Stuffed Zucchini

By á-42947

Ingredients

• 2 zucchinis
• 2 TBSP butter, divided
• 1/4 cup chopped yellow onion
• 1 small plum tomato, chopped
• 4 slices bacon, crumbled
• 1/2 cup shredded Italian 5 cheese "with a touch of Philadelphia"
• 1/4 cup panko bread crumbs

Details

Servings 4
Preparation time 30mins
Adapted from kraft.com

Preparation

Step 1

1. Preheat oven to 400 degrees.
2. Cut zucchini lengthwise in half; scoop out centers on to cutting board, leaving 1/8 inch thick shells. Place shells in 13x9 inch baking dish. Chop zucchini flesh. Melt 1 TBSP butter in a large skillet on medium high heat. Add onions and chopped zucchini; cook and stir 3 minutes, or until onions are crisp and tender. Add tomatoes and bacon; cook 2 minutes. Stir in cheese, Spoon into zucchini shells
3. Melt remaining butter in same skillet. Add panko crumbs; cook and stir 3 minutes or until golden brown. Sprinkle over filled shells.
4. Bake about 15 minutes or until heated through.