2 cups shredded zucchini, seeded

4 large eggs

4 teaspoons unsalted butter, melted and cooled

¼ cup grated Parmesan cheese

⅛ teaspoon ground black pepper

Pinch mustard powder

Spectrum Naturals Canola Spray Oil with Butter Flavor

Optional: Freshly grated nutmeg

• Place the shredded zucchini between several layers of paper towels and squeeze out the water. Whisk the eggs, then stir in the butter, cheese, pepper, and mustard powder. Add the zucchini and mix well. Consistency should be that of a thick pancake batter. Adjust consistency with water, added 1 teaspoon at a time, if the batter is too thick.

• Treat a large nonstick sauté pan or griddle with a thin coating of the spray oil. Bring to temperature over medium heat. Spoon the batter onto the pan and flatten with the back of a spoon. When lightly browned, flip. Continue until all the batter is used. (Pancakes can be placed on a baking sheet set in a warm oven to be kept warm.) Serve with freshly grated nutmeg over the top of the pancakes, if desired.

Freezing Roasted Butternut Squash

In the fall, try to get several scrumptious butternut squashes from a local organic farmer. It's easy to make extra because up to 4 of them will fit on a jelly roll pan. Freeze any leftovers in fork-mashed, ½-cup increments, so they're ready to add to your favorite recipes or to season and heat for a vegetable side dish.