3 zucchini's
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices cooked bacon, chopped
1 Tbsp sour cream
1/4 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
DIRECTIONS
1. 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.
2. Arrange the zucchini boats in a baking dish.
3. Chop the zucchini flesh as small as you like. Set aside.
4. Finely chop half a sweet onion and the bacon. Add the curry powder and cook until onions are done. Remove from heat.
5. To the zucchini flesh, add sour cream. Rough chop some fresh thyme leaves and mix in the onion/bacon mixture. Taste and adjust seasoning.
6. Drain tomato juice before adding it to the filling mixture.
7. Refill the zucchini shells with the filling mixture.
8. Grate some parmesan cheese on top and sprinkle with fresh cracked black pepper.
9. Bake uncovered at 375 degrees F for 30 minute.
Enjoy!
Original Source: http://www.recipebyphoto.com/julies-stuffed-zucchini-boats/
No comments:
Post a Comment