Zucchini Spread

Everyone I know is currently overrun with zucchini!  This is the first year I have had this "problem"  I have always lamented that "for once" I would like to be the one with WAAAAY too much zucchini...rather than having to go buy some.  Well, God answered my plea and we have zucchini everywhere!  I grew both green zucchini and the golden variety.  So in searching for fun ways to eat the stuff (we love it grilled, but after a week, we need to try something new) I've found some outstanding recipes.  Of course, I usually take recipes as a guideline...so my variations are somewhat different.

3 pounds zucchini, cut into a 1/2 inch cubes
2 tablespoons olive oil
2 tablespoon butter
5 garlic cloves, gently smashed
1/2 teaspoon sea salt
4-5 turns of a pepper grinder

Place a large, heavy skillet over medium heat. Add olive oil and butter and allow them to melt together. Roughly chop the smashed garlic and add it to the pan. Add the zucchini cubes. Cook for 15-20 minutes, until the zucchini has begun to soften. Strip the thyme leaves off their stems and add them to the skillet

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Reduce the heat and continue to cook, stirring often. The goal is to melt the zucchini into a spreadable paste. The goal is to cook the liquid out of the zucchini and intensify the flavors without reducing it to total mush. If at any point, the zucchini starts to brown, add a splash of water (or white wine if you happen to have an open bottle-I don't know how it happened...I didn't have any wine to add) and reduce the heat a bit more.

Total cooking time should be right around an hour. Three pounds of zucchini typically yields around two cups of spread.

Once cooked, the spread will last up to one week in the fridge. Serve on toasted baguette rounds or crackers.