We should consider renaming the season of summer to zucchini, as that is what has been most prolific in our garden this year. We want to eat the stuff up, but there comes a point where another loaf of zucchini bread is met with a certain amount of dread, though I actually met this threshold the week after fair. How do we use it creatively?

ZUCCHINI BOATS

6 medium zucchini (OR one large zucchini)

Olive oil

Salt and pepper to taste

1/4 teaspoon Johnny’s seasoned salt

1 small yellow onion, diced

2 cloves garlic, minced

1 pound well-browned ground beef

1 pint tomato sauce

1 can stewed tomatoes

1 cup sun-dried tomatoes

1 teaspoon aged balsamic vinegar

1 teaspoon oyster sauce

4 oz of shredded mozzarella cheese

1 oz grated Parmigiano-Reggianno cheese

Minced parsley

Preheat oven to 425 degrees. Spray 9x13 baking dish with cooking spray. Cut zucchini lengthwise and scrape out the seeds in the center. Brush zucchini olive oil and sprinkle with salts and pepper. Place in oven for about 20 minutes, or until it starts to soften. In a large frying pan, lightly brown onion and garlic, then add beef. Brown well (not just cook through). Add tomato products, vinegar, and oyster sauce. Heat through and adjust seasonings. Remove baking dish from oven and spoon in beef mixture into center hollows of zucchini. Sprinkle on mozzarella cheese and place back in oven to melt and lightly brown cheese. Remove from oven and sprinkle on Parmigiano and parsley. Serve.

RISOTTO

1/2 pound asparagus

6 cups chicken stock

1/2 teaspoon saffron strands (optional)

3 tablespoons butter

2 tablespoons olive oil

1 medium red onion, diced

1 small carrot, diced

2 small zucchini, diced

Salt to taste

2 cups Arborio rice

1/2 cup dry white wine

1/2 cup frozen peas, thawed

1/2 cup Parmigiano-Reggiano cheese

Salt and pepper to taste

Cut the tips off the asparagus and set them aside. Dice the top half of the stalks and discard the rest. Set aside the diced parts. Bring the stock to a simmer in a saucepan. Remove 1/4 cup of the stock. Add the saffron and set aside. Melt 2 tablespoons of the butter with the olive oil in a saucepan. Add the onion and cook until golden. Add the carrot and cook for 5 more minutes. Add the zucchini, diced asparagus, and salt. Cook for about 5 more minutes. Add the rice and stir until coated with oil. Add the wine and cook, stirring, until it has evaporated. Slowly add enough of the hot stock to cover the rice, and cook, stirring, until it has evaporated. Keep adding and stirring and evaporating more stock for about 20 more minutes. Then add the asparagus tips, peas, and saffron stock. Cook for another 5 to 10 minutes, until the rice is soft on the outside and still has a bit of bite in the center. Add a bit more stock, remove pan from heat, add the remaining butter and cheese. Adjust seasonings.

FRIED ZUCCHINI

3 zucchini

1/2 cup flour

1 teaspoon garlic powder

Salt and pepper to taste

4 tablespoons olive oil

Wash and dry the zucchini. Slice zucchini into thin rounds. Place flour in a bowl and mix in garlic, salt, and pepper. Dredge zucchini slices in flour. Heat oil in a large skillet over medium heat. Put all floured zucchini slices in hot oil and fry to golden brown; turn over to evenly brown on other side. Serve immediately.

ZUCCHINI MEATLOAF

1 tablespoon vegetable oil

3 small ripe tomatoes, finely chopped

1 medium onion, chopped

1 large celery stick, grated

1/2 cup grated carrot

1/2 small, very firm raw zucchini, grated

1 1/2 lbs ground beef

1 cup seasoned bread crumbs

1 egg, lightly beaten

1 teaspoon salt

Pepper to taste

Preheat oven to 375 degrees. In a frying pan, heat oil then add tomato, onion, celery, carrot and zucchini. Fry until lightly browned. Allow to cool. Mix into ground beef and add crumbs, egg, salt and pepper. Place in a lightly greased loaf pan, and bake for 50 minutes, or until top starts to brown well and checking for an internal temperature of 165 degrees.