Recipe courtesy of The Beekeeper: Kim Flottum.
6 zucchini or other summer squash
2 tablespoons butter
1/4 cup mild honey, alfalfa or cotton
2 cups tomatoes, cooked and strained
1 cup bread crumbs
1. Slice the zucchini lengthwise and cut into 2-inch pieces.
2. Saute lightly in the butter.
3. Add the honey. Bring the mixture to a boil and cook for an additional 5 minutes.
4. Add the tomatoes and bread crumbs to thicken the mixture.
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