*Stuffed Zucchini* Serves 6 Ingredients:

   - 6 medium zucchini squash, washed and trimmed
   - 6 strips smoked bacon
   - 2 tsp. butter
   - 1 1/2 C. grated Chihuahua, Manchego or Gouda cheese
   - 1 C. cream
   - 1 tsp. oil
   - 3 tsp. all purpose flour
   - 1 tsp. garlic powder
   - Salt and pepper to taste
   - Additional butter for greasing

Preparation:

Dice bacon and fry until crisp. Drain on paper towels and set aside.

Slice zucchinis in half lengthwise and scoop out middle, leaving a shell.
Place the zucchini shells in a pan with water to cover and cook until just
tender but still firm. (DO NOT overcook).

Melt the butter in a saucepan or deep skillet, chop the zucchini pulp and
add it to the butter. Sauté this for a few minutes until tender, then add
the flour and stir well to combine. Add the cream, 1 cup of the grated
cheese, garlic powder and salt and pepper to taste.

Place the zucchini shells, open side up, in a greased baking dish and fill
with the zucchini pulp mixture. Top with the remaining 1/2 cup of cheese and
the bacon and bake in a 150°C oven 30 - 40 minutes or until the cheese melts
and begins to brown.
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