Zucchini Lemon Butter Recipes

Steps:

• In a large skillet, heat the butter and oil over medium heat.
• Cut each zucchini half lengthwise into 4 pieces.
• Season the flour with salt & pepper, then coat with the zucchini with flour.
• Sauté zucchini in oil and butter until cooked through but not mushy, turning to brown on all sides (5-10 minutes).
• When done, turn heat to low, and add soy sauce and lemon juice.
• Serve promptly.

Steps:

• Grate the zucchini on the large holes of a box grater into a colander set over a bowl. Squeeze the zucchini to remove the excess liquid.
• Heat the butter and olive oil in a skillet over medium heat. Add the shallot; cook, stirring, until softened, 2 to 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the zucchini is very tender and almost paste-like but not browned, 35 to 40 minutes, mashing it with a fork in the last 5 minutes. If the zucchini starts sticking, stir in a splash of water; reduce the heat as needed to prevent browning.
• Remove the pan from the heat, stir in the lemon zest and season with salt. Let cool, then discard the thyme and transfer to a small jar. Store in the refrigerator for up to 1 week.

Steps:

• Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In large bowl beat together the eggs, oil, sugar and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly.
• In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt. Slowly add zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
• In a small bowl, combine the butter, honey and lemon zest and mix together well.

Steps:

• In 10- to 12-inch skillet, melt 1 tablespoon of the butter and the olive oil over medium-high heat. Add mushrooms; cook about 5 minutes, tossing occasionally, until golden brown.
• Add zucchini; cook, stirring occasionally, about 3 minutes, until lightly browned. Add garlic; cook 1 minute longer.
• Remove skillet from heat. Stir in lemon juice and remaining 1 tablespoon butter. Season with salt and pepper. Sprinkle lemon peel over top.

Steps:

• Boil zucchini in water to cover until tender.
• Strain;cool.
• Mash or puree until smooth.
• Place in large saucepan; add butter,sugar,lemon juice and peel.
• Bring to a full boil, stirring frequently.
• Add liquid pectin; boil for 2 minutes.
• Skim off any foam; pour into jars.
• Cover and store in refrigerator for up to 3 weeks or in freezer for long-term storage.