There’s been a mother lode of zucchini recently and we need a few ways to deal with it. These two side dishes are delicious ways to serve a bounty of zucchini. And now that the weather has eased up a bit, we can head back to the oven and try one of these roasted zucchini recipes which taste great hot, warm or at room temperature.

This is a simple tomato sauce stuffed zucchini so the amounts can vary – large zucchinis will need more sauce and cheese. Don’t be tempted to overfill the vegetable. Excess sauce will run over the side and get a bit messy.

Heat your oven to 400. Trim ends of zucchini. Slice in half from end to end exposing the seeds. Scoop the seeds out with a spoon and discard, creating an open ‘canoe’ of a zucchini. You may need to slice a bit off the bottom so that it will sit flat. Fill the cavity with (room temperature or warmer) tomato sauce, top with cheese(s) and salt and pepper (if using Parmesan and/or Romano, go light on the salt). Bake for 25-30 minutes or until cheese is bubbly and just the slightest bit brown. Serve hot, warm or at room temperature.