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CindyBrown

Stuffed Zucchini

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Ingredients

  • 1 tbsp sour cream
  • 1/4 to 1/2 tsp salt
  • 1/4 tsp curry powder
  • 1/2 tomato
  • 1 tsp thyme
  • 2 zucchinis
  • 1 onion
  • cheese
  • pepper
  • Optional: bacon

Details

Preparation

Step 1

Preheat your oven to 400 (200C).

Give the zucchini a good scrub.

Slice them in half length-ways. You can trim the ends if you like.

Spoon out the guts. Leave about 1/2 an inch in until you end up with boat like shells.

Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it.

Sautee the onions in one tbsp oil or butter. It’s ok for them to brown a little this time ’round.

When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.

cook a few slices of bacon and let them drain on a paper towel.

Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well.

Lightly butter a baking dish and put the zucchini boats in.

Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.

Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley.

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