Summer squash, while truly lovely, can seem a bit overwhelming come June when our Zephyr squash seem to be doubling in size daily. There are only so many squash casseroles or tender disks of corneal fried squashy goodness that one can consume in a month, so we’re offering you an alternative to those traditional southern preparations. Julia Child’s recipe for a savory zucchini butter lends itself perfectly to summer squash and can be used as a topping for toast, tossed with pasta, doled out as a sandwich condiment, sprinkled over a ricotta spread on grilled crostini, or piled upon savory grits or a quinoa/summer veggie bowl.
Recipe adapted from:https://www.geniuskitchen.com/recipe/julia-childs-grated-zucchini-sauteed-in-butter-and-shallots-243205
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