STUFFED ZUCCHINI No matter how careful, the best of gardeners is bound to overlook at least one zucchini hidden in the back of the patch until it becomes too big to eat in the usual manner. I sometimes grow one very big on purpose in order to serve it stuffed and baked as an entree. Pick it before it gets soft and yellow. If still green, it is still useable, but must be cooked longer to soften the tough fibers. The over large zucchini should be stuffed and baked. The filling possibilities are endless. It can be entirely vegan with a variety of other garden vegetables stuffed into it. It is most often served with a meaty Italian tomato sauce or can be done in a mid eastern style with ground lamb. I have even served it with a stuffing of baby clams much like baked clams.The dish is very attractive served whole and sliced at the table. I include the basic Italian recipe below. Zucchini Ripieni cut the big zucchini in half the long way and using a big spoon scrape out and throw away the seeds and pulp in the center. Put them in a small roasting pan which has been coated with olive oil and set aside. Mix together equal amounts of ground beef and bread crumbs. ( Here's where I cheat and use Japanese panko bread crumbs which are fluffier. ) Add finely minced onions and garlic to taste. Add half a cup of grated cheese to the mixture, Parmesan or Pecorino Romano. Add finely minced fresh basil as much as you like. Beat one raw egg with a tblspn of water and work thoroughly into the meat mixture being careful not to compact the mixture too much. It should be light and fluffy. Spoon plenty of the meat stuffing into the zucchini shells filling them generously and mounding the mixture gently. Don't press it down hard. Spoon a good tomato sauce over the stuffed zucchinis, This is best home made, but in a pinch, I have been known to use a little bottled meatless pizza sauce. Sprinkle more dried bread crumbs on the top and drizzle olive oil generously over them. Bake uncovered in a 375 oven for about 40 minutes. The little zucchini boats are always a big hit . I cut and plate big pieces at the table.