Zucchini, limited edition, right!!

Everyone is working with zucchini around here.It's a very bountiful crop.I don't care how little you plant ,you always seem to have lots extra.This is what I've been doing with it.In boiling water blanch the 4-5 whole zucchini for about 4-5 minutes.While you wait for it to cool off.Chop 1 large onion ,dice 2 sweet peppers and shuck 2 ears of corn or use the equivalent frozen.Saute your veggies in a bit of butter or evoo.When you can handle the zucchini cut in 1/2 and ream out the center strip with a melon baller or spoon.Add this to your veggies. I always have roasted tomatoes in the cupboard but use whatever you have .Add about 2 cups of tomatoes to the veggies and let simmer till well blended and almost dry. Choose your spice at this time .Basil is good,or thyme even oregano. I sometimes use cumin for a Mexican flavor.To taste is always best. Add salt and pepper if you wish.Now top your zucchini with the veggie mix. Sprinkle with breadcrumbs or grated cheese

Place in the oven at 350 for 15-20 min and you have a great side dish. Have a vegetarian to feed just add cooked cous cous or leftover rice to the veggies and serve with bread and sliced tomatoes and cukes for a complete meal. What are you doing with your zucchini.......said the Hobbit