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Vegetables Lentil Vegetable Gratin Quick Zucchini Skewered Vegetables Leeks Nicoise Broiled Marinated Vegetables Cannellini Beans a la Genovese Fried Zucchini Stuffed Zucchini Sauteed Potatoes and Onions Quick Eggplant Special New Potatoes and Green Beans Eggplant Parmigiano Stuffed Eggplant Green Tomato Parmigiana Easy Tomato Sauce Oven Dried Tomatoes Roasted Onions Abruzzi Zucchini Crema Roasted Pears and Onions Zucchini Crema As a general rule, we think vegetables are usually best when there is not much done to them. But comes a time when the zucchini plants are producing overwhelming amounts that you need to do something a little different. 4 zucchini 1/2 cup heavy cream 1/4 cup swiss cheese 2 onions 2 tablespoons oil salt Grate zucchini and sprinkle with a little salt. Let stand as salt draws out moisture. Slice onions and fry in oil until translucent. Squeeze zucchini dry in the corner of a tea towel. Add to onions and saute until tender. Add cream and cheese, simmer for three minutes. At this point you can serve the zucchini, or you can simmer a little more to reduce the cream and use the zucchini as a filling in mushroom caps as an appetizer or you can roll into crespelli (italian pancakes,) dot with butter, sprinkle on some good grating cheese and bake a little. Enjoy with our 2005 Sauvignon Blanc.

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