Grated zucchini

Adapted from a recipe in From Asparagus to Zucchini, a Guide to Farm Fresh Seasonal Produce, a book of recipes published by a coalition of CSAs in Madison Wisconsin. That book says the recipe comes from Martha Stewart Quick Cook.

Ingredients: 2 Tablespoons butter
1 garlic scape
3 medium zucchini
freshly grated nutmeg
salt and pepper

Chop the garlic scape fine. Use the garlic scape up to the point where it becomes floppy (and a pain to chop). Grate the unpeeled zucchini. Melt the butter in a large skillet and add the chopped garlic scapes and cook for 1-2 minutes. Do not brown. Toss the zucchini in hot garlic butter until tender, 2-3 minutes. Season with nutmeg, salt and pepper to taste. Serve immediately.