3 medium zucchini

3 tbsp. butter

1 tbsp. lemon juice

2 tsp. garlic salt

1 cup shaved Parmigiano-Reggiano cheese

Preheat oven to 400?F. Cut zucchini in half lengthwise; place cut side up in a shallow baking dish. In a small saucepan, melt together butter, lemon juice and garlic salt; brush over zucchini. Sprinkle cheese over the top. Reduce oven temperature to 300?F; bake for 15 to 20 minutes or until zucchini is crisp tender. Enjoy with fresh pasta and a bold red wine.

Prep time: 5 minutes

Cook time: 15 to 20 minutes

Nutrition Per Serving: 120 calories, 6 g protein, 10 g total fat (6 g sat., 0 g trans), 1 g carbohydrate, 0 g fiber, 0 g sugar, 30 mg cholesterol, 650 mg sodium

4 cups mashed potatoes (Use day old mashed potatoes)1/2 cup chopped onions or chives

salt and pepper to taste

1 egg

1/4 cup flour or a little more if batter is sticky

Mix all ingredients together. Use an ice cream scoop to pick up mixture and drop on an oiled grill or iron skillet. Cook until 1 side browns. Then flip it over and press patty down. Cook other side until it browns. Cook on each side for 5 to 6 minutes.

Yield: 4 servings1-1/2 pounds broccoli (generally about 1 large bundle). Peel the stems if necessary and slice into 1/2-inch slices. Cut the broccoli into florets.6 cups water