3 lg. zucchini
Boiling salted water
1 (10 oz.) pkg. frozen chopped spinach
4 slices bacon
2 green onions, thinly sliced
1 1/2 tbsp. flour
1/2 c. light cream or milk
3/4 c. shredded sharp cheddar cheese
Salt

Cook whole zucchini in boiling water until just tender, about 7 minutes, and drain well. Cook spinach according to package directions and drain thoroughly. In frying pan, cook bacon until crisp, remove and drain. Drain all except 1 1/2 tablespoons of drippings from pan. Add onion and saute about 2 minutes. Stir in flour and cook until bubbly. Gradually stir in cream, and cook stirring until thickened. Remove from heat and stir in spinach and 1/4 cup of cheese. Cut zucchini in half lengthwise, scoop out centers and discard. Drain zucchini shells well, then place in greased shallow baking dish. Sprinkle lightly with salt. Fill with spinach mixture. Top with remaining 1/2 cup cheese and bacon, crumbled. Bake in 350 degree oven for about 20 minutes. Serves 6.