Mexican stuffed zucchini

Yield: 8 Servings

Measure Ingredient
\N 1 Onion -- Chopped
\N 2 Cloves Garlic -- Chopped
\N 2 Eggs -- Beaten

1 Lg (3-5 Lb)

2 cn Enchilada Sauce

2 sl Bacon -- Cooked And

: Crumbled

½ c Bell Pepper -- Chopped

2 c Chopped Mushrooms

1 c Sweet Corn -- Cooked

½ c Sliced Black Olives

3 c Cooked Rice

1 cn Chili Salsa Or Mexican

: Sauce

1 c Grated Parmesan Or Romano

: Cheese

: Zucchini

Slice squash, scoop out center leaving a shell ½ inch thick. If meat is firm use in stuffing. Pour the enchilada sauce and 1 cup water into a shallow pan. Place quash, skin side sown, in the pan and steam covered at 325F for 30 minutes. Saute bacon, add bell pepper, onion, garlic, mushrooms and cook till onion is clear. Add remaining ingredients except cheese and mix thoroughly. Scoop mixture into squash shells, top with dry, grated cheese. Cover with foil and bake until shell is tender, 30-45 minutes. (Originally from "The Whole Earth Cookbook")

Recipe By : The Zucchini Cookbook-1974-Planned Parenthood/Santa Cruz

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