3 slices bacon
6 med. or 8 sm. zucchini
Boiling water
1 egg, slightly beaten
1/4 c. heavy cream
1 c. shredded Swiss cheese
1/8 tsp. nutmeg
Salt and pepper to taste
2 tbsp. dry bread crumbs

In skillet cook bacon until crisp, drain on paper towels, crumble and set aside (reserve fat in skillet). With teaspoon hollow out zucchini in canoe shapes, reserving flesh. Blanch canoes in water 5 minutes, drain and set aside. Chop reserved zucchini flesh and saute in bacon fat until crisp tender; combine with bacon and remaining ingredients, except bread crumbs. Sprinkle 1 teaspoon bread crumbs into each canoe. Fill with zucchini mixture. Place in shallow baking dish, pour 1 inch hot water into dish. Bake in 350 degree oven 30 minutes or until knife inserted in zucchini mixture comes out clean.