Stuffed Zucchini

These savory zucchini boats are filled with tomato bread stuffing, flavored with bacon.


3 cups Italian bread, cut into 1/2-inch cubes
4 zucchini
2 slices bacon, chopped
1 small onion, finely chopped
1 large tomato, peeled and chopped
salt and pepper to taste
1 1/2 teaspoons fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 egg, beaten with 1/2 cup water


Preheat oven to 325°.

Toast bread cubes on baking sheet for approximately 30 minutes.

Halve zucchini lengthwise and scoop out seeds and pulp, leaving a ½-inch shell.

In a large skillet sauté bacon until crisp. Drain bacon on paper towels. Pour off fat. Add onion to pan and cook until softened. Stir in tomato and honey. Cook an additional 3 minutes.

Remove from heat and toss with bread cubes, bacon, parsley and thyme.

Add beaten egg. Firmly pack each zucchini half with stuffing. Dot with butter.

Increase oven temperature to 375°. Bake for 30 minutes or until zucchini is tender.

Serves: 4-6

golden blossom honey product