9. Saute cubed, thinly sliced or coarsely shred,’ed salted

9. Saute cubed, thinly sliced or coarsely shred,’ed salted and. dried squash in butter or olive oil 3 to 6 minutes or until just tender. 10. Combine one-third cup vinegar, one-fourth cup sugar, 2Vi tablespoons vegetable oil, 1 tablespoon wine vinegar, Vi teaspoon salt, one-fourth teaspoon pepper. Add 5 small zucchini, thialy sliced, Vi cup diced celery, Vi cup diced onion and Vi cup chopped green pepper. Marinate in refrigerator several hours or overnight. 11. Place 4 succhini in a 2Vi quart casserole. Sprinkle with Vi teaspoon soy sauce, one-fourth teaspoon salt, one-fourth teaspoon garlic salt, one-fourth teaspoon pepper. Layer slices from 2 medium tomatoes over zucchini, top with 1 Vi cups shredded cheese and dot with 3 tablespoons butter. Cover; bake at 350 degrees for 40 minutes. 12. Cook four slices bacon in large skillet until crisp; drain on paper towels. Crumble and set aside; save drippings. Saute 4 large yellow squash, sliced and 2 green onions, sliced, in the drippngs until tender. Combine 1 beaten egg with Vi cup commercial sour cream. Add to squash mixture. Stir in half the bacon.* Spoon half the squash mixture into a greased shalow 2-quart casserole. Sprinkle Vi cup shredded Swiss Cheese over top; spoon remaining squash mixture over cheese. Sprinkle three-fourths cup shredded Cheddar cheese over surface; top with remaining bacon. Bake at 350 degrees for 20 minutes or until bubbly. Zucchini Dolma Serves 6 to 8 J/« pound ground lamb or beef Vi cup uncooked rice I Vi cups homemade tomato sauce Vi cup chopped parsley 1 medium diced onion Salt and freshly ground pepper to taste 3 pounds young six-inch zucchini 3 to 8 fresh grape leaves 1 cup water I lemon Combine the meat, rice, 1 cup of the tomato sauce, parsley, onion and salt and pepper. Remove the ends of the zucchini and with an apple or long Middle Eastern vegetable corer scoop out the interior of the zucchini, leaving a one-eighth inch shell. Stuff the filling in the zucchini, leaving about'/* inch open at the end. Line a large heavy casserole with grape leaves. Fill with the stuffed vegetables. Then combine the water and remaining tomato sauce and pour over. If needed, add more water and tomato sauce to come half way up the vegetables. Squeeze lemon juice over all. Bring to a boil, cover and simmer about 30 minutes or until the rice is cooked. Serve warm with yogurt and mint. Variations: other vegetables can also be used: eggplant, tomatoes, onions, green peppers, cabbage, grape leaves and melon.