Zucchini and other summer squashes are abundant in backyard gardens, farmers' markets, and grocery stores this time of year. Try these recipes to use up your supply.
Photo: Becky Luigart-Stayner
Use the fragrant cheese stuffing with any mild vegetable, such as bell peppers, mushroom caps, baby eggplant, or tomatoes. Save the scooped-out zucchini pulp for risotto or pasta sauce. You can use a mini chopper to chop the herbs quickly, but do not use it to combine the mousse ingredients, as it will liquefy the ricotta.