Stuffed Zucchini
2 zucchini
2 tbsp non-hydrogenated margarine, divided
1/4 cup chopped onions
1 small plum tomato, chopped
4 slices fully cooked bacon, crumbled
1.2 cup Kraft 4 Cheese Italiano Shredded Cheese
1/4 cup panko bread crumbs
Heat oven to 400 F.
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 of margarine in large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir for 3 minutes or until onions are crisp-tender. Add tomatoes and bacon; cook 2 minutes. Stir in cheese. Spoon into zucchini shells.
Melt remaining margarine in same skillet. Add bread crumbs; cook and stir 3 minutes or until golden brown. Sprinkle over filled shells.
Bake in oven for 15 minutes or until heated through.