Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.
Chop zucchini flesh. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.
Melt remaining butter in same skillet. Add panko crumbs; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.
Bake 15 min. or until heated through.
Serve this vegetable-based side dish with a serving of lean meat or poultry.
Substitute 2 sliced green onions for the chopped yellow onions.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.