Ingredients:

• 4  8-ball zucchini, insides dug out and reserved
• 1 tomato or several grape or plum tomatoes 
• 1/4 onion, chopped
• 3/4 cup shredded cheese (we've used cheddar or mozzarella (reserve 1/4 cup cheese for topping)
• 1/2 cup Italian bread crumbs
• salt
• pepper
• minced garlic to taste
• 4 strips bacon chopped or omit and use olive oil

Directions:

1) Cut the tops off the zucchini. Hollow out with a spoon leaving sides about 3/8" thick. Save the zucchini removed from inside and put in a bowl. Chop tomato and onion, add into same bowl.

2) Preheat oven to 375 degrees.

3) If using bacon, chop it into small pieces, brown in skillet.  Otherwise heat olive oil. Add vegetable mixture of zucchini, tomato, onion and garlic, cook for 4 minutes on medium high heat. Remove from heat and add bread crumbs, cheese (reserve some shredded cheese for topping), salt and pepper to taste. Spoon stuffing into zucchini. Top with remaining cheese.

4) Place zucchini in baking pan. Pour water (about 1/4 inch deep) on the bottom of the pan to prevent burning. Bake for 40 minutes or until zucchini is softened.

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