1 med. zucchini, about 5 oz.
1 qt. boiling water
1 egg, beaten
2 oz. reduced calorie American flavor pasteurized process cheese product (up to 50 calories per oz.), cut into 1/2" pieces
3 unsalted saltines, made into crumbs
1/8 tsp. salt (optional)
Dash pepper
1 tsp. grated Parmesan cheese
1 tsp. imitation bacon bits

In 2 quart saucepan add zucchini to 1 quart boiling water and cook over high heat until zucchini is fork-tender, about 5 minutes. Using tongs or slotted spoon, remove zucchini from saucepan; rinse with cold water.

Preheat oven to 350 degrees. Cut zucchini in half lengthwise and, using a teaspoon, scoop out pulp, reserving shells. Finely chop pulp and transfer to small mixing bowl; add egg, process cheese, cracker crumbs, salt if desired and pepper; mix well. Spoon half of mixture into each reserved zucchini shell and place stuffed zucchini 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 browned, 15-20 minutes. Makes 1 serving.