These recipes are posted with a disclaimer. I have not made a single one of
these recipes---so there! They are presented here for three reasons: 1)
these food items have been a regular topic of discussion/recipes on the
group, recently; 2) I've been sorting and sorting and sorting through all
these ripped-out magazine pages of recipes (because we're moving) and there
they were; and 3) it gives you all some "fodder" for experimentation.. I
will answer no questions because I can't, nor can I give opinions.

Cheese-Stuffed Zucchini (Bon Appetit 8/95)

4 servings

4 medium zucchini

1/2c (or more) Italian seasoned breadcrumbs

1/3c freshly grated Parmesan cheese

1 egg, beaten to blend

1/2 tsp dried thyme, crumbled

1/2 tsp garlic powder

1/2 tsp dried oregano, crumbled

1/2 tsp freshly ground pepper

Salt

1/4c shredded cheddar cheese

1/4c shredded Monterey Jack cheese

Bring a large saucepan of water to boil. Add zucchini and cook until just
tender, about 15 minutes. Remove from water using slotted spoon. Cool
slightly.

Heat oven to 350 degF. Combine 1/2c breadcrumbs, Parmesan, egg, thyme,
garlic powder, oregano, pepper and salt in a large bowl. Slice zucchini
lengthwise and scoop out center pulp. Coarsely chop pulp and drain. Add to
breadcrumb mixture and blend well. (If misture is too wet, add more
breadcrumbs.) Spoon mixture into zucchini halves. Sprinkle with cheddar and
Monterey Jack. Transfer to baking sheet. Bake until heated through and
cheese bubbles, about 15 minutes.

Crookneck Squash, Leek and Watercress Soup (Bon Appetit 4/87)

8 servings

1/4c unsalted butter

6 leeks (white part only), chopped

3 lbs yellow crookneck squash (trimmed), necks thinly sliced, remainder
chopped

2 qts (or more) chicken stock

Dash of hot pepper sauce

Salt and freshly ground pepper

2 bunches watercress, stemmed

Sour cream

Watercress leaves

Melt butter in heavy large saucepan over medium-low heat. Add leeks and cook
until tender, stirring occasionally, about 10 minutes. Add chopped squash
and stir 4 minutes. Add 2 qts stock and simmer until squash is tender, about
15 minutes. Add hot pepper sauce. Season with salt and pepper. Add 2 bunches
of watercress and simmer 2 minutes. Puree soup in blender until smooth. (Can
be prepared 1 day ahead and refrigerated.) Just before serving, warm soup,
thinning with more stock if desired. Ladle into heated bowls. Garnish with
sliced squash, sour cream and watercress.