Sunday, January 3, 2010

Stuffed Zucchini

Recipe adapted from

Stuffed Zucchini


1 Tbs. sour cream
1/4-1/2 tsp. salt
1/4 tsp. curry powder
1/2 tomato, diced
1 tsp. thyme
2 zucchinis
1 onion
1 clove minced garlic
parmesan cheese
1-2 pieces of cooked bacon, crumbled (optional, can leave out for a vegetarian dish)

  1.  Preheat oven to 400.
  2. Wash zucchini and slice in half length-ways.  You can trim ends if you like, or leave plain for a rustic look.  Scrape out the pulp, leaving 1/2 inch on outside edges.  Chop up zucchini pulp, then put in large bowl and set aside.
  3. In a pan, sautee diced onion with 1 Tbs. olive oil and minced garlic.
  4. When done, remove from heat and add 1/4 tsp. curry powder.  (You do not want to cook the curry powder more than about 30 seconds or the curry powder will turn bitter.)
  5. Transfer to large bowl, and add1 tsp. dried thyme, 1/4-1/2 tsp. salt, 1 heaping Tbs. sour cream, a good pinch of pepper, the chopped zucchini pulp, the tomato, and crumbled bacon.
  6. Lightly grease a baking sheet and put the zucchini boats on.  Gill the shells with the mixture, and top with fresh parmesan cheese.
  7. Bake in a preheated oven for about 20 minutes.

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