These are a bit time consuming, but a favorite summer side dish!
4-5 small zucchini
1/2 cup chopped onion
1 Roma tomato, seeded and chopped
4-5 slices of bacon, cooked and crumbled (I use the microwave for this step) about 1 minute per slice
1/2 cup of Italian seasoned breadcrumbs
1 Tablespoon of fresh parsley, minced
1/2 cup of Romano cheese (split 1/4 and 1/4)
1 egg, slightly beaten
salt and pepper to taste
dash of nutmeg
Preheat oven to 350 degrees. Trim ends of zucchini and leave whole. Cook in a large pot of boiling salted water for about 5 minutes. Drain and rinse under cold water. Cut in half, and scoop out the centers. Chop up, and put a bowl. Drain extra liquid. Heat 2 Tablespoons of olive oil (or bacon grease if reserved) add onion and cook 2-3 minutes. Stir in chopped zucchini and Roma tomato, cook a few minutes. Stir in bread crumbs and parsley. Remove from heat. Stir in Romano cheese, egg, salt, and nutmeg. Stuff Zucchini shells with this mixture. Top with about 1/2 slice of crumbled bacon per squash. Drizzle with about 1 Tablespoon of olive oil. Sprinkle with Romano cheese. Bake 20 minutes.