Bacon Stuffed Zucchini

• 1 gigantic zucchini (may use multiple smaller ones)
• 1/2 tablespoon butter
• 1/2 tablespoon olive oil
• 1 head broccoli, cut into small florets
• mixed mushrooms, 1 avg. package, sliced
• 1 red bell pepper, diced
• 1 medium onion, diced
• 6 slices bacon, cooked and crumbled
• 3/4 cup low-fat cheddar cheese, shredded
• 1 tablespoon garlic, minced
• salt and pepper
• 1 pinch cayenne pepper
• 1/2 teaspoon cumin

1. Preheat oven to 375 degrees.
2. Cut zucchini lengthwise, and using a spoon, scoop out the seeds; discard.
3. Continue scooping out flesh (save this and dice) until you have a zucchini boat (about 1/2 inch thick; don't scoop too thin or your zucchini will turn to complete mush).
4. In a large skillet, add butter and oil to medium-high heat.
5. Saute mushrooms and onions for about 4 to 5 minutes.
6. Add broccoli, bell peppers, saved zucchini and garlic; cook about 3 minutes more.
7. Add salt, pepper, cayenne, and cumin.
8. Mix in half of the cheese and half of the cooked bacon.
9. Scoop filling into the hollowed out zucchini(s).
10. Place onto foil lined baking sheet; cover with another sheet of foil and crimp the edges of the 2 sheets together to make a foil packet.
11. Poke a few SMALL holes in the top of the packet.
12. Bake for 15-20 minutes (less if you have small zucchinis).
13. Remove from oven; remove top foil sheet.
14. Cover in remaining cheese and bacon.
15. Place back in oven (uncovered) for a few minutes until cheese melts.

zucchini, butter, olive oil, broccoli, mixed mushrooms, red bell pepper, onion, bacon, lowfat cheddar cheese, garlic, salt, cayenne pepper, cumin

Taken from www.food.com/recipe/bacon-stuffed-zucchini-428599 (may not work)