Coarsely grate the zucchini. Let it drain in a colander for 5 minutes, press down with the back of a spoon to excrete extra water.
2 pounds zucchini
In a skillet, warm butter and saute garlic for one minute. Add zucchini and herbs, stir well to combine. Cook on medium heat for 15-20 minutes, until the squash is a spreadable consistency. Stir occasionally so as not to burn the vegetables. It is ready once the zucchini is of a jam-like consistency.
1/2 cup butter, 1 clove garlic, 1 handful fresh basil, 2 sprigs fresh mint, salt and ground black pepper
Adapted from an original recipe by caterer Jennie Cook