The filling:
Brown sirloin and Italian sausage with onion and garlic, add can of tomato puree and let simmer for 15 minutes. Set off to the side.

Wash three medium to large zucchini, cut in half length wise. With a spoon dig out the center of each squash half, removing all the seeds. Fill each of the halves with the meat sauce, don’t over fill.

Top each of the halves with mozzarella cheese, and shake Italian seasoning over the top. Place the squash halves in a baking dish and cover with foil, bake at 350* for 45 minutes to one hour until squash is tender. Remove foil and return to oven to brown the cheese.

This serves 6.

Grease, and flour two loaf pans. Preheat oven to 350* Combine all ingredients together and mix well. Divide the batter between two loaf pans and bake for 1 hour at 350*, or until a toothpick comes out clean from the center of the loaves.

This is one of my family’s favorite recipes. In the summer months we are blessed with lots and lots and lots of zucchini squash, so after many years we have many recipes for different ways to use zucchini. This is one of the favorites. My family makes about 90 to 100 loaves of this bread a year, but no we do not eat all of it at one time, this bread freezes beautifully, and also makes a great hostess gifts for friends. I hope that you enjoy this bread slightly warmed with some butter spread on it as much as my family and I do.

1 cup good-quality balsamic vinegar
2 tablespoons sugar
1 tablespoon ground black pepper
3 peaches halved and pitted
2 tablespoons virgin olive oil
4 ounces Maytag blue cheese or your favorite

In a small sauce pan, combine the vinegar, sugar, and pepper and bring to a boil. Reduce the heat to low and simmer for 45 minutes to one hour, stirring occasionally. The mixture should reduce to about two-thirds, at this point; the glaze should coat the back of a spoon.

Rub the peach halves with the olive oil and grill over medium to low heat for until slightly charred, 8 to 10 minutes. Brush the tops of peaches with the glaze, and grill for another 3 minutes, or until the glaze starts to caramelize slightly.

Remove the peaches from the grill. Brush on another layer of glaze, top with the blue cheese crumbles and serve.

This dish is great for an appetizer or a great compliment to a late summer meal as dessert. There are many ways to grill peaches, this is my favorite. It has a great flavor and looks beautiful.