• 2 cups of sliced zucchini or yellow squash
• 1 cup chopped tomatoes
• 1/2 cup chopped onion
• 1 1/2 cups of milk
• 3/4 cups of Bisquick
• 3 eggs
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/3 cup Parmesan cheese

Preheat oven to 400 degrees.

Into a 2 quart flat baking dish, put:
2 cups of sliced zucchini or yellow squash
1 cup chopped tomatoes
1/2 cup chopped onion

Mix and pour over vegetables the following:
1 1/2 cups of milk
3/4 cups of Bisquick
3 eggs
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup Parmesan cheese

Bake for 30 minutes until set and golden brown. That's it!

20 minutes prep - 25 minutes bake time -- Serves 12-16
Preheat oven 350 degrees
Recipe from customer Elaine Moldvay

• 2 eggs
• 2 1/4 cups sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• about 1 cup zucchini, shredded, unpeeled
• 3/4 cup buttermilk or sour milk
• 1/2 cup melted butter
• 2 teaspoons vanilla

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two cake pans or 1 (9”x13”x2”) pan

2. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Add zucchini, buttermilk, butter and vanilla. Beat with an electric mixer on low speed until combined. Add eggs, beat on medium speed for 2 minutes. Pour into prepared pan(s).

3. Bake in a 350 degree oven for 35-30 minutes for round pans, and about 30 minutes for 13:x9”x2” pan, or until a wooden toothpick comes out clean. Cool layers on wire racks for 10 minutes. Cool thoroughly and frost with cream cheese frosting.

• 1/2 lb. dried imported Italian lasagna
• 1 cup pesto (see above)
• 16 oz. fresh ricotta cheese, let stand to room temperature
• 1/2 cup plain non-fat yogurt
• 6 medium or 8 small zucchini
• 1 28-oz. can imported Italian crushed tomatoes
• 3 cloves garlic, peeled and chopped
• 2 tbs. olive oil
• salt
• pepper
• freshly grated Parmigiano-Reggiano cheese
• 8-10 fresh basil leaves, cut into julienne

Saute garlic in olive oil in lidded sauce pan until garlic is pale gold. Add tomatoes and salt and pepper to taste and simmer partially covered for 25 minutes.

Cook lasagna according to package directions. Rinse in cold water. Drain on towels.

Blanch zucchini in abundant salted boiling water for 6 to 8 minutes (according to size of zucchini). Rinse under cold water. Slice lengthwise in 1/4 in. strips.

Combine pesto, ricotta and yogurt and blend until smooth.

Take a 9 in. x 13 in. glass baking dish and spread a small amount of tomato sauce over the bottom. Place a layer of lasagna noodles next, then spread 1/2 pesto-ricotta mixture over the noodles. Next, make a layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Spread the remaining pesto-ricotta mixture over the noodles, then make another layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Top with tomato sauce. Sprinkle with grated cheese. Cover with aluminum foil and bake at 400 degrees for 20 minutes. Remove foil and return to oven until golden brown on top (about 5-10 minutes). Let stand 10 minutes before serving. Serve with remaining tomato sauce. Garnish with additional grated cheese and julienned basil leaves. Serves 8 to 10.

Sims Brannon, Los Angeles