3 (8 oz.) zucchini, about 1/2 lb. each
1/2 c. chopped onion
1 c. whole kernel corn
Dash of pepper
4 strips of bacon, diced
2 med. tomatoes, chopped
1/2 tsp. salt
1/2 c. Parmesan cheese

Cut zucchini in half lengthwise. Scoop out seeds and pulp to form 1/4 inch thick shells. Blanch shells in boiling water for about 1 minute. Drain well. Cook bacon and onion in skillet until onion is tender. Stir in tomatoes, corn, salt and pepper. Place shells in 9 x 13 inch baking dish and fill with mixture. Sprinkle with Parmesan cheese. Bake at 350 degrees for 20 minutes or until hot. Serves 6.