Betty Redmer-Kellner was raised in Rockford, Illinois, spending most of her childhood summers helping in her grandmother’s restaurant, The Cupboard, in Kokomo, Indiana. After Betty graduated high school she worked for Howard Johnson’s Restaurant in Rockford, Illinois as a manager and assisting in the catering business. She rose to the level of trouble-shooting management, traveling to the regional restaurants, training new employees and managing inventory. After leaving Howard Johnson’s she worked with mentally ill, emotionally disturbed and developmentally disabled people for 10 years, but never left the restaurant business, picking up odd jobs a various restaurants. But her heart was somewhere else. By the time Betty realized that her heart was in teaching she had attended college on-and-off for 20 years. One of her professors observed her helping her peers and encouraged her to try teaching. She did and spent 15 years teaching at Rockford College.So why write a cookbook? It’s all related to teaching. So many people have an over abundance of zucchini and make one or two items over-and-over until the season ends. Betty wants to teach those people to create good tasting zucchini dishes that use ingredients that the average family have on hand. A portion of these recipes came from Betty’s mother’s recipe file, dating back to the 1980s and before. Several of the recipes are Betty’s favorite recipes that she changed to include zucchini, the rest she created.