Delicious easy stuffed zucchini makes for a perfect quick lunch or side dish!
Giv the zucchinis a good scrub and using a melon ballet core them out to make zucchini "boats"
This is the cored out zucchini pulp which will be used for stuffing with other ingredients.
I place them in a glass casserole dish, season them to taste with salt, pepper and a bit of olive oil. ( also added paprika here)
1 onion finely chopped.
Chop up those crispy strips of bacon.
In a frying pan with your butter stir fry the onions till they are translucent and then add your bacon, curry powder, salt and pepper to taste. Take off flame and set aside.
Add your sour cream, thyme to the zucchini pulp mixture, give it a good stir, add the Roma tomato and the bacon/onion mixture. Stir well!
Generously "stuff" your boats with the filling and bake in the oven at 375 for about 30-45 minutes. Till tops are a bit browned and bubbly.
Voila! Garnish with fresh parsley or grated Parmesan and they're ready to serve! You can also add other various stuffing ingredients such as mushrooms, cheese, ricotta, olives.
- 3.0 Large Zucchins
- 1.0c Onion, Finely Chopped
- 1.0tsp Butter
- 5.0 Slices of crispy, chopped bacon
- 1.0Tbsp Sour Cream
- 0.0tsp Curry powder
- 0.0tsp Salt
- 1.0 Roma tomato, seeded, chopped
- Salt & Pepper to taste
- Grated Parmesan (optional)
- Grated Parsley (garnish)
- 1.0tsp Fresh Thyme
Sunny So Cali :)