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.