What Do I Do with All This *%&$#@ Zucchini?

If it is summer, it is zucchini time. It wouldn't really make a difference if I were in a CSA or not, when it is summer, there is a constant stream of zucchini coming into our house. It seems that everyone plants this in their summer gardens and everyone gets a bumper crop. My favorite way to eat zucchini is to just grate it and saute it quickly with some shallots or just salt and pepper. On Sunday I still had last week's CSA zucchini (still quite fresh) and this week's. Six was just enough to make one of my favorite recipes Mom used to make when she had her bumper crop of zucchini: Stuffed Zucchini (she used to call it "Zucchini Boats" thinking that would make vegetables sound more exciting to kids I think.) Anyway, these are great with hamburgers or any grilled meat and especially good for Sunday bbq's because they can be made ahead of time and popped into the oven while you are getting everything else readys

Zucchini Boats

• 6 zucchini (medium sized)
• 1/3 mayonaise, low fat will work.
• 1/3 cup parmesan cheese
• 1/2 tomato, peeded, diced, and drained. (I never peel 'em really. . . )
• 1/2 onion, diced.
• Salt and pepper to taste

Parboil in salted water the zucchini until barely tender, 7 minutes. Let cool a minute or two ands slice them lengthwise. Scoop out the center with a small spoon, reserving the pulp. Remove water from pulp by draining over sieve, cheesecloth, or even blotting with paper towel.

Chop pulp and stir in remaining ingredients. Fill shells and place in shallow pan. Salt and pepper to taste nd bake at 425 until filling mixture begins to puff and turn golden. About 20-25 minutes.