Stuffed Round Zucchini- a great meatless summer dish

This summer, as many of you know, I have taken a plot in the Westport Community Garden, and have been thrilled with the difference that 10 hours of direct sun, and a HUGE deer fence can make. ON THE OTHER HAND, this huge organic vegetable garden is an absolute garden party for pernicious bugs. But I continue undeterred, and this week was rewarded with these gorgeous round Zucchini. Yup, I really grew this!

To really show them off I stuffed and baked them.

As is typical of my recipes, there is some room for improvisation,

Halve the squash, and carefully scrape out the insides.
If there are not too many big seeds, chop the flesh up and reserve.

Drizzle a bit of olive oil on the shells, and bake them at 350 for about half an hour to soften, and reduce the cooking time later.

Dice a big red onion, a red pepper, chop up some fresh garlic, some fresh herbs, a leek or scallion or 2, and saute in butter or olive oil until it begins to soften.

Add in some mushrooms, salt and pepper, and saute until mushrooms give up their juices. Stir in some rice, some bread crumbs, or any other veggies you have on hand.

Add a few ounces of goat cheese, cheddar, parmesan, or monterey jack.
Stuff into the shells, top with some panko or other bread crumbs, and s sprinkle more cheese. Drizzle with some tomato sauce, one like this if you have the time.

Bake until bubbly and cooked through, about 45 minutes. Serve Hot or Warm, or Room Temperature.

Goes great with a green salad and some cedar planked salmon.