Occasionally a recipe pops up right in time, such as this one — just when I have an abundance of garden zucchini to deal with. I know many of you home gardeners are also looking for new ways to serve this versatile and prolific vegetable, so try this simple recipe. I’m making right now. I’ll let you know how it turns out.
http://www.thekitchn.com/thekitchn/vegetable/recipe-jennie-cooks-zucchini-butter-121770
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I made this for dinner on Thursday night and it was a hit! I served it on toasted wholegrain bread (with Fat-Burner Stew), and we loved it — kind of like green bruschetta.