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.