In a large bowl, combine flour and salt. Using a pastry cutter or two butter knives, lightly cut the margarine into the flour until the pieces are the size of peas. Add water, a few tablespoons at a time, using a fork to mix lightly and quickly until pastry forms a ball. Form pastry into a circle about one inch thick.

Cover with plastic wrap and refrigerate for 1 hour.

On a floured surface, roll pastry into a circle two inches bigger than your pie plate. Gently lift it from the floured surface and fold in half to transfer to the pie plate. Trim or flute the edges.

Preheat oven to 450 degrees. Combine first 3 ingredients; stir well. Dip the zucchini slices in egg whites; dredge in breadcrumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes. Turn zucchini over; bake 15 more minutes or until outside is crispy and browned.

Yield: 4 servings
Nutrition per serving: 94 calories, percent of calories from fat 17%, sodium 498 mg, cholesterol 3 mg.

Preheat oven to 350 degrees F. combine first 4 ingredients in a small bowl; stir and set aside. Combine flours and the next 5 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind. Spoon batter into a 13x9 inch cake pan coated with cooking spray. Sprinkle with walnut mixture. Bake at 350 degrees for 25 minutes. Cool on a wire rack.

Yield: 12 servings
Nutrition per serving: calories 210, percent calories from fat 28% (6.6 g.), sodium 199 mg.,cholesterol 19 mg.

1 cup raisins
1/2 cup unsweetened orange juice
1/2 cup egg substitute
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1/2 tsp. salt
1/3 cup canola oil
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda

Soak raising in orange juice for 5 minutes. Do not drain.
In large mixing bowl, stir in pumpkin, egg substitute, sugar, cloves, cinnamon and salt. Add oil, mix well. Stir together flours, baking powder and baking soda. Add to pumpkin mixture with the raisin-orange juice mixture and stir to mix. Fill paper-lined muffin cups 2/3 full. Bake at 400F for about 25 minutes. Remove from muffin tins and cool on wire rack.

Yield: 18 muffins
Nutrition per serving: calories 142, percent fat calories 28%, sodium 148 mg, cholesterol 0 mg.

Preheat broiler. Place zucchini and garlic in a non-stick baking sheet and coat with cooking spray. Broil 5 minutes or until garlic and zucchini are lightly browned. Remove garlic from baking sheet and mince. Set zucchini aside. Combine garlic, breadcrumbs, and Parmesan cheese; set aside. Mix milk, ricotta cheese, pepper, salt, nutmeg and egg in a medium bowl and set aside. Combine tomatoes, basil, and oil in a bowl and set aside. Preheat oven to 400 degrees Fahrenheit. Spread _ cup milk mixture in bottom of an 11 X 7-inch baking dish coated with cooking spray. Arrange zucchini slices covering the bottom of the pan and top with 1/3 cup of the breadcrumb mixture and _ cup of milk mixture. Repeat layers ending with zucchini slices. Top with tomato mixture and sprinkle with remaining breadcrumb mixture. Bake for 45 minutes or until brown and bubbly.

Yield: 6 servings
Nutrition per serving: calories 135, percent calories from fat 31%, carbohydrates 15.4 g., sodium 486 mg., cholesterol 45 mg.

Preheat oven to 450 degrees Fahrenheit. In a large bowl, beat all filling ingredients until no lumps remain. Pour into pie shell and bake 10 minutes. Reduce heat to 325 degrees Fahrenheit and bake 50 minutes more, or until a knife inserted in the center comes out clean. To avoid over browning of fluted edge, cover edge with narrow strips of aluminum foil. Remove foil during the last 15 minutes of baking.

Yield: 8 servings
Nutrition per serving: calories 212, percent fat calories 26%, sodium 177 mg, cholesterol .22 mg.

Melt butter in a heavy nonstick skillet over medium heat. Sauté zucchini, summer squash and corn 2 minutes. Add tomatoes, chilies and pepper to taste. Cover skillet and simmer 5-6 minutes or until zucchini is tender. Remove from heat. Stir in cilantro and serve.

Yield: 6 servings
Nutrition per serving: calories 131, percent calories from fat 25% (4.2 g.), sodium 197 mg., cholesterol 8 mg.

Preheat oven to 400 degrees. Cut squash in half lengthwise; discard seeds and stringy pulp. Place squash, cut sides down, in a pan. Cover and bake at 400 degrees for 1 hour or until tender. Cool. Scoop out pulp to equal 3 cups. Place pulp in a blender or food processor; process until smooth. Combine pureed squash, apple juice, and the remaining ingredients in a large saucepan, bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator. Will keep up to 2 months.

