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Zucchini Spread

I found this recipe on the internet, and modified it to use Young Living Essential Oils rather than herbs.

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Servings: 15

Prep Time: 00:10

Cook Time: 01:00

Main Ingredients

3 tablespoons olive oil

1 tablespoon butter

5 garlic cloves, gently smashed

2 heaping teaspoons fresh minced garlic (found in produce section of grocery store)

2 large zucchini, cut into a 1/2 inch/5 cm cubes (about 2 pounds/910 g)

5 - 6 drops young living thyme vitality

1/2 teaspoon finely milled sea salt

1/4 teaspoon freshly ground black pepper

Preparation

1Place a large skillet over medium heat.

2Place the olive oil and butter and allow them to melt together.

3Roughly chop the smashed garlic and add it to the pan along with minced garlic. As the garlic cooks, cube the zucchini.

4Add the zucchini cubes.

5Cook for 15-20 minutes, until the zucchini has begun to soften.

6Reduce the heat and continue to cook, stirring often. The goal is to cook the liquid out of the zucchini and melt it into a flavorful, spreadable paste. If at any point, the zucchini starts to brown and stick, add a splash of liquid (water is fine, though if you have an open bottle, a little white wine is also delicious) and reduce the heat a bit more. Total cooking time should be right around an hour.

7Once cooked, place in Ninga or food processor to make into a smooth spread. Divide the spread between two half pint jars. It will keep up to 2 weeks in the fridge or a year in the freezer.

Additional Notes

I added more garlic to the original recipe, and run it through my Ninga (or food processor) because I did not want chunks of zucchini.

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