Zucchini Marmalade

This zucchini marmalade tastes so good.
I was delighted by the spread's buttery,
subtly sweet fresh from the garden flavor.
Another good recipe to use up a zucchini.
It keeps very well and can be stored
in the refrigerator for about a month.

Ingredients:
2 pounds zucchini, more or less
1/4 cup butter
2 minced shallots
Salt to taste
Black pepper to tase

Diredtions:
Wash, dry and coarsely grate the zucchini.
Let it drain in a colander for 3 to 4 minutes
or until you are ready to begin cooking.
In a deep skillet, heat the butter.
Saute the shallots briefly.
Add the zucchini and toss.
Cook and stir over medium to medium-high heat
until the zucchini reaches a spreadable consistency.
The zucchini will hold its bright green color
and slowly caramelize into a nice vegetable jam.