8 zucchini, seeded and cut into 3 1/2 inch dough
3 cups sliced bacon
6 slices Swiss cheese
3 eggs, beaten
1 1/2 teaspoons dried minced onion
1 cup evaporated milk
1/2 teaspoon seasoning salt
1 teaspoon dried basil
1/4 teaspoon dried rosemary, chopped
1 (15 ounce) can refried black beans, drained
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 cups crushed cornflakes cereal
Preheat oven to 350 degrees F (175 degrees C).
Place zucchini and bacon in a large skillet. Cook over medium high heat until evenly brown. Drain well and set aside.
Place cheese in a large bowl. Stir egg mixture into zucchini and bacon. Sprinkle over zucchini and bacon. Place slices of Swiss cheese over zucchini and bacon. Spoon 1 tablespoon of bacon grease over egg mixture.
Place cheese mixture over zucchini and bacon slices in a 9x13 inch baking dish. Sprinkle with eggs, salt, salt, basil, rosemary and pepper.
Bake at 350 degrees F (175 degrees C) for 1 hour.