Many years ago when we had a garden I found a recipe in the NYTimes magazine for stuffed zucchini. With smaller zukes I cut them lengthwise and scooped them out. With the baseball bats, I cut them crosswise into 2-3" pieces and used a melon baller to scoop out the center, being careful not to cut through the bottom. Then I chopped the scoopings, discarding the biggest seeds and sautéed them with chopped onion, Italian sausage, maybe some chopped tomato, etc. Stirred in some grated cheese. Then piled this mixture into the zucchini cases and topped them with more grated parmesan and baked them. They can be served as is or topped with tomato sauce and parmesan. Very tasty and, when feeding the family used up at least one of the baseball bats!

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