Katy discovered this recipe in Mark Bittman's How to Cook Everything cookbook
you will need: fry pan, measuring spoons, knife
zucchini, the smaller the better, about 2 lbs
butter 3 Tbls
salt and freshly ground pepper to taste
honey, 1 Tbls
mint leaves, 3 Tbls minced fresh
Cut the zucchini into 1/4 inch thick rounds.
Place butter in large skillet over medium-high heat. When foam subsides, add the squash and sprinkle with salt and pepper.
Raise heat to high and cook, stirring occassionally until the squash becomes tender and begins to brown (about 10 minutes). Stir in honey and mint, check for seasoning, and serve.
since you're talking squash and Mark Bittman, thought you might like to see what was written on Bittman's blog about using excess squash: http://bitten.blogs.nytimes.com/2009/07/17/the-squash-challenge/
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