Stuffed Zucchini

Stuffed Zucchini



  • 2 Zucchini’s or Baby Marrows
  • 2 Tablespoons of  butter, divided
  • ¼ Cup  Chopped Onions
  • 1 Small  Tomato, chopped
  • 4 Slices Cooked Bacon, crumbled
  • ½ Cup  Shredded Cheese of Choice
  • ¼ Cup  Bread Crumbs


  1. Heat oven to 180 degrees.
  2. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving thick shells. Place shells on baking dish.
  3. Chop zucchini flesh. Melt 1 Tbsp. butter in large pan on medium-high heat. Add onions and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.
  4. Melt remaining butter in same skillet. Add bread crumbs; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.

BAKE 15 min. or until heated through.



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