Zucchini squash are sprouting and swelling as we speak. As soon as the heat hit, our plant – we grow only one, one way to keep the supply down to a dull roar – doubled in size in one week, and I saw it was setting. So far, we have managed to pick the small ones and keep pace with them, but my young nephew who is growing a round variety, showed up in the kitchen on Sunday with a couple slightly larger than grapefruit, and the stuffed zucchini light went on. Seth gave me one and asked me how to fix the other for himself.

I vary zucchini filling quite a lot, depending on what good things I have on hand. Using a melon baller, I hollow them out until they are about a half-inch thick, saving the innards. I usually put them upside down on a slightly oiled baking sheet and bake them until they are floppy but not too soft. I have flavored the stuffing with pesto, Italian-style seasonings like basil, oregano, and garlic, or a Southwestern-style combination with oregano, cilantro, chili powder, cumin and red pepper. I have also tried curry powder or my own combination of turmeric, cumin, coriander, mustard, ginger, and cardamom. There is nothing wrong with simple parsley, onion, salt, and pepper, especially if you have just picked your zucchini.

Sunday night I used a modicum to beef burger I had, but other savory possibilities include cooked chicken or turkey, or ham or bacon, or a favorite sausage. Crab and lobster work and are elegant. Blue cheese and zucchini are good. Sometimes I use rice, or orzo, or couscous. Seth reported that he found a little leftover rice in his fridge and he used that and topped it with cheddar.

Correction: Last weekend’s scones recipe called for the incorrect amount of baking powder. The correct amount is

3 teaspoons.

Stuffed Zucchini

Serves four as a main dish, or six if served as a side dish.

One zucchini 8 to 12 inches long

1 small onion, chopped

2 tablespoons vegetable oil or butter

Pulp from the zucchini, coarsely chopped

2 cloves garlic, minced

1/2 cup your choice of tomato, cooked meat or sausage, seafood, rice, orzo, couscous, cheese, or bread crumbs

Seasonings to taste, and salt and pepper

Parmesan or cheddar cheese, optional

Pre-heat the oven to 350. To hollow out the zucchini, cut it lengthwise. Remove the seeds and if they are coarse, discard. Scrape the pulp from the inside, reserving it; leaving a half-inch thick edge and bottom. A melon baller works well, but a spoon will work, too. Steam or parboil about eight minutes, or bake for 15 to 20 minutes. Remove, handling the halves carefully and put on an lightly oiled baking pan.

Meanwhile put the chopped onion in a saute pan with the oil or butter, and cook until it is just soft, then add the minced garlic and zucchini pulp. Cook these together at a medium high heat until the zucchini is tender, tossing occasionally, about five minutes. Take off the heat, and add the filling of choice, and mix well, adding the seasonings. Spoon the filling into the zucchini shells loosely, and top with cheese.

Bake at 350 degrees for a half hour.