Nutty tasting Gruyère cheese complements the smoky taste of bacon in this stuffed zucchini recipe.

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Ingredients

Directions

  • Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray.

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  • Cut 1/8- to 1/4-inch thick lengthwise slice from each zucchini. Chop the slices and reserve.

  • Using a melon baller or small spoon and starting from cut side, scoop out most of flesh from each zucchini, leaving a shell. Chop together the flesh and add the reserved chopped slices. Reserve the zucchini boats.

  • In large nonstick skillet, heat oil over medium-high heat. Add chopped bacon; cook 3 minutes. Stir in chopped zucchini mixture, onion salt, garlic powder, nutmeg and cayenne; cook, stirring occasionally, 7 minutes. Remove from heat. Stir in bread crumbs and 3/4 cup of cheese.

  • Spoon about 1/2 cup filling into each zucchini boat. Place in prepared baking dish. Add 1/4 cup hot water to dish; cover dish with foil.

  • Bake in 375 degree F oven for 25 minutes. Uncover; sprinkle tops of zucchini with remaining cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Makes 6 servings.

Nutrition Facts

230 calories; 17 g total fat; 30 mg cholesterol; 217 mg sodium. 10 g carbohydrates; 10 g protein;

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