Marilee Wellersdick sends this recipe. My sister, who tested it, says the name is no joke-it went over well with nonzucchini-loving in-laws.

Yield: 6 servings, each with 11 grams of carbohydrates and 3 grams of fiber, for a total of 8 grams of usable carbs and no protein.

INGREDIENTS 

• 4 tablespoons butter
• 1 medium onion, chopped
• 8 small zucchini, sliced about 1/8 inch thick
• Salt and pepper
• 1 cup sour cream

INSTRUCTIONS 

1. Melt the butter in a large, preferably nonstick skillet.
2. Add the chopped onion, sliced zucchini, and salt and pepper to taste.
3. Cover and cook over medium heat, stirring occasionally, until the zucchini is translucent, for about 15 to 20 minutes.
4. Remove from the heat and stir in the sour cream.
5. Serve.