1 Tbsp sour cream
1/4-1/2 tsp salt
1 tsp thyme
Preheat your oven to 400 degrees.
Give the zucchini a good scrub and then slice them in half lengthwise. You can trim the ends if you like. I didn't, I like them to stay whole. They hold together better.
Scoop out the zucchini guts and set aside. Leave about 1/2" of the flesh inside, or they will get pretty flimsy.
Chop up the zucchini pulp, onion and half a tomato. The recipe uses the tomato more for the color than the flavor. If you use too much of the tomato, it might get a little too runny.
Saute the onions in about a tablespoon of butter or olive oil. When the onions are nearly finished, add the mesquite seasoning and cook everything for an additional 30 seconds. I would go easy on the seasoning, a little goes a long way. You can always add more! When they are done, transfer them to a big bowl.
If you wanted to add bacon, cook that now in the pan you just used for the onions. If you would rather not, then just skip this step. The original blogger said she liked the crunch and saltiness that the bacon added.
Now add the remaining ingredients (minus the cheese) to the onions. 1 tsp dried thyme, 1/4-1/2 tsp salt, 1 heaping tablespoon sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in if you cooked some.
Lightly butter or spray a baking dish and put the zucchini boats in the dish. Grab a spoon and fill the shells with the mixture. Sprinkle some cheese on top.
Put them in the preheated oven and give them about 20 minutes and then turn on the broiler until the cheese is golden brown. Sprinkle some parsley on top and you are done!