Stuffed Zucchini

Ingredients:

8 inch zucchini (here I used Mexican zucchini)

3 or 4 eggs

1 cup bread cubes

sauteed mushrooms

bacon or sausage

bell peppers

jalapenos

onion

cheese

salt, pepper

Optional: chives or other fresh herbs for garnish

Instructions:

Prep stuffing the night before:

Cook and drain bacon or sausage. Set aside.
Sautee mushrooms, peppers and onion and put into a bowl with bread cubes; add sausage.
In a separate bowl whisk eggs and then add them to the bread/veg mixture.
Cover and let the egg/bread/veg mixture sit overnight in the fridge.

Prior to cooking, prep zucchini:

Wash, dry, slice in half lengthwise. Using a spoon or melon baller, scoop out the middle of the zucchini leaving about a 1/4 inch rim all around.
Salt the inside then lay cut side down on a paper towel. Let sit for 10 minutes then pat dry.
Stuff zucchini with egg mixture. Bake in a 375 degree oven for 20 to 30 minutes. Cook time depends on how large your zucchini is and what texture you want in the end.
Top with cheese immediately and then with fresh herbs.