The extended daylight of the long Alaskan summers grows many large and record breaking vegetables. Zucchini squash does well in these conditions. Margie writes, "I found this large, round zucchini squash variety in a farmer’s market booth in Eagle River last year and bought it on impulse. I thought awhile about it and decided to cook it similar to a stuffed green pepper and this is the recipe I came up with. I hope you enjoy it as much as we did."

• 1 large round zuchini squash or squash of choice
• 6 Roma tomatoes, peeled, seeded, and chopped
• 3 stalks celery, diced
• 1/2 cup water
• 2 cups cooked rice
• 4 basil leaves, rolled and thin sliced

• 1 meedium onion, diced
• 1 8-oz can tomato sauce
• 1 pound lean ground beef
• Salt and pepper to taste
• Shredded topping cheese of choice, Mozzarella, Cheddar or mix

1. Using sharp knife, cut top from squash. Use a large spoon to remove interior seeds and flesh. Make a cavity large enough to fill with meat and rice mixture. It may be necessary to make shallow cut on bottom to make a flat and stable base.
2. In a saucepan, combine tomatoes, onion, celery, tomato sauce, water, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 10 to 15 minutes or until onion and celery are just tender.
3. In frypan, brown meat until just no longer pink. Add rice and vegetable mixture and heat until reduced to moist mixture.Stir in sliced basil leaves.
4. Fill prepared squash with the meat and rice mixture. Mound to match original shape of squash.
5. Place in shallow baking dish. Tent with foil and bake in a preheated 350 degree oven for 30 minutes. Remove foil and bake an additional 30 minutes or until squash is tender and mixture is bubbly.
6. Cover with shredded cheese and return to oven for 5 to 10 minutes or until cheese is hot and melted. Remove from oven and allow to set 10 minutes before cutting.