Ingredients:
1 Tbsp sour cream
1/4-1/2 tsp salt
Mesquite seasoning
1/2 tomato
1 tsp thyme
2 zucchini's
1 onion
cheese
pepper
Optional: Bacon
Directions:
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!
Source: http://www.kayotic.nl/blog/stuffed-zucchini
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