Zucchini comes in many sizes: from an ounce or two to several pounds. In a recipe, we need to know how many pounds or how many cups.

The same applies to onions. Some of my onions this year were almost a pound and others were 24 to make a pound. LOL We need to know pounds or cups, not number.

I make zucchini with fresh tomatoes.. I make a tomato sauce using tomatoes, onion, bell pepper, garlic and Italian seasoning. I add tomato paste to thicken and add the zucchini. It is so good and such a comfort food when it is cold outside. It is even good over spaghetti, noodles or macaroni. Tastes even better the next day.

Maviskw, what I've gathered when they talk about "an onion" or what ever that may be, that's about a tennis ball sized amount. From being on a diabetes diet that is also the size of what "an apple" or "an orange" is. Most store apples are at least two servings. From the control diet you want the "lunch box" sized bag of small fruits. A banana is two servings, again, visualize that tennis ball size.

You can also learn it by holding one (a tennis ball that is). For me, it's about as much as I can "claw hand" out of something chopped, or just under a cup -- but you can use one cup as a standard. But then it depends on how strong that onion is or what the flavors your family likes.

I have become a fan of roasted veggies and both yellow and zucchini squash roast well. Cut into rounds or 1" cubes... give or take, I don't worry about it. If the squashes are small you can just halve them lengthwise, or quarter them. Put a small amount of oil into a plastic zip bag. Add seasonings to taste. Sometimes I do Asian with sesame oil and soy sauce and ginger. Mostly I add salt, pepper, garlic and herbs as desired. Oregano, basil, rosemary all go well.
Shake the squash in the bag till coated lightly with oil and seasonings. Spray or line a baking sheet with foil and arrange the squash in a layer. Roast at 350- 400 degrees F till veggies are browning but not mushy. Usually 20 or 25 minutes.
I also do this with a mix of veggies including mushrooms, brussel sprouts, potatoes, onions, carrots, etc. I have also added diced bite size pieces of pork, steak or chicken to the mix. I put the meat in first and let it marinate for a bit in the oil and seasonings, then add the veggies and shake it well to coat. Spread all on the baking sheet and cook as before. The meat has been cooked thru by the time the veggies are done. Make sure the meat pieces are small enough to cook thru... usually 1" or less dice.

I love squash but I have such a hard time cutting it in half. I have a big knife, the squash slides around and I feel like I'm an accident waiting to happen. My grocery store does not sell it cut up, I wish they would.

Go to AllRecipes or Mr. Food and you will find lots of recipes.

Slice zucchini yellow summer squash and onions fairly thin, saute onions and garlic (I have never measure, but I love garlic. After onions become transparent, throw in squashes and cook til tender. Add salt and pepper to taste at end of cooking. Can be made the day before and reheated, just heat, do not cook further.

I take the zucchini, no matter what size, and cut it up with my kitchen cutter or a knife. I put small amounts into the blender and blend until smooth. Then it goes into small containers that hold 1/2 cup, maybe less.

Whenever I make pancakes or even any cake, I thaw one of these and put it into the batter. I get a few more good things for my health and the zucchini makes things moist and delicious.

This is a casserole.

Saute bacon pieces (4+- strips cut into pieces)
Add round slices of yellow squash (4 or 5 squashes) that have been cooked(microwave?) Season with salt and pepper.
Add softened cream cheese. I start with half of it then add for consistency.
Put in casserole dish.

Bake at 350 for 30 minutes.

Oh that sounds good & I think I'll add bacon to my next baked squash that I posted earlier. Will give it extra, yummy flavor. Thanks!