I planted to zucchini plants this spring and they appear to be over-acheivers! We're getting an overabundance of zucchini that we can't keep up with We're giving it away and still can't keep up so we're getting some huge ones occassionally.
I decided to try stuffing one of the big ones yesterday.
Cut it in half and holllowed it out leaving about 1/2" of the flesh under the skin, cooked up some robust italian sausage with onions and peppers and some of the scooped out succhini innards, addes mozzarella and a dusting of bread crumbs, then sprinkled it all with parmesan and put it in the oven at 400 and cooled until the squash was tender. Sliced it and sprinkled on more parm.
Forgot to take a picture but man was it good!