Yield: 2 3/4 cups (1 tablespoon per serving)
Nutrition per serving: calories 25, percent calories from fat 0%, sodium 3 mg, cholesterol 0 mg.

Make vegetable cubes about 1/2 inch in size. Melt margarine in a large nonstick skillet over medium high heat. Add all remaining ingredients and mix well. Reduce heat to medium, cover and cook about 10 minutes or until vegetables are tender, stirring occasionally.

Yield: 8 (1/2 cup) servings
Nutrition per serving: calories 50, percent calories from fat 20%, sodium 80 mg, cholesterol 0 mg.

Coat a small skillet with cooking spray; place over medium-high heat until hot. Add onion; sauté 2 minutes. Add zucchini and yellow squash; sauté 3 minutes. Remove from heat; stir in 1 tablespoon parsley and next 3 ingredients. Combine egg substitute and milk, stirring with a wire whisk until smooth. Add milk mixture and 3 tablespoons cheese to squash mixture; stir. Spoon into a 5 x 7 inch baking dish coated with cooking spray. Sprinkle with 1 tablespoon cheese. Bake, uncovered at 350 degrees for 40 minutes or until set. Sprinkle with remaining chopped parsley.

Yield: 2 servings
Nutrition per serving: calories 95, percent calories from fat 32% (3.4 g.), sodium 297 mg., cholesterol 10 mg.

Preheat oven to 350 degrees Fahrenheit. In skillet over medium heat, cook sausage until browned and cooked through, about 10 minutes. With slotted spoon, remove sausage to a large bowl. Drain off all but 1 tablespoon drippings. Add the onion and celery to skillet, cooking 3 minutes. Then transfer to bowl with meat. Stir in bread crumbs, egg, parsley and pepper until well combined. Place zucchini on baking sheet and fill evenly with meat mixture. Spoon tomato sauce over, cover and bake until zucchini is tender and filling is heated through, about 30 minutes.

Yield: 6 servings
Nutrition per serving: calories 225, percent calories from fat 28%, sodium 680 mg, cholesterol 102 mg.

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10-15 minutes, stirring frequently until squash is tender

Yield: 6 servings
Nutrition per serving: calories 310, percent calories iron fat 12%, sodium 360 mg, cholesterol 0 mg.

2 tablespoons lite margarine
1 cup finely chopped onion
2 teaspoons curry powder
3 pounds butternut squash, peeled and cut in to 1 inch pieces
2 cans (14 ounces each) defatted chicken broth
2 cups water
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground pepper
1/2 cup plain nonfat yogurt

Melt margarine in a Dutch oven over medium heat. Cook onions 2 minutes, stir in curry powder and cook an additional minute. Stir in squash, broth, water, ginger and pepper. Increase heat to high and bring mixture to a boil; reduce heat and simmer 15-20 minutes, or until squash is tender. Puree this mixture in a blender in batches. Transfer each batch to a large bowl, then return to Dutch oven when last batch is pureed.

Simmer soup in the Dutch oven 5-10 minutes, or until heated through. Top each serving with 1 tablespoon yogurt, slightly mixed in.

Yield: 6 servings
Nutrition per serving: calories 165, percent calories from fat 30%, sodium 761 mg, cholesterol 11 mg.

Preheat oven to 350F. Combine brown sugar, egg substitute, oil, applesauce, vanilla, cinnamon and salt. Mix well. Stir in the grated zucchini, then the baking soda, baking powder, and flour. Optional raisins may be added at this stage. Blend gently. Pour into a nonstick baking pan sprayed lightly with vegetable cooking spray. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for fifteen minutes in the pan then remove to cooling rack. Cool completely before slicing.

Yield: 12 servings
Nutrition per serving: calories 206, percent fat calories 23%, sodium 508 mg, cholesterol .1 mg. Sodium content may be reduced by reducing or eliminating salt.

Preheat oven to 350 degrees Fahrenheit. Cream together the vegetable oil, honey, and eggs until light and fluffy. Add the remaining ingredients except the orange juice concentrate and mix. Spread into a lightly oiled 13 X 9 inch baking pan. Bake for 35 — 40 minutes, until toothpick inserted into center comes out clean. Cool in the pan. Glaze with orange juice concentrate before cutting into bars.

Yield: 24 bars
Nutrition per serving: calories 251, percent calories from fat 39%, carbohydrates 32 g., sodium 390 mg., cholesterol 21 mg.

Place all ingredients except the cheese in a microwave-safe 2 quart casserole dish. Microwave on high for 7-10 minutes or until vegetables are fork tender. Add the cheese and microwave on high for 30 seconds. Let stand for 2-3 minutes before serving.

Yield: 4 servings
Nutrition per serving: calories 39, fat 3 g., sodium 191 mg., cholesterol <5 mg.

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