Stuffed Zucchinis

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.

  • 2 zucchinis
  • 2 tbs. of margarine
  • 1/4 cup onions, chopped
  • 1 plum tomatoe, chopped
  • 4 slices fully cooked bacon, crumbled
  • 1/2 cup mozzarella cheese
  • 1/4 cup romano cheese
  • 1/4 cup breadcrumbs