Zucchini Butter & Fresh Goat Cheese Pasta

This simple five-ingredient recipe was inspired by Jo Eats, who in turn was inspired by an old Jennie Cooks zucchini butter recipe, which you can find at Food52 among many other places, and now here, because what could be better than spring zucchini, garlic, olive oil, and our Fresh Goat Cheese?




Zucchini Butter

  1. Coarsely grate the zucchini into a colander and let it drain while you heat the oil on medium heat in a large pan and mince the garlic. Sautée the garlic for about one minute and then add the zucchini. Cook on medium or medium high heat for 15 – 45 minutes: the time all depends on the zucchini and your stove. Stir occasionally, salting to taste. Toward the end, the zucchini will start to stick — that’s how you know you’re nearing the end! Scrape off the bits that stick and stir them into the rest. The zucchini will caramelize and turn into a delicious vegetable jam. When it’s reached a spreadable consistency and tastes good, remove from heat.


  1. Boil your favorite pasta, then stir in the zucchini butter, crumble the goat cheese over the top, and grind some black pepper over it all. Garnish with a sprig of fresh mint if you like, and serve immediately.
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