Zuccanoes: Scoop out several large zucchinis leaving about 1/4" shell. Finely mince the insides. Saute one onion minced onion and two cloves garlic per zuc in olive oil 5 min., add minced zucchini, and 1/4# mushrooms and saute another 8 min. Mix 1 c. rice with the sauted veggies, add 1 tbs lemon juice, salt, pepper, and herbs to taste (parsley, thyme, basil..). One can also add 1/2 minced almonds, sunflower seeds, or other nuts if you like a little crunchy texture. Top with grated swiss cheese. Bake @350 deg. 40 min

Zucchini Boats: Cut 3 med. zucchinis lengthwise and scoop our pulp leaving 3/8” shell. Cook shells approx 2 min in boiling salted water. Drain. Chop pulp. Mix with 1 beaten egg, 1 c. dry bread crumbs, 1 med minced tomato, ¼ c. grated Romano or Parmesan cheese, 2 tbs. minced fresh parsley, and 1 minced clove of garlic. Stir into mix, ¼ c. broth, ¼ tsp salt, dash of pepper. Stuff zucchinis. Place into oiled baking dish, drizzle with 1 tsp melted butter. Bake @ 350 20 min. until tender.