On Sun, 24 Jul 2011 15:41:14 -0700, "Paul M. Cook" >
wrote:

>
>"JeanineAlyse" > wrote in message
...
>> I've been enjoying this year's garden so far, and have enjoyed eating
>> steamed crookneck squash for five nights in a row. I'm still on
>> tomato worm watch for the three grape tomato plants that have set only
>> three wee, pea size fruits, and I've kept careful watch on the two
>> finger size zuchinni to be ready for puicking. Hah!
>>
>> This morning when I was through with worm checking, I saw two
>> (different) zukes that are now in my refer to wait for decision on how
>> to cook them stuffed. My only idea so far is to precook a well
>> seasoned brown rice mix and halve a zuke, scrape a bit out to make a
>> well, and stuff each half with the rice to foil wrap and bake.
>>
>> Any other additions or different suggestions will be appreciated,
>> thanks.
>
>Trim the stem end. Cut lengthwise in half. Sprinkle with kosher salt. Let
>sit for 2 hours. Drain off the water. Scoop out seeds and enough meat to
>make a deep well. Chop the zuke meat and sauté with onions and garlic.
>Make a filling with ground beef, ground pork, sautéed garlic and onion
>mixture, basil and oregano, salt, bread crumbs and parmesan cheese. Stuff
>the zuke halves to overflowing and cook in a baking dish filled with pasta
>sauce.
>
>Paul
>

I agree with Paul except I never baked them in pasta sauce.
Janet US