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Mexican Stuffed Zucchini


1 Lg (3-5 Lb)
2 cn Enchilada Sauce
2 sl Bacon -- Cooked And crumbled
1/2 c Bell Pepper -- Chopped
1 Onion -- Chopped
2 Cloves Garlic -- Chopped
2 c Chopped Mushrooms
1 c Sweet Corn -- Cooked
1/2 c Sliced Black Olives
3 c Cooked Rice
1 cn Chili Salsa Or Mexican sauce
2 Eggs -- Beaten
1 c Grated Parmesan Or Romano cheese


Slice squash, scoop out center leaving a shell 1/2 inch thick. If meat is firm use it in stuffing. Pour the enchilada sauce and 1 cup water into a shallow pan. Place quash, skin side down, in the pan and steam covered at 325F for 30 minutes. Saute bacon, add bell pepper, onion, garlic, mushrooms and cook till onion is clear. Add remaining ingredients except cheese and mix thoroughly. Scoop mixture into squash shells and top with dry, grated cheese. Cover with foil and bake until shell is tender, 30-45 minutes.

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