This one is especially for you backyard farmers who are SURE to have way too much zucchini sometime this summer -- you can make this zucchini "butter" and smear it on toast, toss it with pasta, or hide it in your kids' food if they won't eat veggies. It's as easy as can be.
Two large zucchinis, grated (skin and all)
3 large cloves of garlic, grated
Pinch of red pepper flakes (optional)
Heat 2 tablespoons of olive oil in a saute pan and add the grated zukes and garlic. Season with salt and pepper to taste and let it saute over medium heat. The salt will cause the zucchini to release a lot of moisture and as it does, stir every so often. As the water starts to evaporate, reduce the heat to medium/low and let it saute until most of the moisture is gone and the zucchini and garlic is cooked to a nice mushy texture.
You can store this in the fridge for about a week, and it can be freezed for the winter months.
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