Servings: 6
Prep Time: 30 min
Cook Time: 35 to 40 min
3 large zucchini
1/4 cup; butter or margarine
1 small onion, chopped
1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
2 hard boiled eggs, chopped
1/2 cup; tomato juice
1/4 cup; chopped fresh parsley
6 strips bacon, cooked but not crisp
Preheat the oven to 350°F.
Cut each zucchini in half lengthwise. Using a sharp knife or teaspoon, scoop out the center of each half, leaving a shell about 1/2" thick. Set aside the shells. Chop the removed zucchini and set aside.
Place the butter or margarine in a medium-sized skillet, and melt over medium heat. Add the chopped zucchini and onion and sauté for 5 minutes, or until the vegetables are soft.
Combine the stuffing mix and sautéed vegetables in a large bowl. Add the eggs, tomato juice, and parsley, and blend lightly. Stuff the reserved zucchini shells with the stuffing mixture, dividing the mixture evenly among the shells.
Place 1/2" of the water in a shallow baking pan, and arrange the stuffed zucchini in the pan. Garnish each zucchini with a piece of bacon and bake uncovered for 35 to 40 minutes, or until the zucchini are easily pierced with a fork.