6 medium zucchini
1/2 cup chopped onion
2 T. margarine
1 cup chopped tomato
1 tsp. salt
1/4 tsp. poultry seasonings
dash of pepper
1 1/2 cups (6 oz.) shredded
sharp cheddar cheese
4 slices crisply cooked bacon,
crumbled
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Heta oven to 350F. Trim ends
of zucchini. Cook, covered, in
boiling salted water 5-8 minutes;
drain. Cut in half lengthwise.
Scoop out centers; chop. Cook
onion in margarine until tender;
combine with chopped zucchini,
tomato, seasonings, cheese &
bacon. Fill zucchini. Arrange
in 13X9" baking pan. Bake at
350F, 30 minutes.