Creamed summer squash (zucchini)

Green or yellow zucchini are abundant at summer’s end.


4 medium zucchini
3 tablespoons butter
1/4 cup heavy cream
2 tablespoons fresh oregano or basil


Grate the squash on a box grater or using a food processor. Melt the butter in a skillet over medium-high heat. Add grated zucchini and cook for 7 minutes, stirring occasionally. Add the cream and herbs, salt and pepper to taste. Cook another 2 minutes. Serves 4.

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