INGREDIENTS

2 medium  zucchini or yellow summer squash  (about 20 oz. total) 1  egg, beaten  1 cup  Keebler® Zesta® Original crackers  , coarsely crushed 3 slices  bacon, crisp-cooked, drained, crumbled  2 tablespoons  finely chopped carrot  2 tablespoons  butter or margarine, melted  1 tablespoon  finely chopped onion  1 teaspoon  celery seeds  1/4 teaspoon  dried sage leaves  1/4 teaspoon  pepper  2 tablespoons  shredded Cheddar cheese

DIRECTIONS

1. Lengthwise halve zucchini or squash. Use spoon to scoop out centers, leaving 1/4-inch shell. In medium bowl stir together egg, crackers, bacon, carrot, margarine or butter, onion, celery seeds, sage and pepper. Spoon into zucchini or squash. Place in shallow baking dish. Cover with foil.
2. Bake at 350°F for 10 minutes. Remove foil. Bake at 350°F about 20 minutes more or until zucchini is tender. Sprinkle with cheese. Let stand for 2 minutes or until cheese melts.NUTRITIONAL PANEL

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