Serves: 6
Total Calories: 127

3 large zucchini
1/4 cup butter or margarine
1 small onion chopped
3 cups cornbread stuffing mix
2 hard boiled eggs chopped
1/2 cup tomato juice
1/4 cup fresh parsley
6 strips bacon cooked but not crisp

1. Preheat the oven to 350°F.

2. 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-inch thick. Set aside the shells. Chop the removed zucchini and set aside.

3. 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.

4. 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.

5. Place 1/2 inch of 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.

Nutritional Facts:

Serves: 6
Total Calories: 127
Calories from Fat: 106

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Pecan and Pimiento Stuffed Mushrooms
Caper and Garlic Stuffed Artichokes
Mushroom Quiche with Stuffing Crust
Tomatoes Au Gratin
Breaded Corn Souffle
Crusty Cabbage Wedges
Scandinavian-Style Stuffed Zucchini
Zesty Baked Oranges
Oven-Fried Chicken
Spanish Meatloaf
Mock Lasagna
Turkey Stuffed Eggplant
Stuffin'-Stuffed Cabbage Rolls
Turkey and Cornbread Salad
Shrimp-Stuffed Bell Peppers
Sophie's Easy Apply Crisp
Easy Cornbread Stuffing Tamales
Maple Yam Pie