(recipe from http://menumusings.blogspot.com/2011/11/stuffed-zucchini.html)
Ingredients:
3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh thyme leaves
freshly grated Parmesan cheese
fresh cracked black pepper
Method:
1. Give the zucchini a quick wash for good measure.
2. Slice in half lengthwise.
3.
Leave the ends on to keep the filling in.
4.
Scoop out the flesh with a melon baller or a
spoon. Leave a ledge of zucchini around the edges.
5.
Arrange the zucchini boats in a baking dish.
6.
Chop the zucchini flesh as small as you like.
7.
Finely chop half a sweet onion.
8.
Chop up some good smokey bacon.
9.
Add curry powder... cook until desired
doneness of onions and remove from heat.
10.
To the zucchini flesh, add the sour cream.
11.
Rough chop some fresh thyme leaves.
12.
Mix onion and bacon mixture with other
ingredients. Taste and adjust seasoning.
13.
Stir in the tomatoes. Seed them or else
there may be too much moisture in the filling.
14.
Refill the zucchini shells with the filling
mixture.
15.
Grate some good aged Parmigiano Reggiano cheese
on top and sprinkle with fresh cracked black pepper.
16.
Bake uncovered at 375 degrees F for 30
minutes.
