Bacon Stuffed Shell Salad

12 ounces sliced Canadian-style bacon
1 cup shredded zuchinni
1/2 cup finely chopped red bell pepper
2 tablespoons grated Parmesan cheese
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon pepper
16 packaged conchiglioni (jumbo shells)
Romaine leaves

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 conchiglioni according to package directions. Drain and rinse with cold water.

Spoon about 1/4 cup of the bacon mixture into each conchiglioni. Place the shells, filled side up, in a baking dish. Cover and chill 2 to 4 hours.

To serve, arrange romaine among salad plates. Place 2 shells atop each.

Recipe Serves 8.