Someone recently commented that I hadn’t been posting recipes lately. Summer could have something to do with it. It’s a stop by the stand for fresh corn to add to whatever is going on the grill on the way home from the beach season. That run on sentence typifies the season. It’s a time of simplicity and spontaneity.

I did actually use the oven last night, but the meal was based on what I saw when I glanced in the refrigerator at 4:30 in the afternoon. Two zucchini, some cooked corn kernels that I had cut off of yesterday’s leftover fresh corn, tomato sauce, and two hamburger patties that I had moved from the freezer to the refrigerator to defrost. Looked like stuffed zucchini to me. The following “recipe” was born.

1. Scoop out the seeds from the zucchini, place them in a baking dish. Season with salt and pepper.
2. Saute a diced onion in a little olive oil until it starts to soften. Add about a half pound of hamburger to the pan. Cook until the hamburger has browned. Season with salt, pepper, garlic powder, and a shake of red pepper flakes. At this point, I drained the grease before continuing, but it’s not really necessary.
3. Add the corn and tomato sauce. Stir to combine and heat through.
4. Spoon the mixture onto the zucchini. Bake in a 350 oven for about 35-40 minutes. Cover the dish with foil for the first twenty minutes or so.
5. Finish the cooked dish with curls of Parmesan and fresh basil. Dinner for two!