Everyone always talks about tomato confit or garlic confit but they don’t mention that you can basically confit any vegetables you may have in abundance. This is perfect for those of us that garden and are flooded with summer squash in late Summer.
This recipe is great to feature the summer’s best squash on charcuterie boards, stir it into pasta, scramble with eggs or just smoosh it into some crispy crostini. It literally melts like butter and is so savory!
I used yellow and green zucchinis but you could any soft skinned squash toy may have. This would be amazing with patty pans, UFO’s or any varietal of zucchini.
You can jar this and share it with your friends or just keep it all for yourself! Enjoy!
Zucchini Confit
A great way to use Summer squash!
- August 16, 2021
- 6
- 1 hr 30 min
- Print this
Ingredients
- 2 Large Zucchini or soft skinned squash, about 3 cups chopped
- 2 heads of Garlic, cloves peeled
- Salt and Pepper to Taste
- Extra Virgin Olive Oil to cover
- Optional: Fresh Thyme or Fresh Rosemary
Directions
- Step 1
- Preheat oven to 300 degrees.
- Step 2
- Clean and chop your squash into desired shape, I like half circles.
- Step 3
- Peel 2 heads of garlic cloves.
- Step 4
- Place squash and garlic directly into a baking dish with high sides.
- Step 5
- Sprinkle with salt and pepper to taste.
- Step 6
- Submerge the squash and garlic in olive oil just below where in lays in the dish. it will melt down a bit.
- Step 7
- Bake for 45 minutes to 1 hour, it will be fully submerged in oil and be translucent.
- Step 8
- Let cool before enjoying or before putting in a jar. Can be refrigerated for up to 2 weeks.
