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    stuffed zucchini

    • Roxanna Díaz

      Stuffed Zucchini Boat - I wanna make this adding black beans...i like finding new ways to eat veggies :)

    • Katie Hulevitch

      Stuffed zucchini. I make it for dinner instead of an appetizer or side dish like the recipe says. It's the only vegetarian meal Sean eats without complaint :)

    • Laura Muna Landa

      Stuffed zucchini boats - maybe my kids and husband might eat their veggies after all.

    • Saba Bazmi

      Stuffed zucchini boats! A yummy veggie dish.

    • Keisha Hale

      Stuffed Zucchini Recipe ~ great side dish

    • ☂ Sustainable Wear

      Stuffed zuccini healthy eating & drinking

    • Cayla Shekell

      zuchinni dinner

    • Bumblebee's Bows

      Stuffed zuccini Ingredients: 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 pepper Optional: bacon Directions: Preheat your oven to 400 (200C). Give the zucchini a good scrub. Slice them in half length-ways. You can trim the ends if you like. I never do, I kinda like how rustic it makes them look. Spoon out the guts. I love how that sounds, has to be the Halloween thing. Oh wait, we don’t celebrate Halloween here! Never mind. Just take it out (leave about 1/2 an inch in) until you end up with boat like shells. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. I’m only using half a tomato (more for color than flavor, really) otherwise things will become a teeny bit too fluid. Having everything gush out of your zucchini is not a pretty sight, trust me! Notice how I didn’t use garlic for a change? It’s the rebel in me. What can I say? I just don’t want to be predictable after all. Sautee the onions in one tbsp oil or butter. It’s ok for them to brown a little this time ’round. When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl. Now this is completely optional. If you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel.Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well.Lightly butter a baking dish and put the zucchini boats in. You only see two of them in my photos because I’ll finish the rest tonight. They’re best served straight out of the oven. Afraid I’ll just have to sacrifice myself and eat both of them pretty soon, all for the sake of blogging, of course. It would be a shame if they’d go to waste, wouldn’t it? Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top. Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.

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