Zucchini Butter, Tomato and Cheese Melt

Zucchini butter recipe closely adapted from The Kitchn

Sandwich serves 1, zucchini butter serves many

This recipe will allow you to include zucchini in the savory side of breakfast: the final summer squash frontier! The zucchini butter recipe makes much more than you need for one sandwich, but it really is a good condiment to have on hand. It’s buttery and a little sweet, and it lasts for a few weeks in the fridge (longer in the freezer). Spread it on grilled cheese sandwiches and tell yourself you’re probably adding a whole salad’s worth of vitamins.

Ingredients

Zucchini Butter

• About 2 pounds zucchini, coarsely grated. (Sometimes I use a mix of zucchini and yellow summer squash.)
• 2 tablespoons olive oil,
• 2 tablespoons butter
• 2 minced cloves garlic
• Salt and pepper
• A handful of fresh chopped basil or a teaspoon of fresh thyme, optional

Melt Assembly

• 1 large slice sourdough bread
• About 1 tablespoon zucchini butter
• 1 small, ripe tomato
• A small handful of sharp cheddar cheese, grated (about 1 ounce)
• 1 egg
• Olive oil for frying
• Salt and pepper

Instructions

Make zucchini butter

1. Let the zucchini drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. Squeeze as much water out as you can with your hands, or wring it out in a dish towel if you want to speed up the cooking process.
2. Melt the olive oil and butter in a Dutch oven or large saucepan over medium heat. Sauté the garlic for about 30 seconds, until it turns golden. Add the zucchini. Cook, stirring frequently, until most of the moisture in the zucchini has evaporated and it reaches a jammy, spreadable consistency. If the zucchini starts to scorch at the bottom, lower the heat. The process takes an average of 30 minutes for me, but it varies depending on the zucchini.

Assemble melt

1. Position an oven rack 6 inches below the broiler and preheat the broiler.
2. Slice the tomato. Lay the slices on two layers of paper towels, and sprinkle them with salt. Let them drain while you assemble the rest of the sandwich.
3. Lightly toast the bread, then spread with zucchini butter. Add the tomato slices to the bread, then sprinkle the cheddar cheese on top.
4. Place the bread with toppings on a sheet pan and broil until the cheese is golden brown and bubbling (mine takes 2-3 minutes with my broiler on “low”).
5. Heat a little oil in a cast iron skillet or frying pan over medium-high heat. Crack the egg into the pan and season with salt and pepper. Cook for a minute or two on each side, until the egg reaches your desired done-ness.
6. Top the melt with the fried egg and enjoy immediately.