Italian Zucchini Boats

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Italian Zucchini Casserole

2 zucchini
2 tbs butter, divided
1/4 cup chopped yellow onions
1 small plum tomato, chopped
4 slices cooked bacon, crumbled
1/2 cup shredded Italian 5-cheese blend
1/4 cup panko bread crumbs

Heat oven to 400º.

Cut zucchini lengthwise in half.  Scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13×9-inch baking dish.

Chop zucchini flesh. Melt 1 tbs butter in large skillet on medium-high heat. Add onions and chopped zucchini.  Cook and stir 3 min or until onions are crisp-tender. Add tomatoes and bacon.  Cook 2 min. Stir in cheese. Spoon into zucchini shells.

Melt remaining butter in same skillet. Add panko crumbs.  Cook and stir 3 min or until golden brown. Sprinkle over filled shells.

Bake 15 min or until heated through.  Serves 4

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