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2 Tbsp. non-hydrogenated margarine, divided
1/4 cup chopped yellow onions
1 small plum tomato, chopped
4 slices fully cooked bacon, crumbled
1/2 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
1/4 cup panko bread crumbs
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How do I make it ?
Heat oven to 400ºF.
Cut zucchini lengthwise in half; scoop out centres onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.
Chop zucchini flesh. Melt 1 Tbsp. margarine in large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.
Melt remaining margarine in same skillet. Add bread crumbs; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.
Bake 15 min. or until heated through.
Kraft Kitchen Tips!
For Delicious Flavour and Heat
Prepare using Cracker Barrel Shredded Habanero Heat Cheese.
Substitute 2 sliced green onions for the chopped yellow onions.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 4 g
Cholesterol 15 mg
Sodium 380 mg
Total carbohydrate 11 g
Dietary fibre 1 g
Sugars 3 g
Protein 8 g
4 servings, 1 stuffed zucchini half (150 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.