There are plenty of vegetables you could take. Zuchinni, corn, carrots,
spinach, pinto beans.

Stuffed Zucchini

6 medium zucchini squash, washed and trimmed
6 strips smoked bacon
2 tsp. butter
1 1/2 C. grated Chihuahua, Manchego or Gouda cheese
1 C. cream
1 tsp. oil
3 tsp. all purpose flour
1 tsp. garlic powder
Salt and pepper to taste
Additional butter for greasing

Preparation:

Dice bacon and fry until crisp. Drain on paper towels and set aside.

Slice zucchinis in half lengthwise and scoop out middle, leaving a shell. Place the
zucchini shells in a pan with water to cover and cook until just tender but still firm.
(DO NOT overcook).

Melt the butter in a saucepan or deep skillet, chop the zucchini pulp and add it to
the butter. Sauté this for a few minutes until tender, then add the flour and stir well
to combine. Add the cream, 1 cup of the grated cheese, garlic powder and salt and
pepper to taste.

Place the zucchini shells, open side up, in a greased baking dish and fill with the
zucchini pulp mixture. Top with the remaining 1/2 cup of cheese and the bacon and
bake in a 150°C oven 30 - 40 minutes or until the cheese melts and begins to
brown. Serves 6