Instructions
- Place a large, heavy skillet over medium heat. Add olive oil and butter and allow them to melt together.
- Roughly chop the smashed garlic and add it to the pan. Add the zucchini cubes.
- Cook for 15-20 minutes, until the zucchini has begun to soften.
- Strip the thyme leaves off their stems and add them to the pot.
- Reduce the heat and continue to cook, stirring often. The goal is to melt the zucchini into a spreadable paste.
- If at any point, the zucchini starts to brown, add a splash of water (or white wine if you happen to have an open bottle) and reduce the heat a bit more.
Recipe Notes
Recipe from Philly HomegrownÂ