Are you drowning in summer squash and zucchini? My newest zucchini recipe discovery: Jennie Cook's zucchini butter, cooks two pounds of zucchini down to 2 cups of yummy spreadable goodness. Delicious by itself on bread, or as part of a sandwich. I love it with tomatoes from last week's share and ricotta salata.

Super Easy and Delicious Zucchini Butter (or Marmalade)

Makes about 2 cups. Recipe from Jennie Cook, originally posted on TheKitchn.com.

2 pounds zucchini
1/4 cup olive oil or butter, if you prefer
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. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.

In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high 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.