Stuffed Zucchini

This one was fantastic!  Not quite as good as the Butternut Squash Risotto (which seems to be our standard against which we measure all of our tries), but really close!

(This should be the last stolen picture).


Found this one on Pinterest, too.  It was a pin from KayoticKitchen.

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  (we chose a generous helping of grated Parmesan)
pepper

Optional: bacon (which we obviously didn't use!)

Directions:
Preheat your oven to 400 (200C).
Give the zucchini a good scrub. Slice them in half length-ways and trim the ends if you like. Spoon out the guts.  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! (Traylor Note: We also wrung out the water from the chopped zucchini which ended up being really important.  Scooping out the zucchini fairly thinly and evenly was the key to this one. )

Saute the onions in one tbsp oil or butter. It’s ok for them to brown a little. 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 (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, and the tomato.

Lightly butter a baking dish and put the zucchini boats in. They’re best served straight out of the oven. 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. (Traylor Note: We didn't have this, so we didn't do it.)

A yummy 4 out of 5 stars!