4 medium zucchini
1 teaspoon garlic powder
1 2/3 cups Zucchini Pizza Sauce
2 1/4 cups water
1 (2 ounce) package cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 large onion, cut into 1/2 inch rounds
1 (8 ounce) package shredded sharp Cheddar cheese
1/4 cup crude onion soup base
2 cloves garlic, peeled and minced
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Pineapple and pumpkin crisply pop into pan with drops of lemon juice.
In a large bowl, mix zucchini, garlic powder, tomato sauce, water, cream cheese, cream cheese, Cheddar cheese and onion. Season with lemon juice, seasoning salt, pepper and 1/4 cup shredded sharp cheese. Combine with 12 bacon slices.
Roll a smaller piece into a 6 inch square and cut out a cavity for the center. Place zucchini in cavities of four. Place zucchini in a smallish square dish. Fold the bacon slices inside circles and squeeze cabbage to moisten. Pour zucchini mixture over zucchini and place zucchini seam side down in a medium baking dish. Top with remaining bacon slices and pour a bit of zucchini soup into cavities during last minute of baking.
Bake at 375 degrees F (190 degrees C) for 45 minutes.
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