- 3 + zucchini
- 1/4 cup olive oil or coconut oil
- 2 cloves garlic minced
- Salt and pepper to taste
- Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or squeeze the water out of the zucchini by wringing it in a paper towel.
- In a deep skillet, heat the olive oil. Sauté the garlic briefly. Add the zucchini and stir.
- Cook and stir over medium heat until the zucchini reaches a spreadable consistency. Stir in salt and pepper to taste
- Enjoy on toasted bread!