Mom's Creamed Zucchini

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

8 cups diced zucchini, yellow squash, or scallop squash (see notes)

¼ cup Coffee-Mate powdered coffee creamer (see notes)

4 T butter (more or less to taste)

salt to taste (see notes)

fresh ground black pepper to taste

Directions at kalynskitchen.com

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