4 large, 8 small or 12 tiny zucchini
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1 Tbsp. olive oil
2 large tomatoes, diced
2 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. salt
1 cup cooked rice
(1/4 cup grated Parmesan, optional)
(1 Tbsp. diced green chilies, optional)
(2 slices bacon, fried crisp & crumbled)
Wash zucchini and drop in boiling water for 4-6 minutes, depending on size. Drain and let cool. Sauté onions and bell peppers in oil until tender. Add garlic and cook briefly. Remove from heat.
Trim ends of cooled zucchini. Cut in half lengthwise, and use a spoon to scoop out insides, leaving a thin shell. Chop insides.
Mix together all ingredients except zucchini shells. Mound filling generously into shells. Place in lightly oiled baking pan and bake, uncovered, at 350° about 20 minutes.
Stuffed zucchini can be made ahead up to final baking. Cover & refrigerate until needed (up to 48 hours) but add 15 minutes to baking time.