High Fat Curried Zucchini

Ingredients:

• 3 T bacon fat
• 2 T ghee
• 2 T red palm oil
• 7 ounces zucchini, sliced or shredded
• 1 tsp curry powder
• salt to taste
• optional: juice of 1 lemon or 1 lime

Melt the fats in a pan, on medium-low heat.

Add the curry powder and heat it up a few seconds until it's fragrant.

Add the zucchini and cook until it's mashable with a fork and little elbow grease.

Mash up the zucchini with the fat.

Remove from pan into a small nonreactive storage container.

Stir in the lemon or lime juice.

Adjust the salt.

TIP: this is deliberately 1 T fat to 1 ounce zucchini, with seasoning.  Use it as a condiment in cooking (like heat up a couple T of this and scramble it into eggs, or ground meat, etc.; even stir it into a soup that's too lean, where the flavors would be appropriate). 

NOTE: it's easy to mix up the fats, and mix up the spices, depending on what you have on hand, and what you have a taste for.  For example, I had originally planned to use just bacon fat, and a little Italian blend with extra basil for the spicing, then stir in some flaked Parmesan I have, and sprinkle with a few pine nuts.  But I felt like red palm oil today, so changed it around.

ALSO: good garnishes with this would be chopped fresh herbs, chopped nuts and/or seeds, and even a dollop of sour cream or Greek yogurt, depending on the spicing and what if anything you add to this for protein.