This would probably have been a better idea to do in the summer when there are zucchinis (as opposed to the mini ones I used in the middle of winter). But for some reason I was craving this, and found it via pinterest (yet again!) on Kayotic Kitchen. This blog is amazing! It has some great recipes and step by step instructions. I'm also in love with the site because it gives me tips on how to take better pics of food. YAY!
So again, a borrowed picture. :) Doesn't it make you salivate? (both the food and from photography point)
- 1 tbsp sour cream
- 1/4 to 1/2 tsp salt
- 1/4 tsp curry powder
- 1/2 tomato
- 1 tsp thyme
- 2 zucchinis
- 1 onion
- cheese (aged)
- bacon (optional) - this is canadian bacon, aka ham, that they/I used. Regular would be good too!
- wash zucchini. Slice in half, length-way. Spoon out the 'guts', leaving some still around the edges, making a boat.
- Chop onions. Saute in 1 Tbsp oil. When close to done, add 1/4 tsp curry powder and cook another 30 seconds. (no longer or curry turns bitter)
- Cook a few slices of ham, and drain on paper towel.
- In bowl, mix chopped tomatoes, chopped 'zucchini guts', thyme, salt, sour cream, and crumbled bacon.
- Put zucchini in a baking dish or cookie sheet. Start stuffing zucchini!
- Top with cheese. Throw them in the oven.
- Bake @ 400 deg for about 20 minutes
- Sprinkle with parsley if desired. YUM!