13th January 14:10
6 slices bacon
6 zucchini squash
3 eggs -- slightly beaten
1/2 cup heavy cream
3/4 pound finely grated Swiss cheese -- (3 cups)
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon pepper
1/4 cup dry bread crumbs
Cook bacon till crisp, drain and crumble. Reserve 2 tablespoons fat.
Hollow out squash into a canoe shape. Set aside. Discarding seeds and
pith, chop remaining portion and saute in bacon fat for 5 minutes. Preheat
oven to 350. Blend beaten eggs with heavy cream. Add cheese, salt, nutmeg,
pepper, crumbled bacon and sauteed chopped squash. Sprinkle 1 teaspoon dry
bread crumbs into each hollowed out squash. Spoon mixture into each,
filling to edges. Place in a shallow baking pan in a 350 degree oven; pour
in 1/2" hot water in bottom of pan. Bake for 20 minutes or until set.
Garnish with watercress and sliced squash, if desired.
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