Like I’ve said, it’s best to pick zucchini while they’re small. But zucchini are a sneaky creature, and sometimes a 3-pounder will make its way through if you’re not careful. So, what to do with those big mothers? Stuff ‘em!

Mammoth zucchini make for a great vessel for a variety of stuffings. I like to use ground turkey breast, and whatever vegetables/herbs/spices I have on hand. Here’s the method.

Start by slicing off the top and bottom of the zucchini, then cut it in half lengthwise. Do your best to cut it right down the middle so the two halves are the same size.

Scoop out the seeds using a spoon. Scrape away enough of the flesh so that you only leave about ¼-inch wall for your zucchini boat. Cut a little slice off the back of each half so they don’t rock when you place them skin-side-down in your baking dish.

Cook up your filling. About 1 lb of ground beef, chicken, or turkey, plus some veggies should be enough to fill one 12-inch zucchini. Onions, garlic, mushrooms, tomatoes, peppers, artichokes… Really any veggies you want.

Just brown the vegetables in a little olive oil, then add the ground meat, breaking it up as it cooks. Throw in a splash of white wine if you like. Once the meat is cooked, remove from the heat, add some fresh herbs, like basil or rosemary, maybe some Parmesan cheese.

Let the mixture cool slightly, then mix in one beaten egg so that the stuffing holds together. Fill the zucchini boats, and bake at 375° F for about 40 minutes, or until the stuffing is browned and the zucchini is tender.

One large, stuffed zucchini serves 4. This is a great cleaning-out-the-refrigerator type of meal, and you can really get creative with the filling. Plus, it’s a cinch to prepare!