Twist on a favorite

For Sunday lunch, I (Leeann) created a variation on my Mom's Veggie Medley.

After cutting each in half lengthwise, I carved out the innards of two huge zucchinis (from Eastern Market of course) and prepared the mix as usual, throwing in real bacon bits and substituting jack cheese for cream cheese. I filled the zucchini shells with the mix and topped it all off with a generous splash of parmesan cheese. Put it in the oven at 375 for about half an hour, and voila – stuffed squash.

My only critique on this approach was that excess water from the tomatoes/corn made the mixture a little runny. Next time I will try seeding the tomatoes and perhaps upping the cheese quotient to address this problem.