Remember the first picked zuchinni?
How about stuffed zuchinni as a side dish?
The squash on these kabobs are also from the garden. Apparently I was so excited about the zuchinni coming off first that I neglected to give the squash their own spotlight.
Boil 2 zuchinnis for 10 minutes in a pot of water.
Let cool. Slice each zuchinni lengthwise. Using a spoon, scoop out the inside of the zuchinni, creating a shell. Mix in a large bowl with bread crumbs, shredded mozarella cheese, diced bell pepper, a little butter. Scoop the stuffing mix back into each zuchinni. Top with more shredded cheese and broil until cheese is melted.
DELISH!

