Lay the bacon on several layers of paper towels
and microwave on high 100% for 3-31/2 minutes until
crisp.
Crumble the bacon when cool.
Cut the zucchini in half lengthwise.
Scoop out the pulp, leaving a 1/4 inch shell.
Chop the zucchini pulp and combine it with the
scallion, tomato, breadcrumbs, pepper, basil and bacon.
Stuff the zucchini shells with the mixture.
Put the stuffed shells in an 8-by-8-by-2-inch
microwavable baking dish.
Microwave on high 100% for 5-6 minutes until the
zucchini is tender.
Top with grated cheese and microwave on high 100%
for 1 minute more to melt the cheese.
Serves 2
Note :
There are endless ways to prepare zucchini
and this is one of the simplest and best. Make this at the end of the
summer when the garden is overflowing with zucchini, vine-ripened
tomatoes and fresh basil.
Cooking Tip :
When zucchini reach huge proportions, as
they soften do by the end of the summer-they are best suited for
stuffing rather than slicing and cooking any other way.
