1 med. zucchini (about 5 oz.)
1 qt. boiling water
1 egg, beaten
2 oz. American process cheese, cut in 1/2 inch squares
3 unsalted Saltines crackers made into crumbs
1/8 tsp. salt (optional)
Dash pepper
1 tsp. grated Parmesan cheese
1 tsp. bacon bits

In quart saucepan, add zucchini to 1 quart boiling water and cook over high heat until zucchini is fork tender about 5 minutes. Remove from saucepan; rinse with cold water. Preheat oven to 350 degrees. Cut zucchini in half lengthwise and scoop out pulp, reserving shells. Finely chop pulp and put into small bowl. Add egg, process cheese, cracker crumbs, salt, pepper and mix well. Spoon 1/2 mixture into each zucchini shell and place in 8 x 8 x 2 inch baking pan. Sprinkle 1/2 teaspoon each Parmesan cheese and bacon bits over each stuffed shell. Bake until cheese is melted and lightly brown 15 to 20 minutes.

Makes 1 serving. (Use zucchini recipe to make more servings as needed.)