Recipe used with permission by the National Pork Board. For more information about pork, visit PorkBeInspired.com
12 ounces Canadian style bacon, sliced
1 cup zucchini, shredded
1/2 cup red bell pepper , finely chopped
2 tablespoons Parmesan cheese, grated
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon sugar
1/4 teas salt
1/8 teaspoon pepper
16 conchiglie (jumbo shells)
Cut Canadian bacon into thin strips. In a large bowl combine bacon, zucchini, red pepper and Parmesan cheese; set aside.
For dressing, combine oil, vinegar, garlic, Italian seasoning, sugar, salt and pepper. Pour dressing over bacon mixture; toss gently to mix. Cover and chill 30 minutes.
Cook conchiglie according to package directions. Drain and rinse with cold water. Spoon about 1/4 cup of the bacon mixture into each conchiglie. Place the shells, filled side up, in a baking dish. Cover and chill 2-4 hours. To serve, arrange romaine among salad plates. Place 2 shells atop each.