1-1/2 pound zucchini

½ tsp.salt

2 eggs

6T. grated Parmesan cheese

1 clove garlic, minced or pressed

¼ cup butter

tomato wedges (optional)

Coarsely shred zucchini (you should have about 4 cups) and combine with

salt in a medium-size bowl. Let stand for 15 minutes. Squeeze with

your hands to press out moisture. Stir in eggs, cheese and garlic.

Melt 2 Tbs of the butter in a wide frying pan over medium-high heat.

Mound about 2 tablespoons of the zucchini mixture in pan; flatten

slightly to make a patty. Repeat until pan is filled, but don't crowd

patties in pan. Cook patties, turning once, until golden on both sides

(about 6 minutes). Lift out and arrange on a warm platter; keep warm.

4 onions, thinly sliced

2-4 T. Olive Oil

4 cups of mushrooms (oyster or regular white mushrooms will do)

Salt and pepper

½ cups dry white wine or fresh chicken broth

2 tbsp. butter

2 lbs. turkey sausage

Tarragon

Sauté the onions in olive oil over medium/low heat until caramelized for about 30 minutes. Turn up the heat and add the mushrooms. Sauté them until crisp around edges, about 10-15 minutes. Season with salt and pepper. Turn the heat on high and add wine (or chicken broth). If you are using wine, let it cook off.- if you use chicken broth,.just add it...and let simmer.

Let this simmer, mushrooms and all, for about 10 minutes, then add the butter..1tablespoon at a time until combined. Remove from heat and set aside. Then brown the sausage. After it's cooked thoroughly add to the mushroom mixture along with the tarragon or sage and combine thoroughly. Then, either stuff it in your turkey or bake like regular dressing.

Pizza Style Veggies

2 small tender yellow squash, thinly sliced

2 small tender zucchini, thinly sliced

1 small onion, thinly sliced and separated

1-2 tsp. Italian seasoning

1 (14 1/2 oz.) can stewed or diced tomatoes

Finely shredded mozzarella cheese

In skillet that has been sprayed with heavy coat of non-stick spray (or you can use a bit of olive oil), sauté squash, zucchini and onion with Italian seasoning until squashes are tender and onion is transparent. Add tomatoes and simmer, uncovered for 15-20 minutes, stirring frequently, until heated through. Serve topped with mozzarella cheese.

1 tablespoon unsalted butter, melted

1 small red bell pepper, cored, seeded and cut into 1/4-inch dice

2 fresh jalapeno chilies, seeded and cut into 1/8-inch dice

2 cups packed, cooked spaghetti squash

1 teaspoon dried oregano, preferably Mexican, crumbled

Salt and freshly ground black pepper, to taste

6 large eggs

1/2 cup heavy cream

2 cups grated extra-sharp cheddar cheese

Preheat oven to 350 degrees.

In a small skillet over medium heat, melt the butter. Add the bell pepper and jalapenos and sauté approximately 5 minutes, or until tender. Transfer to a medium bowl. Add the squash and oregano to the bowl. Mix well and season with salt and pepper.

In a second bowl, beat the eggs with the cream until blended. Pour over the squash mixture and add 112 cups of the cheese. Mix well. Pour into a 9-inch-square glass baking dish. Sprinkle the remaining 12 cup cheese evenly over the top.

Bake in the oven 30 to 40 minutes, or until set. Let cool slightly, then serve. Serves 4.

Makes 8 Servings

Boil the beans in advance, cover, and chill overnight. Then it is just a matter of finishing them, easy and quick to do, right before serving.

2 pounds green beans

Salt and freshly ground black pepper

4 tablespoons (1/2 stick) butter

1/4 cup minced shallots

2 teaspoons grated lemon zest

2 tablespoons fresh lemon juice

Servings: 4

1 cup Finely chopped onion

1/2 cup Grated gruyre cheese

1/2 cup Grated edam cheese

1/4 cup Crumbled gorgonzola cheese

2 tbsp Chopped fresh dill

2 tbsp Fresh bread crumbs from LC bread or ground Pork Rinds

1 large Egg yolk

3 tbsp Olive oil

2 pkgs. fresh spinach, 10 ozs. each, coarsely chopped.

Preheat oven to 350 degrees.

Lightly butter 11- by 7- by 2-inch baking dish.

Mix onion, Gruyre cheese, Edam cheese, Gorgonzola cheese, dill, bread crumbs, and egg yolk in a large bowl.

Heat oil in a large pot over medium-high heat, then add spinach. Saute until wilted and juices evaporate, about 3 minutes.

Transfer spinach to strainer; drain well. Arrange spinach over bottom of prepared dish. Sprinkle with cheese mixture. Bake for 20 minutes.

Preheat broiler.Broil spinach and cheese until cheese is golden on top, watching closely, for about 2 minutes.

2 lb. shredded zucchini

1 1/2 cups shredded colby cheese

1 can Cream of Chicken soup

2 cups sour cream

1/4 lb. melted margarine

1/2 cup diced onions

1 tsp. salt

1/2 tsp. white pepper

Shred zucchini and place in a collander sprinkle with salt and toss. Allow to drain for at least 15 minutes. Use your hands to press all the liquid out you can.

Mix all ingredients. Place in a 9x13 inch baking dish and bake in a 350 degree oven for 45 minutes to one hour. Serves 8 to 12.