In the heat of the summer here the zucchini become quite prolific. Seems everywhere I turn someone is asking “got any good zucchini recipes?”. I too was asking that question yesterday when I decided it was time to reduce the amount of zucchini in the veggie drawer (so I could refill with new harvest of course).
I am sure Mr B&W is quite sick of the old standby of Zucchini sauteed in EVOO with garlic and my herb du jour! I had an idea of what I was in the mood for, a nice baked stuffed zucchini, so I did yet another quick Swagbucks search to see what I could find. Helps that I also needed to use up some free Oscar Mayer Turkey Bacon I had thanks to my participation in the Kraft First Taste program. So I searched for stuffed zucchini and bacon.
I found this great yet simple recipe on Kayotic Kitchen, a blog from the Netherlands that I had yet to stumble upon. (pretty good BTW, check out her other fab food recipes). If you want some very Pioneer Woman style recipe posts with a little humor and tons of how to photos check her out! Here is my slightly altered version of her Zuccini recipe.
Stuffed Zucchini
Ingredients:
1 tbsp sour cream
¼ to ½ tsp salt
¼ tsp curry powder
½ tomato
1 tsp thyme
2 zucchinis
1 onion
1 clove garlic, minced
1-2 Tblsp fine bread crumbs (optional, I just like ‘em)
cheese
pepper (optional-I left it out as I don’t care for it much at all)
2-3 slices of bacon (I used turkey bacon this time)
Directions: Preheat your oven to 400°F
Slice zucchini in half lengthwise. Scoop out the pulp and set aside.
Cook your bacon in a saute pan until slightly crisp. Transfer to a plate covered with paper towel or set on rack to drain.
Dice up the onion, and add that with the minced garlic to your pan with a Tblsp. of EVOO (or just use bacon grease like I did). Cook until soft and getting a little bit brown, then add the curry powder. Cook for only about 30 seconds more. Transfer to a bowl.
While the onions are cooking chop up your zucchini pulp, and dice your tomato. I tossed the zucchini into the still hot pan just to soften a bit and color the edges. Toss this and the tomato into the bowl with your onion.
Chop or crumble the bacon into the bowl. Add the thyme, sour cream and bread crumbs, and mix well.
Place your zucchini boats into a buttered baking dish. I salted them slightly, then scoop on the stuffing mixture. Top this with the cheese of your choice (I used an Italian blend).
Bake in your preheated oven for 20 minutes. If you’d like a little more color on top then set under the broiler just until the cheese bubbles and browns.
Let me know if you happen to try out this recipe!
Have any other good Zucchini recipes? I sure could add to my repertoire.
Please post a link if you’ve been blogging about zucchini, too.
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