We are starting to get a lot of zucchini in the garden this year. Here is a quick and tasty use for some of our squashes!!
1-2 pounds of zucchini squash
1/4 cup olive oil
salt and pepper to taste
Chop shallots and saute in the olive oil. Shred the zucchini and green pepper. Wring out the excess liquid with a clean kitchen towel. Add the zucchini and pepper to the saute pan. Cook to a “jam-like” consistency. Add salt and pepper to taste. Spread on toasted bread.