Stuffed Zucchini


3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
5 – 6 slices crispy bacon, chopped
1 Roma tomato, seeded and chopped
1 tsp thyme
Freshly grated Parmesan cheese
Fresh cracked black pepper

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 spoon. Leave a ledge of zucchini around the edges.

Arrange the zucchini in a baking dish.

Finely chop the scooped out zucchini flesh and set aside.

Finely chop half a sweet onion, add the curry powder sautee in the butter until desired doneness of onions and remove from heat.

Add sour cream to the zucchini flesh and mix. Add the bacon, thyme and onion. Mix well

Stir in the tomatoes. Remove the seedy part or else there may be too much moisture in the filling.

Refill the zucchini shells with the filling mixture.

Top with grated Parmesan cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes.


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