When I saw this recipe for Stuffed Zucchini last week at the Washington Post’s Mighty Appetite blog I immediately put it on the menu for the weekend. I’m trying to make the most of local harvests while they last, and I found some gorgeous, foot-and-half-long zuccs at the Farmer’s Market in Catskill. This dish, officially Zucchine Ripiene con Ricotta from Saveur mag, sounds fancy but is actually quite zippy to make. Slice the zucchinis length-wise and scoop out the seedy part in the middle so you have sort of a boat. Broil them with a little olive oil on top for five minutes or so. Meanwhile, saute garlic, a yellow onion, and a couple of tomatoes in a pan. When that’s nicely cooked, mix it together ricotta cheese, parmesan, bread crumbs, fresh mint, oregano, parsley and two egg yolks. Place the cheesy mixture into the zucchini boats, sprinkle with a bit more breadcrumbs and parm, and broil until brown. I had some leftover cheesy stuff, so I spooned it onto some rigatoni to make a lovely side dish. My lunch companions gobbled it all up with delight. I highly recommend you give this a try. Click here for the recipe. — Angela M.

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