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Stuffed Zucchini Recipe

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This recipe for Stuffed Zucchini is from The Lopez Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
1/2 lb sausage or bacon
cheese
pepper
Directions:
Directions:
Preheat your oven to 400º (200C). Give the zucchini a good scrub and slice them in half length-ways. You can trim the ends if you like. Spoon out the guts (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. Sauté 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.Cook the sausage (or bacon) and add it to the bowl with the other ingredients Now 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 sausage or bacon in as well. Lightly butter a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some 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 on top and you’re done.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
These are delicious, but get watery easily so watch the amount of fluid in it.

 

 

 

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