Sage Advice: Turn Zucchini Into One-Pot Stovetop Stuffing

Croutons, sage, and chicken stock take the last of summer's bounty into a warm-up for the holidays

Luci's inside-out stuffed zucchini, as she originally called it, evolved to include sage and chicken stock and other stuffing flavorings, so it tastes like something that was cooked inside a bird for hours. Ari LeVaux

In front of an Agway store in Montpelier, Vermont, a sign announces “World’s Largest Zucchini Here.” The grower, store employee Ron Sholtz, told WCAX News on Sept. 28 that his state record 115-pound specimen is currently the largest zucchini on earth, according to an unnamed international body that keeps track of such things.

The green, warty cylinder sits massively on a sturdy, hay-strewn table, a reminder of the intense power of a zucchini plant—the same unstoppable growth force that fuels the plant’s takeover of your garden, quietly building dark submarines in the prickly undergrowth as your attention is distracted by the bounty of summer.