6 med. zucchini
6 bacon slices
3/4 c. chopped onion
1 clove garlic
1 (4 oz.) can mushrooms (drained, or 1/4 lb. fresh mushrooms)
2/3 c. stuffing mix
2 tbsp. Parmesan cheese
1 tbsp. catsup
3/4 tsp. basil
1/2 tsp. salt/pepper

Cook zucchini in boiling water for 8 minutes. Drain and cool. Cook bacon until crisp. Reserve 3 tbsp. bacon fat. Saute onion, garlic and mushrooms in bacon fat (butter, if preferred).

Slice zucchini lengthwise, scoop out and chop centers. Mix together all ingredients except bacon. Fill zucchini shells and top with bacon. Bake at 400 degrees for 20 minutes.