It's summer squash season around here, a two -to-three- month squash explosion during which little zucchinis turn into 1 1/2-foot Zucchis seemingly overnight.
Besides cold soups, it's fun to stuff those big zucchis. Google Stuffed Zucchini to find tons of recipes. Best ones I've had use seafood stuffings with clams and shrimp.
Scoop out the pulp, fill with stuffing, wrap in foil and bake until done. Brown the top at the end.
A "zucchini" (singular, zucchino) is an immature Zucca (gourd).