Zucchini is a very under-rated vegetable, but it is very versatile and delicious. It grows very easy in a backyard area.

Photo by Olga Litvin

Stuffed zucchini

4 med. zucchini
1/2 white onions chopped
2 large tomatoes, peeled, seeded and chopped
1/2 cup Italian bread crumbs (store bought)
3 T. olive oil
1 cup any grated hard cheese (like mozzarella, jack, Swiss, etc.)
Salt and pepper

Cut the zucchini in half length-wise, with a spoon take out the pulp, chop coarsely and set aside. In a large skillet, heat the oil, add the onions, saute until transparent, add the zucchini pulp, tomatoes, saute three more minutes, add the bread crumbs, salt and pepper, set aside. Steam the zucchini for about two minutes, until almost soft, but still has its shape, stuff with the mixture, generously sprinkle the cheese, until almost covered, put under the broiler until bubbly, serve.

Drop dead zucchini bread

8 oz. softened cream cheese
3 eggs
2 cups sugar
1 cup vegetable oil
1 t. pure vanilla extract (NOT IMITATION)
1 t. baking soda
1 t. cinnamon
1 t. salt
1/2 t. fresh ground nutmeg
2 cups chopped walnuts (optional)
2 cups shredded zucchini

Pre-heat the oven for 30 minutes at 350. Grease and flour two loaf pans, or spray with vegetable spray, set aside.

In one large bowl, mix well all the dry ingredients, set aside. in another large bowl beat the eggs, sugar oil and vanilla until very smooth, add the cream cheese and continue to blend until very creamy, slowly add the dry ingredients, beating slowly until well mixed, finally add the zucchini and walnuts, mix well with a large spoon, until everything is blended, divide among two loaf pans 3/4 full, bake for one hour, remove let cool off for about 30 minutes, remove from pan. Bread will keep in refrigerator for up to one week, or freeze for a month.

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