Instructions: Cut each zucchini into 6 lengthwise slices. Heat oil in a large skillet; add zucchini slices. Cook over medium heat only until softened but not cooked. Line bottom of an ungreased 8-inch springform pan with 6 slices of the softened zucchini. Line sides with remaining slices, letting each drape over outside of the pan. Set aside.

In a medium bowl, beat eggs with an electric mixer. Beat in cottage cheese and but- ter until almost smooth. In a small bowl, blend flour, baking powder and salt. Stir into egg mixture. Stir in sour cream, green onion, ham, and Parmesan cheese. Spoon into zucchini-lined pan. Fold zucchini ends over filling toward center of pan. Complete not or make ahead.

Complete now: Preheat oven to 350 F. Bake 40 to 50 minutes; cool on a wire rack 10 minutes. Remove side of springform pan. Cut wheel in wedges; serve warm or cold. To keep warm, cover with foil and place on hot tray.

Make ahead: Cover with foil. Refrigerate up to 24 hours or freeze up to 5 days. Bake early enough before brunch to leave at least 1 hour to bake popovers. To bake refrig- erated version, preheat oven to 350 F. Remove cover; bake 40 to 50 minutes or until lightly browned. For frozen version, thaw at room temperature 30 minutes, then bake, uncovered in preheated oven 45 to 55 minutes until lightly browned. Serve as directed above.

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