Stuffed Zucchini

This recipe is very roughly based on a stuffed eggplant recipe in my mum's old Joy of Cooking. I ended up with extra filling, but it's delicious and would go well in peppers or mushrooms. If my zucchinis look strange in this picture it's because I somehow grew teardrop shaped zucchinis. I am a gardening novice so please don't ask me how that happened! Corn is from my garden. It also turned out strange. Like gardener like garden?

Ingredients:
• 1-2 tsp canola oil
• 1 onion
• 2 zucchinis (or more, or less, depending on size of zucchinis)
• one tomato
• 5 brown mushrooms
• 1/4 yellow bell pepper
• 4 garlic cloves
• 1/2 jalapeno (or more, if you like heat)
• 1 tsp vegetarian chicken broth powder
• 1/2 cup cooked brown rice
• 1 tsp veg Worcestershire sauce
• 5 strips tempeh bacon (store bought) or tofu bacon
to taste:
• Greek seasoning
• oregano
• cumin

• 2 tbsp+ bread crumbs
• a bit of shredded soy cheese (optional)

Prep:

Preheat oven to 350 F. Chop up the onion and fry on medium heat in the oil until it begins to brown. Make sure to stir onion periodically. Put the tempeh bacon on to fry in a separate pan, flipping to brown each side. If you are making tofu bacon, you will also need to add the bacon seasoning following browning. When the bacon is done, take it off heat, cut into bits and set aside. While onion and bacon is cooking, use an ice cream scoop or strong spoon to hollow out the inside of the zucchini, leaving about 1/2 inch wall thickness. Chop zucchini innards and set aside in a bowl. Chop the tomato, mushrooms, jalapeno, and garlic, and add to zucchini in bowl. When onion lightly browned, add all the other veggies from the bowl, the brown rice, the seasonings, and the tempeh bacon into the pan. Continue to stir until medium heat until veggies are just cooked (they will get some cooking time in the oven as well). Take the mixture off heat, and add in bread crumbs as needed to thicken. They should help the mixture stick together so it doesn't fall out of the zucchini. Stuff each zucchini. Filling can be overflowing out of the zucchini: pack it in there! Top with veg cheese if desired. Bake for 20 minutes in a casserole dish with a little bit of water in it.