Zucchini, anyone? My one zucchini plant has been graciously producing an abundance of green speckled squash for my cooking pleasure. Jars of pickles, sweet moist breads and a deep-flavored zucchini, pepper, onion, tomato casserole are just the beginnings of this much appreciated summer bounty. This recipe is from Morning Glory Farm. I added some fresh squeezed lemon juice and lots of salt and pepper. After sauteeing the veggies with chopped garlic and basil, the casserole is baked with a topping of mozzarella and cheddar cheese until it is bubbly and cheesy and juicy and melty-in-your-mouthy. If I didn't have braces, I would have sopped up the rich broth with hunks of toasted garlic baguette. But, alas, I had to tip my plate and slurp up every last drop.