Preparation / Directions:
cut stem ends from zucchini heat broth or water to a boil, in a large saucepot add zucchini, reduce heat, and simmer for 6-8 minutes, until tender remove from broth, reserving broth for another use halve zucchini lengthwise carefully scoop-out the flesh, leaving a 1/4-inch thick shell wrap flesh in a clean towel and gently squeeze out moisture combine flesh and powdered bouillon and grind to a paste add breadcrumbs, worcestershire, sugar, thyme, tabasco, salt, and white pepper-mix well heat oil in a small skillet, over a medium flame add onions, heat and stir for 1 minute add garlic, heat and stir for 6-8 minutes remove from heat and add to prepared mixture-mix well arrange zucchini shells in a buttered jelly-roll pan divide stuffing mixture between shells top with cracker crumbs and dot with butter bake @ 350 degrees for 15-20 minutes, until lightly browned garnish with crumbled bacon serve hot
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