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  • 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!