These are from "Favorite Recipes from Quilters."

I think you could figure out how to make this without using as many pans as it sounds like. Maybe steam the vegetables in your covered skillet, set them aside, covered to keep warm, then make the garlic oil and return the vegetables to the pan for a quick go-round to reintroduce it to the heat.

Zippy Zucchini

6 cloves garlic, peeled and pressed
2 tbsp olive oil
5 small zucchini, sliced
1/2 cup sliced mushrooms
Salt and pepper
1/3 cup Parmesan cheese

Saute the garlic until light golden. Steam zucchini and mushrooms until tender-crisp, about 4 minutes. Place in a serving dish and pour the garlic oil over it. Season with salt and pepper, top with cheese, and serve.

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Zucchini Patties

2 cups grated zucchini
1 egg, beaten
2 tbsp diced onion
4 tbsp cracker crumbs
Salt to taste
2 tbsp cooking oil
4 slices cheese

Combine all ingredients except oil and cheese and mix well. Divide into 4 patties. Heat oil in skillet and fry the patties on both sides and heated through. Top with a slice of cheese and let it melt before serving.

I don't know if this next one is what Jeri has been making, but it is very low calorie - 65 calories per 1 cup serving. It is from Skinnytaste.com

Zucchini Soup

1/2 small onion, quartered
• 2 cloves garlic
• 3 small zucchini skin on cut in large chunks
• 32 oz fat free chicken stock
• 2 tbsp reduced fat sour cream
• salt
• pepper

Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.

Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat. Purée: Add the sour cream. Using an immersion blender, purée till smooth.

Stir in remaining ingredients, and adjust seasonings to taste. Serve hot.

Optional: Top with 2 tsp parmesan cheese