I never could figure out how to use those cute globular zucchini. I thought they'd turn to mush if I sliced and sauteed them.
Then this month's Saveur magazine ran a picture of a French woman holding a pan of stuffed tomatoes and hollowed-out round squash. Bingo! We had leftover Marin Sun Farms ground beef already mixed with chopped onion from the day before, so we sauteed it with herbs and chopped tomatoes. Scooped out these little darlin's from Wild Blue Farm, filled them with good stuff and popped them in the oven for about 45 minutes. (If the French can do it, I'll try it. Though I'm not able to bring myself to stuff and bake a tomato.)
Pefect size for one serving apiece, and no leftovers. (Actually, there's still some meat mixture left; that'll go into tonight's lasagna made with zucchini strips instead of pasta. Oh, and we saved the innards of the globe zukes for soup later.)
Meanwhile. Things are really going bad over there this week. So what else is new?