Go Back
–+ servings
A small glass bowl of grated zucchini with butter and herbs, placed on a wooden board.
Print Recipe
5 from 1 vote

Zucchini Herb Butter Recipe (Low-Carb, Ketogenic, and Paleo)

It takes two whole pounds of zucchini to make this zucchini butter, cooked down with butter and garlic until thick enough to spread. Fresh basil and mint keep the soft, jammy squash bright with herbs.
Prep Time10 minutes
20 minutes
Total Time30 minutes
Course: Sauces, Dressings, and Dips
Cuisine: American
Keyword: zucchini butter, zucchini spread
Servings: 4
Calories: 244kcal
Author: Jessica Haggard

Ingredients

  • 2 pounds zucchini
  • ½ cup butter
  • 1 clove garlic minced
  • 1 handful fresh basil chopped
  • 2 sprigs fresh mint chopped
  • salt and ground black pepper
US Customary - Metric

Instructions

  • 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.
  • 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.

Video

Notes

Adapted from an original recipe by caterer Jennie Cook

Nutrition

Calories: 244kcal | Carbohydrates: 7g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Sodium: 221mg | Fiber: 4g | Net Carbohydrates: 3g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!