CRISPY STUFFED SUMMER SQUASH

Crispy Stuffed Summer Squash image

Number Of Ingredients 11

20 ounces zucchini or yellow summer squash (about 2 medium)
1 egg, beaten
1 cup Keebler® Zesta® original cracker (coarsely crushed)
3 slices bacon, crisp-cooked, drained, crumbled
2 tablespoons finely chopped carrots
2 tablespoons margarine or butter, melted
1 tablespoon finely chopped onion
1 teaspoon celery seed
1.400 teaspoons drued sage leaves
1/4 teaspoon pepper
2 tablespoons shredded Cheddar cheese

Steps:

1. Lengthwise halve zucchini or squash. Use spoon to scoop out centers, leaving 1/4-inch shell. In medium bowl stir together egg, crackers, bacon, carrot, margarine or butter, onion, celery seeds, sage and pepper. Spoon into zucchini or squash. Place in shallow baking dish. Cover with foil.2. Bake at 350°F for 10 minutes. Remove foil. Bake at 350°F about 20 minutes more or until zucchini is tender. Sprinkle with cheese. Let stand for 2 minutes or until cheese melts.

Nutrition Facts : Nutritional Facts Serves