Cut zucchini lengthwise in half, scoop out centers using a melon baller or spoon, leaving 1/8 inch shells.
Place shells in a 9" x 13" baking dish.
Chop zucchini flesh.
Melt 1 tbs. margarine in a skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 minutes.
Add tomatoes and bacon; cook an additional 2 minutes. Stir in cheese.
Spoon into zucchini shells.
Melt remaining margarine in same skillet. Add bread crumbs, cook and stir 3 minutes, or until golden brown.
Sprinkle over filled shells.
Bake 15 minutes.
- 4 slices fully cooked bacon, crumbled
- 1/2 cup mozzarella cheese