Ingredients

The following ingredients have 4 Servings
  • 4 medium zucchini
  • water
  • 8 slices of bacon
  • 1 can ((15-ounces) sweet corn (you can also use frozen corn, thawed))
  • 2 garlic cloves (, chopped)
  • salt and fresh ground pepper (, to taste)
  • 1 package ((8-ounces) low-fat cream cheese, softened)

Instruction

  • Drop zucchini in a large pot of boiling water.
  • Cook for 5 minutes, or until fork tender; drain and rinse with cold water.
  • Cut zucchini in half, lengthwise; scoop out seeds and flesh, about 1/2-inch deep; set aside.
  • Place bacon in a frying pan and cook to a crisp; with a slotted spoon, transfer bacon to a plate lined with paper towel, leaving bacon fat in pan.
  • Add corn kernels and garlic to the frying pan; season with salt and pepper and cook for 3 minutes, or until heated through and slightly browned.
  • Add cream cheese and continue to cook, stirring frequently, until cheese is melted and mixture is well combined.
  • Crumble bacon and mix it into the cream cheese mixture.
  • Remove from heat.
  • Stuff mixture into previously prepared zucchini shells.
  • Broil for 8 minutes, or until tops are lightly browned.
  • Serve.