We really enjoy this lemon spread for our toast or bread. It is a good way to use some zucchini when there is an abundance. I also peel, slice, and measure the zucchini and freeze it. Then in the winter when lemons are a good price and I have some extra time, I can make a batch.
Boil until tender, and then blend until fine:
12 cups zucchini (sliced and peeled)
1/2 cup water
1/2 cup margarine
2 cups sugar
3 lemons (juice and rind)
Return to a boil, then add:
3 pkg. (85 g.) lemon Jello
Pour into jars and let cool. Refrigerate a jar or so for using right away and freeze the rest.