• 2 medium zucchini
• 1/3 cup diced onion
• 12 slices pepperoni sausage, diced
• 1/2 cup grated Asiago or Parmesan cheese

Preheat oven to 375 degrees F (190 degrees C).

Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.

Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells.

Sprinkle with cheese.

Bake in preheated oven for 12 minutes.

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3 eggs
• 2 cups sugar
• 1/2 cup buttermilk
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups coarsely shredded zucchini
• 1 cup shredded carrots
• 1 (8 ounce) can crushed pineapple, well drained
• 1 cup finely chopped walnuts
• 1 cup raisins

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.

Beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

• 4 slices bacon
• 8 ears fresh corn
• 1/4 cup butter
• 1 teaspoon salt
• 2 large tomatoes, sliced

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.

Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.

Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.

Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

• 8 ears fresh corn
• 1 tomato, chopped
• 1 zucchini, chopped
• 1 cucumber, peeled and chopped
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1/2 cup Italian-style salad dressing

Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion and red bell pepper. Pour dressing over vegetables and toss to coat. Refrigerate until chilled, at least 1 hour