3 med. zucchini
Salt
1 (10 oz.) pkg. frozen chopped spinach
2 tbsp. all-purpose flour
1/2 c. milk
4 slices bacon, cooked, drained, and crumbled
1/2 c. (2 oz.) shredded Cheddar cheese
Chopped pimento (optional)

Wash zucchini thoroughly; cut off stem end. Drop zucchini into a small amount of boiling salted water; cover, lower heat, and cook 10 to 12 minutes. Drain, and allow to cool to touch.

Cut zucchini in half lengthwise. Remove pulp, leaving a firm shell; chop pulp. Sprinkle shells with salt to taste; set aside.

Cook spinach according to package directions; drain, and squeeze dry. Combine flour and milk; add zucchini pulp and spinach. Cook over low heat, stirring constantly, until thickened. Spoon spinach mixture into zucchini shells. Sprinkle with bacon and top with cheese.

Place zucchini shells in a shallow baking pan; bake at 350 degrees for 15 to 20 minutes. Garnish with pimento, if desired. Yield: 6 servings.