Zucchini Butter

It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.

There are lots of ways to use this luscious zucchini butter. Toss a big scoop (about 1 cup) with 12 oz. pasta, cooked, and a splash of pasta cooking liquid, then top with lemon zest and shavings of Parmesan cheese. Or dollop on ricotta toast and crown with a poached egg and flaky sea salt. Stir a mound of zucchini butter into a pot of rice to serve as a side dish to grilled salmon. Combine with mayo (or don’t!) to make a spread for veggie burgers. Or simply have a spoonful as a 3 p.m. snack.

This recipe can handle quite a bit of riffing. Trade the zucchini for patty pan or yellow squash, or use a mix. Swap the garlic for thinly sliced shallots or the lemon for vinegar (sherry or Champagne vinegars would both be lovely). Add heat with a pinch of crushed red pepper flakes, or finish it off with a handful of chopped fresh herbs.