Zucchini Butter (or Marmalade)

If you've got a vegetable garden going for spring and summer, you're probably overloaded with zucchini. You can only eat so much zucchini bread or zucchini muffins. Here's another idea of what to do with excess zucchini. Make the recipe below for zucchini butter. It's a great item to have on hand. Use it as a spread for a vegetarian sandwich, scramble it into eggs for breakfast, or serve it as an appetizer on crackers. It's so easy you'll make it again and again.

                              Zucchini Butter

  2 pounds zucchini, more or less*
1/4 cup olive oil or butter, your choice
 2 minced shallots, garlic, or combination of both
 Salt and pepper

   Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. Squeeze the grated zucchini in a dish towel to remove excess water. In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam. I hope you enjoy it.