Stuffed Zucchini

Wow!  These have to be my favorite new thing.  Fabulous!

 ...AND... they are SO easy.  You could totally make these up ahead of time, refrigerate, and throw them in the oven to bake before your meal.  They really should be eaten when they are hot and just out of the oven.

Click on this link for a full length video of this recipe:
I shot this video for Ingles Markets.  You may be familiar with Ingles if you live in GA, NC, SC, TN, VA, AL.


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Ingredients:
3 zucchinis
1/2 large onion, chopped fine (~ 1/2 cup)
1 Tbsp butter
6 slices crispy bacon (~ 1/2 cup chopped)
1 Tbsp sour cream
1/4 to 1/2 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
kosher salt

Method:

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.  For the life of me, I couldn't make straight lines.  That's okay.  They were still delicious.  Arrange the zucchini boats in a baking dish.

Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion.

Chop up some good smokey bacon.  You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in!

Saute the onions in butter until soft and translucent. Add in the chopped bacon, then  season with curry powder and salt.  Cook until desired doneness of onions and remove from heat.

To the zucchini flesh, add the sour cream.. (How can this be bad?)

 Rough chop some fresh thyme leaves.

 Mix the cooked onion and bacon mixture with other ingredients.  Taste and adjust seasoning.

Stir in the tomatoes.  Seed them or else there may be too much moisture in the filling.  You don't really want the filling to be all runny when you cut into it. 

Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 - 35 minutes, until tops are pretty and brown.

Of course you know me.  I'm gonna grate even more cheese on them again...  Aren't they gorgeous?!  Lots of texture.  Smokiness from the bacon.  Salty from the Parmesan cheese.  Soft and buttery zucchini.  Mmmm....

My, oh my!!  Promise me you'll try!

In hindsight, a sprinkle of fresh chopped parsley on top of these would be really pretty.  But I didn't have any at my disposal.

Written Method:

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.  For the life of me, I couldn't make straight lines.  That's okay.  They were still delicious.  Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon.  You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)... but my family goes through quite a lot bacon, so it's going in!  Saute the onions in the butter until soft and translucent.  Add in the bacon. Season with the curry powder and salt.   Cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream.  (How can this be bad?). Rough chop some fresh thyme leaves. Mix the cooked onion and bacon mixture with other ingredients.  Taste and adjust seasoning.

Stir in the tomatoes.  Seed them or else there may be too much moisture in the filling.  You don't really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes.  Of course you know me.  I'm gonna grate even more cheese on them again...  Aren't they gorgeous?!  Lots of texture.  Smokiness from the bacon.  Salty from the Parmesan cheese.  Soft and buttery zucchini.  Mmmm....

In hindsight, a sprinkle of fresh chopped parsley on top of these would be really pretty.  But I didn't have any at my disposal.

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Want more recipes like this?  Please visit my Recipe Index for tons of ideas of things to cook with/for your families!
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