INGREDIENTS
3 zucchinis
1/2 large onion,
chopped fine
1 T butter
5 - 6 slices MorningStar Farms bacon, chopped
1 T sour cream
1/4 to 1/2 t salt
1/4 t curry powder
1 Roma tomato, seeded
and chopped
1 t fresh thyme
leaves
Freshly grated Parmesan
cheese
Fresh cracked black
pepper
(you can also make these vegetarian and take the bacon out
or use a meat sub. or replace with some olives or any other veggie)
DIRECTIONS
Give the zucchini a quick wash for good measure. Slice in
half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh
with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For
the life of me, I couldn't make straight lines. That's okay. They were still
delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh
as small as you like.
Finely chop half a sweet onion. Chop up some good smokey
bacon. You could leave this out for a vegetarian side dish (maybe add some
chopped mushrooms?)... but my family goes through quite a lot bacon, so it's
going in! Add the curry powder... cook until desired doneness of onions and
remove from heat. To the zucchini flesh, add sour cream. (How can this be
bad?). Rough chop some fresh thyme leaves. Mix onion and bacon mixture with
other ingredients. Taste and adjust seasoning.
Stir in the tomatoes. Seed them or else there may be too
much moisture in the filling. You don't really want the filling to be all runny
when you cut into it. Refill the zucchini shells with the filling mixture.
Sprinkle some Parmesan cheese on top and
sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for
30 minutes. Of course you know me. I'm gonna grate even more cheese on them
again... Smokiness from the bacon. Salty from the Parmesan cheese. Soft and
buttery zucchini.
