Vegetable Stuffed Zucchini

Step 1: Squash ... The reason I use zucchini over summer squash, is they tend to be larger and more even in diameter. Summer squash often have a thin crooked end which can make it a bit more difficult to stuff; but they both work well. Cut the stem end off and then in half lengthwise; then scoop out about half of the inside using a small spoon; you want to keep enough of the squash so when it is cooked, it doesn't fall apart. Season the inside with salt and pepper.

Step 2: Filling ... Again, this is what I like, but feel free to use what you enjoy. Also, the amounts can vary; if you like more cheese or more corn; by all means - this is really an open recipe. I used plum tomatoes as they have a bit more flesh and less juice, but use what is in season. Lightly seed and chop fairly fine. Then, add the tomatoes to a small bowl with the corn, olives, scallions, peppers, cheddar cheese, and Italian seasoning and mix well. NOTE: I used a cubanelle which isn't spicy, but a mild heat - I happen to be growing them in my garden, so it is what I had on hand. You can really use any type of pepper you like - bell peppers if you don't like spice, or jalapeno if you want spice. That is totally up to you.

Step 3: Squash and Bake ... Stuff the squash, pressing the filling in as much as possible. I prefer the grill, but you can also use the oven. Grill - on medium high heat, directly on the grates for the first 15 minutes; then transfer to a sheet of foil to finish cooking so the bottom doesn't burn. Once the squash are tender, top with parmesan and cook another 5 minutes until the cheese is melted. If using the oven, 400 degrees on the middle shelf on a baking sheet lined with foil or parchment paper. Cooking time will obviously depend on the size of the squash (approximately 20-30 minutes).

Step 4: ENJOY! Perfect served with 'just about anything.' Grilled steak, seafood, hot dogs, burgers, chicken, etc. Or my favorite ... a bowl of soup, salad or some grilled sausage for a light dinner.