3 medium zucchini
2 medium onions
2 tablespoons butter
1 clove garlic, chopped
1 jalapeno pepper, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream

Methods:

Cut zucchini into small squares and onions into rings.

Melt butter in a skillet and add zucchini, onions, garlic, jalapeno, salt and pepper and saute for 2 or 3 minutes. Top with sour cream, then cover skillet and simmer until tender.

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• zucchini recipe with sour cream

3 cups grated zucchini
2 eggs
1 1/2 cups Bisquick
1 cup shredded Cheddar cheese
1 small onion, diced
Salt and pepper to taste

Methods:

Mix all ingredients and refrigerate overnight. Bake on preheated, greased waffle iron. Serve with meat in place of potatoes with beef-mushroom gravy.

4 zucchini
2 eggs, well beaten
1 1/2 cup shredded sharp Cheddar cheese
1 cup small-curd cottage cheese
2 tablespoons parsley
Salt and pepper, to taste

Methods:

Cut off and discard ends of zucchini, scrub well, and cook whole in boiling salted water for 10 minutes. Remove squash from water and cut in half lengthwise. Scoop out center seeds and drain well.

Mix together eggs, cheeses, parsley, salt and pepper. Arrange squash “slippers” in an oven ware dish and fill with cheese mixture. Bake, uncovered, at 350 degrees F for 15 minutes. Increase oven temperature to 450 degrees F and bake 5 minutes longer, or until browned.

6 or more large zucchini
1 (1-quart) jar thick marinara sauce
1 pound ricotta cheese
1 large onion, sliced
1/4 pound fresh mushrooms, sliced
1 tablespoon dried oregano, crushed
1 tablespoon dried basil, crushed
Salt and pepper
1 pound mozzarella cheese, sliced
1/2 up grated Parmesan cheese
Toasted sunflower seeds (optional)

Methods:

Heat oven to 350 degrees F.

Slice zucchini 1/2 inch thick. Spread thick layer using half of marinara sauce in 13 x 9-inch baking dish. Add layer of half of zucchini slices, then half of ricotta. Top with half of onion and mushrooms, then sprinkle with half of oregano and basil. Season to taste with salt and pepper. Top with half of mozzarella cheese slices.

Cover with second layer of remaining sauce and repeat layering process, with remaining ricotta, onion, mushrooms, oregano, basil and mozzarella. Sprinkle with Parmesan cheese and garnish with sunflower seeds. Bake for 45 minutes, or until zucchini is cooked but not mushy.