Gluten Free for the Masses <b>Stuffed Zucchini</b> <b>Friday, July 26, 2013</b> It’s a challenge sometimes to figure out what to do with all the zucchini our garden is producing this year. We share it with friends and family. We share it with our livestock. But, whenever possible, we like to eat it. At least, some of us do. For some reason, not one of our children likes zucchini. This makes me very sad. I have had some success finely shredding it and sneakily adding it to spaghetti sauce, but sometimes I just have to say “Too bad, we’re having zucchini for dinner. If you don’t like it, go scramble an egg for yourself or something.” Tonight, I chose to make Stuffed Zucchini for dinner. This is a favorite of mine for those oversized zucchini that like to take over the garden when you have to be out of town for a few days. Little zucchini are best thinly sliced and fried in butter with some salt and pepper. Mmm. That’s hard to do with the giant zucchini, though. I didn’t measure anything tonight. This “recipe” is very flexible. Have some fun with it.