Stuffed Zucchini

By Nanatimesthree

Ingredients

• 3 zucchinis
• 1/2 large onion, chopped fine (about 1/2 cup)
• 1 tablespoon butter
• 6 slices crispy bacon (about 1/2 cup chopped)
• 1 tablespoon sour cream
• 1/4 to 1/2 teaspoon salt
• 1 Roma tomato, seeded and chopped
• 1 teaspoon Italian seasoning
• Freshly grated Parmesan cheese
• Pepper
• Salt

Preparation

Step 1

1. Slice zucchini in half lengthwise. Leave ends on and scoop out the flesh with a baller or a spoon. Leave a ledge of zucchini around the edges. Arrange the zucchini boats n a baking dish. Chop the zucchini flesh as small as you like.

2. Saute the chopped onion in the butter until onion is soft and translucent. Add in the bacon and season with salt.

3. To the zucchini flesh, add the sour cream. Stir in the Italian seasoning . Mix the cooked onion and bacon mixture with the other ingredients. Adjust seasoning to suit your taste.

4. Chop and seed the tomato to cut back on the juice. You don't want the filling to be too runny. Stir chopped tomato in to the rest of the ingredients.

5. Fill the zucchini shells. Top with parmesan cheese and pepper. Bake uncovered at 375 for 30 minutes.