I had made this Zucchini Butter Spaghetti from the Smitten Kitchen blog last year, and I remember having mixed feelings about it. But I thought I’d try it again and see what I thought on a second round.

This is very easy to make; you just grate a couple of zucchini and then saute that in butter until it’s spreadable (or approaching spreadable). Most of the work is in tossing the pasta with the sauce so it is at least somewhat mixed together. You do need to keep an eye on the zucchini as it cooks though, and adjust your heat as needed to make sure it isn’t burning or picking up too much color.

If you’re a little unsure about the amount of butter, you could substitute some of it for olive oil, but I suspect the dish would lose something. You might be better off making it as written and treating it as a side dish rather than your main.

The flavor here is mild but very delicious, this dish really plays up the sweetness of summer squash. I neglected to plan a protein so this was all we had for dinner, and we got two servings out of it. I think if I’d made some shrimp or something on the side we probably would have gotten two dinner servings and enough for a smallish lunch.