Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut zucchini into 1/4-inch pieces. in 5-quart dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. add water, salt and sugar. reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp. variation: 1/4 olive oil, 1 large clove garlic,sliced 6 cups sliced cabbage, 1 t sugar. cook garlic until browned discard and continue with previous instructions.

Target recipe: preheat the oven to 375 degrees. grease an 8 inch square pan. steam the zucchini until tender, about 10 minutes. transfer to a large bowl and mash coarsely with a fork. sppon zucchini into a sieve and drain well, pressing down to release excess water. place the drained zucchini in a large bowl. melt butter in a large skillet over medium heat. add the onion and garlic. saute until light brown. add the onion mixture to the zucchini. add eggs, 1/2 c parmesan, basil and bread crumbs. stir to blend well. season with salt and pepper. transfer the mixture to the greased baking pan and bake in the oven until firm in the center and brown on top, about 45 minutes.