Stewed Zucchini and Stuffed Zucchini by Alecto the Night Owl

Take a large skillet or Dutch oven with straightish sides and brown and an onion and garlic in some olive oil. Add basil and other Italianish herbs. Once the onions are clear, layer a layer of zucchini, a layer of tomato slices, a layer of onions and a layer of mushrooms as desired. Sprinkle the tomato layer with a nice thick coating of a good parmesan or romano. The sharper the better. Build layers to the top of the skillet, or about 4" in the Dutch oven. Cover and simmer until the zucc is squishy. Serve over pasta, this is good with a nice whole wheat angel hair. It's a good use for those huge zucc's.

Have you ever stuffed a zucc and baked it? Ground lamb, rice, Middle Eastern spicing. Cut the stem end off and gut it like a pumpkin. I cooked the rice and meat mix about half way before I stuffed it. I think I do 325° for about an hour or until the zucc is squishy when you poke it.