Zucchini Butter

Whenever you come home a bundle of squash, this is the best, purest way you can distill it.
(And then in about a month, when we're overrun, it will still be a happy way to dispense with lots of them at once.) It turns out zucchini wants to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Spread it on toast in place of actual butter. Cake a thick layer in a sandwich with salted tomatoes or soft cheese. Sauce a grilled pizza. Consider it a side dish. Or just eat a big heap of it, right out of the pan, like we did. 

Makes about 2 cups

• 2pounds zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary)
• 1/4cup olive oil or butter
• 2minced shallots, garlic, or combination of both
• Salt and pepper

1. Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
2. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor -- you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.
3. Enjoy on toast, or as a side dish all summer long!

https://food52.com/recipes/23071-jennie-cook-s-zucchini-butter