Zucchini Pesto

1/3 cup tightly packed fresh basil leaves
2 tablespoons pine nuts (or coarsely chopped walnuts
2 tablespoons freshly-grated Parmesan cheese
2 cloves garlic, halved
1 tablespoon olive oil
1 1/4 pounds zucchini, trimmed and cut into strips
Salt and pepper, to taste

Combine first 5 ingredients in blender or food processor fitted with metal blade. Process, turning on and off until basil and nuts are coarsely chopped. Set aside.

Heat oil over medium heat. Add zucchini. Stir fry until heated through but still crisp, about 3 minutes.

Season with salt and pepper. Stir in pesto mixture. Mix well. Transfer to heated platter.

Filling:
12 to 14 ripe peaches, peeled, sliced
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons cinnamon
3/4 teaspoon powdered ginger
3/4 teaspoon vanilla extract

Batter:
1/2 cup unsalted butter
1 1/4 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1 cup milk

Heat oven to 350 degrees F.

Mix together all the filling ingredients. Set the filling aside to draw out the juices. While the filling sits, melt the butter in a 13 x 9-inch baking dish, either in the oven or on the stove.

In another bowl, make the batter. Stir together flour, sugar, and baking powder, and add the milk. Mix until lightly blended. Spoon the mixture evenly over the melted butter. Don't stir it — that would preclude the development of crunchy edges. Pour the peach filling evenly over the batter. Bake 45 minutes. As the cobbler cooks, the batter will ooze up and around the fruit, creating a moist, golden brown crust.

Serve the cobbler warm, preferably with vanilla ice cream.

Strawberry and Rhubarb Cobbler:
In place of peach filling, combine 1 1/2 pounds of rhubarb (cut in 1-inch chunks), 2 1/2 to 3 pints strawberries (halves), 3/4 to 1 cup sugar, 2 teaspoons ground aniseed, 1 tablespoon fresh lemon juice, and the zest and juice of 1 medium orange.