Stuffed Zucchini

These are a bit time consuming, but a favorite summer side dish! 

4-5 small zucchini
olive oil
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.