A few days ago our squash started coming in and I made a Casserole using yellow squash and last night it was Zucchini and I Stuffed two that turned out great. I started by dicing 3 thick slices of good bacon and put on a slow eye to cook but not crisp. Next I used a paring knife to take some pulp out and finish hollowing out the halves with a melon baller (I only wanted 1/4 in a pulp left). Next I chopped the pulp and diced 1/2 yellow onion, and 3 cloves garlic. I added the mixture to the bacon and seasoned with salt n pepper and cooked till the texture seemed right with a little liquid from the veggies still in the pan and added bread crumbs and about 1/3 cup of grated asiago cheese and mixed this up off the heat before adding to the Zucchini shells. Cooked in 350 oven for 1/2 hour covered with foil then removed foil to add Ritz Cracker crumbs and back into oven to brown. The accidental surprise was that by not overcooking, the Zucchini was semi crisp and I liked it that way. I have a habit of searching online for recipes and focus on those with a lot of views and a good rating just to get ideas and wind up just using the basics of the recipe. For example this recipe had ground beef or sausage and had mozzarella instead of the Ritz for a topping. 
