 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
4 slice(s) bacon, chopped |
2 medium or 4 small zucchini or yellow summer squash |
2 medium tomatoes, chopped |
1/2 cup(s) seasoned dry bread crumbs, or more |
1 1/2 cup(s) shredded cheddar cheese (about 6 ounces) |
Directions:
1. Fry the bacon in a medium skillet over medium-high heat until crisp, about 10 to 15 minutes. Remove the bacon with a slotted spoon and drain on paper towels; set aside. Reserve 1 tablespoon of bacon fat in a small bowl; set aside.
2. Bring a large pot of water to a boil. Trim ends from the squash. If using crookneck squash, trim a bit more off stem end, leaving only the thicker, main body of the squash. Cut squash in half lengthwise. Blanch squash in the boiling water until partially cooked, 3 to 5 minutes.
3. Drain well.
4. Heat the broiler. Scoop out the pulp from the squash, leaving a 1/4-inch border around the edges, creating a boat shape. Chop the pulp and mix with tomatoes and cheese.
5. Place squash hollowed side up on a broiler pan. Fill each with some of the cheese mixture.
6. Mix bread crumbs with the reserved 1 tablespoon bacon fat. Crumble the bacon and mix into the bread-crumb mixture. Sprinkle some of the mixture on top of each squash half. Place under broiler until golden, 3 to 4 minutes.
|
|