepper to taste while the ingredients are sauteing.

Step 5: Add zucchini and stir everything well. Let saute for a few minutes and stir. Continue this for a few minutes to see how your zucchini is cooking, if you are getting brown/caramelized zucchini when you stir turn the heat down just a little. This wont hurt anything and it actually gives the butter a really good flavor so just stir it in! What you want is a nice saute that's not sticking or burning.

getting close to being done!
Step 6: Once you have heat figured out, you can let it saute for a little longer before stirring. You want to cook down the zucchini so it starts to get a spreadable consistency. Best way i can describe this is when you are stirring it, run your spoon/spatula across the top of the zucchini, if it leaves an smooth imprint you all set!

Step 7: Transfer to storage container and enjoy!!! (This will keep for about a month in your refrigerator!)

Ready for consumption!

Let me know how you like this recipe! If you want to take a walk on the spicy side a diced jalapeno or habanero would go well with the onion and garlic step as well........just sayin!! if you are like me and you end up loving this recipe it can be doubled or tripled if you have a large enough pan.

The picture to the right is actually a double patch! When you cook the zucchini down it shrinks quite a bit.


  1. I've been obsessed with zoodles lately (use a spiralizer on zucchini and you noodles, or as I like to call them, zoodles), this would be another great thing to do with all my zucchini, thanks for posting. I've been a lurker on your site for months. Great job with everything!! It's really inspiring what you're doing!

  2. Thanks, it is motivating to hear that others gain inspiration! I am a bit behind on the blog (pending baby any day now has kind of taken all my time) but it will get all updated as I can find time! Thanks for the support!