July in the Mid-Atlantic is a time you should be very careful to lock your car. Otherwise you might find an extra zucchini or two in your passenger seat from your neighbor... God forbid! This is zucchini season starting now and let's go! I got these from a dear friend, wandering his garden the other day - he gave me a bag-full of veggies that sent out the summer well! Here is a great veggie main dish, stuffing zukes with rice (or any other grain) and beans (I like pintos for this, but your choice), with the comfort of cheese and tomatoes. A seasonal winner. 2 medium zucchini 1 can pinto beans, rinsed and drained 1 onion, diced 1 red sweet mini pepper, halved lengthwise, sliced into half moons 1 yellow sweet mini pepper, halved lengthwise, sliced into half moons 1 jalapeño pepper, halved lengthwise, seeded and diced 2 cloves garlic, minced 1/4 tsp fennel seeds (optional) 1 cup cooked rice 1/4 lb jalapeño Jack cheese, cut onto 1/4-inch cubes 1/4 cup grated Parmesan cheese 1 dozen g