Bacon and Cheese-Stuffed Zucchini
2 eight-ball zucchini (round, softball-sized variety of summer squash)
4 strips bacon
1 medium tomato, chopped
1/3 onion, chopped
¾ cup sharp cheddar cheese, shredded and divided
½ cup Italian bread crumbs
Salt and pepper
Preheat oven to 375 degrees. Cut tops off of zucchini and use spoon to hollow out the innards. Reserve these.
Chop bacon into small pieces and brown. Add zucchini innards, tomato and onion; cook on medium high heat for four minutes.
Remove from heat. Add ½ cup cheese and bread crumbs. Salt and pepper to taste. Spoon stuffing into hollowed out zucchini. Top with ¼ cup cheese.
Place zucchini in baking pan with lip; add water to pan to keep zucchini from burning. Bake 40 minutes or until zucchini has softened.