Corn Stuffed Zucchini

This recipe came out of a 1974 Southern Living cookbook. Great for the fresh veggies that we all harvest during the summer.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 3  fresh small zucchini
• 3  slices bacon
• 2  cups fresh corn, cut off the cob (can use frozen)
• 1  cup water
•  salt and pepper

Directions

1. Preheat oven to 350°F.
2. Cut the zucchini in half and remove the pulp.
3. Cook in boiling, salted water until almost done (beginning to get for tender) then drain.
4. Fry the bacon in a skillet until crisp, drain on paper towel, and crumble.
5. Add the corn, salt, pepper and 1 cup water to drippings in skillet and cook over low heat, stirring frequently, until water has evaporated, approximately 15 minutes.
6. Stir in bacon.
7. Place zucchini in baking pan with a small amount of water in pan.
8. Stuff the zucchini with the corn mixture.
9. Bake for 30 minutes.