Stuffed Zucchini

These savory zucchini boats are filled with tomato bread stuffing, flavored with bacon.


3 cups Italian bread, cut into 1/2-inch cubes

4 zucchini

2 slices bacon, chopped

1 small onion, finely chopped

1 large tomato, peeled and chopped


salt and pepper to taste

1 1/2 teaspoons fresh parsley, chopped

1 teaspoon fresh thyme, chopped

1 egg, beaten with 1/2 cup water

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


Preheat oven to 325°.
Toast bread cubes on baking sheet for approximately 30 minutes.
Halve zucchini lengthwise and scoop out seeds and pulp, leaving a ½-inch shell.
In a large skillet sauté bacon until crisp. Drain bacon on paper towels. Pour off fat. Add onion to pan and cook until softened. Stir in tomato and honey. Cook an additional 3 minutes.
Remove from heat and toss with bread cubes, bacon, parsley and thyme.
Add beaten egg. Firmly pack each zucchini half with stuffing. Dot with butter.
Increase oven temperature to 375°. Bake for 30 minutes or until zucchini is tender.
Serves: 4-6