Whenever you come home with a bundle of squash, this is the best, purest way you can distill it. (And 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. Recipe from <strong><a href="http://www.jenniecooks.com/">Jennie Cook</a></strong> via <strong><a href="http://www.thekitchn.com/recipe-jennie-cooks-zucchini-b-121770">The Kitchn</a></strong>.

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