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It’s getting close to the end of summer, according to the calendar. Gardens, roadside stands and farmers markets are filled with lots of fresh veggies waiting to be purchased. There are a lot of varieties of summer squash out there and I always thought that only crookneck squash were called summer squash. Not true. There is the ever popular zucchini. We have patty pan, scallopini and straight yellow squash and more.

Well, it’s zucchini recipes today. I found there are many recipes using zucchini other than sauteeing them. So it’s zucchini recipes today.

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STUFFED ZUCCHINI BOATS FOR TWO
2 medium zucchini
1/2 lb. ground beef or Italian sausage
1/4 c. diced onion
1 small garlic clove, minced
2/3 c. seasoned bread crumbs
1/2 c. milk
1/8 t. dill weed
1 c. spaghetti sauce
1/2 c. shredded cheddar cheese

Cut zucchini in half lengthwise. Scoop out most of the pulp, leaving a 1/4 inch shell. Chop pulp; set pulp and shell aside. In a skillet, brown meat, onion and garlic; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells. Place in a greased two quart baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325 degrees for 30-35 minutes or until zucchini is tender. Makes two servings.

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ZUCCHINI 
OVEN CHIPS
1/4 c. each, dry bread crumbs and grated Parmesan cheese
1/4 t. each, seasoned salt and garlic powder
1/8 t. black pepper
2 T. milk
2-1/2 c. 1/4 inch-think zucchini slivers (about two small zucchini)
Cooking spray

Spray oven proof wire rack with cooking spray; set aside. In medium bowl, combine first five ingredients. Whisk to combine. Put milk in a shallow pan. (Pie pan works). Dip zucchini slices in milk. Dredge in crumb mixture. Place on rack. Place rack on baking sheet. Bake at 425 degrees for 30 minutes or until chips are browned and crisp. Check chips so they don’t burn. Serve immediately.

Note: You can prepare first five ingredients and slice the zucchini ahead of time to save prep time when making the chips. This recipe may easily be doubled for more chips.

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GROUND PORK 
SKILLET
1-1/2 c. uncooked penne pasta
1 lb. ground pork (not pork sausage)
1/2 c. diced onion
1-14 oz. can stewed tomatoes, undrained
1-8 oz. can tomato sauce
1 t. Italian seasoning
1 medium (1-1/2 c.) zucchini sliced 1/4 inch thick

Cook pasta according to package directions. Meanwhile, cook pork and onion in a large skillet over medium heat until meat is no longer pink; drain. Add tomatoes, tomato sauce and seasoning. Bring to a boil. Reduce heat; cover and cook for five minutes. Drain pasta, add to skillet. Stir in zucchini. Cover and cook 3-5 minutes or until zucchini is crisp-tender. Makes six servings.

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Thought for the Day: Plan ahead – yes it’s hot, but it’s a dry heat...wait, that’s another state.

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