Zucchini Cream

This recipe is apparently originally from “A Passion for Preserves” and/ or www.recipzaar.com and it is super yummy. It tastes like lemon curd. My friend Sue stirred it into plain yogurt swears it tasted like lemon yogurt.

2lbs. zucchini
2 c. sugar (white sugar gives a nicer color)
½ c. butter
2 lemons, juiced and zested

Peel, seed and cube zucchini and cook in boiling water or in microwave until tender, about 10 minutes.

Drain well and pour into food processor and process until smooth.

Cook in the top of a double broiler with remainder of ingredients. Stir frequently until thick and creamy, 15 – 30 minutes.

Eat when cooled.

Or ladle into jars (leaving ¼” headspace), wipe rims clean and tighten lids and rings on top. Process in boiling water bath for 5 minutes.

Take out of hot water bath and invert for a few minutes. Stand right side up and cool.

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