When it's been ''Everything" season for awhile and your getting a bit tired of all the ways you've been fixing your squash, tomatoes and peppers, try this recipe for a
Delicious different way to have those veggies you've been eating all summer.
8 yellow (straight neck) or zucchini squash, medium size, wash and parboil whole, about 5 minutes
Make filling while squash cools enough to handle
1 large bell pepper, chopped fine
3 medium ripe tomatoes, chopped fine
2 medium onions, chopped fine
3 slices cooked bacon or ham, diced
8 ounces shredded cheddar cheese
1 tsp. salt and 1/2 tsp. pepper
Fill squash cavities with filling and place on baking sheet.
Mix 1 and 1/2 cups fine dry bread crumbs with 4 TAB. meltedbutter or margarine and sprinkle on squash filling.
Bake, uncovered, at 400 for about 20 minutes.