If you’re like us, your fridge is probably stuffed with zucchini each summer. Whether you’ve loaded up on locally grown big boys or are dealing with an at-home bumper crop, we have another way for you to use that green summer squash!

makes about 4 servings

What You’ll Need:

• 2 medium-sized zucchinis

• 1 cup white onion, chopped

• 1/2 tablespoon garlic, minced

• 5 oz The Fawn, shredded

• 1 cup fresh breadcrumbs, we used torn pieces of a baguette

• 1/4 cup parsley, chopped

• 1/4 cup basil

• 1 teaspoon lemon zest

• Olive oil

• Salt and pepper to taste

• Lemon wedges or slices

Instructions:

1. Preheat your oven to 350°F.

2. Wash and trim the ends of your zucchinis. Cut the zucchinis in half, length-wise. Scrape out the inside and set it aside, leaving about 1/4 inch of pulp inside the skin.

3. Drizzle olive oil in a sauté pan and bring it to medium heat. Add the onion and garlic and sauté until soft. Add the zucchini pulp and continue to sauté the vegetables until soft. Remove from heat and let cool.

4. While the vegetable mixture is cooling, shred The Fawn, prepare your breadcrumbs if needed, chop your herbs, and zest your lemon. Transfer the cooled vegetable mixture into a medium mixing bowl. Add the shredded Fawn, breadcrumbs, herbs, lemon zest, and salt and pepper to taste. Mix together.

5. Drizzle the bottom of a large baking dish with olive oil. Place the zucchini halves in the baking dish, cut side up. Divide the finished stuffing among the zucchinis.

6. Bake for 30 minutes, or until the zucchini is tender yet firm.

7. Squeeze lemon juice over the zucchini and serve.